Roast Beef Sandwich

This is the roast beef sandwich that makes you feel like you're eating at a great deli.

Tender, thinly sliced roast beef is piled high on a soft, crusty roll with creamy horseradish sauce, sharp provolone or cheddar cheese, crisp lettuce, and ripe tomato. It's savory, slightly spicy, creamy, and absolutely satisfying — the kind of sandwich that's become a deli counter classic for good reason.

What makes this version special is the combination of flavors and textures. The roast beef is savory and tender, the horseradish sauce adds a creamy kick that cuts through the richness, the cheese adds sharpness, and the fresh vegetables provide crunch and brightness. The roll — soft but sturdy — holds everything together perfectly. Whether you're using high-quality deli roast beef or leftover from a Sunday dinner, this sandwich delivers every time.

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Prep Time
10 mins

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Cook Time
0 mins

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Servings
2 sandwiches

Why You Love This Recipe

Quick & Satisfying
This sandwich comes together in about ten minutes — perfect for a busy weekday lunch or a light dinner.

Bold, Balanced Flavors
Savory roast beef, creamy-spicy horseradish sauce, sharp cheese, and crisp vegetables — every bite is perfectly balanced.

Great for Leftovers
Have leftover roast beef from a Sunday dinner? This is the perfect way to enjoy it. Deli roast beef works great too.

Better Than the Deli
When you make it at home, you control the quality of the ingredients and the amount of each topping.

A Classic for a Reason
The roast beef sandwich is beloved across the country — and now you can make it in your own kitchen.

Tools and Preparation

Essential Tools and Equipment

Sharp knife and cutting board
Butter knife or spreader
Toaster or toaster oven (optional)
Small bowl

Importance of Each Tool

Sharp Knife
Makes quick work of slicing the tomato and onion. If you're using leftover roast beef, a sharp slicing knife is especially helpful for getting thin, even slices.

Toaster
Toasting the roll adds a little texture and structure, which helps it hold up to the filling.

Small Bowl
For mixing the horseradish sauce (if making from scratch).

Ingredients

For the Sandwiches:

Your favorite sandwich rolls (hoagie, ciabatta, kaiser, or sourdough) — 2
Roast beef, thinly sliced — 8 to 10 ounces (about 4–5 ounces per sandwich)
Provolone or cheddar cheese — 4 slices
Horseradish sauce (store-bought or homemade) — 2 tablespoons
Mayonnaise — 2 tablespoons (optional)
Lettuce leaves — 4 to 6 leaves
Ripe tomatoes — 2
Red onion, thinly sliced — ½
Kosher salt and black pepper — to taste

For the Horseradish Sauce (makes about ½ cup):
Mayonnaise — ¼ cup
Sour cream — ¼ cup
Prepared horseradish — 2 tablespoons (or more to taste)
Dijon mustard — 1 teaspoon
Fresh lemon juice — 1 teaspoon
Kosher salt — ¼ teaspoon
Black pepper — ⅛ teaspoon

Optional Additions:
Hot peppers (banana peppers or pepperoncini)
Pickles
Au jus for dipping

Steps To Create Recipe

1. MAKE THE HORSERADISH SAUCE (IF MAKING FROM SCRATCH)
In a small bowl, whisk together the mayonnaise, sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper. Taste and adjust — add more horseradish for extra kick.

2. PREP THE VEGETABLES
Slice the tomatoes into ¼-inch thick rounds. Season them with a tiny pinch of salt and pepper. Thinly slice the red onion. Wash and dry the lettuce leaves.

3. TOAST THE ROLLS (OPTIONAL)
Split the rolls open and toast them in a toaster oven, regular oven, or on a dry skillet for 2 to 3 minutes until lightly golden and crisp.

4. SPREAD THE SAUCE
Spread the horseradish sauce on the bottom half of each roll. You can also spread a little mayonnaise on the top half if you like.

5. LAYER THE CHEESE
Place the cheese slices on the bottom half of each roll, slightly overlapping if needed.

6. LAYER THE ROAST BEEF
Pile the thinly sliced roast beef on top of the cheese, folding the slices for extra height and texture. If your roast beef is in large slices, you can fold them into ribbons.

7. ADD THE VEGETABLES
Top the roast beef with lettuce leaves, tomato slices, and red onion rings. Season the tomatoes again with a tiny pinch of salt and pepper if desired.

8. CLOSE AND PRESS
Close the sandwich with the top half of the roll. Press down gently but firmly to settle the filling.

9. CUT AND SERVE
If the roll is large, cut the sandwich in half. Serve immediately with pickles or au jus for dipping.

How to Serve

The roast beef sandwich is satisfying on its own, but it's even better with classic sides. Serve it with a dill pickle spear, a handful of potato chips, or a cup of au jus for dipping. For a more substantial meal, pair it with a bowl of French onion soup or a simple green salad.

For a deli-style lunch, serve the sandwich on a plate with a side of coleslaw, potato salad, or pasta salad. Add a cold beer or a glass of iced tea to complete the meal.

Good Pairings: Au jus for dipping, dill pickle spear, potato chips, French onion soup, coleslaw, potato salad, a simple green salad, a cold beer, iced tea.

Common Mistakes to Avoid

Using Dry Roast Beef
High-quality, moist roast beef makes all the difference. If your roast beef is dry, add a little extra sauce or a splash of beef broth to the sandwich.

Not Adding Horseradish Sauce
The horseradish sauce is what defines this sandwich. Without it, it's just a plain roast beef sandwich. Don't skip it.

Using Too Much or Too Little Roast Beef
A good roast beef sandwich should have a generous amount of meat — but not so much that it's hard to eat. About 4 to 5 ounces per sandwich is the sweet spot.

Not Folding the Roast Beef
Folding or ruffling the roast beef slices adds texture and creates a more substantial, satisfying bite. Flat slices can make the sandwich feel thin.

Skipping the Seasoning on the Tomatoes
A tiny pinch of salt and pepper on the tomatoes brings out their natural sweetness and acidity. This small step makes a big difference.

Using Bread That's Too Soft
Very soft bread can get soggy quickly. Toasting the rolls helps, and using a slightly sturdier roll like ciabatta or a hoagie roll is even better.

Storage & Reheating Instructions

Refrigerator: It's best to eat roast beef sandwiches fresh. If you have leftovers, store the components separately in airtight containers for up to 3 days.

Roast Beef: Store roast beef in the refrigerator for up to 3 to 4 days. It can also be frozen for up to 2 months (though the texture may be slightly softer after thawing).

Horseradish Sauce: The sauce can be made up to a week ahead and stored in the refrigerator.

Reheating: This sandwich is traditionally served cold or at room temperature. If you want a warm sandwich, you can heat the roast beef and cheese in a skillet for a few minutes before assembling.

Packing for lunch: Pack the components separately and assemble at lunchtime to prevent sogginess. You can also make the sandwich and wrap it tightly in parchment paper — it will hold up for a few hours.

Frequently Asked Questions

Q: What's the best roast beef to use?
A: High-quality deli roast beef from a good deli counter is the easiest and most consistent option. If you have leftover roasted or slow-cooked beef, that's even better — just slice it as thinly as possible.

Q: What cheese goes best with roast beef?
A: Provolone and cheddar are the classic choices. Provolone is mild and creamy, while cheddar adds a sharper, more assertive flavor. Both work beautifully.

Q: What's the best bread for a roast beef sandwich?
A: A hoagie roll, ciabatta, kaiser roll, or sourdough are all excellent choices. You want a bread that's sturdy enough to hold the filling but soft enough to bite through easily.

Q: Is horseradish sauce the same as horseradish?
A: No. Prepared horseradish is the grated horseradish root in vinegar and salt. Horseradish sauce is a creamy mixture of mayonnaise or sour cream with prepared horseradish. The sauce is what you want for this sandwich.

Q: Can I make this sandwich without the sauce?
A: You can, but it won't be the same. The horseradish sauce is what makes this sandwich special. If you don't have horseradish, you can use mayonnaise with a little Dijon mustard for a similar tangy effect.

Q: Can I make a hot roast beef sandwich?
A: Yes! A hot roast beef sandwich is sometimes called a "French dip" or "roast beef au jus" — the beef is heated and served with a cup of beef broth (au jus) for dipping. The cheese melts over the beef, and the whole thing is warm and comforting.

Q: Can I use leftover roast beef from a Sunday dinner?
A: Absolutely! Leftover roast beef is even better than deli roast beef because it's usually more flavorful. Slice it as thinly as possible (chilling it first helps) and pile it high on the sandwich.

Final Thoughts

The roast beef sandwich is a deli classic for a reason — savory roast beef, creamy-spicy horseradish sauce, sharp cheese, and crisp vegetables all come together in a sandwich that's simple, satisfying, and deeply delicious. The key is high-quality roast beef and that signature horseradish sauce, which adds just the right amount of kick.

This is the kind of sandwich that makes lunch feel like a treat.