Open Faced Smoked Beef Sandwiches
I am a big believer in not wasting food and I’m also a big believer in family traditions, so that’s why I’m sharing my recipe for this open-faced smoked beef sandwich. One of my family traditions growing up, was that my mom used to take the leftovers from our holiday dinner and make me open-faced sandwiches over the next couple of days. Leftovers were big in my house, but in my mind, these were the best sandwiches and best kind of leftovers, in big part because it involved meat and gravy, and I love a good gravy. I’m keeping this tradition alive by showing you how to make your own open-faced sandwich, in this case I make my own smoked ribeye steak, but you can use any leftover rib roast or roast beef, or braised beef even. As I mentioned, I’m a big believer in not wasting food and frankly, it is such a missed opportunity if you don’t use your holiday dinner leftovers. Make sure when you’re making this sandwich that you make a beef gravy, using beef broth or stock; you can’t make a chicken or turkey gravy with a beef sandwich, it’s just wrong. I also grilled up some mushrooms on the Alchemy plancha to top my beef. If you don’t have access to a plancha, you can use a cast iron pan. I also recommend using a rustic, crusty bread that you can slice yourself, so you can cut a thick piece to support all that beef, mushrooms and gravy. If you want to find out how to make my Open-Faced Smoked Beef Sandwich, keep reading, or jump to the full recipe.
Set smoker to 250F. Drizzle your ribeye with canola oil and season with salt and pepper. Place in the smoker for about 40-45 minutes or until the internal temp reaches 110F.
Slice your mushrooms and place on the plancha with canola oil to grill. Cook, flipping occasionally, until golden brown.
To make your gravy, in a cast iron pan on the plancha, melt the butter and add the chopped fresh thyme. Mix. Slowly add in the flour and mix to combine.
Pour in the beef broth and stir, season with salt, stir and allow to thicken and reduce.
Once your steak has reached an internal temperature of 110F, remove from the smoker and place on the plancha to sear.
Slice your sourdough bread and place on the plancha with some butter to toast. Chop your chives.
Remove your steak from the plancha once seared and allow to rest at least 10 minutes. Thinly slice once rested.
To build, put your toasted sourdough on a plate and top with the sliced steak, then place your mushrooms on top of the steak.
Drizzle the open-faced sandwich with gravy and garnish with chopped chives.
And now for the full recipe...
Open Faced Smoked Beef Sandwich
Serves 1
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Ingredients:
1 2-inch thick cut ribeye (1.5 lbs)
Salt
Pepper
Canola oil
1 slice rustic sourdough bread
15 button mushrooms
1 tbsp fresh thyme
4 tbsp butter
¼ cup beef broth
1 tbsp all-purpose flour
Salt
Chives for garnish
How to Make Open Faced Smoked Beef Sandwiches
Set smoker to 250F.
Drizzle your ribeye with canola oil and season with salt and pepper. Place in the smoker for about 40-45 minutes or until the internal temp reaches 110F.
Slice your mushrooms and place on the plancha with canola oil to grill. Cook, flipping occasionally, until golden brown.
To make your gravy, in a cast iron pan on the plancha, melt the butter and add the chopped fresh thyme. Mix. Slowly add in the flour and mix to combine. Pour in the beef broth and stir, season with salt, stir and allow to thicken and reduce.
Once your steak has reached an internal temperature of 110F, remove from the smoker and place on the plancha to sear.
Slice your sourdough bread and place on the plancha with some butter to toast. Chop your chives.
Remove your steak from the plancha once seared and allow to rest at least 10 minutes. Thinly slice once rested.
To build, put your toasted sourdough on a plate and top with the sliced steak, then place your mushrooms on top of the steak, drizzle with gravy and garnish with chopped chives.
