This is not diet friendly as written, but can easily be made lighter using some of the hints I include after the main recipe. This is very tasty and easy to make, and turning on the stove to make the sauce may deter you, but be brave. It really doesn’t take much time and so worth it. I decided to make my own roast beef because I found a good deal on a roast. And actually it inspired me to write this blog, because after I bought it, I thought – now what am I going to do with it? This idea quickly came to me.
Here is a link to a great simple recipe http://thedomesticman.com/2012/01/10/perfect-eye-of-round-roast if you would like to make your own using a low-fat and inexpensive cut of beef.
This works just as well as using deli or left over steak/roasts. The benefit to making your own roast is that you can use the pan drippings to enhance the sauce. If not, don’t worry, some beef stock works just as well.
As stated this is an open-faced sandwich, that good for two reasons; only 1 piece of bread, and it gets a little messy to pick up. You can use two pieces of bread, just make sure your sauce more like a spread consistency than a sauce. Either way – it is still very good.
(makes two sandwiches)
2 slices of your favorite bread at least 1/2 – 3/4 inch thick – I used chiabatta, toasted or grilled (sourdough or pumpernickel are also good choices)
1/4 LB sliced roast beef (using deli roast beef really saves some time!)
a handful of Baby Arugula
1 TBS unsalted butter or bacon fat (unnecessary if you are using the pan juices from cooking the meat)
3 mushrooms sliced
1/4 small onion sliced into 1/2 moons
1 clove of garlic, sliced thinly (unnecessary if you are using the pan juices from cooking the meat)
1/2 tsp dried thyme or oregano leaves
1 TBS Cognac
1 TBS Dijon mustard
.5 TBS horseradish (prepared is fine)
1/4 Cup cream (heavy or light whipping cream)
4 thinly sliced pieces of swiss cheese, roughly broken (or Asiago, Provolone, Gorgonzola, Roquefort, Havarti, Gruyère are other options)
salt and pepper to taste (may not be needed if you are using the pan juices from cooking the meat, taste before adding)
- This may sound weird, but I have found this technique as a great way to re-heat steak without over cooking it. It will cook slightly. In a quart sized freezer zip lock bag, put in the steak/meat you wish to reheat, squeeze out the air and seal it. It is like to sude-vide.
- In a 2 – 4 quart sauce pot, fill it 1/2 way with water and heat over med heat until it comes just to a very light simmer.
- Place the plastic bag into the water and turn off the heat and remove the pan from the heat and let sit in the water for 2 – 5 minutes (shorter if the slices of meat are very thin) or until the contents are warmed through. Check after 2 minutes. It may cook slightly, but it will take far less of a beating than zapping it in the microwave or re-searing it on the stove top (although you can re-sear on the stove top if you have a big chunk of meat and bring to room temperature first).
- While the roast beef is re-heating, get out a medium sauce pan (or use the pan you roasted the beef in), and add in the butter, mushrooms, onions and heat over med-high heat until the mushrooms and onions start to sweat and get soft ( about 3 minutes)
- Reduce the heat to med and add in the garlic and thyme/oregano and let cook about 3 minutes more until the garlic is soft.
- Deglaze the pan with the cognac and let the cognac reduce to 1/2. Keep Stirring so it doesn’t burn.
- Whisk in the mustard, cream, horseradish and cheese. Keep whisking and bring to a simmer. Let reduce slightly to thicken so it coats the back of a spoon (about 2 – 3 minutes).
- Toast the bread.
- Top the bread with the arugula, roast beef and finally top with the cheese sauce.
EAT and enjoy!
NO SANDWICH – Use the sauce ingredients and method for just making a great sauce for a perfectly grilled Steak.
The almost no Cook method.
Don’t want to make the sauce over the stove, no problem, replace the sauce ingredients with the below substitution and turn this into a Panini:
- 1 TBS Dijon or Deli Mustard
- .5 TBS horseradish (prepared is fine)
- OR Replace the two items above with 1.5 TBS of a Horseradish Deli Mustard
- 1.5 TBS Mayo
- 1 TBS finely diced red onion
- 1/4 tsp Worcestershire sauce
- a couple drops of Tabasco (pending your liking of hot sauce)
- Combine all in a bowl
- Spread on one side of two bread slices
- Divide the arugula pieces between the two slices of bread
- Put one slice of cheese on top of the arugula on both slices of bread
- Pile on the roast beef on top of one slice, then place the second slice of bread on top.
- Put into a Panini press, or grill on the stove top.
- Any left over spread? Great – you can make another!
LIGHTEN THE LOAD
Not into all the fat used? No problem You can substitute the calorie laden ingredients with their reduced fat versions. I do not like non-fat substitutions because the texture is more grainy and they add a lot of sodium. Reduced fat does have more sodium that full fat versions, however, still in a better range than non-fat. Keep an eye on low-fat vs reduced fat. Check the labels.
You can omit the cheese – but, WHY WOULD ANYONE DO THAT?
Instead of mayo, use a couple of tablespoons of soft tofu and blend to give you a creamy spread. This is a great trick for all kinds of creamy sauces.
Use one of the abundant vegan/vegetarian substitutes that have stormed the markets.