HOT ROAST BEEF SANDWICH MADE WITH CAMPBELL’S® BROWN GRAVY
Nutrition Facts
Serving Size
SERVING (1 BUN FILLED WITH ABOUT 2 OZ BEEF WITH GR
Amount Per Serving
Calories 303
% Daily Value
Total Fat 6.9g
11%
Saturated Fat 1.2g
6%
Cholesterol 47mg
16%
Sodium 663mg
28%
Total Carbohydrate 34.7g
12%
Dietary Fiber 1.5g
6%
Protein 23.8g
48%
Vitamin A 0%
Vitamin C 1%
Calcium 5%
Iron 16%

hot roast beef sandwich made with campbell’s® brown gravy

Turn leftover roast beef or deli beef into a delicious hot sandwich filling in no time! Sautee onions and add to hot roast beef and brown gravy for sandwich sure to please your guests.  

  • Total time: 10 minutes
  • Servings: 24
Ingredient Weight Measure
vegetable oil 1 tbsp.
onion , sliced 19.5 oz. 4 cup
Campbell’s® Brown Gravy , 50 ounces each 1 can
cooked roast beef , sliced 48.0 oz. 0
long hard roll , split 24 ea.
1.  Heat oil in a large pan.  Add sliced onions.  Sauté for 7-10 minutes, until onions start to brown on medium heat.  

2.  Pour in brown gravy.  Heat to a boil, reduce to a simmer. 

3.  Add sliced roasted beef.  Stir until beef is coated in gravy. 

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

4.  To Assemble: Divide beef mixture (about 2 ounces) between buns.  Serve immediately.

Turn leftover roast beef or deli beef into a delicious hot sandwich filling in no time! Sautee onions and add to hot roast beef and brown gravy for sandwich sure to please your guests.  

  • Total time: 10 minutes
  • Servings: 24
Ingredient Weight Measure
vegetable oil 1 tbsp.
onion , sliced 19.5 oz. 4 cup
Campbell’s® Brown Gravy , 50 ounces each 1 can
cooked roast beef , sliced 48.0 oz. 0
long hard roll , split 24 ea.
1.  Heat oil in a large pan.  Add sliced onions.  Sauté for 7-10 minutes, until onions start to brown on medium heat.  

2.  Pour in brown gravy.  Heat to a boil, reduce to a simmer. 

3.  Add sliced roasted beef.  Stir until beef is coated in gravy. 

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

4.  To Assemble: Divide beef mixture (about 2 ounces) between buns.  Serve immediately.

Made with:

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