Roast Beef Sandwich Slices Recipes

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HOMEMADE ROAST BEEF SANDWICH AU JUS



Homemade Roast Beef Sandwich Au Jus image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 28

2 tablespoons olive oil
1 tablespoon black peppercorns
1 teaspoon kosher salt
4 sprigs fresh thyme
2 cloves garlic, smashed
2 sprigs fresh rosemary
1 large shallot, thinly sliced
2 tablespoons dry sherry
4 cups low-sodium beef stock
1 cup white wine vinegar
2 tablespoons sugar
1 teaspoon coriander seeds
1 teaspoon kosher salt
1 star anise
1 bay leaf
1 clove garlic
2 cups thinly sliced radishes (about 8 ounces)
4 crusty hoagie rolls
1 pound Homemade Roast Beef, thinly sliced, recipe follows
8 thick slices gruyere
Watercress, for serving
1 tablespoon fresh rosemary leaves, minced
1 tablespoon fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 cloves garlic, minced
One 4-pound boneless beef eye round roast
2 tablespoons olive oil

Steps:

  • For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
  • For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
  • For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
  • Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
  • Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.

ROAST BEEF SANDWICHES



Roast Beef Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 main-course servings

Number Of Ingredients 13

1 medium red onion, halved and thinly sliced
1 tablespoon, plus 2 teaspoons kosher salt, plus more to taste
6 tablespoons red wine vinegar
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
Freshly ground black pepper
Hot sauce
6 Kaiser rolls
12 slices vine-ripened tomatoes
24 ounces freshly sliced rare roast beef
3 loosely packed cups watercress or arugula, or a combination of both

Steps:

  • In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
  • In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
  • Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

ROAST BEEF SANDWICH WITH CHIVE REMOULADE



Roast Beef Sandwich with Chive Remoulade image

Who says meat and potatoes can't happen between two slices of bread? And so it is that thin slices of roast beef rest between peppery arugula and crisp, tangy salt-and-vinegar potato chips. In place of Gruyere, cheddar could be swapped in.

Provided by Martha Stewart

Categories     Beef Recipes

Number Of Ingredients 6

1/4 large baguette
Chive Remoulade
Roast beef
Gruyere
Arugula
Salt-and-vinegar potato chips

Steps:

  • Slice baguette horizontally, and spread both sides with remoulade. Layer one side with remaining ingredients, and top with the other half of baguette.

CHAMPION ROAST BEEF SANDWICHES



Champion Roast Beef Sandwiches image

When I have time, I like to prepare a roast with this much-requested recipe in mind. But when I need a quick meal in a hurry, I use deli roast beef with delicious results.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sour cream
1 tablespoon onion soup mix
1 tablespoon prepared horseradish, drained
1/8 teaspoon pepper
8 slices rye or pumpernickel bread
1/2 pound sliced roast beef
Lettuce leaves

Steps:

  • In a small bowl, combine the first 4 ingredients. Spread 1 tablespoon on each slice of bread. Top 4 slices of bread with roast beef and lettuce; cover with remaining bread.

Nutrition Facts : Calories 318 calories, Fat 11g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 1401mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES



Contest-Winning Grilled Roast Beef Sandwiches image

This fast favorite hits the spot when we're short on time. Roast beef, cheese, and sauteed onion, green pepper and mushrooms are sandwiched between slices of sourdough bread, then toasted on a griddle to buttery perfection. &Mdash; Jolie Goddard, Elko, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 medium onion, sliced
1 medium green pepper, sliced
1/2 pound fresh mushrooms, sliced
2 to 3 garlic cloves, minced
2 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices sourdough bread
16 slices Colby-Monterey Jack or Swiss cheese, divided
8 slices deli roast beef
1/2 cup butter, softened
Garlic salt, optional

Steps:

  • In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.

Nutrition Facts : Calories 825 calories, Fat 60g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 1540mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

THE BEST ROAST BEEF FOR SANDWICHES



The Best Roast Beef for Sandwiches image

The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.

Provided by Melissa Clark

Categories     dinner, lunch, roasts, sandwiches, main course

Time 6h45m

Yield 6 to 10 sandwiches

Number Of Ingredients 6

2 small garlic cloves, grated
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons rosemary leaves
2 1/2 pounds boneless beef top loin roast (leave the fat on top)
Extra-virgin olive oil, as needed

Steps:

  • In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
  • When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
  • Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
  • Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
  • Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams

ROAST BEEF SANDWICH SLICES



Roast Beef Sandwich Slices image

If you are serving a crowd, plan to use both crusts from the pie crust package and make two beef rolls. You can also make turkey sandwich slices. Just use thinly sliced cooked turkey instead of the beef! Recipe is from Pillsbury.

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

1 refrigerated pie crust, from 15 ounce box, softened as directed on box
4 ounces cooked beef, thinly sliced, diced (from deli)
1 small plum tomato, chopped
2 slices red onions, thin
3/4 cup monterey jack pepper cheese, shredded

Steps:

  • Heat oven to 450 degrees.
  • Remove crust from pouch; place on ungreased large cookie sheet.
  • Place roast beef, tomato, onion and cheese lengthwise down center 1/3 of crust to within 1 inch of top and bottom edge.
  • Brush edge of crust with water.
  • Fold top and bottom edges over filling; fold in sides, overlapping in center and sealing edges.
  • Cut 3 or 4 slits in top crust to allow steam to escape.
  • Bake 17-20 minutes or until golden brown.
  • Cool 5 minutes.
  • Cut crosswise into 8 slices.
  • Serve warm.

Nutrition Facts : Calories 178.8, Fat 11.2, SaturatedFat 4.8, Cholesterol 21.8, Sodium 156, Carbohydrate 11.5, Fiber 0.8, Sugar 1.2, Protein 7.8

ROAST BEEF SANDWICHES



Roast Beef Sandwiches image

Provided by Food Network

Time 5m

Yield 1 sandwich of each version

Number Of Ingredients 20

2 slices seeded rye
Thinly sliced rare roast beef
Good quality prepared mayonnaise
Green leaf lettuce
2 good white bread slices from a pullman loaf
Rare roast beef, sliced thin
Softened butter
Worcestershire sauce
2 sourdough bread slices from a round loaf
Thinly sliced rare roast beef
Creamy horseradish
Dijon mustard
Sliced swiss cheese
1 small Italian baguette, sliced in half lengthwise
Olive oil
Vinegar
Rare roast beef, thinly sliced
Sliced beef salami
Sliced tomato
Sliced provolone

Steps:

  • Compose the sandwiches using proportions to taste.;
  • Sprinkle the bread halves with olive oil and vinegar. Compose the sandwich using proportions to taste.;

ROAST BEEF SANDWICHES



Roast Beef Sandwiches image

Roasting your own beef helps make this sandwich staple extra-special.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds beef eye of round
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
3 firm, ripe avocados
2 medium tomatoes, cut into 1/4-inch-thick slices
Lettuce and radicchio, for serving
12 slices rustic bread (1/2 inch thick each)
Horseradish Cream for Roast Beef Sandwiches

Steps:

  • Preheat oven to 425 degrees. Heat a large ovenproof skillet over medium-high heat until warm. Add oil and butter; heat until oil is hot and butter has melted.
  • Season beef with salt and pepper; place in skillet. Cook until beef is well browned on all sides, about 5 minutes.
  • Transfer skillet to oven. Bake until an instant-read thermometer registers 130 degrees for medium-rare, 18 to 22 minutes. Transfer beef to a cutting board; let rest at least 20 minutes before slicing.
  • Slice beef very thinly crosswise. Peel and pit avocados; cut into 1/2-inch-thick slices. Arrange tomatoes, lettuce, radicchio, avocados, and beef over half the bread. Spread horseradish cream onto each remaining bread slice, and place on top of sandwich, spread side down.

ROAST BEEF SANDWICH SPREAD



Roast Beef Sandwich Spread image

Pickle relish and ketchup add a touch of sweetness to this sandwich spread that uses up leftover beef. "I often turn to this recipe after I have made a large roast," says Carolyn Zimmerman of Fairbury, Illinois.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 9

4 cups cubed cooked beef
1 cup sweet pickle relish
1 small onion, quartered
1/2 cup ketchup
1/4 cup mayonnaise
1 tablespoon sweet pickle juice
1 teaspoon seasoned salt
1/8 teaspoon pepper
18 slices bread

Steps:

  • In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.

Nutrition Facts : Calories 357 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 972mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 27g protein.

THE CHAMPION OF ROAST BEEF SANDWICHES



The Champion of Roast Beef Sandwiches image

Make and share this The Champion of Roast Beef Sandwiches recipe from Food.com.

Provided by The Range Rover

Categories     Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup sour cream
1 tablespoon dry onion soup mix
1 tablespoon prepared horseradish, drained
1/8 teaspoon pepper
8 slices jewish rye bread
1/2 lb thinly sliced deli roast beef
lettuce, to desired amount

Steps:

  • In a small bowl, combine the first four ingredients; mix well.
  • Spread 1 tbsp on each slice of bread.
  • Top four slices with roast beef and lettuce; cover with remaining bread.

CLASSIC DELI ROAST BEEF SANDWICHES



Classic Deli Roast Beef Sandwiches image

Get out the Swiss cheese and the dill pickles! Our sour cream and horseradish sauce makes these classic deli-style roast beef sandwiches the real deal.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 2 servings, 1 sandwich each.

Number Of Ingredients 6

1 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 Tbsp. KRAFT Horseradish Sauce
4 slices sourdough bread
12 slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
2 KRAFT Extra Thin Swiss Cheese Slices
2 CLAUSSEN Kosher Dill Sandwich Slices

Steps:

  • Mix sour cream and horseradish sauce; spread evenly onto 2 of the bread slices.
  • Top with meat, cheese and pickles; cover with remaining bread slices.

Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

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ROAST BEEF SANDWICH | FAVORITE FAMILY RECIPES
2021-05-21 In a small bowl, combine mayonnaise, horseradish, and green onion. Set aside. Lay bread slices out on a cutting board. Spread the bacon jam on one slice and the horseradish mixture on the other. Sprinkle the blue cheese over the bacon jam slice. Place the roast beef over the slice with the horseradish spread.
From favfamilyrecipes.com
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BEST ROAST BEEF SANDWICH [MUST TRY] - BEEFSTEAK VEG
Cook for 20 minutes, or until the potatoes are lightly browned and cooked. Cook the onions for 25 minutes, basting every 6 to 7 minutes with the balsamic mixture. Cream Sauce: In a medium-sized mixing bowl, whisk together all of the ingredients until combined and set aside to cool.
From beefsteakveg.com
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DELI STYLE ROAST BEEF (FOOLPROOF METHOD!) | VALERIE'S KITCHEN
2021-01-08 Wrap the cooled, sliced roast beef in heavy duty foil and place the foil packet in a plastic storage bag. Label it with the date and refrigerate it immediately. It can also be stored in shallow, airtight deli meat container. This Deli Style Roast Beef should be refrigerated and used within 3 to 4 days for the best quality and food safety concerns.
From fromvalerieskitchen.com
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Top Asked Questions

What is the best way to make a roast beef sandwich?
Spread mayo over the top and add 2 slices of pepper jack cheese. Then add 6 slices of roast beef, follow by 2 slices of cheese and last slice of bread with mayo. Add 4 sandwich sticks and cut roast beef sandwich into 4 triangle pieces.
What do you put on your sandwich?
A fresh baguette, or slices of bread, leftover roast beef (more on that later), a creamy spread, crisp lettuce like romaine, and a slice of cheese liked shaved parmesan. And receive a free recipe ebook as our thank you. We won't send you spam. Unsubscribe at any time.
What are the best beef sandwiches?
Sloppy Joes, Reuben sandwiches, Philly cheesesteaks, gyros, and meatball sandwiches are just a few of our top-rated beef sandwich recipes. This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite!
What is the best way to cook a roast beef roll?
On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

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