Roast Beef Sandwich Recipe
Just say “no” to a classic roast beef sandwich with tomatoes, pickles, mustard, and mayo, and make this gourmet sandwich instead. This roast beef sandwich is better than anything from the deli or Arby’s.
The roast beef featured in this sandwich came from Sous Vide Roast Beef.
Cold or Hot Roast Beef Sandwich
Whether you prefer cold roast beef sandwiches or hot roast beef sandwiches, this recipe fits the bill. During recipe testing, I tried it cold and hot, and both delivered the flavor and texture I was going for. The variety of toppings is well-suited for any temperature.
If serving the sandwich cold, just skip all the baking elements after making the garlic bread.
Tip- it pairs well with Easy Macaroni Salad.
Ingredients and Substitutions
- Good Roast Beef – Opt for thinly sliced, high-quality roast beef, or use leftovers from a homemade roast. You’ll just need a meat slicer or a very sharp knife to cut the meat thin enough for sandwiches.
- Bacon Onion Jam
- Cheese – add slices of provolone, Swiss, or cheddar to add creaminess to the sandwich
- Fried Onions – Store-bought crispy fried onions are easier to use, but homemade fried onions work just as well.
- Bread – any sturdy bun will work. I opted for onion buns, but any hearty bun/roll will work as long as it can hold all the toppings. You can also make or buy garlic bread, which will save you the time of making the garlic butter spread.
TIP – If I have leftover pan sauce from making roast beef, I make beef au jus and serve it alongside this roast beef sandwich, a la French dip style.
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Variations
Switch Up The Jam: Instead of bacon onion jam you can use onion jam and slices of bacon. Or, use cowboy candy with fresh slices of bacon.
Roast Beef Sliders: Use slider bread, as used in this prime rib sliders and Philly cheesesteak sliders recipe, to feed a crowd.
Garlic Bread: Utilizing pre-made garlic bread will cut down on prep time. Hello, Texas Toast.
Breakfast Sandwich: Throw an egg on it, like used in this open face roast beef sandwich, to make it a breakfast recipe.
BBQ Bacon Sandwich: Brush the roast beef with a smoky BBQ sauce before layering to add a sweet-and-savory twist.
Horseradish Roast Beef Sandwich: Add a layer of tangy horseradish sauce for a zesty kick that perfectly complements the rich bacon onion jam.
Recipe Tips and Notes
- Don’t skip toasting the bread. The garlic butter adds a ton of flavor, and the heat adds crunch.
- Serve immediately for the best texture. The longer it sits, the softer the bread will become.
- Make Ahead – to cut down on prep time, make the bacon-onion jam up to 2 weeks in advance. Keep all the elements separate during storage until ready to serve.
More Sandwich Recipes
Three other popular sandwich recipes to check out – prime rib sandwich, tri tip sandwich and Southern Egg Salad Sandwich.
Roast Beef Sandwich With Bacon Onion Jam
Ingredients
ROAST BEEF
- 1-1½ lbs shaved roast beef (*Note 1)
BACON ONION JAM
- 16 oz thick cut bacon (*Note 2)
- 3 cups chopped yellow onions
- 2 tsp finely minced garlic
- ½ cup light brown sugar
- ⅓ balsamic or apple cider vinegar
- ¼ maple syrup
GARLIC BUTTER
- 8 tbsp butter, melted
- 5-6 large garlic cloves, minced
- ¼ tsp sea salt, + more to taste
ROAST BEEF SANDWICH
- 4 sandwich rolls (*Note 3)
- 4 slices meltable cheese (Provolone, Swiss, Monterey Jack)
- 1 cup fried onions
Instructions
BACON ONION JAM
- Preheat a large skillet over medium heat. Add the diced bacon and cook until crispy, stirring frequently. Transfer the cooked bacon to a paper towel lined plate and set aside.
- Remove all but about 3 tablespoons of the bacon grease.
- Reduce the heat to medium-low and add the onions to the skillet. Cook for about 20-25 minutes to caramelize, stirring frequently.
- Add the garlic, brown sugar, vinegar, maple syrup, and cooked bacon to the skillet and stir to combine. Simmer for 7-10 minutes, until the jam has thickened.
GARLIC BREAD
- While the onions are caramelizing, prep the garlic bread. Pre-heat the oven to 350°F and line a baking sheet with parchment paper. Cut the rolls in half (lengthwise) and place on the baking sheet.
- Add the melted butter, minced garlic, and salt to a small bowl and mix to combine. Evenly distribute the butter mixture over the pieces of bread.
- Cover with foil and bake for 10-12 minutes, until warm throughout. Optional: broil for 2-3 minutes for an extra crispy bun.
BUILD THE SANDWICH
- Layer the cheese and shaved roast beef on the bottoms of the rolls. Broil for 2-3 minutes, until the cheese is melted. Keep an eye on it – it can burn quickly.
- Place ¼ cup of bacon onion jam and ¼ cup of fried onions on each sandwich, followed by the top of the roll. Serve immediately for best results.