Roast Beef Sandwich

Name: Roast Beef Sandwich
Prep time: 105 min
Cook time: 55 min
Total time: 160 min
Yield: 4 servings
Cuisine: Sandwich
Ingredients: 2 lb (900 g) eye of round or top round roast; 1 tbsp olive oil; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp dried rosemary, crushed; 1 large yellow onion, thinly sliced; 1 tbsp butter; 1/2 cup mayonnaise; 2 tbsp prepared horseradish; 1 tsp Dijon mustard; 1 tsp lemon juice; 4 Kaiser or onion rolls; 8 slices provolone or Swiss cheese; 1 cup warm beef jus or low-sodium beef broth, optional

Medium-rare roast beef, horseradish cream, and caramelized onions on a kaiser roll.

Prep: 105 min
Cook: 55 min
Total: 160 min
Yield: 4 servings
Difficulty: hard

Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen

Method

01
Heat the oven to 450°F (230°C). Rub the roast with olive oil, salt, pepper, garlic powder, and rosemary. Place on a rack in a roasting pan.
02
Roast for 15 minutes, then reduce the oven to 300°F (150°C). Continue until the center reaches 125-130°F (52-54°C) for medium-rare, about 30 to 45 minutes more. Rest 20 minutes, then refrigerate until thoroughly chilled for clean slicing.
03
Meanwhile, melt the butter in a skillet over medium-low heat. Add the onion and a pinch of salt; cook, stirring often, until deep golden, 25 to 35 minutes.
04
Mix the mayonnaise, horseradish, Dijon, and lemon juice. Slice the chilled beef very thinly across the grain.
05
Toast the rolls lightly. Spread with horseradish cream, add roast beef, caramelized onions, and cheese. Serve cold, or warm the assembled open sandwiches under the broiler just until the cheese melts. Offer warm jus alongside if desired.
06
Tip: Chilling before slicing keeps the roast firm enough to cut paper-thin without a deli slicer.

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