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Featured image of a delicious Beef Manhattan, a hearty open-faced sandwich with tender beef and gravy.

Best Beef Manhattan Recipe

Elevate the classic diner staple of Beef Manhattan with this recipe, featuring tender sirloin, rich gravy, and sturdy toasted bread. This recipe focuses on achieving restaurant-quality results at home through careful searing, gentle simmering, and a flavorful roux-based gravy.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Sirloin steak, cut into 1/4-inch thick slices
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 medium Onion, thinly sliced
  • 2 cloves Garlic, minced
  • 1 cup Beef broth
  • 1/2 cup Red wine optional
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dried thyme
  • 1 bay leaf
  • 2 tbsp Butter
  • 2 tbsp All-purpose flour
  • 2 cups Beef broth
  • 1/4 cup Red wine optional
  • Salt to taste
  • Pepper to taste
  • 6 slices Thick-cut Texas toast or sourdough bread
  • Mashed potatoes optional
  • Fresh parsley, chopped for garnish

Equipment

  • Large skillet or Dutch oven
  • Saucepan
  • whisk
  • Spatula or spoon
  • cutting board
  • knife
  • measuring cups and spoons
  • tongs
  • Toaster

Method
 

  1. Season the sirloin slices with salt and pepper.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Sear the beef in batches, being careful not to overcrowd the pan. Sear for about 1-2 minutes per side, until browned. Remove the beef and set aside.
  4. Add the sliced onion to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan. Add the Worcestershire sauce, dried thyme, and bay leaf. Bring to a simmer.
  6. Return the seared beef to the skillet. Reduce heat to low, cover, and simmer for 30-45 minutes, or until the beef is very tender.
  7. While the beef is simmering, prepare the gravy. In a separate saucepan, melt the butter over medium heat.
  8. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  9. Gradually whisk in the beef broth and red wine (if using), ensuring no lumps form. Bring to a simmer and cook until the gravy has thickened, about 5-7 minutes. Season with salt and pepper to taste.
  10. Remove the bay leaf from the beef mixture.
  11. Pour the gravy over the beef and stir gently to combine.
  12. Serve the beef and gravy over toasted bread. Garnish with fresh parsley and a side of mashed potatoes, if desired.

Notes

For a richer gravy, use bone broth instead of regular beef broth. You can also add a splash of heavy cream to the gravy at the end for extra richness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.