This easy roast beef sandwich is topped with balsamic glazed onions, thinly sliced potatoes, and provolone cheese. Finish it off with horseradish mayo and a bit of mustard for an extra punch of flavor for either lunch or dinner!
Why this recipe works
Whipping up a quick sandwich means we’re reaching for the deli meat here, but leftover roast beef from the night before is just as good and just as easy. You can throw together this roast beef sandwich in under 15 minutes without lacking in flavor.
Rich provolone cheese, balsamic glazed onions, and sauteed sliced potatoes all add a delicious contrast in both texture and flavor to this sandwich. The ingredients mingle together well, especially once you call the horseradish mayo and mustard to join the party.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – We are using thinly sliced deli roast beef, but this recipe is an excellent way to use leftover crockpot roast beef, especially with the additional gravy you can pour on top! Start your sandwich off by using room-temperature beef.
ONION – If you’d like a little crunch, replace the fresh white onion slices with crispy fried onions, which you can find at the grocery store.
CHEESE – Provolone cheese is rich and nutty, pairing perfectly with the roast beef. Another popular option would be American cheese, feel free to use the cheese you enjoy best.
How to Make Roast Beef Sandwich
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Season potato slices with salt and pepper to taste. Add 1 teaspoon olive oil to a skillet and heat over medium heat. Add sliced potatoes and cook on both sides until lightly browned.
- Remove potatoes from the skillet and set aside. Add onion to skillet and drizzle with balsamic glaze. Cook onions until soft. Remove onions and set aside.
- Spread mustard on one side of the sandwich bun and horseradish mayo on the other side. Repeat for second sandwich.
- Add roast beef, potatoes, onion, and cheese. Top with bun.
Frequently Asked Questions & Expert Tips
Roast beef sandwiches can be enjoyed both hot and cold, it all comes down to preference. Because we are using deli meat in this recipe, there’s no need to reheat the beef as it’s already cooked – but you certainly can if you would like to. We start this recipe off with room temperature ingredients so it isn’t necessarily cold. If desired, you can toast it in skillet with butter to crisp up the bread and melt the cheese.
You can use a regular sandwich bun, a hoagie roll, French rolls, a brioche bun, or a thick multi-grain sandwich bread. The choice is up to you! This recipe yields 2 sandwiches on regular sandwich buns. If you would prefer to use larger rolls or buns, or you’re serving more than two people, double the recipe, place onto large rolls and slice accordingly. This is a great option for parties!
Serving Suggestions
Serve your roast beef sandwich with french fries (a great way to use up more Russet Potatoes), sweet potato fries, coleslaw, or potato chips.
Optionally toast in a toaster oven or in a skillet with a small amount of butter to warm through and melt the cheese. Enjoy!
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Roast Beef Sandwich
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ Russet potato sliced thin
- 1 teaspoon olive oil
- ½ white onion sliced thin
- 1 Tablespoon balsamic glaze
- 2 sandwich buns
- 2 Tablespoons mustard
- 2 Tablespoons horseradish mayo
- 1 pound thin sliced deli roast beef room temperature
- 6 slices Provolone cheese room temperature
Things You’ll Need
Before You Begin
- Allow your beef to come to room temperature before assembling. The same goes for the cheese.
- We are using sliced deli roast beef, but this recipe is an excellent way to use leftover roast beef!
- If you’d like a little crunch, replace the fresh white onion slices with crispy fried onions, which you can find at the grocery store.
- Enjoy as-is or optionally toast in a toaster oven or skillet with a small amount of butter to crisp up the bread and melt the cheese.
Instructions
- Season potato slices with salt and pepper to taste. Add 1 teaspoon olive oil to a skillet and heat over medium heat. Add sliced potatoes and cook on both sides until lightly browned.
- Remove potatoes from the skillet and set aside. Add onion to skillet and drizzle with balsamic glaze. Cook onions until soft. Remove onions and set aside.
- Spread mustard on one side of the sandwich bun and horseradish mayo on the other side. Repeat for second sandwich.
- Add roast beef, potatoes, onion, and cheese. Top with bun.
Nutrition
Chef Antoine Davis
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