The Chef

Restaurants

Meals

Drinks

Restaurants›Bud's at Silver Run›Hot Roast Beef Recipe

Hot Roast Beef Recipe

Name: Bud's at Silver Runs Hot Roast Beef Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb roast beef, thinly sliced (from a cooked roast); 8 slices potato bread slices; 2 tbsp unsalted butter (softened) for toasting; 1 tsp olive oil; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 cups beef drippings or beef broth; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 1 tsp Worcestershire sauce; 1 tsp soy sauce (or tamari); 0.5 tsp onion powder; 0.25 tsp garlic powder; 0.25 tsp freshly ground black pepper; 0.25 tsp salt (adjust to taste); 1 lb russet potatoes (peeled or scrubbed), cut into fries; 2 cups vegetable oil (for frying) or high-heat oil; 1 tsp cornstarch (optional, for crisping); 0.5 tsp kosher salt (for seasoning); 1 tbs fresh parsley (chopped, optional); 4 slices pickles or pickled peppers (optional)

Inspired by Bud's at Silver Run

Time1h

Serves2

Hot roast beef served on toasted potato bread with French fries & smothered in homemade brown gravy

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sandwich (beef & bread)

1 lb roast beef, thinly sliced (from a cooked roast)

8 slices potato bread slices

2 tbsp unsalted butter (softened) for toasting

1 tsp olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Brown gravy (homemade)

2 cups beef drippings or beef broth

3 tbsp Unsalted butter

3 tbsp 00 bread flour

1 tsp Original Worcestershire Sauce

1 tsp soy sauce (or tamari)

1/2 tsp Onion powder

1/4 tsp Watkins garlic powder

1/4 tsp freshly ground black pepper

1/4 tsp salt (adjust to taste)

French fries

1 lb russet potatoes (peeled or scrubbed), cut into fries

2 cups vegetable oil (for frying) or high-heat oil

1 tsp cornstarch (optional, for crisping)

1/2 tsp kosher salt (for seasoning)

Assembly & garnish

1 tbs fresh parsley (chopped, optional)

4 slices pickles or pickled peppers (optional)

Method

Sandwich (beef & bread)

Warm and prep beef

If roast beef is cold, place slices in a shallow baking dish, add 2–3 tablespoons of beef broth or drippings to keep moist, cover with foil and warm in a 325°F (165°C) oven for 8–12 minutes until just hot. Alternatively, gently warm slices in a skillet over low heat with 1 tsp olive oil, stirring until heated through (about 3–5 minutes). Season lightly with ¼ tsp salt and 1/8 tsp black pepper if desired.

Toast potato bread

Spread 1/2 tablespoon softened butter on one side of each potato bread slice. Heat a large skillet or griddle over medium heat. Add bread butter-side down and toast until golden brown and crisp, about 1–2 minutes per side. Repeat with remaining slices. Keep toasted bread warm in a low oven (200°F / 95°C) while finishing other components.

Brown gravy (homemade)

Make a roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. When bubbling, add 3 tablespoons all-purpose flour and whisk constantly to form a smooth roux. Cook the roux for 2–3 minutes until it turns a light golden brown and loses the raw flour taste, but don’t let it burn.

Add liquid and seasonings

Gradually whisk in 2 cups beef drippings or beef broth, about 1/4 cup at a time at first to keep the mixture smooth. Once combined, bring gravy to a gentle simmer. Stir in 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp freshly ground black pepper and 1/4 tsp salt. Simmer 4–6 minutes, whisking occasionally, until gravy thickens to a pourable, coat-the-back-of-a-spoon consistency. Taste and adjust salt or Worcestershire/soy for deeper flavor.

Strain (optional) and keep warm

If you want an extra-smooth gravy, strain through a fine-mesh sieve into a clean saucepan or bowl. Keep gravy warm over the lowest heat or in a thermos until plating.

French fries

Prepare potatoes

Cut potatoes into even 1/4–1/2 inch fries. Rinse under cold water until water runs clear to remove excess starch. Optional: toss cut fries with 1 tsp cornstarch dissolved in 1 tablespoon water for extra crispness. Pat dry thoroughly with kitchen towels — moisture will cause oil splatter and soggy fries.

Fry in two stages (recommended)

Heat 2 cups oil in a deep skillet or pot to 325°F (163°C). Fry potatoes in batches (do not overcrowd) for 3–4 minutes until just tender but not browned. Remove to a paper towel-lined tray. Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1/2 tsp kosher salt. If you prefer oven fries, toss cut potatoes with 1 tbsp oil, roast at 425°F (220°C) for 25–30 minutes, turning once, until crisp.

Assembly & serving

Assemble sandwiches

Place two toasted potato bread slices on a work surface. Pile 4 ounces (about 1/4 lb) of warm roast beef onto the bottom slice for each sandwich (use half the beef per sandwich if making two). Spoon 2–3 tablespoons of hot brown gravy directly over the beef so it is nicely smothered but not soggy. Top with pickles or pickled peppers if using, then place the top slice of toasted bread.

Plate with fries

Place the assembled sandwich on a plate and serve with a generous portion of hot French fries (about 1/2 lb fries divided between two plates). Offer extra warm brown gravy on the side for dipping or additional smothering.

Garnish & finish

Sprinkle chopped fresh parsley over fries and around the plate for color if desired. Serve immediately while sandwich and fries are hot.