Roast Beef Sammiches 🥪
Ingredients (2 big ol’ sammiches)
8–10 oz thin-sliced roast beef (deli-style or leftover)
2 hoagie rolls or crusty sandwich rolls
4 slices provolone or Swiss (or cheddar if you’re wild)
2–3 tbsp butter or mayo
Optional toppings (choose your fighters):
Caramelized onions
Sautéed mushrooms
Horseradish sauce
Dijon or yellow mustard
Mayo
Lettuce / tomato (less classic, still valid)
Optional but elite:
½ cup beef broth or au jus (for dipping)
How to Make the Sammiches
Warm the beef (don’t overcook!)
Toss roast beef in a skillet over low heat with a splash of beef broth or water.
Just warm it through—dry beef is a crime.
Toast the buns
Split rolls, butter them, and toast in a pan or oven till golden.
Crunch = structural integrity.
Melt the cheese
Pile warm beef onto the bottom bun, add cheese.
Broil for 1–2 minutes or cover the pan till melty and glorious.
Sauce it up
Spread horseradish, mustard, mayo, or a combo on the top bun.
Assemble & smash lightly
Add onions/mushrooms if using.
Close it up. Admire it.
Optional dip situation
Warm au jus on the side.
Dip aggressively.
Pro Tips
Horseradish + mayo = god-tier sauce.
If using leftover roast beef, slice it as thin as possible.
Add a pinch of black pepper to the beef—salt usually isn’t needed.
