Vegetarians look away. This roast beef sandwich is so easy and a great weeknight meal. It's filling and feels a little more special than a cold cut sandwich. 



Ingredients (this is what I used for two of us. If you're cooking for more adjust the recipe accordingly).

  • 1/2 lb rare roast beef. This you'll need to get from the deli section not the butcher, they'll ask you if you want regular or rare, ask for the rare roast beef.
  • 1/2 yellow onion sliced not diced
  • 1 can of beef broth
  • pinch of salt
  • one baguette ( I love the baguettes from harmons or whole foods).
  • provolone cheese
  • horseradish 
  • dijon or a high quality mustard, not French's mustard. Trader Joes makes a wonderful grainy dijon.


Turn your oven to broil, and slice the baguette length wise add butter to each side. Broil for just a minute or two until the butter is melted and the baguette is warm and lightly toasted.

Bring your beef broth to boil and add the sliced onions and salt to taste. Add your rare roast beef and cook for a few minutes, it doesn't need long to cook. 

Spread your mustard and horseradish onto the baguette. Add the provolone. Use tongs to remove the beef and onion and layer onto your baguette. Ladle the remaining beef broth into a ramequin, this is your a jus sauce and perfect for dipping your sandwich into.

I like to serve a simple arugula salad with tomatoes. For dressing olive oil, S & P, and red wine vinegar.



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