📝 About This Recipe
Elevate the classic fast-food staple into a gourmet masterpiece featuring paper-thin slices of succulent, medium-rare roast beef piled high on a toasted brioche bun. This sandwich balances the richness of melted provolone with a zesty, homemade horseradish cream and the savory depth of caramelized onions. It is the perfect marriage of comfort food convenience and high-end culinary execution, delivering a punch of umami in every bite.
🥗 Ingredients
The Beef & Bread
- 1.5 pounds Top Round Roast Beef (very thinly sliced, high-quality deli style or home-roasted)
- 4 pieces Brioche Buns (split and lightly buttered)
- 8 slices Provolone Cheese (mild or sharp depending on preference)
Caramelized Onions
- 2 large Yellow Onions (thinly sliced into half-moons)
- 2 tablespoons Unsalted Butter
- 1 teaspoon Balsamic Vinegar (to deglaze the pan)
Horseradish Crema
- 1/2 cup Mayonnaise (full fat for best flavor)
- 2 tablespoons Prepared Horseradish (drained of excess liquid)
- 2 tablespoons Sour Cream
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Lemon Juice (freshly squeezed)
Assembly & Seasoning
- 1 cup Beef Consommé or Au Jus (warmed, for dipping or moistening meat)
- to taste Kosher Salt and Black Pepper
- 1 cup Arugula (tossed with a drop of olive oil)
👨🍳 Instructions
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1
In a small bowl, whisk together the mayonnaise, sour cream, prepared horseradish, minced chives, and lemon juice. Season with a pinch of salt and pepper, then refrigerate for at least 15 minutes to let flavors meld.
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2
Melt 2 tablespoons of butter in a medium skillet over medium-low heat. Add the sliced onions and a pinch of salt.
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3
Cook the onions slowly, stirring occasionally, for 12-15 minutes until they are soft and golden brown. Add the balsamic vinegar at the end to deglaze the pan and scrape up any brown bits.
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4
In a wide saucepan, gently heat the beef consommé or au jus over low heat. Do not let it boil; you want it just warm enough to take the chill off the beef.
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5
Divide the thinly sliced roast beef into four equal portions. Using tongs, briefly dip one portion of beef into the warm consommé for 5-10 seconds—just long enough to warm it without cooking it further.
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6
Preheat your broiler to high. Place the split brioche buns on a baking sheet, cut-side up.
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7
Toast the buns under the broiler for 1 minute until the edges are golden brown and fragrant.
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8
Remove the buns from the oven. On the bottom half of each bun, pile a portion of the warmed roast beef high in loose, ribbon-like folds to create volume.
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9
Top the beef with a generous spoonful of caramelized onions, followed by two slices of provolone cheese per sandwich.
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10
Return the open-faced bottom halves to the broiler for 1-2 minutes, or until the cheese is bubbly and completely melted over the beef.
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11
Spread a thick layer of the horseradish crema on the top half of each toasted brioche bun.
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12
Add a small handful of fresh arugula over the melted cheese for a peppery crunch.
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13
Close the sandwiches, press down slightly to marry the layers, and slice diagonally. Serve immediately while the cheese is gooey.
💡 Chef's Tips
For the best texture, ask your butcher to slice the roast beef 'shaved' or 'paper-thin'—this prevents the sandwich from being chewy. If you don't have brioche, an onion roll or a Dutch crunch roll provides excellent structural integrity and flavor. Avoid boiling the beef in the au jus, as this will turn medium-rare beef grey and tough; a quick warm dip is all you need. To make it extra 'fast-food style,' wrap the finished sandwich in foil for 2 minutes before eating to allow the steam to soften the bun slightly. Adjust the horseradish quantity based on your heat tolerance; fresh-grated horseradish is much more potent than bottled.
🍽️ Serving Suggestions
Serve with a side of crispy sea salt kettle chips for the ultimate texture contrast. A small bowl of the remaining warm au jus on the side makes for a delicious French Dip-style experience. Pair with a cold, hoppy IPA or a crisp Ginger Ale to cut through the richness of the beef and cheese. Classic deli-style half-sour pickles are the perfect acidic palate cleanser for this sandwich.