Got Beef Recipe

Name: Mr. Pickle's Sandwich Shops Got Beef Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz roast beef, thinly sliced; 6 oz pastrami, thinly sliced; 4 oz Monterey Jack cheese, sliced; 2 each hoagie rolls (or large sandwich rolls); 4 leaves leaf lettuce (butter or romaine leaves), washed and dried; 1 each tomato, ripe, sliced 1/4-inch; 1 tbs red onion, very thinly sliced; 6 slices dill pickle slices; 2 tbs banana peppers (optional), sliced; 3 tbs mayonnaise; 2 tsp brown mustard (or deli mustard); 1 tbs horseradish sauce (creamy); 1 tbs butter, softened; 1 tsp coarse ground black pepper; 0.5 tsp kosher salt; 1 tsp olive oil; 2 tsp water (for steaming if toasting)

Inspired by Mr. Pickle's Sandwich Shop

Time25m

Serves2

Roast Beef, Pastrami, Monterey Jack + “The Works”

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Ingredients

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Sandwich Base

8 oz roast beef, thinly sliced

6 oz pastrami, thinly sliced

4 oz Monterey Jack cheese, sliced

2 each hoagie rolls (or large sandwich rolls)

The Works (veg + pickles + aromatics)

4 leaves leaf lettuce (butter or romaine leaves), washed and dried

1 each tomato, ripe, sliced 1/4-inch

1 tbs red onion, very thinly sliced

6 slices dill pickle slices

2 tbs banana peppers (optional), sliced

Sauces & Seasonings

3 tbs Mayonnaise

2 tsp brown mustard (or deli mustard)

1 tbs horseradish sauce (creamy)

1 tbs butter, softened

1 tsp coarse ground black pepper

1/2 tsp kosher salt

Optional finishing & warm-up

1 tsp olive oil

2 tsp water (for steaming if toasting)

Method

Prepare breads and sauces

split and toast (optional)

Split the hoagie rolls lengthwise, leaving a small hinge if you prefer. Lightly butter the cut sides with the softened butter. Heat a skillet over medium heat. Place rolls buttered-side down and toast until golden brown and crisp, 1 to 2 minutes. Remove from heat and set aside.

Mix the mayo, brown mustard, and horseradish sauce in a small bowl until smooth. Season with 1/4 tsp kosher salt and 1/4 tsp coarse black pepper. Taste and adjust—add more horseradish for heat or more mustard for tang.

Warm meats and cheese

Arrange the roast beef and pastrami on a large plate in two slightly overlapping piles. If you prefer the meat warm (recommended), heat a skillet over medium-low. Add 1 tsp olive oil and briefly warm the pastrami 30–45 seconds per side until edges begin to caramelize. Remove and keep warm. Quickly warm roast beef in the same pan about 20–30 seconds per side — you want it warmed, not dried out.

To melt the cheese: place the warm meat back on the pan in small stacks, top each stack with Monterey Jack slices, cover the pan with a lid for 30–45 seconds until the cheese softens and just starts to melt. Alternatively, assemble and place under a broiler for 30–45 seconds, watching carefully.

Build the sandwiches (The Works)

Spread a generous layer of the mayo-mustard-horseradish sauce on the bottom half of each toasted roll (about half the sauce per sandwich).

On the bottom half, place 2 oz roast beef and 1.5 oz pastrami (per sandwich) in an even layer. Top the meat with the melted Monterey Jack slices while still warm so the cheese adheres.

Add lettuce leaves on top of the cheese, then layer 3 tomato slices per sandwich, followed by 3 dill pickle slices and a sprinkle of the thinly sliced red onion (about 1/2 tbsp per sandwich). Add banana peppers if using.

Lightly season the tomato with the remaining 1/4 tsp kosher salt and 1/4 tsp coarse black pepper (divide evenly between sandwiches).

Spread a little of the remaining sauce on the top half of each roll (if any remains) or a thin smear of plain mayo. Close the sandwich, press gently, and let rest 1 minute for flavors to meld.

Serve

Cut each sandwich in half on the diagonal if desired. Serve immediately with extra pickles or chips. If making ahead up to 30 minutes, keep wrapped in parchment at room temperature; avoid refrigeration which will stiffen the bread and congeal the cheese.