Tender, juicy, flavorful roast beef – there’s just something about it. Whether braised or done in the slow cooker it’s always a hit at my house. Last week I picked up a beautiful roast from Lowes Foods with the full intention of putting it in my slow cooker. Time got away from me so, I turned to my cast iron dutch oven. I love braising meats because with some veggies, stock, a few herbs and a little time, you are actually turning your oven into a slow cooker! As always, my roast turned out beautiful, delicious and dinner was great.
With one successful dinner done, I had enough roast beef left over for a second meal. That’s where this dish comes in. Our family loves cheese steak sandwiches which got me thinking…how about a southern roast beef version. All you need is your leftover roast, toasted rolls and cheese, then baby…you are in business. I know it’s not Tony Luke’s from Philly, but this is one great sandwich!
Roast Beef & Cheese Sandwiches
Take your cheese steak sandwiches to the next level with this southern roast beef version.Print Pin Rate
- 3-4 cups braised or slow cooked roast beef
- 1/2 cup beef or vegetable stock
- 1 onion - thinly sliced
- salt and pepper
- 4-6 hoagie rolls
- 4 tablespoon butter
- 2 cups shredded provolone cheese
- In a medium sauce pan, add beef and stock. Bring to a low simmer.
- Continue to cook for approximately 10 minutes or until most of liquid has reduced.
- Melt 1 tablespoon of butter in a sauce pan, add onion. Season with salt and pepper.
- Cook onion until just slightly brown.
- Heat oven to 375 degrees.
- Gently open hoagie rolls spread butter on insides of each. Place on a sheet tray and toast until golden brown then remove from oven.
- Increase oven temperature to 425 degrees.
- Using tongs or a slotted spoon, place a large helping of roast beef on each roll. Sprinkle with with cheese and place on sheet tray.
- Place in oven for 5-8 minutes or until cheese is melted.
- Top with onions and serve immediately.
Other topping ~ mushrooms, sautéed peppers, shredded lettuce, diced pickled peppers or chow chow!