Beer Cheese Sauce Over Roast Beef

Sometimes I hardly to need to write a post because the title and photos speak for themselves. That is definitely the case with these open-faced Roast Beef Sandwiches smothered in Beer Cheese Sauce.

I love classic open-faced roast beef sandwiches with gravy. Really, I just love things covered in gravy. You know what else I love? Cheese. This time, I decided to instead smother our beefy goodness with this beer-cheese sauce, and it was love at first bite.

This dinner actually only takes about 15 minutes to make. Yes, I’m serious! The cheese sauce comes together really quickly, and the rest is just a matter of heating the bread and meat. Serve it with a salad for a perfectly balanced dinner. (Oh, and fries are welcome too.)

If open-faced sandwiches aren’t your thing (really??) you could make this a dip just for fries or chips! If you want to serve it at a party, I’d recommend putting it in a mini crockpot so it doesn’t thicken up too much as it cools. Of course, that would mean it stayed around long enough to cool off. This beer cheese sauce is sure to disappear fast no matter how you serve it!

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Open-Faced Roast Beef Sandwiches with Beer Cheese Sauce

These sandwiches come together quickly and make for a delicious, hearty dinner.

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Course

Main

Prep Time

10 minutes

Cook Time

10 minutes

Servings

MetricUS Imperial

Ingredients

• 4 slices sourdough sandwich bread or other crusty bread
• 1 pound sliced roast beef
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup beer
• 1/2 cup plus 2 tbsp. milk
• 1 cup sharp cheddar cheese
• salt and pepper to taste

Course Main Prep Time 10 minutes Cook Time 10 minutes Servings MetricUS Imperial Ingredients 4 slices sourdough sandwich bread or other crusty bread 1 pound sliced roast beef 1 tablespoon butter 1 tablespoon flour 1/2 cup beer 1/2 cup plus 2 tbsp. milk 1 cup sharp cheddar cheese salt and pepper to taste

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Instructions

1. Preheat oven to 350 degrees F.
2. Arrange roast beef evenly over the four slices of bread. Carefully place the sandwiches directly onto the baking rack in the oven, and bake for 10 minutes. (You can put them on a baking sheet if you prefer, but bread will not be crisp.)
3. While sandwiches are baking, melt butter in a skillet over medium heat. Stir in flour until smooth, and then slowly pour in beer, stirring constantly to keep sauce smooth. Add milk, stir, and bring to a simmer. Add cheese, and stir until melted.
4. Taste sauce and add a pinch of salt and a little freshly ground black pepper to taste. Stir in additional 2 tbsp. milk.
5. Place toasted sandwiches on plates, and immediately spoon cheese sauce over each one. Serve with a fork and knife, and dig in!

Recipe Notes

This cheese sauce sets up quickly when cooled, so serve immediately.