Classic Roast Beef Sandwich Recipe with Horseradish

Whether you grab roast beef from the deli or use leftover meat from a holiday roast, this hot Roast Beef Sandwich is a keeper. It combines creamy horseradish, melted cheese, and peppery arugula layered over thin slices of warm roast beef for a satisfying, flavor-packed sandwich.

Add caramelized onions or serve a small bowl of au jus alongside the sandwiches for dipping to create even more savory depth.

You don’t need to overcomplicate this. If you’ve just roasted beef for dinner, hold back a portion unsliced until it cools — it slices more thinly that way and makes the best sandwiches. If you don’t have leftovers, deli-sliced roast beef works beautifully too. This sandwich comes together in about 10 minutes and is perfect for a quick lunch or a simple weeknight meal.

Ingredients

• Beef broth – store-bought or made from bouillon. Use enough to warm the beef and, if desired, to serve as au jus for dipping.
• Roast beef – 1 pound thinly sliced, either leftover from a roast or deli-sliced.
• Creamy horseradish – adds a bright, peppery kick that complements the beef; mayonnaise or Dijon mustard can be used instead.
• Arugula – peppery greens that pair well with roast beef; spinach or leaf lettuce can be substituted.
• Onions – thinly sliced raw onions, quick-pickled onions, or caramelized onions depending on the flavor you want.
• Sandwich rolls – brioche, hoagie, potato, pretzel, kaiser rolls, or even hamburger buns work well.
• Provolone cheese – melts nicely; sharp cheddar or Swiss are good alternatives.

Instructions

Step-by-step photos accompany these instructions to make the steps clear and easy to follow.

1. Preheat and prepare. Preheat the oven broiler to high and position the oven rack in the middle. Heat a large skillet over medium-high heat.
2. Toast the rolls. Brush or spray the cut sides of the rolls with a little olive oil or cooking spray. Place them cut-side down in the hot skillet and toast for 1–2 minutes until golden. Transfer the bottom halves to a foil-lined baking sheet.
3. Spread the moisture barrier. Spread about ½ tablespoon of creamy horseradish on each bottom roll to keep the bread from getting soggy and to add flavor.
4. Warm the roast beef. Bring 1½ cups of beef broth to a simmer in a medium saucepan. Working in small batches, use tongs to briefly dip thin slices of roast beef into the hot broth for 20–30 seconds—just long enough to warm the meat without overcooking it.
5. Assemble. Mound the warmed beef on each bottom roll over the horseradish. Lay a slice of provolone (or your preferred melting cheese) over the beef.
6. Melt the cheese. Place the open-faced sandwiches under the broiler for 1–2 minutes until the cheese is melted and bubbly. Watch closely to prevent burning.
7. Finish and serve. Top each sandwich with about ¼ cup arugula and a few slices of onion, then add the toasted top bun. Serve immediately. If you like dipping, pour the warm broth used to heat the beef into small bowls as au jus.

Recipe tips

• Slice cold roast beef thinly. Chilled meat is much easier to slice paper-thin—store the roast unsliced in the refrigerator and slice it right before assembling the sandwiches.
• Use a moisture barrier on the bottom bun. Spreading horseradish, mayonnaise, or Dijon mustard prevents soggy bread and adds flavor.
• Make it cold if you prefer. To enjoy a cold roast beef sandwich, skip warming the beef and melting the cheese—assemble and serve immediately.

Recipe substitutions

The recipe is flexible—swap ingredients based on what you have on hand.

• Greens: Substitute spinach or leaf lettuce for arugula.
• Cheese: Sharp cheddar or Swiss work well in place of provolone.
• Spread: Use mayo if horseradish is too spicy.
• Rolls: Hot dog buns, hamburger buns, or any leftover rolls will work.
• Liquid to warm the beef: For a unique twist, reheat the beef briefly in a stout beer instead of beef broth to add rich, malty flavor.

What to serve with it

These sandwiches pair well with simple sides. Try potato chips or any of the following ideas for a more substantial meal: fries, a crisp salad, mac and cheese, or roasted potatoes.

More easy beef recipes

Keep a few easy beef recipes on hand for busy nights—ideas include smash burgers, stuffed peppers, steak marinades, and mushroom Swiss burgers.

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