Big Boy Beef Sandwich Recipe | Kita Roberts GirlCarnivore.com (2024)

This Big Boy is a Beef Sandwich that is hearty and rises above the average lunch time fix. One that makes you moan and eyes roll back after the first taste. Yup. That Good.

We all know a great sandwich really comes down to the ingredients used. There’s something so right about cheap white bread, jelly, and peanut butter from the jar. We all love that particular type of cheese mom used when throwing together a grilled cheese. And to this day, I still can’t choke down deli roast beef. It all came down to the horror of a spilled box of Hi-C, some rare roast beef, ultraabsorbentWonder Bread and a rathertraumaticpart of Star Wars once when I was a child to ruin a simple roast beef sandwich for me forever.

Can I make a Beef Sandwich to erase that memory?

Loving me some roast beef flavor and texture though, I am determined to make my ownsandwichthat far exceeds that fruity drink soaked mess that haunts my childhood nightmares and overcome this rediculous phobia. A sandwich that is hearty and rises above the average lunch time fix. One that makes you moan and eyes roll back after the first taste. Like a new shiny boyfriend who completely erases the crappy memories of that sh*tty ex. This sandwich does all of that. Just don’t try to take it to bed with you.

If you’ve tried my Big Boy Beef Sandwich recipe, or any other recipe onGirlCarnivore.complease don’t forget torate the recipeand let me know where you found it in the comments below. I get inspired by your feedback and comments! You can alsoFOLLOW ME onInstagram@girlcarnivore as well as on TwitterandFacebook.

Big Boy Beef Sandwiches

5 from 1 vote

Prep: 10 minutes mins

Cook: 1 hour hr

Resting Time: 20 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 4 servings

This Big Boy is a Beef Sandwich that is hearty and rises above the average lunch time fix. One that makes you moan and eyes roll back after the first taste. Yup. That Good.

Ingredients

▢ 1 tbsp salt
▢ black pepper
▢ 1 tbsp onion powder
▢ 1 tbsp garlic powder
▢ 1 tbsp dried oregano
▢ 1 tbsp paprika
▢ 1 tbsp chili powder
▢ 2 lbs top round
▢ 1 loaf crusty bread I used rosemary one day and garlic the next
▢ Aioli Garlic Mustard Sauce
▢ Havarti dill cheese sliced
▢ 1/2 red onion sliced as thin as you can while keeping your fingers in tact

Instructions

In a large heavy duty ziploc bag, shake the spice ingredients together.
Add the meat and rub, roll and shake the bag to make sure all sides are covered. Seal the bag and let the flavors mingle over night or up to 48 hours if possible.
When ready to cook, preheat the oven to 425.
Place roast on a wire rack set in a roasting pan.
Roast for 10 minutes, then without opening the oven door, reduce heat to 350 and cook for about 45 minutes longer, until internal temp registers at 115
Remove the roast from the oven, cover, and let rest for at least 20 minutes.
You could either slice your meat now, or wrap it tightly in aluminum foil after it has cooled, place it in the freezer for about 30 minutes, then use a meat slicer to achieve extra thin slices. Store the sliced meat in a resealable ziploc bag.
To make the sandwiches:Preheat a griddle or panini press.
Slice the bread into 1/4 inch slices and slather with garlic mustard sauce, a heaping portion of sliced onions, sliced beef, and finally top with Havarti Dill cheese before placing the bread on top.
Press and cook on panini press until cheese has melted sandwich is heated through.