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

Chef Julia Gibson @ Mini Van Dreams

Ingredients

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

Instructions

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.

Recipe Notes

These can also be made using chicken or turkey, swapping in the appropriate gravy for the meat being used.

Julia is the divorced mom of twins, a blogger, a sometimes crafter, crazy snailmailer, and a corporate bean counter. In her "spare" time, she scrapbooks, travels, makes cards, blogs, designs jewelry, searches for missing cleats and pom poms, enjoys good dark chocolate, and sneaks naps.