Hot Roast Beef and Cheddar Sandwiches

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Hot Roast Beef and Cheddar Sandwiches right at home.

Ingredients

For the Main Sandwiches:

  • 4–6 Onion buns or soft brioche rolls
  • 1 lb Thinly sliced deli roast beef (rare or medium-rare slices work best)
  • 4–6 slices Sharp cheddar cheese or Swiss cheese (optional extra layer)
  • 2 tbsp Unsalted butter (melted, for toasted buns)

For the Warm Cheddar Cheese Sauce:

  • 1 tbsp Unsalted butter
  • 1 tbsp All-purpose flour
  • ½ cup Whole milk or heavy cream
  • 1½ cups Sharp cheddar cheese (shredded fresh from a block for best melting)
  • ¼ tsp Garlic powder
  • ¼ tsp Onion powder
  • Pinch of Cayenne pepper or paprika (optional, for warmth)
  • Salt & black pepper to taste

For the Beef Broth Warm-Up / Au Jus:

  • 1 cup Beef broth or beef au jus (low sodium preferred)
  • ½ tsp Worcestershire sauce
  • ¼ tsp Onion powder

Equipment Needed

  • Small saucepot (for the cheese sauce)
  • Medium skillet or saucepan (for warming the beef and broth)
  • Whisk & rubber spatula
  • Baking sheet or skillet (for toasting buns)

Step 1: Prepare the Cheddar Cheese Sauce

  1. Make a Roux: In a small saucepan over medium heat, melt 1 tablespoon of butter. Add 1 tablespoon of flour and whisk constantly for about 1 minute until bubbly and pale yellow.
  2. Add Milk: Slowly pour in the ½ cup of milk while continuing to whisk vigorously to prevent lumps from forming.
  3. Thicken: Cook for 2–3 minutes, stirring constantly, until the sauce base thickens and coats the back of a spoon.
  4. Melt the Cheese: Turn the heat to low. Gradually stir in the shredded cheddar cheese a handful at a time until completely melted and smooth.
  5. Season: Whisk in the garlic powder, onion powder, cayenne pepper, salt, and black pepper. Remove from heat and keep warm (cover with a lid or keep over lowest heat, stirring occasionally).

Step 2: Heat the Beef in Seasoned Broth

  1. In a medium skillet or shallow pan, combine the 1 cup of beef broth, Worcestershire sauce, and ¼ tsp onion powder.
  2. Bring the liquid to a gentle simmer over medium-low heat.
  3. Working in batches or all together, submerge the thin-sliced roast beef into the simmering broth for 30 to 60 seconds.
  4. Goal: You want the meat piping hot and juicy without boiling it, which can make deli beef tough.

Step 3: Toast the Onion Buns

  1. Slice the onion buns in half.
  2. Brush the inside surfaces lightly with melted butter.
  3. Place them face-down on a skillet or baking sheet over medium heat for 1–2 minutes until golden brown and toasted.
  4. (Optional) If you like extra cheesy goodness, place a slice of sharp cheddar on the top bun half and pop it under the oven broiler for 30 seconds until melted.

Step 4: Assemble the Sandwiches

  1. Bottom Bun: Place the toasted bottom halves of the onion rolls on serving plates.
  2. The Beef: Using tongs, lift generous piles of warm roast beef out of the broth, letting excess juice drip back into the pan for a second, and place onto the bottom buns.
  3. The Cheese: Ladle generous amounts of warm cheddar cheese sauce over the hot roast beef.
  4. Top Bun: Cap with the toasted onion top bun.

Pro Tips & Variations

  • Arby’s Style “Horsey” Sauce: Mix ½ cup mayonnaise, 2 tbsp horseradish, 1 tbsp sour cream, and a dash of sugar to spread on the bottom bun before adding the meat.
  • Extra Dipping: Save the remaining warm beef broth in small ramekins to serve alongside the sandwiches as an Au Jus dipping sauce.

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