Whenever I mention roast beef hot shots, depending on who I am talking to, I sometimes get a strange look. I usually then say, “You know, Beef Manhattans.” Sometimes that clears it up, other times I have to describe the deliciousness of roast beef hot shots to which the usual response is “Those sound delicious.” (Don’t even get my started about “Cincinnati-style spaghetti.”) So, my friends near and far… here is the recipe for roast beef hot shots for your dining pleasure.
Roast Beef Hot Shots
6 slices white bread
2 jars brown beef gravy
1 medium can beef
3 cups mashed potatoes, prepared
1 Tablespoon black pepper
2 teaspoons garlic salt
Drain juices from beef can. Spoon beef into large non-stick skillet over medium-low heat. Break beef pieces into smaller, bite-sized pieces as needed. Allow beef to heat for 4-5 minutes. Add both jars of gravy to skillet, stirring to combine with beef. Season with black pepper and garlic salt; stir to combine. Reduce heat to low. Allow beef and gravy mixture to simmer for another 5-6 minutes. Remove from heat. Top one slice of bread with 1/2 cup mashed potatoes, spreading to edges of bread. Top mashed potatoes with 1/6 of meat and gravy mixture. Allow gravy to soak into bread for 2-3 minutes prior to serving.
*These can also be made using chicken or turkey, swapping in the appropriate gravy for the meat being used. *