These ooey-gooey Open Faced Roast Beef Sandwiches are a great way to feed a crowd! Easy-peasy too!
Open Faced Roast Beef Sandwiches
I. LOVE. MY. SLOW. COOKER. There's just nothing better than waking up in the morning with a plan of attack for the day . . . (well, at least a plan for dinner) . . . . and knowing that my cooking is just about finished up by 8 AM. (Even in the midst of summertime, I just love that!)
These open faced roast beef sandwiches are seriously some good stuff . . . made with a sirloin tip roast and a yummy marinade – your family will love this! Just make sure to stick your meat and marinade in the fridge the night before you make it, so it'll be all set to dump in the crockpot in the morning.
How to make Hot Open Faced Roast Beef Sandwiches:
4. Toast bread and place on a baking sheet; layer shredded beef and cheese on top of toasted bread. Broil in oven 2-3 minutes, or until cheese is lightly browned.
You can use a store bought Italian loaf bread here but consider making my homemade bread for these sandwiches. It's soooo yummy and worth the extra few minutes. 🙂
What is the best cut of beef to use in this recipe?
A sirloin tip roast is perfect, but if you can't find one a shoulder roast or even a chuck roast will work as well.
What toppings are good on a hot sirloin sandwich?
Melted gooey Provolone cheese is my favorite on these open faced sirloin steak sandwiches! If you're feeling adventurous, sauté some onions until they are caramelized and add those to your sandwich ~ this is just divine. Mustard and mayo (either one) are great, as well as pickles if those are your thing.
What sides go well with roast beef sandwiches?
I'm always a fan of a good side salad but a few other ideas are:
A wonderful recipe for the beginner or the most experienced cook. You'll for sure want to add these sirloin steak sandwiches to your menu rotation. 🙂
Open Faced Sirloin Steak Sandwiches
- slow cooker
- 2-3 lb beef sirloin tip roast
- ½ cup teriyaki or soy sauce
- ½ cup low-sodium beef broth
- ¼ cup vegetable oil
- 2 Tbsps finely chopped yellow onion
- 3 cloves garlic, minced
- 2 Tbsps brown sugar
- 1 tsp Worcestershire sauce
- ½ tsp hot pepper sauce
- homemade bread or store bought Italian loaf, sliced thick
- provolone or Monterey Jack cheese slices
- Mix together teriyaki or soy sauce, beef broth, vegetable oil, onion, garlic, brown sugar, Worcestershire, and hot pepper sauce.
- Place roast in a large zip-top bag, pour marinade over and refrigerate overnight.
- In the morning, place roast and marinade in slow cooker.
- Cover and cook on low 7-8 hours.
- Remove roast from cooker and shred; return to cooking liquids.
- Toast bread and place on a baking sheet; layer shredded beef and cheese on top of toasted bread.
- Broil in oven 2-3 minutes, or until cheese is lightly browned.
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Ha! I just spotted this photo I had posted back in 2011 – you know we REALLY love this recipe since we've been having it over and over again for 10 years!
*And yes, that would be my Reagan peeking into the corner of the photo. I didn't realize until after we'd eaten that she managed to poke into every single picture I took tonight! 🙂
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