Roast Beef Sandwich

Name: Roast Beef Sandwich
Prep time: 10 min
Total time: 10 min
Yield: 4 sandwiches
Ingredients: 1 ½ cups beef broth; 1 pound roast beef; 2 tablespoons creamy horseradish; 1 cup arugula; ½ cup thinly sliced onions; 4 sandwich rolls; 4 slices Provolone cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
4 sandwiches
Calories
389 kcal
Course
Main Course, Lunch
Cuisine
American

Roast Beef Sandwich

Lukas Jenkins

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Whether you pick up roast beef at the deli counter, or use leftover meat from a holiday roast, you're going to love this hot Roast Beef Sandwich recipe! It's got creamy horseradish, melty cheese, and peppery arugula, all served on top of thinly sliced, warm roast beef for the ultimate sandwich recipe.

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Ingredients

Servings

1 ½ cups beef broth
1 pound roast beef thinly sliced
2 tablespoons creamy horseradish
1 cup arugula
½ cup thinly sliced onions or caramelized onions
4 sandwich rolls
4 slices Provolone cheese or sharp cheddar cheese

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Instructions

Preheat the broiler in the oven to high. Arrange a rack in the middle of the oven.
Heat a large skillet on the stove over medium-high heat.
Spray the top and bottom halves of each sandwich roll with nonstick cooking spray, or brush them with olive oil.
Once the skillet is hot, add the buns, cut side down, to the skillet and toast for 1-2 minutes, or until the bread is nicely browned on the bottom.
Remove the rolls from the skillet.
Place the bottom half of the rolls on a foil-lined baking sheet.
Spread ½ tablespoon creamy horseradish on each of the bottom buns.
Add the beef broth to a medium saucepan on the stove over high heat to bring the broth to a simmer.
Thinly slice the roast beef, if it's not already sliced.
Use kitchen tongs to dip the slices of beef in the boiling broth for 20-30 seconds, then place the slices of beef on the bottom buns, on top of the creamy horseradish.
Add a slice of provolone cheese on top of the roast beef on each bun.
Place the open faced sandwiches, on the middle rack of the oven, under the broiler for 1-2 minutes, or just until the cheese is melted over the beef.
Remove the sandwiches from the oven and top each with ¼ cup arugula, a few sliced onions and the top toasted buns.
Serve immediately.
If you want to serve an au jus on the side for dipping, pour the beef broth used to heat up the roast beef into small bowls. Serve this on the side of the sandwiches.

Notes

It’s much easier to thinly slice roast beef when it’s cold. So if you’re using a leftover beef roast for this recipe, I recommend storing it unsliced in the refrigerator. When you’re ready to use it, remove it from the refrigerator, after it’s cooled completely, and thinly slice it to make the sandwiches. Use the sharpest knife you have to get the thinest slices possible.
Always make sure there’s a moisture-barrier spread on the bottom bun. This helps prevent the bottom bun from getting soggy. If you don’t like creamy horseradish, then use mayo or dijon mustard.
You can make this recipe into a cold roast beef sandwich. Simply omit the steps of heating up the roast beef and melting the cheese over the beef in the oven. Just assemble the sandwich and dig in!

Nutrition Information

Show Details

Calories 389kcal (19%) Carbohydrates 34g (11%) Protein 37g (74%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 78mg (26%) Sodium 2523mg (105%) Potassium 520mg (15%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 286mg (6%) Vitamin C 55mg (61%) Calcium 538mg (54%) Iron 5mg (28%)

Nutrition Facts

Serving: 4sandwiches

Amount Per Serving

Calories 389 kcal

% Daily Value*

Calories	389kcal	19%
Carbohydrates	34g	11%
Protein	37g	74%
Fat	12g	18%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	78mg	26%
Sodium	2523mg	105%
Potassium	520mg	11%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	286mg	6%
Vitamin C	55mg	61%
Calcium	538mg	54%
Iron	5mg	28%