Roast Beef Sandwiches ~ Philly Cheese Steak Inspired

Well, I mentioned these sandwiches in my roast recipe; it’s a terrific way to use up leftover roast or steak.  They were super delicious.  I think the horseradish mayonnaise made the perfect addition. If you don’t have leftover roast you can always purchase a steak and thinly slice or by some deli roast beef; our roast was seasoned with garlic and rosemary so don’t be afraid to add a bit of seasoning if desired.

Roast Beef Sandwiches

  • 8 – 10 o.z. left over beef thinly sliced (enough for 2 sandwiches)
  • olive oil
  • 1/2 medium onion sliced
  • 1/4 large bell pepper
  • dash Worcestershire sauce, salt and pepper
  • sub buns
  • cheese of choice ~ provolone works well; we used a spanish drunken goat cheese that was quite tasty
  • mayonnaise or condiments of choice ~ I made a yummy horseradish mayo to go along with

First prep meat and veggies.  We shaved the meat with our electric slicer, but you could thin slice by hand or cut into strips for great results too.

Heat medium skillet over medium high heat.  Add peppers and onions saute till tender; stir in a dash or two of Worcestershire sauce and salt and pepper if desired.  Add meat (it’s already cooked so you just need to heat through).  We toasted our buns in the broiler for a couple of minutes before building the sandwiches.  Once buns are toasty add mayo or desired condiments top with meat and top with cheese.  Return to broiler until cheese is melted.

Enjoy ~ Kimberly

Roast Beef ~ oven roasted eye of round

Roast beef is one of those tricky things to get cooked to perfection and keep tender.  Charles did a great job with this little eye of round roast.  It was medium when finished and deliciously seasoned.

Roast Beef

  • 2 1/2 lb eye of round beef roast
  • 1 tsp fresh rosemary
  • 2 large cloves garlic
  • 1 tsp coarse sea salt
  • 1 tsp fresh grated black pepper

Preheat oven to 330 degrees. Chop rosemary and mince garlic; season roast on top and sides with rosemary, garlic, salt, and pepper.

Place on rack in baking pan; bake for about 1 hour and 45 minutes or until desired doneness; next time we will back the time off a little to get a bit more of a medium rare; I think an hour and a half would achieve this.

Allow to rest 5 – 10 minutes before slicing.  We enjoyed ours with fresh beets and parmesan pasta.  I will post the steak sandwiches we made with the leftovers soon.

Enjoy ~ Kimberly