Hot Beef Sandwich
When the weather’s cold and you’re in need of a comforting meal, the Hot Beef Sandwich is just the thing- tender beef on bread and mashed potatoes smothered in gravy.
Want to try delicious sandwiches from across the United States? You’ve got to try Ohio’s classic Polish Boy, Florida’s Cubano, and a Jersey breakfast favorite- the Pork Roll.
Why You’ll Love This Dish:
The hot beef sandwich from South Dakota is more than simply a meal; it’s a celebration of robust Midwestern cuisine, a warm hug, and a sense of home. Picture biting into moist, flavorful pieces of roast beef that are encased in luscious gravy and pressed between warm, crusty bread slices.
Every bite transports you back to fond memories of family get-togethers, busy diners, and warm family dinners.
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The familiar, comfortable attraction of the hot beef sandwich is the ultimate comfort food, whether it is consumed on a snowy winter’s evening or on a leisurely Sunday afternoon.
What Kitchen Tools Are Needed For This Recipe:
A few kitchen necessities are needed to prepare South Dakota’s hot beef sandwich:
- Roasting Pan: To cook roast beef to tender perfection and infuse it with delicious taste, a solid roasting pan is a must.
- Cutting Board with Chef’s Knife: A good cutting board and a sharp chef’s knife help with precise roast beef slicing as well as onion and garlic chopping.
- Saucepan: To create the thick, velvety gravy that takes the hot beef sandwich to new culinary heights, a medium-sized saucepan is essential.
- Sauté Pan or Skillet: For creating the masterpiece that is the hot beef sandwich and toasting bread to golden perfection, a well seasoned sauté pan or skillet is perfect.
- Pot and Potato Masher: For creamy perfection, mashed potatoes, the classic side dish to go with a hot beef sandwich, need a strong pot and a reliable potato masher.
With these essential kitchen tools at your disposal, you’re ready to take your cooking to the next level.
What Ingredients Are Needed:
To replicate the hot beef sandwich from South Dakota, you’ll need the following basic ingredients:
- Roast Beef: For the main ingredient in this traditional recipe, choose a tender piece of beef, like sirloin or chuck roast.
- Beef Broth: The rich, aromatic gravy that coats the roast meat in a delicious sauce is made from the rich, flavorful beef broth.
- Onion and Garlic: These flavorful main ingredients give the gravy and roast meat a rich, nuanced taste that is hard to resist.
- Flour: Flour is essential for thickening gravy because it turns basic ingredients into a rich, silky sauce that coats every bite.
- Bread: Thick pieces of bread, rustic sourdough or traditional white, serve as the ideal vehicle to showcase the flavorful gravy and juicy roast meat.
- Butter: Whether it’s used to toast the bread or to enhance the mashed potatoes, butter gives the hot beef sandwich a luxurious and decadent touch.
- Potatoes: The classic side dish that rounds out the experience of a hot beef sandwich is creamy mashed potatoes, with their buttery texture and soothing flavor.
- Salt and Pepper: These two basic ingredients bring out the flavors of the mashed potatoes, gravy, and roast beef, resulting in a well-balanced combination of taste and texture.
How To Make It:
- Prepare the Roast Beef: Season the beef generously with salt, pepper, and any desired herbs or spices. Place the beef in a roasting pan and cook in a preheated oven until it reaches your desired level of doneness. Allow the beef to rest before slicing thinly.
- Craft the Gravy: In a saucepan, sauté diced onions and minced garlic until soft and translucent. Gradually whisk in flour to create a roux, then slowly pour in beef broth, stirring constantly until the gravy thickens and coats the back of a spoon. Season with salt and pepper to taste.
- Create the Mashed Potatoes: Peel and dice potatoes, then boil until tender. Drain and mash with butter, salt, and pepper until creamy and smooth.
- Assemble the Sandwiches: Heat a sauté pan or skillet over medium heat. Butter slices of bread and toast until golden brown. Arrange slices of roast beef on the toasted bread and generously ladle gravy over the top. Serve alongside creamy mashed potatoes for a complete and satisfying meal.
Helpful Tips:
- Before roasting, try seasoning the roast beef. Try Worcestershire sauce, onion powder, or garlic powder for an extra burst of flavor.
- Add pan drippings from the roast meat to the gravy to enhance richness and flavor.
- Try experimenting with other types of bread, like artisanal sourdough or whole grain. This can give the hot beef sandwich more personality and texture.
History Behind This Recipe:
With its long tradition of serving hearty, comforting food and its connection to the state’s agricultural legacy, the hot beef sandwich is a treasured part of South Dakota’s culinary heritage.
This traditional dish, which started out as a simple farming dinner, swiftly established a following in restaurants. This meal provides comfort and nourishment during the long, hard winters and busy harvest seasons.
The hot beef sandwich grew to represent warmth and camaraderie. Sometimes the simplest meals are the best ones.
Substitutions And Variations:
- Try different beef cuts, including round roast or brisket
- Use inventive twists to elevate the traditional dish. Add melted cheese, sautéed mushrooms, or caramelized onions for an extra dose of decadence.
- Try experimenting with different gravies, including horseradish sauce or mushroom gravy, to make the hot beef sandwich your own.
Frequently Asked Questions (FAQ):
Q: Can I use store-bought gravy instead of making it from scratch?
A: Homemade gravy enhances the flavor of the hot beef sandwich. However you can certainly use store-bought gravy as a convenient alternative.
Q: Can I make the mashed potatoes ahead of time?
A: Yes, mashed potatoes can be prepared in advance and reheated before serving. Simply store them in an airtight container in the refrigerator and reheat in the microwave or on the stove.
Storage Instructions:
Leftover hot beef sandwich components can be stored separately in airtight containers in the refrigerator for up to 3-4 days. To reheat, simply warm in the microwave or on the stove until heated through.
Enjoy the comfort of South Dakota’s hot beef sandwich whenever the craving strikes. There’s no denying the comfort of this beloved Midwestern classic.
Ingredients
For the beef and gravy
- 1 tb oil
- 2 lb beef chuck roast
- 1 tbsp kosher salt plus more to taste
- 1 tbsp black pepper plus more to taste
- 2 carrot sticks cut into big chunks
- 2 celery sticks cut into big chunks
- 1 white onion cut into big chunks
- 4 garlic cloves smashed
- ⅓ cup red wine
- 2 cups beef broth
- 2 tbsp cornstarch
- 8 slices thick bread Texas toast or a hearty white
Mashed Potatoes
- 3 – 4 large potatoes peeled, cut into small chunks
- ½ stick of butter
- ½ – ¾ cup milk
- salt and pepper to taste
Recipe Instructions
- Generously coat all sides of the beef roast with salt and pepper. Heat oil in a Dutch oven over medium high heat. Once hot, add beef.
- Cook until seared, about 1 – 2 minutes. Flip and repeat until all sides are seared. Remove from the pot and set aside.
- Add your carrot, onion, and celery and add more oil if needed. Season with a little salt and pepper and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Add red wine, scrapping off any bit on the bottom. Let boil for 1 – 2 minutes. Next, add the broth and place the beef back in. Bring to a boil an reduce the heat to medium low so it simmers. Allow to simmer for 2½ – 3½ hours, or until tender.
- Once beef is tender, remove from the pot and set in a container to shred. Strain your broth to remove the solids. Taste and season with salt if needed. Scoop out roughly ¼ cup of the broth and mix with the cornstarch. Dump back in the broth and mix. Bring to boil and then reduce heat to low to thicken while you make your mashed potatoes.
For the potatoes
- Bring a medium pot of water to a boil. Add salt and then add the potatoes. Boil until a fork can easily pierce the potatoes. Drain and return to the pot, off heat.
- Add half of the milk and half of the butter. Mash with a potato masher until broken up. Add more milk and butter. Mash until smooth. Season with salt and pepper. Taste to adjust seasoning.
Assembly
- Lightly toast the bread if desired (this will help it hold up better). Place shredded beef on top of toast. Place a scoop of mashed potatoes next to it. Ladle gravy all over beef and potatoes. Enjoy hot.
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