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In this Roast Beef Melt recipe, crusty bread surrounds juicy roast beef au jus with a perfectly melted layer of Swiss cheese, coarse-grained Dijon mustard, and spicy horseradish! It’s the perfect roast beef sandwich.
This roast beef melt has a pile of thinly sliced roast beef tossed in the thickened braising liquid, Swiss cheese, Dijon mustard and horseradish. The cheese adds a layer of gooey, creamy, cheesy goodness while the Dijon mustard and horseradish provide the ideal spiciness and acidity to complement the rich roast beef.
The whole sandwich can be toasted like a roast beef panini in a panini press or buttered skillet, or toast it open face in the top rack of the oven. I used the leftover roast beef from this Pot Roast. The thickened braising liquid can be used to toss the sliced roast beef and as a dipping sauce! If you are feeling like a full kitchen project, bake your own bread! This classic sourdough bread, a thick slice of whole wheat sandwich bread or even brioche bread for an extra decadent treat!
Table of Contents
Why you will love this Roast Beef and Swiss Sandwich:
- It’s so easy to make! Toast the bread, spread it with mustard and horseradish, toss the roast beef in its braising liquid, broil with the cheese, and assemble the sandwich. That’s it!
- Look forward to the leftovers. After you have made Pot Roast for dinner, you have these spectacular sandwiches on the menu for the following day!
- It’s moist without getting soggy. This sandwich has tender, juicy roast beef in a sauce that prevents the sandwich from becoming dry, and melted cheese to protect the bread from becoming soggy. It’s all the best elements of a French dip without the mess!
Professional Tips for making this Roast Beef Panini:
- Choose the right bread. Just like with my deviled egg sandwich, I would not recommend using a very thin or flimsy piece of bread for this sandwich. Something a little sturdier is a better choice.
- Keep an eye on your cheese. Be sure to keep an eye on your bread and cheese when it is under the broiler. Because of the very high heat from the broiler, the cheese will melt quickly.
- Serve right away. For the best flavor and texture, be sure to serve this sandwich as soon as it is ready!
Ingredients
- Sandwich Bread: You can use your favorite sandwich bread here, whether that is French bread, rye, or even sourdough bread.
- Roast Beef: Thinly slice the leftover roast beef. If you don’t have any leftovers from your Pot Roast, you can use sliced roast beef from the deli and the sandwich will still be amazing. This recipe could also be made with leftover brisket as long as it still has some of its cooking liquid. If not, you can cook down some beef stock to use in its place.
- Swiss Cheese: I love how well Swiss cheese melts in this sandwich. It’s the best cheese with roast beef, in my opinion. It’s creamy, but relatively mild in taste, so it doesn’t overpower the delicious jus.
- Horseradish: I recommend using prepared or cream-style horseradish for this recipe, depending on your taste. Prepared horseradish is fresh horseradish mixed with vinegar, while cream-style horseradish is mixed with sour cream or heavy cream.
- Dijon Mustard I recommend using a coarse ground Dijon mustard for this recipe. It is a bit creamier than a stone ground or whole-grain mustard while adding a nice bit of acidity to counter the rich beef and cheese.
Variations
- Brisket: This recipe could also be made with leftover brisket as long as it still has some of its cooking liquid. If not, it’s possible to cook down some beef stock to use in its place. I would choose a low-sodium stock or, when reduced, the concentrated stock might be too salty.
- Bell Peppers and Onions Try adding some sauteed bell peppers and onions to this sandwich to add some bright flavor and color to the dish.
- Provolone If you can’t find or don’t like Swiss cheese, try using a slice of Provolone cheese instead. It’s a great melting cheese with a relatively mild flavor.
How to Make
Use these instructions to make the perfect beef melt every time! Further details and measurements can be found in the recipe card below!
Step 1: Thinly slice your roast beef and toss in the thickened braising liquid in a Dutch oven over medium heat.
Step 2: Line a baking sheet with aluminum foil and preheat your broiler.
Step 3: Toast two pieces of bread and spread a thin layer of horseradish on one side. Place the toasted bread horseradish side up on your baking sheet.
Step 4: Layer sliced roast beef onto horseradish to your desired height.
Step 5: Place a slice of Swiss cheese on top of each open-faced sandwich. Place them under the broiler until the cheese is melted.
Step 6: While the sandwich is broiling, toast two more slices of bread and spread a thin layer of mustard on one side of each slice.
Keep a close eye on your bread and cheese when they are under the broiler. Temperatures can vary between ovens, so keeping a close eye on the sandwich while the cheese melts will prevent the bread from getting too dark.
Step 7: Remove sandwiches from the oven and top with the second slice of bread, cut in half, and serve immediately.
Chef Lindsey’s Recipe Tip
For the juiciest roast beef, choose a shoulder roast rather than a top round roast. While top round roast comes from a lesser-used muscle, it is more lean than shoulder roast, which contains more fat, collagen, and connective tissue that cook down to create deliciously tender meat.
Frequently Asked Questions
Roast beef melts are best when served right away. However, you can store leftover beef melts in an airtight container in the fridge for up to 4 days. I do not recommend freezing these sandwiches.
The best cheese for roast beef melts is something that melts well, has a creamy taste, and has a somewhat mild flavor profile so that it doesn’t compete with the flavor of the meat. Swiss cheese and provolone are good choices.
If you toast the bread for the sandwich, add cheese, and then place the sandwich under the broiler until the cheese melts, you will create a barrier between the roast beef and its juices and the bread.
Yes, you can freeze cooked roast beef. Make sure to cool the beef completely after cooking, then store it in a freezer-safe container and store it in the freezer for up to 12 months.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Roast Beef Melt
Ingredients
- 4 slices sandwich bread
- 2 slices Swiss cheese
- 8 oz roast beef au jus thinly sliced
- coarse grained Dijon mustard
- horseradish
Instructions
- Thinly slice your roast beef and toss in the thickened braising liquid in a Dutch oven over medium heat.
- Line a baking sheet with aluminum foil and preheat your broiler.
- Toast two pieces of bread and spread a thin layer of horseradish on one side. Place the toasted bread horseradish side up on your baking sheet.
- Layer sliced roast beef onto horseradish to your desired height.
- Place a slice of Swiss cheese on top of each open-faced sandwich and place them under the broiler until the cheese is melted.
- While the sandwich is broiling, toast two more slices of bread and spread a thin layer of mustard on one side of each.
- Remove sandwiches from the oven and top with the second slice of bread, cut in half, and serve immediately.
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed easy lunch recipes!
Please advise of the best bread to use on this sandwich.
Hi Judith, Hmmm. Well that depends on your taste. I loved the rye bread that I used but sourdough or pumpernickel would also be delicious!
Hi Lindsey,
I LOVED the pot roast recipe!! I did make a few changes – used dried herbs instead of fresh because I got to Dierbergs too early for them to have the fresh ones out. Also, I used Campbell’s beef consume instead of your homemade stock, and lastly I cooked it in a crockpot. It was fabulous. I served it for 2 nights as the original recipe, and then last night on a sandwich with swiss cheese. My husband gives it the total thumbs up. It was so good that I got up this morning early and made it again for one of my clients who just had a baby. Thank you!!
I am overjoyed that you and your husband loved it!!!! I’m glad that it still came out perfectly without homemade stock. My crockpot and I are on terrible terms. I put things in there exactly as I do on the stovetop and then everything comes out bland. It’s terribly frustrating. How did you make it in the crockpot? I want to learn because I want to be able to throw things in in the morning and then dinner is magically ready in the evening.
What a great idea to take it to your client! Now I’m craving another one!
I will let you know how it is with “store-boughten” stock. Thank you!
Josephine
Absolutely! Can’t wait to hear!
That’s my kind of sandwich, nothing better than a roast beef melt!! 🙂 You have a really nice site, lots of good recipes and pictures too!!
Michael 🙂
https://michaelswoodcraft.wordpress.com/2014/02/09/strawberry-topped-cheesecake/
Thanks, Michael! This melt was fabulous!
ahhhhh OH MY GOSH sooo good!!! This sandwich looks sooo yummy!
I was just sending you an email…And this sandwich is AH-mazing! I want one right now, but we at the last of the leftovers several days ago… :-/
Hi Lindsey, I just showed this to my husband, and he said Wow! I am going to have to tackle that pot roast. Would it be too much of a compromise not to do the homemade beef stock, do you think?
haha! It’s a man-sandwich! I think it will still taste amazing if you use store-bought beef stock, but I would definitely use an Organic, low-sodium variety. A quality, full bodied wine will also help make up for a less-rich broth. I don’t mean expensive, because the wine I used was $15 but tasted like $60! 😉
Let me know how it goes! And don’t forget to use as many vegetables as will fit…yummmy.