You know that moment when dinner’s over and you realize… there’s just enough roast beef left for something good tomorrow? That’s how these Roast Beef and Cheese Sandwiches came to be. Melty, juicy, loaded with flavor—definitely not your average leftover meal. They come together fast, taste like you planned ahead, and they’ve got just enough “cheese steak energy” to make everyone happy.
My secret to making the best pot roast sandwich is using Crock Pot Beef Roast, Crock Pot Guinness Pot Roast, Busy Day Pot Roast, or BBQ Beef for mouthwatering, tender meat.
Need a Head Start? Here’s How to Prep These Sandwiches in Advance
I like to cook the beef mixture and sauté the onions in advance, then store them in the fridge for up to two days. When it’s time to eat, just reheat the filling, assemble the sandwiches, add cheese, and toast. They taste fresh, melty, and just as delicious—without the last-minute stress of making a family dinner.
Ingredients To Make Roast Beef and Cheese Sandwiches
- Cooked Shredded Roast Beef – Leftovers work great! Tender and full of flavor, this is the heart of the sandwich.
- Beef Stock – Adds moisture and richness to the meat. Veggie or chicken stock can be used, too.
- Onion – Thinly sliced and sautéed for a sweet, savory boost.
- Salt and Pepper – Simple seasoning to enhance the flavor—add to taste.
- Hoagie Rolls – Soft but sturdy rolls that hold up to all the juicy filling.
- Butter – Brushed on the rolls before toasting for a golden, crisp edge.
- Provolone Cheese – Melts beautifully and pairs perfectly with roast beef. Mozzarella or Swiss also work.
Best Cheese For Roast Beef Sandwich
My favorite is Provolone cheese. You can also use Cheddar Cheese, Muenster, Mozzarella, Blue Cheese, and even cheese sauce.
How To Make These Yummy Sandwiches
- Slice the rolls open and butter the top and bottom buns. Toast in the oven.
- Heat the shredded leftover beef and the stock in a medium-sized pan. Cook until most of the liquid has been absorbed. Sauté the onions in butter until golden and soft.
- To build the sandwiches, on each roll, pile on a helping of the warm beef, top with shredded cheese, then place in the oven for 5–8 minutes until the cheese has melted.
- Add the sautéed onions on top of the melted cheese and serve.
People Often Ask…
I like to use Hoagie Rolls since they are large and sturdy. You can load up all the toppings into them without worrying about your sandwich falling apart. You can also use sub rolls which are a little longer, or even a bun if you would prefer that kind of sandwich.
All kinds of things! Try sliced tomato, lettuce, arugula, mayonnaise, spicy mustard, pepper jack cheese, hot sauce, horseradish sauce, or jardinière.
No worries! You can use deli-style roast beef. Warm it in a large skillet with beef stock, a half teaspoon of garlic powder, and a tablespoon of Worcestershire sauce.
What Goes With Hot Roast Beef Sandwiches?
These sandwiches are hearty and flavorful, so I like to keep the sides simple and satisfying. Here are a few of my go-to pairings:
- Sweet Potato Fries or Potato Wedges – A classic combo that always hits the spot. Crispy on the outside and soft on the inside!
- Homemade Coleslaw – The crunch and tanginess balance out the rich roast beef and melty cheese.
- Pickled Red Onions or Refrigerator Pickles – Just a little something zippy on the side adds brightness to each bite.
- Vegetable Soup – Perfect for cooler days. That warm, comforting combo never fails.
More Recipes Like This You’ll Love
If you tried this Roast Beef And Cheese Sandwiches Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 3-4 cups braised or crock pot shredded roast beef
- ½ cup beef or vegetable stock
- 1 onion – thinly sliced
- salt and pepper to taste
- 4 hoagie rolls
- 4 tablespoon butter
- 2 cups shredded provolone cheese
Instructions
- In a medium saucepan, add beef and stock. Bring to a low simmer. Continue to cook for approximately 10 minutes, or until most of the liquid has reduced.
- Melt 1 tablespoon of butter in a saucepan, and add onion. Season with salt and pepper. Cook onion until just slightly brown.
- Heat oven to 375 degrees. Gently open hoagie rolls, and spread butter on the insides of each. Place on a sheet tray and toast until golden brown. 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 cheese. Place in oven for 5–8 minutes, or until cheese is melted.
- Remove from the over, top with onions, and serve immediately.
Video
Notes
- Sliced tomato, lettuce, arugula, mayonnaise, spicy mustard, pepper jack cheese, hot sauce, horseradish sauce, or jardinière
Nutrition
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Great cheese steak sammies, but fix the last part of directions where you say take out of the OVER,,, top with……. missed spelled, it happens, lol
Thanks for the heads up — and for the laugh! You’re totally right, that little “OVER” typo slipped past the proofread. Appreciate you catching it with good humor!
So glad you enjoyed the cheesesteak sammies!
~Donya 😄
Oh my gosh.. these sandwiches are so good and so simple and easy to make
Wonderful! Thanks so much.
~Donya
So easy to prepare and so delicious!
I really like roast beef that’s succulent, moist, tender and packed with flavor!
These sandwiches are DELICIOUS! And so easy. My husband and I loved them!
Wonderful!
~Donya
I made these for Sunday night supper, and my husband declared them to be “exquisite”! I used your recipe for a slow cooker roast…used a ” chuck tender” roast and had to cook it a long time to get it to where it was tender enough to shred, but it had wonderful flavor. Next time I’ll use a cut of meat that gets tender quicker, but this made delicious sandwiches that my husband and son an I loved. Thanks for a great recipe!
Hey Vicki! I am so glad you all liked the recipe, and I really appreciate your terrific rating. Glad you are cooking with me.
~Donya
Hey there!
I am so glad to hear you’re giving the recipe a try, I really hope you enjoy! I’d love to hear how everything turns out!
~Donya
I know exactly what I'm doing with my next roast beef! Looks so very good.