Beef Manhattan

Course	Main course
Place of origin	United States
Region or state	Midwest, South
Serving temperature	Hot
Main ingredients	Beef

Steak
Part of a series on
Main articles Steak Beefsteak Fish steak Pork steak Steakhouse
List of steak dishes Asado Beef Manhattan Beef Wellington Bife a cavalo Bistecca alla fiorentina Boiled beef Bulgogi Carpetbag steak Carne asada Chateaubriand steak Cheesesteak Chicken fried steak Bistek Tagalog Bollito misto Delmonico steak Fajita Finger steaks Hamburg steak London broil Mongolian beef Pepper steak Pot roast Roast beef Italian beef Prawn cocktail, steak and Black Forest gateau Salisbury steak Sha cha beef Shawarma Standing rib roast Steak and eggs Steak and kidney pie Steak and kidney pudding Steak and oyster pie Steak au poivre Steak burger Steak de Burgo Steak Diane Steak frites Steak sandwich Steak tartare Suadero Surf and turf Swiss steak
Cuts of beef Forequarter cuts Hindquarter cuts 7-bone Blade Chuck Fillet Flank Flap Flat iron Hanger Plate Popseye Ranch Rib eye Rib Round Rump Silverside Sirloin Skirt Strip T-bone Tenderloin Top sirloin Tri-tip
Preparation Aged Barbecued Braised Char grilled Chopped Cured Fried Marinaded Pickled Poached Roasted Salt-cured Seared Smoked
Related topics List of beef dishes Doneness Meat on the bone Restructured steak Steak knife Steak sauce
v t e

Beef Manhattan is a Midwestern American dish consisting of roast beef and gravy.^[1] It is often served with mashed potatoes either on top of the steak or on the side of the plate.^[1] A variation on this dish is Turkey Manhattan, which substitutes turkey for the roast beef. The dish is named after Manhattan, but it is not known as such there; dishes like it are usually called "open-face sandwiches" in New York City.

The dish was first served in a restaurant under the name "Beef Manhattan" in a now-defunct Indianapolis deli in the late 1940s where it gained traction as a Hoosier staple. The dish was named by Naval Ordnance Plant, Indianapolis (NOPI) workers who were trained on a fabrication of the Norden bombsight in Manhattan during World War II. They enjoyed the open-faced sandwich they had in Manhattan and brought it back to their cafeteria as the "Beef Manhattan". In Indiana, it is served on bread. The roast beef is sliced and put on the bread like a sandwich, then cut corner to corner and plated in a V shape.^[2] Mashed potatoes are served between the two halves, and the whole is covered in gravy.^[2]

References

^ ^a ^b Stuttgen, J.R. (2007). Cafe Indiana: A Guide to Indiana's Down-Home Cafes. University of Wisconsin Press. p. 178. ISBN 978-0-299-22493-6. Retrieved November 7, 2015.
^ ^a ^b Stuttgen, J.R.; Ketzenberger, J. (2010). Cafe Indiana Cookbook. University of Wisconsin Press. p. 30. ISBN 978-0-299-24993-9. Retrieved November 7, 2015.

Beef and veal

Production

Products

Cuts	Baseball steak Blade steak Brisket Chateaubriand steak Chuck steak Fajita Filet mignon Flank steak Flap steak Hanger steak Plate Picanha Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Sirloin Top sirloin Skirt steak Standing rib roast Strip Shank T-bone Tenderloin Tri-tip Trotters Tail
Processed	Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract
Offal	Brain Heart Tongue Tendon Tripas Tripe Testicles

Dishes

Related meats

Other

USA beef imports	Japan Taiwan South Korea (2008 US beef protest in South Korea)

See also

References