Looking for a delicious way to use up leftover roast beef? This Roast Beef Sandwich with cheddar cheese on a toasted brioche bun is the perfect solution! As a professional chef, we can tell you that this sandwich isn’t just a way to repurpose leftovers—it’s a restaurant-worthy meal that’s packed with flavour.
Whether you need a quick dinner on a busy weeknight or a satisfying lunch, this sandwich delivers big on taste and ultimate satisfaction.
The History of the Roast Beef Sandwich
Hot beef sandwiches have long been a comfort food staple, with roots tracing back to early diners and delis in the United States. Known for their rich, satisfying flavours, they became a go-to meal for anyone craving a hearty, filling bite. Our version takes this classic up a notch, using a buttery brioche bun and sharp cheddar to create a gourmet experience in just minutes.
How to Make the Best Roast Beef Sandwich
Ingredients:
- 1/2 – 3/4 lb cooked roast beef, thinly sliced
- 2 Tbsp butter (+ more for toasting the buns)
- 1 medium onion, julienned
- 2 Tbsp all-purpose flour
- 2 cups good-quality beef stock
- 1 cup grated cheddar cheese (or your favorite cheese)
- Salt & pepper to taste
- 4 brioche buns
- Mayonnaise (optional, for spreading on the bun)
Step 1: Caramelize the Onions
Preheat a frying pan over medium heat. Add butter and julienned onions, stirring to coat. Season generously with salt. Let the onions cook undisturbed for a few minutes to develop deep caramelization. Stir occasionally and continue cooking until soft and golden brown.
Step 2: Make the Onion Pan Gravy
Sprinkle the flour over the caramelized onions, stirring to coat evenly. Cook for about 30 seconds to a minute to remove the raw flour taste. Gradually add beef stock, whisking continuously to create a rich, smooth gravy. Let it simmer for 3-4 minutes until thickened. Adjust the consistency with a bit of water if needed. Season to taste.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Step 3: Toast the Brioche Buns
Preheat a pan over medium heat. Butter the inside of the brioche buns and place them butter-side down in the pan until golden brown and slightly crisp.
Step 4: Assemble the Sandwich
- Spread mayonnaise on the bottom bun (if using).
- Layer on the sliced roast beef and season with salt and pepper.
- Top with a generous amount of shredded cheddar cheese.
- Spoon the rich onion gravy over the cheese, letting it melt into the sandwich.
- Cap it with the toasted brioche top and serve immediately.
Chef’s Pro Tips for the Perfect Roast Beef Sandwich
- Use high-quality beef stock – It makes all the difference in the flavour of the onion gravy.
- Slice roast beef thinly – This ensures tender, easy-to-bite layers in your sandwich.
- Don’t skip toasting the bun – That golden, buttery crispness elevates the entire experience.
- Let the cheese melt naturally – The heat from the beef and gravy should do the trick!
Love Roast Beef? Learn to Make It From Scratch!
Want to make the best roast beef for your sandwiches? Join our Roast Beef & Yorkshire Pudding Cooking Class and learn from professional chefs how to prepare this dish perfectly every time!
This Roast Beef Sandwich is a must-try for any sandwich lover. With tender beef, melty cheddar, and rich onion gravy on a toasted brioche bun, it’s the perfect balance of comfort and indulgence. Give it a try, and let us know how it turns out!
