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.
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!