When I visit home, one of my favorite comfort foods is Open-Faced Roast Beef Sandwiches. This crowd pleaser is made with just a few ingredients that provide layers of flavor and texture. The beef is cooked in a slow cooker for an easy hands-off recipe with minimal prep.
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Easy Open Faced Sandwiches
Brace yourself: I am about to blow your mind with this delicious Open-Faced Roast Beef Sandwich! Crusty bread, topped with creamy mashed potato, slow-cooked roast beef, and a sprinkling of cheese… What’s not to love?!
Why You’ll Love Open Faced Roast Beef Sandwiches:
- Set it and forget it: Put the beef and seasonings in a slow cooker and walk away!
- The flavors are amazing: The two seasoning packets that cook with the beef add so many layers of complex flavors–people will want your recipe!
- It’s make-ahead friendly: You can fix all of the elements in advance and simply reheat when you’re ready to eat!
How to Make Open-Faced Roast Beef Sandwiches
Be sure to see the recipe card below for full ingredients & instructions!
- Spray a slow cooker with nonstick spray and add in the beef, the au jus mix, and dry salad dressing.
- Pour in the broth and let the slow cooker work its magic.
- Shred the cooked beef and save the juices.
- Prepare the mashed potatoes and toast the bread.
- Top the toasted bread with the mashed potatoes followed by the beef, au jus, and cheese.
Flavorful slow-cooked beef
It’s so easy to make this wonderfully tender and flavorful beef, thanks to the slow cooker. It’s such a great way to cook the beef with minimal effort.
The beef, au jus and dressing mixes go into the cooker and a few hours later, you’ll have melt-in-your-mouth tender beef with a spectacular broth. As an added bonus, any leftovers can be used for beef au jus sandwiches!
Can you make these Open-Faced Roast Beef Sandwiches ahead of time?
The sandwiches are best served as soon as they are made so that the bread doesn’t get soggy. However, you can easily make all of the components ahead of time.
These sandwiches are the perfect choice for when you have a busy day planned and a rushed dinner looks inevitable.
- Beef: The beef can be made up to four days in advance and kept in the fridge in an airtight container. Store the au jus separately.
- Mashed potato: Use my make-ahead mashed potato recipe that can be made two days in advance.
- Toast: You can even pre-toast the bread! Keep it in an airtight container for up to four days.
How do you slice the beef for these sandwiches?
Slice the beef into relatively thin slices. It’s easiest to cut the beef after it has been refrigerated for some time, but that isn’t necessary if you want to eat the sandwiches right away.
For this recipe, we cut the beef while was still warm. If the beef is extra well-done, it might be easier to shred it with two forks! Since you’re eating this meal with a fork, the beef doesn’t have to be in neat slices.
I just know you are going to gobble up these savory Open-Faced Roast Beef sandwiches!
- Be sure to spray the slow cooker with nonstick spray before adding the other ingredients.
- The beef is the star of the show, so use the best quality you can. You won’t regret it!
- Don’t assemble the sandwiches until right before serving. The juices will result in soggy toast.
More Sandwich Recipes:
- Slow Cooker Italian Beef Sandwiches
- Crockpot Buffalo Chicken Sandwich with Ranch Fried Pickles
- Chicken Avocado Pita Sandwich (Healthy Chicken Pitas)
- Teriyaki Chicken Sub Sandwich Recipe
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!