Easy Roast Beef Open Faced Sandwich: (Taste the Difference)


There is nothing quite as satisfying for meat fans and sandwich lovers as biting into a juicy, flavorful roast beef open faced sandwich. A bed of toasty bread, delicious toppings, and delicate, juicy roast beef come together to create a delicious feast that pleases the palette and the soul.

In this post, we’ll examine how to make the ideal open-faced roast beef sandwich, while also bringing something special to the table.

Selecting the Perfect Cut of Roast Beef

Roast beef is the star of the sandwich. It’s a beef cut that’s roasted in the oven until it’s soft and the ideal level of doneness has been achieved.

The tenderloin or prime rib, which are noted for their rich flavor and tenderness, are suggested for use in the dish. Choose a tender, well-marbled piece like prime ribeye or tenderloin.

These cuts are flavorful, but also keep their juiciness when cooked, creating a delectable result. 

Seasoning for Roast Beef Open Faced Sandwich:

  • Olive Oil: The marinade that coats the roast beef is made with olive oil as its base. During the marinating period, it keeps the beef moist and helps in flavor infusion.
  • Garlic: To give the roast beef a flavorful and aromatic flavor, minced garlic is added to the marinade. It enhances the flavor of the food by harmonizing with the other herbs and spices.
  • Rosemary and thyme: The marinade contains freshly chopped rosemary and thyme. The roast beef becomes more aromatic and tasty thanks to the use of these herbs, which impart a unique earthy flavor.
  • Black pepper and sea salt: Black pepper and sea salt are important additions to the marinade that enhance the roast beef’s natural flavors and add a perfect balance of savory notes. Both ingredients should be freshly ground.
  • Baguette or Sourdough Loaf: A baguette or a sourdough loaf serves as the sandwich’s bread base. These crusty bread varieties have a strong texture that serves as a solid foundation for the soft roast beef and toppings.
  • Horseradish Cream: Grated horseradish root is combined with sour cream or mayonnaise to make horseradish cream, a type of sauce. It gives the sandwich a zesty, tangy kick that balances out the roast beef’s richness.
  • Arugula: Arugula is a spicy and mildly bitter leafy green commonly referred to as a rocket. It is used as a vivid and fresh topping to give the sandwich a unique flavor and texture.
  • Caramelized Onions: Onions are cooked slowly in olive oil until they turn soft and golden brown, revealing their natural flavor. The sandwich’s caramelized onions add a sweet and salty ingredient that pairs well with the roast meat.
  • Provolone, Swiss, or Blue Cheese: These high-end cheese selections are used to give the sandwich a layer of creaminess and richness. Each type of cheese has its flavor nature, thus the selection might vary depending on personal preference.
  • Balsamic Reduction: Balsamic reduction is a thick, syrupy glaze made by simmering balsamic vinegar until it reduces and becomes sweeter. It provides the sandwich with a tangy, a little sweet flavor that balances the savory ingredients.

Marination Process of Roast Beef Open Faced Sandwich

Well-made marinades enrich and deepen roast beef. Classic marinade ingredients are olive oil, garlic, rosemary, thyme, black pepper, and sea salt.

The best marinating time for meat is overnight. Thus, the meat has an unmatched flavor that is fully infused.

The Roasting Technique

The next essential step is roasting the marinated steak to perfection. Place the beef in a roasting pan and preheat the oven to an appropriate temperature, typically around 325°F (163°C). Cook the beef for 20 minutes per pound for a medium-rare roast.

To ensure the internal temperature reaches 135°F (57°C) for medium-rare, keep a meat thermometer available. To keep roast juice, let it rest for 15 minutes before slicing for roast beef open faced sandwich.

Ideal Bread for Roast Beef Open Faced Sandwich

Bread is the main component of an roast beef open faced sandwich. Choose a crusty, high-quality baguette or sourdough loaf. For a delicious crunch, slice it into thick, rustic slices and lightly toast it. Bread’s sturdy texture makes it the ideal foundation for delicate roast meats.

Assembling the Sandwich

The exciting part is about to begin: creating your roast beef open faced sandwich masterpiece. On a platter or individual serving plates, arrange toasty bread slices.

Over the bread, spread liberal amounts of tender roast meat. To ensure a smooth eating experience and maximum enjoyment, slice the steak into thin, even pieces.

Elevating with Toppings

Although roast beef is the star of the show, adding a variety of complimentary toppings can take your open-faced sandwich to the next level. Here are some tempting choices.

  • Horseradish Cream: The sandwich gets a delicious kick from a tart, creamy horseradish sauce that cuts through the beef richness.
  • Caramelized onions: The flavorful roast beef and the sweet, golden-brown caramelized onions pair well together.
  • Arugula: A handful of fresh arugula adds spicy flavor, color, and earthiness to a salad.
  • Gourmet Cheese: For a decadent touch, consider adding melted provolone, Swiss, or blue cheese to your sandwich.

Final Touches

Add a drizzle of balsamic reduction for a touch of elegance. Your creation will not only taste great but will also be visually appealing with this sweet and tangy glaze.


The roast beef open faced sandwich is a culinary masterpiece, one that combines hearty flavors and alluring textures. You can serve yourself and your guests a superb meal by choosing the proper cut of beef, making a flavorful marinade, and adding creative garnishes. So don your aprons, unleash your inner chef, and set off on a culinary adventure filled with flavor and satisfaction. This is done using this delicious roast beef open faced sandwich recipe.

Roast Beef Open Faced Sandwich Recipe:

The roast beef open faced sandwich is a culinary masterpiece, one that combines hearty flavors and alluring textures. You can serve yourself and your guests a superb meal by choosing the proper cut of beef, making a flavorful marinade, and adding creative garnishes.
Prep Time 4 hours 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Dinner
Cuisine American
Servings 4
Calories 680 kcal


For the Roast Beef:

  • 2 pounds prime rib or tenderloin beef
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • 1 tbsp. fresh rosemary, finely chopped
  • 1 tbsp. fresh thyme leaves
  • 1 tsp. freshly ground black pepper
  • 1 tsp. sea salt

For the Sandwich:

  • 1 large baguette or sourdough loaf, sliced into thick pieces
  • ½ cup horseradish cream (store-bought or homemade)
  • 2 cups arugula
  • 1 cup caramelized onions
  • 4 slices provolone, Swiss, or blue cheese
  • 4 tbsp. Balsamic reduction (store-bought or homemade)


Marinating and Roasting the Roast Beef:

  • To make the marinade, combine the olive oil, minced garlic, rosemary, thyme, black pepper, and sea salt in a bowl.
  • In a shallow dish or large resealable plastic bag, place the roast beef. Make sure all sides of the roast beef should be well coated with the marinade.
  • Cover the dish with plastic wrap or seal the bag and refrigerate. For the best flavor, marinate the meat for at least 4 hours, or even overnight.
  • The oven should be preheated to 325°F (163°C).
  • Let the marinated roast beef sit at room temperature for about 30 minutes before roasting.
  • For medium-rare roast beef, place the roast in a roasting pan and roast for about 20 minutes per pound.
  • To check the temperature of medium-rare meat, use a meat thermometer; 135°F (57°C) should be read.
  • After the roast beef has been cooked to perfection, let it rest for 15 minutes before slicing. Resting allows the juices to redistribute and keeps the meat tender.

Sandwich Preparation:

  • In a medium skillet, heat two tablespoons of olive oil.
  • In a skillet, cook thinly sliced onions until they become soft and golden brown, about 20-25 minutes.
  • To deglaze and intensify the flavor of the onions, you can add a splash of water or balsamic vinegar.
  • Crisp and lightly golden baguette or sourdough slices can be toasted in the oven.
  • Place the toasted slices on a serving platter or individual plates.
  • Spread a generous layer of horseradish cream over each slice of bread.
  • Thinly slice the roasted beef against the grain and arrange the slices over the horseradish cream.
  • Top the beef with a handful of fresh arugula, followed by a spoonful of caramelized onions.
  • Over each sandwich, place a slice of provolone, Swiss, or blue cheese.
  • Add a sweet and sour glaze to the sandwiches by drizzling a balsamic sauce over the top. This enhances both the flavor and presentation.
  • The wonderful fusion of tastes and textures that make the Yummy Roast Beef Open Faced Sandwich such a treat should be served right away.
  • Enjoy your delicious creation!
Keyword roast beef open faced sandwich

Leave a Comment

Recipe Rating