Description
This Hot Roast Beef Sandwich recipe features toasted ciabatta rolls loaded with juicy homemade roast beef, sweet caramelized onions, melty provolone cheese, and peppery arugula. Finished with a zesty garlic aioli and optional homemade au jus for dipping, it’s the perfect warm and flavorful sandwich to enjoy any day.
Ingredients
Sandwich Ingredients
- 4 ciabatta rolls, sturdy sandwich rolls, or crusty baguette cut into 4 pieces
- 12 to 16 ounces sliced homemade roast beef (3 to 4 ounces per sandwich)
- 4 to 8 slices provolone cheese
- 1 ½ cups caramelized onions
- ½ cup garlic aioli
- 1 ½ cups fresh arugula
- ½ cup sliced spicy horseradish pickles
Au Jus for Dipping (Optional)
- 1 tablespoon beef drippings (from the roast pan) or unsalted butter
- 1 small shallot or ¼ small onion, finely minced
- 1 clove garlic, smashed
- 1 ½ cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Roast Beef: Begin with homemade roast beef, ensuring it has been seared and rested thoroughly. Let it cool completely before transferring to the refrigerator for at least 4 hours or overnight. Chilling firms the meat for clean, thin slicing.
- Slice the Roast Beef: Using a meat slicer or a very sharp knife, slice the cold roast beef into paper-thin slices approximately 1/16 inch thick. Keep the roast cold while slicing for neat deli-style pieces.
- Toast the Bread: Split the ciabatta rolls or baguette halves lengthwise. Brush the cut sides lightly with butter or olive oil. Toast in a skillet over medium heat or under the broiler until edges are golden and crisp to enhance flavor and prevent sogginess.
- Build the Base: Place 3 to 4 ounces of sliced roast beef on the bottom half of each toasted roll. Spoon about ¼ cup of caramelized onions evenly over the beef, then layer 1 to 2 slices of provolone cheese on top of the onions.
- Melt the Cheese: Place the constructed sandwiches under the broiler for 1 to 2 minutes until the provolone melts and begins to bubble. Watch carefully to avoid burning the bread.
- Add Fresh Layers: Spread about 2 tablespoons of garlic aioli on each top roll half. Add approximately ⅓ cup of fresh arugula over the aioli, then top with a few slices of spicy horseradish pickles for a sharp, tangy contrast.
- Finish the Sandwiches: Close the sandwiches by placing the top halves over the fillings. Press gently to secure the layers. Optionally, slice each sandwich in half and serve warm immediately.
- Make the Au Jus (Optional): In a small saucepan over medium heat, melt 1 tablespoon of beef drippings or butter. Add the minced shallot and smashed garlic clove; cook 1 to 2 minutes until fragrant and lightly golden. Pour in 1 ½ cups low-sodium beef broth and 1 tablespoon Worcestershire sauce. Add thyme leaves and bring to a gentle simmer, scraping up browned bits if using drippings. Simmer uncovered for 10 to 12 minutes to concentrate flavors, then strain through a fine mesh sieve. Season with salt and pepper. Serve in small ramekins alongside sandwiches for dipping.
Notes
- Ensure the roast beef is well chilled before slicing for clean, thin slices.
- Use fresh thyme for the au jus if possible for the best flavor; dried thyme is an acceptable substitute.
- Watch the sandwiches closely under the broiler to prevent the bread from burning while melting the cheese.
- The garlic aioli adds a creamy and garlicky dimension, but can be substituted with mayonnaise or mustard if preferred.
- Au jus can be made ahead and reheated gently before serving.
- Adjust the amount of horseradish pickles to taste for desired spiciness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
