Homemade Roast Beef Sandwiches
This Hot Roast Beef Sandwich recipe is made by loading up toasted ciabatta rolls with juicy homemade roast beef, sweet caramelized onions, melty provolone, and peppery arugula. It’s the perfect sandwich recipe for using up that leftover roast beef from the holidays!
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Ditch the Deli Meat and Make Roast Beef Sandwiches From Scratch!
This roast beef sandwich recipe came about after a trip to the farmer’s market with our friends Jay and Amanda. We had purchased some incredible horseradish pickles from a local vendor and immediately began planning what we’d make with them.
Roast beef sandwiches came to mind, so we set ourselves the challenge of making the best possible homemade roast beef rather than purchasing it from the deli — and now these sandwiches are a staple in both of our houses!
If you’ve never made homemade roast beef sandwiches before, here’s why you should give it a go:
✔ Your Choice of Toppings: I’ve provided instructions on how to serve these roast beef sandwiches with au jus or horseradish sauce, so you can pick whichever flavor profile and difficulty level appeals most to you.
✔ Even Better Than the Deli: I love a deli roast beef sandwich as much as the next person, but it doesn’t compare to the flavors and textures of homemade roast beef, melty provolone, jammy caramelized onions, and garlic aioli.
✔ Flexible Ingredients: I’ve suggested my favorite toppings in the recipe card below, but you’re welcome to mix and match the condiments and toppings however you like. You can even swap out the roast beef for thinly sliced steak or shredded chuck roast, if desired.
✔ Great Way to Repurpose Leftovers: I love smoking a prime rib for Christmas dinner, but with grocery prices going up and up I’ve been making my own eye of round roast beef instead the past few years. I’ll usually buy a larger roast than we need on Christmas Day so we can slice up the leftovers to use on these hot roast beef sandwiches.
Enjoy!
-Katie
What to Put on a Roast Beef Sandwich
A full list of ingredients with their measurements can be found in the recipe card below, but here’s what I suggest putting on your hot roast beef sandwiches.
- Roast Beef — The best roast beef for sandwiches is always going to be the homemade option, but feel free to sub in a quality roast beef from the deli counter of your local grocery store (ask them to slice it paper thin, if possible).
- Ciabatta Rolls — We love the flavor and texture of these ciabatta rolls after lightly toasting them. You can also use a crusty baguette or sturdy sandwich rolls.
- Cheese — Provolone cheese is the best for making roast beef sandwiches and is the traditional choice.
- Caramelized Onions — Take a little extra TLC to prepare, but their sweet, jammy texture goes so well with the rich and savory roast beef.
- Garlic Aioli — Purchase from the store or make your own to keep on hand throughout the week.
- Arugula — I love the peppery bite that fresh arugula adds to the hot sandwich.
- Pickles — Look for spicy horseradish pickles, not dill pickles.
Katie’s Tip:
Slicing Homemade Roast Beef for Sandwiches
If making my homemade eye of round roast beef recipe, you have to chill it in the fridge for at least 4 hours after making. The firmer the beef, the easier it will be to slice!
Once chilled, you can either slice the roast beef with a meat slicer or by hand:
- If you have a meat slicer, cut the cold roast beef into paper-thin slices, about 1/16 inch.
- If slicing by hand, use a very sharp slicing knife or chef’s knife (here’s the rundown on how to sharpen knives safely and efficiently). Place your non-knife hand flat on top of the roast to steady it, then cut as thinly as you can across the grain using long, smooth strokes. Keep the roast cold while slicing for neat, deli-style slices.
How to Make Hot Roast Beef Sandwiches
- Toast the rolls in a hot skillet. This makes the bread more flavorful and also prevents it from becoming soggy once the condiments go on.
- Assemble the sandwiches. Pile on the thinly sliced roast beef, caramelized onion, and provolone. I suggest putting the cheese on top because we’re going to …
- Broil until the cheese is gooey. Keep a close eye on your sandwiches! We’re just melting the provolone here.
- Add the fresh toppings. That’s the arugula, garlic aioli, and horseradish pickles.
- Serve with au jus, if desired. This step is totally optional, but I know some people love eating their roast beef sandwiches with au jus (kind of like cheater’s French dip sliders!). I’ve provided the ingredients and steps for making homemade au jus in the recipe card below.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Make-Ahead Tips
I know there are quite a few homemade components to these hot roast beef sandwiches, but you can make everything ahead of time and store separately in the fridge for quick sandwich assembly during the week.
- Roast Beef — Homemade roast beef lasts up to 4 days in the fridge. If slicing ahead of time, stack the slices with parchment between each layer to prevent sticking.
- Caramelized Onions — Last for 4 days in the fridge or 3 months in the freezer. I actually freeze my caramelized onions in ice cube trays so I can thaw the exact amount I need for a single sandwich. (Pretty smart, if I do say so myself!)
- Garlic Aioli — Can be refrigerated airtight for up to 1 week. Don’t try freezing it, FYI.
Sides to Serve with Your Roast Beef Sandwiches
If I’m being honest, we usually serve our hot sandwiches with potato chips or a simple side like roasted broccoli and call it good. But if you’ve got the time and desire to make a “proper” side dish, the following pair nicely with roast beef sandwiches:
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Hot Roast Beef Sandwich Recipe
This hot roast beef sandwich recipe is made by loading up toasted ciabatta rolls with juicy homemade roast beef, sweet caramelized onions, melty provolone, and peppery arugula.
Ingredients
- 4 ciabatta rolls, sturdy sandwich rolls, or a crusty baguette cut into 4 pieces
- 12 to 16 ounces sliced homemade roast beef (3 to 4 ounces per sandwich)
- 4 to 8 slices provolone cheese
- 1 ½ cup caramelized onions
- ½ cup garlic aioli
- 1 ½ cups fresh arugula
- ½ cup sliced spicy horseradish pickles
Au Jus for Dipping (Optional)
- 1 tablespoon beef drippings (from the roast pan) or unsalted butter
- 1 small shallot or ¼ small onion, finely minced
- 1 clove garlic, smashed
- 1½ cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Start with the Roast Beef. This recipe begins with this homemade roast beef recipe. Once you’ve seared and rested the roast, let it cool completely.
- Transfer to the refrigerator for at least 4 hours or overnight. Chilling is key—it firms the meat so you can slice it cleanly for sandwiches.
- Slicing for Sandwiches. If you have a meat slicer, cut the cold roast beef into paper-thin slices, about 1/16 inch. If slicing by hand, use a very sharp slicing knife or chef’s knife. Place your non-knife hand flat on top of the roast to steady it, then cut as thinly as you can across the grain using long, smooth strokes. Keep the roast cold while slicing for neat, deli-style slices.
- Preparing the Bread. Split 4 ciabatta rolls or a crusty baguette (cut into 4 pieces) in half lengthwise. Brush the cut sides lightly with butter or olive oil. Toast the bread in a skillet over medium heat or under the broiler until the edges are golden and crisp. (This step adds flavor and helps keep the bread from getting soggy.)
- Building the Base. Place 3 to 4 ounces of sliced roast beef on the bottom half of each toasted roll. Spoon about ¼ cup caramelized onions evenly over the beef. Lay 1 to 2 slices of provolone cheese on top of the onions.
- Melt the cheese. Set the sandwiches under the broiler for 1 to 2 minutes, just until the cheese melts and starts to bubble. Keep a close eye on them so the bread doesn’t burn.
- Adding the Fresh Layers. Spread about 2 tablespoons of garlic aioli on the cut side of each top roll. Place a small handful of arugula (about ⅓ cup) over the aioli. Add a few slices of horseradish pickles on top for a sharp, tangy bite.
- Finishing the Sandwiches. Close the sandwiches by placing the top halves of the rolls over the layered fillings. Press down gently so everything holds together. Slice each sandwich in half if you’d like, then serve warm right away.
- Place a small saucepan over medium heat. Add 1 tablespoon of beef drippings or butter. Stir in 1 minced shallot (or ¼ small onion) and 1 smashed garlic clove. Cook for 1 to 2 minutes until fragrant and just starting to turn golden.
- Pour in 1½ cups of low-sodium beef broth and 1 tablespoon Worcestershire sauce.
- Add 2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme. Bring the mixture to a gentle simmer. If you’re using beef drippings, scrape the bottom of the pan with a wooden spoon to loosen any flavorful browned bits.
- Let the mixture simmer uncovered for 10 to 12 minutes so the flavors concentrate slightly. You don’t want it to thicken into a sauce—the goal is a deeply flavored, pourable broth.
- Strain the au jus through a fine mesh strainer into a heatproof container. Taste and season with salt and freshly ground black pepper.
- Pour into small ramekins or cups and serve alongside the sandwiches for dipping.
Homemade Au Jus for Dipping (Optional)
Notes
The au jus takes about 20 minutes to prepare and yields approx. 1 1/2 cups.
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