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“A good, hearty meat sandwich. The beef must be sliced very thin or shredded.”

Ingredients Nutrition

  • 1 12 cups cross-rib roasts, very thinly sliced
  • 2 (7 inch) hoagie rolls
  • 4 teaspoons butter
  • 4 teaspoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons pure grated fresh horseradish
  • 2 teaspoons hamburger pickle relish
  • 2 slices processed cheddar cheese
  • salt and pepper


  1. Using a mandoline or a very sharp knife, slice or shred the roast beef very thin; set aside.
  2. Cut the hoagie buns 3/4 the way through, lengthwise.
  3. Lightly toast the buns in a toaster oven.
  4. Butter the buns with 2 teaspoon of butter on both halves of each bun.
  5. Spread mayonnaise equally on both halves of each bun.
  6. Spread Dijon mustard, horseradish and relish on 1 side of each bun.
  7. Layer half the roast beef equally on 1 side of each bun.
  8. Cut the processed cheese in half and layer over the roast beef.
  9. Now layer the remainder of roast beef over the cheese.
  10. Salt and pepper to taste.
  11. Fold the two halves of each bun and press lightly to hold.
  12. Place the sandwich bun on a serving platter and cut the buns in half.
  13. Serve when ready to eat.
  14. You may also use 1 or 2 cooked asparagus spears layered in each bun.
  15. This sandwich may be eaten as is or use a Simple French Beef Dip, see recipe #109969.

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