Roast Beef Hot Shots

Today at work, the girls and I were talking comfort food.  We were trying to explain to my friend (who grew up out west) about our foods in Ohio… chicken and noodles, beer hot shots, buckeyes… Whenever I mention roast beef hot shots, depending on who I am talking to, I sometimes get a strange look.  They don’t know what I am talking about.

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 amazing.”  (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 | Mini Van Dreams

Roast Beef Hot Shots
  • 6 slices white bread
  • 2 jars brown beef gravy
  • 1 large can beef chunks
  • 3 cups mashed potatoes, prepared
  • 1 Tablespoon black pepper
  • 2 teaspoons garlic salt
  1. Drain juices from beef can.
  2. Spoon beef into large non-stick skillet over medium-low heat.  Break beef pieces into smaller, bite-sized pieces as needed.
  3. Allow beef to heat for 4-5 minutes.
  4. Add both jars of gravy to skillet, stirring to combine with beef.
  5. Season with black pepper and garlic salt; stir to combine.
  6. Reduce heat to low.  Allow beef and gravy mixture to simmer for another 5-6 minutes.  Remove from heat.
  7. Top one slice of bread with ½ cup mashed potatoes, spreading to edges of bread.
  8. Top mashed potatoes with ⅙ of meat and gravy mixture.
  9. 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.

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