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See 5 recipes Download free cookbookRoast Beef Sandwiches with Horseradish Cream
Roast Beef Sandwiches
Thin roast beef, peppery arugula, and a cool horseradish cream are tucked into toasted rolls for a quick, satisfying sandwich.
Prep Time:15 minCook Time:5 minTotal Time:20 minServings:4Difficulty:Easy
These roast beef sandwiches lean on a few strong ingredients rather than a long prep list: thin deli-style beef, a sharp horseradish cream, crisp greens, and sturdy rolls. Toasting the rolls gives the sandwich enough structure to hold the sauce without turning soft.
The sauce is creamy but not heavy. Sour cream and mayonnaise make it smooth, prepared horseradish brings heat, Dijon adds a little bite, and lemon juice keeps the finish clean. Taste the horseradish before mixing; brands vary, so you can add more at the end if you want a stronger kick.
Arugula works especially well because its peppery flavor stands up to the beef and sauce. A few slices of red onion add crunch, while provolone melts just enough over the warm rolls to help everything sit neatly inside the sandwich.
Serve the sandwiches right after assembling while the rolls are still crisp. They are filling enough for dinner with chips, pickles, or a simple salad, but quick enough for a weekday lunch.
Nutrition (per serving)
Calories:515 kcal
Protein:34 g
Carbs:39 g
Fat:25 g
Directions
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1
Heat the broiler or a toaster oven. In a small bowl, stir together the sour cream, mayonnaise, horseradish, Dijon mustard, lemon juice, salt, and black pepper until smooth.
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2
Taste the horseradish cream and adjust with a little more horseradish, lemon juice, or salt if needed. Set it aside while you toast the rolls.
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3
Spread the cut sides of the rolls lightly with softened butter and place them cut side up on a baking sheet.
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4
Toast the rolls for 2 to 3 minutes, until the edges are crisp and lightly golden. Keep a close watch so they do not burn.
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5
Lay one slice of provolone on each bottom roll and return the pan to the broiler for about 1 minute, just until the cheese softens.
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6
Pile the roast beef evenly over the melted cheese, folding the slices loosely so the sandwiches have some height.
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7
Add arugula and red onion over the beef. Spoon a generous layer of horseradish cream onto the cut side of each top roll.
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8
Close the sandwiches, press gently, and serve right away with pickle spears.
Ingredients
- Sour Cream:1/2 cup
- Mayonnaise:1/4 cup
- Prepared Horseradish, drained if watery:2 tablespoons
- Dijon Mustard:1 tablespoon
- Fresh Lemon Juice:1 tablespoon
- Kosher Salt:1/2 teaspoon
- Black Pepper:1/4 teaspoon
- Crusty Sandwich Rolls, split:4 rolls
- Unsalted Butter, softened:2 tablespoons
- Provolone Cheese:4 slices
- Thinly Sliced Roast Beef:1 pound
- Baby Arugula:2 cups
- Red Onion, very thinly sliced:1/4 cup
- Dill Pickle Spears, for serving:4 spears
Tips & Notes
- Use rare or medium-rare roast beef sliced very thin for the most tender sandwich.
- If the rolls are large, scoop a little bread from the top half so the filling sits more neatly.
- For a milder sauce, start with 1 tablespoon of horseradish and add more after tasting.
- The horseradish cream can be made up to 2 days ahead and kept covered in the refrigerator.
