This Homemade Roast Beef Sandwich is made with tender, juicy roast beef, slathered in a rich, tangy horseradish sauce, topped with crisp onion strands, fresh tomatoes and baby lettuce. It’s my idea of the perfect Homemade Roast Beef Sandwich!
I’m not sure if you know this about me, but I don’t really like eating out. The convenience is awesome, but I think that in order to eat meals made from high quality whole foods, it can be expensive. Really expensive.
One of my favorite places to eat out isn’t a fancy place, but the food is delicious and 100% homemade. Surprise, surprise, it’s also a bakery 🙂 It’s called Flour Bakery and Cafe.
This Homemade Roast Beef Sandwich is my favorite savory food on the menu. The roasted beef shines in the sandwich, and it’s accompanied by a creamy, rich horseradish sauce studded with mustard seeds, crisp freshly fried onion strings, fresh baby lettuce, and juicy tomato slices.
For those of you can’t make it out to Boston to eat the gorgeous treats and savory soups and sandwiches at Flour, you’re in luck. The chef and owner, Joanne Chang, wrote 2 cookbooks featuring all the most popular recipes at the bakery. They’re called Flour and Flour, too.
The second cook book, Flour, too, is mostly savory recipes, and that’s where this Homemade Roast Beef Sandwich recipe is adapted from. And let me tell you, the recipes in her cookbooks work. I mean they really work – everything I’ve made comes out EXACTLY like the bakery version. It’s really amazing. Joanne Chang did such a thorough job adapting her bakery recipes for the home cook.
Obviously the roast beef is the center of attention in this recipe, and the best part is that it’s so easy to make. Simply clean the roast, rub it with salt and pepper, let it rest, then roast. That is it!
And the fried onion strings are the very best onion rings you will ever eat. All you need to do is dredge sliced onions in seasoned flour and fry. They are so darn good. It’s worth every fried-food calorie.
Put the whole thing together between 2 slices of your favorite bread, add some delicate baby lettuce, freshly sliced tomatoes, and you have one of the most delicious Homemade Roast Beef Sandwich!
- 2 lbs beef roast (top or bottom round)
- 4 tsp kosher salt
- 1 tsp freshly ground pepper
- Vegetable oil for frying
- 2 large yellow onions
- 2 cups all-purpose flour
- ½ tsp kosher salt
- ¼ cup prepared horseradish, drained
- 1 tbs creme fraiche (or 2 tsp sour cream mixed with 2 tsp cream cheese)
- ¼ cup mayonnaise
- 3 tsp whole-grain mustard
- 8 slices of good quality bread
- 4 cups baby lettuce (any type of mild, baby lettuce)
- 2 vine-ripe tomatoes sliced and sprinkled with ¼ tsp kosher salt
- Rinse and dry the beef roast.
- Rub all the sides of the beef with the salt and pepper.
- Cover with plastic wrap and set in the fridge over night.
- The next day, take the roast out of the refrigerator to rest for about 1 hour at room temperature.
- Preheat the oven to 300 degrees F and place a rack in the center of the oven.
- Place a rack on top of a sheet pan. Place the beef in the pan.
- Bake for about 75 min or until a thermometer inserted in the center of the roast registers 130 degrees F.
- Remove the roast from the oven and allow it to cool.
- Once cool, allow the roast to chill in the refrigerator for at least 3 hour or overnight.
- Line a baking sheet with paper towels. Set aside.
- Fill a large sauce pan with vegetable oil until the oil is about 2 inches in depth.
- Warm the oil over medium high heat until it reaches 350 degrees F.
- While the oil heats, slice the onions as thinly as possible.
- Add the flour into a shallow container (I like to use a glass pie plate). Mix in the salt.
- Toss the onions in the flour until thoroughly coated.
- As soon as the oil gets to 350 degrees F, take about half of the onions and shake off an excess flour.
- Place them carefully in the oil.
- Turn the heat up to return the oil to 350 degrees F.
- Using a slotted spoon, stir the onions and allow them to cook until just golden brown. Drain them on the paper towel lined baking sheet.
- Bring the heat back up to 350 degrees, and repeat the process until all the onions are finished.
- In a small bowl combine the horseradish, creme fraiche, mayonnaise and whole-grain mustard.
- Set aside.
- Remove the roast beef from the refrigerator.
- Cutting against the grain, slice the beef as thin as possible.
- Spread the horseradish sauce on two slices of bread.
- Place lettuce and tomatoes on one slice.
- On the other, place ¼ of the beef and ¼ of the onions.
- Place the two halves together.
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