The Roast Beef Sandwich is a traditional American sandwich popularized by diners and fast-food restaurants such as Arby’s.
This delicious homemade sandwich is made with slices of meaty roast beef, veggies, sauces, and melted cheese. It can be eaten hot or cold and can be customized with all of your favorite toppings.
WHAT CUT OF BEEF IS BEST FOR ROAST BEEF SANDWICHES?
The meat for your roast beef sandwich should ideally be lean but not chewy.
A top loin roast is possibly your best option, as it provides a lot of flavor without a lot of fat. Bottom loin or eye round steaks are less expensive options that taste just as good.
WHAT TYPE OF BREAD TO USE?
For this recipe, the first thing to decide on is bread. This alone can go in a variety of directions, and there are no bad options.
I would suggest using the following bread:
- Artisan Rustic
Since you’re looking in, I’ll tell you that I used a Kaiser roll, and it’s delicious.
WHAT YOU NEED?
This recipe requires only a few ingredients but provides an elevated flavor for your everyday sandwich.
- Horseradish Cream Sauce– This quick three-ingredient sauce adds a flavorful punch as well as a nice creamy texture to the sandwich. For the ultimate roast beef accompaniment, combine mayonnaise, dijon mustard, and prepared horseradish.
- Ciabatta Bread– Ciabatta bread is ideal for this sandwich because it has a crusty exterior and a chewy interior that, when toasted, provides a good crunchy base.
- Arugula– Arugula’s peppery bite adds much-needed freshness to the sandwich.
- Roast Beef– For this sandwich, I like to get thinly sliced roast beef from the deli counter so I can pile it high.
- Mild Cheddar Cheese– Mild cheddar cheese adds just the right amount of flavor to the sandwich without overpowering the other flavors. (My favorite sliced cheese is Tillamook.)
- Quick Pickled Onions– The recipe for my Quick Pickled Onions can be found here. They are the ideal acidic and crunchy complement to these sandwiches.
WHAT KIND OF CHEESE IS BEST FOR THIS RECIPE?
We usually use Provolone cheese because of its flavor and “melt-ability,” but you have a lot of options here. Gouda, Asiago, Swiss, and Mozzarella are all excellent choices.
In general, melted white cheese is your best bet for an irresistible roast beef sandwich.
We’ve decided on the two main components, bread and beef, and now we need to figure out the toppings.
Close your eyes and concentrate solely on the meat. Now consider all of the amazing things beef pairs well with and what would make this epic!
Potatoes, horseradish, balsamic vinegar, onions, and cream are all things that come to mind.
The next step is to figure out how to get all of those things that are typically served as a sauce on top or as a vegetable on the side. Continue reading to find out what I did.
- I used a mandolin slicer to thinly slice a large russet potato and a sweet pcotato, then tossed them in olive oil, salt, and pepper before baking them on a sheet tray lined with parchment paper at 400° for 20 minutes, or until lightly browned and cooked. Potatoes go great with beef, and they’ll be fantastic on this sandwich.
- Then, using the same mandolin, I thinly sliced two shallots and placed them on a sheet tray lined with parchment paper.
- I whisked together some balsamic vinegar, sugar, and olive oil in a bowl and brushed it on the shallots before baking them at 400° for 25 minutes. Beef with caramelized onions! You clearly need to see what’s going on with this roast beef sandwich, or you’ll miss it completely.
- This also allowed me to hit two birds with one stone when it came to the toppings. Remember how I said beef goes well with balsamic and onions? Well, I just combined the two.
WHAT ARE GOOD CONDIMENTS TO USE?
While there are a few more items on this list, I wanted to focus on the ingredients that require effort, such as this horseradish cream.
This is by far the best condiment to put on it because it is nothing short of delicious.
The sauce that goes on the roast beef sandwich is the last thing we’ll look at. It has a lot going on, but it’s so worth it:
- The sour cream
- Cream cheese
- Horseradish, freshly grated (yes you can use prepared in a jar)
- Fresh basil chiffonade
- chives, chopped
- The parmesan cheese
- seasoned with salt and pepper
- Worcestershire sauce (Worcestershire sauce)
WHAT CHEESE GOES BEST?
While I didn’t use sliced cheese, I did use parmesan cheese in the horseradish cream sauce, which goes well with roast beef. Other cheeses that go well with roast beef include:
- The blue cheese
HOW TO MAKE IT?
Making the best roast beef sandwich ever can be difficult because you want to add ingredients that are subtle in flavor and complement the roast beef, which is what we did with all of the toppings.
- Spread the horseradish cream on the bottom of the toasted kaiser bun.
- Sprinkle some arugula leaves on top of the horseradish cream.
- Fold over several slices of sliced meat and place them on top of the arugula.
- F thinly sliced radishes, kale microgreens (optional), and top bun.
This sandwich is my absolute favorite. It’s flavorful, it’s a show stopper, and it’s always the hero when I serve it to family and friends.
WHAT GOES WITH BEEF SANDWICHES?
Add some flavor to your sandwich with these tasty side dishes! Roast beef sandwiches are delicious on their own, but any of these additions will take them to the next level.
We enjoy French fries or potato wedges with our roast beef sandwiches, which are simple to make at home.
Cole slaw, mashed or roasted potatoes, and steamed vegetables are all delicious accompaniments to your roast beef sandwich.
RECIPE CHEF NOTES + TIPS
- Storing and freezing: Refrigerate the toppings, bread, horseradish cream spread, and buns separately wrapped in plastic wrap for up to 1 week. The asiago sauce is fantastic on a variety of other sandwiches, including chicken, turkey, andwell.
- Outside of this sandwich, ham.
- I basted the shallots with the balsamic mixture every 6 to 7 minutes or so to help intensify the flavor and caramelize them.
Frequently Asked Questions
The roast beef sandwich is also commonly made up of bread, cold roast beef (either leftovers from a homemade dinner or deli meat), lettuce, tomatoes, and mustard, though cheese, horseradish, fresh/powdered chili pepper, and even red onion are not uncommon.
It’s best to use a top loin roast. It has a strong brawny flavor and all of the fat is on the surface, which you can easily trim off after the meat has been cooked. The beef is roasted low and slow here to ensure tender, juicy meat. However, if you want a more cost-effective cut, use bottom, top, or eye round instead.
Everyone knows that New England has the best roast beef sandwiches. The traditional version, known as the “three-way” in local parlance, stuffs a soft roll with thinly sliced roast beef and then smothers it with American cheese, James River barbecue sauce, and mayonnaise.
In a saucepan over medium heat, combine ketchup, water, corn syrup, molasses, Worcestershire sauce, hot sauce, steak sauce, garlic powder, onion powder, salt, black pepper, and nutmeg until smooth; bring to a boil and immediately remove from heat to cool completely.