Beef Manhattan

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Quick Bite

Beef Manhattan is an open-faced roast beef sandwich served with mashed potatoes and a generous pour of brown gravy. It is not fancy, not fussy, and exactly what comfort food is supposed to do.

History

Beef Manhattan is a Hoosier diner-and-cafeteria classic, even though its name points east. The most common origin story places it in Indianapolis in the late 1940s, where workers connected to the Naval Ordnance Plant had eaten a similar open-faced sandwich while training in Manhattan during World War II.

When they came back to Indiana, the dish reportedly picked up the “Manhattan” name and settled into local cafeteria culture. From there, it became a reliable lunch-counter meal: roast beef on bread, cut open, mashed potatoes in the middle or on the side, and gravy over everything.

The dish is part of a broader family of Midwest open-faced sandwiches. You can find turkey Manhattans, pork Manhattans, and hot roast beef sandwiches in other states, but Indiana has a special attachment to the beef version.

A good Beef Manhattan is all about texture and gravy. The bread should soften under the meat and sauce, the mashed potatoes should be creamy, and the whole plate should make you feel like someone’s cafeteria auntie is looking out for you.

Fun Facts

• Despite the name, Indiana has a stronger claim to the dish than New York.
• Turkey Manhattan is the popular poultry cousin.
• It is technically a sandwich, but you absolutely need a fork.

Where to Try

MCL Restaurant & Bakery Indianapolis area, Indiana
A classic Indiana cafeteria-style stop where Beef Manhattan fits perfectly: carved roast beef, mashed potatoes, and brown gravy.

Sahm’s Tavern & Sports Bar Fishers, Indiana
Their menu lists a Beef Manhattan with slow-roasted beef, white bread, homemade beef gravy, mashed potatoes, and a side.

Mississippi Belle Indianapolis, Indiana
A soul-food and comfort-food favorite that has been highlighted locally for its roast beef Manhattan-style plate.

Recipe

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Beef Manhattan Servings: 4 Prep: 15 minutes Cook: 3–3½ hours Difficulty: Easy Style: Indiana / Hoosier Diner Comfort Food

Ingredients

For the beef and gravy

• 2 pounds beef chuck roast
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 small onion, sliced
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter
• 2 tablespoons flour

For serving

• 8 slices white bread or Texas toast
• 3 cups mashed potatoes

Instructions

1. Season the beef: Season the chuck roast with salt, pepper, and garlic powder.
2. Brown the beef: Heat oil in a Dutch oven over medium-high heat. Brown the roast on all sides.
3. Add liquid: Add the onion, beef broth, and Worcestershire sauce.
4. Simmer: Cover and simmer gently for 3–3½ hours, or until the beef is tender enough to slice or shred.
5. Remove beef: Remove the beef and keep warm. Strain the cooking liquid if desired.
6. Start the gravy: In a saucepan, melt butter. Whisk in flour and cook for 1 minute.
7. Thicken: Slowly whisk in 2 cups of the beef cooking liquid. Simmer until thickened into gravy.
8. Slice or shred: Slice or shred the beef.
9. Assemble: Place two slices of bread on each plate. Add beef, mashed potatoes, and plenty of gravy.

Traditional note: To make it more traditional, use plain white bread, roast beef, mashed potatoes, and brown gravy. Cut the sandwich open and let the gravy soak into everything.

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