Roast Beef & Cheddar Recipe

Warm roast beef

Tear or fold the sliced roast beef into bite-sized pieces. Heat a large skillet over medium heat and add 1 tsp vegetable oil and 1 tbsp butter. When butter foams, add the roast beef in a single layer, season with 1/2 tsp salt and 1/4 tsp black pepper, and warm 1–2 minutes, stirring once, until heated through but not overcooked. Remove beef to a bowl and tent to keep warm.

After warming the beef, return any pan juices to the skillet to help blend flavors with the BBQ sauce in the next step.

In a small saucepan over low heat, combine 1 tbsp Jack Daniel’s, 1/4 cup ketchup, 1 tbsp brown sugar, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1/4 tsp smoked paprika, 1/8 tsp garlic powder and an optional dash of hot sauce. Stir to dissolve sugar and bring to a gentle simmer for 3–4 minutes, stirring occasionally. Taste and adjust seasoning. If the sauce becomes too thick, thin with 1–2 tsp water. Remove from heat.

Add the warmed roast beef back to the skillet or sauce pan and toss with 2–3 tbsp of the prepared Jack Daniel’s BBQ sauce until evenly coated. Keep warm on very low heat while you prepare other components.

Heat a medium skillet over medium-high heat. Add 1 tbsp olive oil and 1/2 tbsp butter. When butter melts and starts to foam, add 1 cup sliced mushrooms and 1/2 cup thinly sliced yellow onion in an even layer. Do not overcrowd; if pan is crowded, sauté in batches.

Cook without stirring for 2 minutes to let mushrooms brown, then stir and continue to cook 3–4 minutes until mushrooms release their juices and onions become translucent and golden. Add 1/2 tsp fresh thyme (or 1/4 tsp dried), 1/4 tsp salt and 1/8 tsp black pepper. Cook 1 more minute to meld flavors. Remove from heat and keep warm.

Split and lightly butter the buns. Toast buns butter-side down in a clean skillet or under a broiler until golden, about 1–2 minutes on the stovetop or 30–60 seconds under a broiler—watch closely.

Pile the warm, BBQ-coated roast beef onto the bottom bun. Mound the sautéed mushrooms and onions over the beef, then top with 1–2 oz sharp cheddar. If you prefer melted cheddar, place assembled open-faced under a broiler for 30–60 seconds until cheese melts and bubbles.

In a small bowl, whisk together 1/4 cup mayonnaise, 1 tbsp prepared horseradish, 1/2 tsp lemon juice, 1/2 tsp Dijon mustard, 1/8 tsp black pepper and 1/8 tsp salt until smooth. Taste and adjust horseradish for heat. Chill until ready to assemble.

Spread a generous layer (about 1–2 tbsp) of horseradish aioli on the top bun.

Place the aioli-spread top bun over the cheddar-topped roast beef. Optionally sprinkle chopped parsley over the filling for color.

Serve the sandwich immediately with your choice of side (fries, salad or chips). Estimated serving size is one sandwich per person. Leftover BBQ-coated beef can be kept warm and served family-style.