- This is the ultimate roast beef sandwich, featuring new Prime Fresh lunch meat! A kick of spice from a horseradish mayo, crunch from peppers and onions, plus melty cheese to dunk in au jus sauce. YUM!
This is a collaboration with Prime Fresh Deli. All opinions are my own.
Now that school is in full swing, I’ve been trying to stay on track with my meal planning and prep days. It honestly makes the week SO much easier! For October, I’ve planned out the entire month, including packing lunches daily. Who am I?!
Our new favorite deli style lunch meat is Prime Fresh Deli! I love that fresh lunch meat is always ready for me right in the refrigerated section. I know we’re not the only one who has fallen in love: Prime Fresh is the #1 fastest growing lunch meat in the United States!
Right now, you can enter for a chance to win $5000 on their website. The sweepstakes runs from now until November 4th. I’d love to see one of my friends win!
This sandwich has all of my favorite layers of various roast beef sandwiches in one–making it the ULTIMATE recipe. From a traditional roast beef sandwich, I love the kick of horseradish sauce, so I made a creamy mayo with those flavors. A Philly has the peppers and onions, which are a great extra crunch, so I added that layer of flavor.
If a restaurant has a French Dip, there is no way I won’t order it. The melted cheese and au jus are the best! The final layer of this awesome sandwich is the au jus dunk.
Step one: on the bottom half of a sub roll, add horseradish mayo. Lay it on as thick or thin as you want!
Step two: Add two slices of provolone cheese. This will be the gooey glue for the roast beef and peppers.
Step three: Add the roast beef that’s been dunked in the au jus. It helps heat up the Prime Fresh lunch meat before roasting, plus adds a little extra flavor!
Step four: Add the grilled peppers and onions. These are totally optional, but highly recommended!
Bake in the oven until golden and melted–voila, you have the ULTIMATE Roast Beef Sandwich!
This Prime Fresh Roast Beef Sandwich has the perfect combination of layers: melted cheese, a kick from horseradish mayo and crunch from grilled peppers and onions. YUM!
- 1/2 cup mayonaise
- 1 teaspoon dijon mustard
- 1/2 teaspoon horseradish
- 4 sub rolls or ciabatta rolls
- 1 whole green bell pepper sliced in thin strips
- 1 large white onion sliced in thin strips
- 1/2 teaspoon Italian seasoning
- 1 pound Prime Fresh Roast Beef (two packages)
- 1 packet au jus seasoning
- 1 package sliced provolone cheese
In a small container with a lid, stir in mayo, horseradish and Dijon mustard. Stir until mixed together, then cover and refrigerate until ready to assemble the sandwiches.
After about 8-9 minutes, or when softening and turning golden, season with Italian seasoning.
Remove from heat and set aside until ready to assemble.
Prepare the au jus as directed on package in a saucepan. You'll need room to add roast beef, so use a medium to large sized one.
Once au jus is heated through, add meat with tongs. Turn off heat and stir so meat is all covered.
Preheat the oven to 350º. Line a cookie sheet with foil and coat with cooking spray.
To assemble: Spread mayo on bottom half of the roll. Add 2 slices of provolone cheese to each roll. Take the meat out of the au jus with tongs and place 4-6 slices on each roll. Top with peppers and onions.
Bake open faced for 4-6 minutes, until cheese is melted.
Ladle au jus in a small dish for dunking. Serve sandwich immediately.
Feel free to prep the mayo and peppers and onions ahead of time for quicker assembly. Store leftover roast beef in the au jus to keep moist. It’s great as leftovers, too!