Open-Face Hot Roast Beef Sandwich with Brown Gravy and Peas
This roasted dish pairs deli roast beef (thinly sliced) with sandwich bread, beef broth (low sodium) and frozen green peas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
145g deli roast beef (thinly sliced)247 kcal
2 slice (56g) sandwich bread148 kcal
180g beef broth (low sodium)11 kcal
40g onion (thinly sliced)16 kcal
1 tbsp (8g) all-purpose flour29 kcal
1 tsp (5g) olive oil44 kcal
1 tsp (5g) Worcestershire sauce5 kcal
174g frozen green peas141 kcal
0.25 tsp (1g) kosher salt0 kcal
0.25 tsp (1g) black pepper3 kcal
Cooking instructions
sandwich bread
Toast the 2 bread slices lightly and set them side by side on a plate.
onion (thinly sliced)olive oil
Heat olive oil in a small skillet over medium heat. Add sliced onion and cook 3-4 minutes until softened.
onion (thinly sliced)all-purpose flour
Sprinkle flour over onion and stir 30 seconds to form a light roux.
beef broth (low sodium)Worcestershire sauce
Whisk in beef broth and Worcestershire sauce; simmer 2-3 minutes until thickened into gravy.
deli roast beef (thinly sliced)
Add roast beef to the gravy and warm 1-2 minutes without boiling hard.
frozen green peaskosher saltblack pepper
Microwave or simmer peas until hot; season with a pinch of salt and pepper.
deli roast beef (thinly sliced)frozen green peas
Divide the hot roast beef and gravy between the 2 slices of toast; serve with peas on the side.
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