Kitchen notes · a little help before you start
Roast Beef And Cheese Sandwiches
Warm roast beef in a toasted roll is especially inviting under melted provolone. Soft, lightly browned onion gives each bite a sweet edge alongside the savory meat. Fill the rolls generously and bring them straight to the table while the cheese is still soft.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Sandwiches
A few quick notes
1. Reduce the beef's liquid
Warm shredded roast beef with stock at a low simmer until most of the liquid has reduced.
2. Toast the rolls first
Butter the opened rolls inside and toast until golden before adding beef and cheese for the hotter oven stage.
3. Lift beef with a slotted tool
Use tongs or a slotted spoon when filling the toasted rolls before topping them with shredded provolone.
Get to know the ingredients
Prepared shredded roast beef
Use braised or slow-cooked shredded roast beef, ready for warming with stock rather than starting from a raw roast.
Thin onion slices
Slice onion thinly before cooking it in butter with salt and pepper until just slightly brown.
Shredded provolone
Use shredded provolone over the beef-filled rolls so the sandwiches are ready for their cheese-melting oven stage.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Roast Beef And Cheese Sandwiches
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Add onions after melting cheese
Take the rolls out once the provolone melts, top with the browned onions and serve immediately.
A little more help as you go
The oven temperature changes
Toast rolls at the first oven setting, then raise the temperature before returning the filled sandwiches.
Extra toppings are suggested
Options include tomato, lettuce, spicy mustard, horseradish sauce and other optional toppings if you'd like to add one.
A few questions you might have
Can I use vegetable stock?
Beef or vegetable stock are both listed for simmering the already-cooked shredded roast beef before filling rolls.
Does the onion go into the beef pan?
Cook it separately in butter, seasoning with salt and pepper, then add it over the finished cheese-topped sandwiches.
Is the roll buttered on the outside?
Spread butter on the opened insides before toasting the hoagie rolls golden on the sheet tray.
Do the onions go underneath the cheese?
The directions add onions after the filled rolls return from the oven with their provolone melted.
How do I judge the beef's warming stage?
Let it simmer with stock until most of the liquid reduces before using a slotted tool to fill rolls.
Any more cooking tips?
Roast Beef Recipes: Busy Day Crock Pot Roast Irish Pot Roast Slow Cooker Shredded Mexican Beef Toppings: Sliced tomato, lettuce, arugula, mayonnaise, spicy mustard, pepper jack cheese, hot sauce, horseradish sauce, or jardinière Nutritional values provided are an estimate and will vary depending on the brands used.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: asouthernsoul.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
