Warm Beef and Cheddar Sandwiches With Horseradish Sauce

Warm Beef and Cheddar Sandwiches With Horseradish Sauce
  • Yield:Serves 4
  • Active time:25 minutes
  • Total time:30 minutes
This recipe appears in:
Dinner Tonight: Warm Beef and Cheddar Sandwiches With Horseradish Sauce

Beef and Cheddar Sandwich with Horseradish Sauce. [Photograph: Nick Kindelsperger]

This homemade play on Arby's Beef n' Cheddar sandwich—a roast beef sandwich blanketed in cheese sauce—is made with a full-flavored sharp Cheddar-cheese sauce and gets some extra oomph from a bracing, nose-clearing horseradish sauce.

Why this recipe works:

  • The cheese sauce is incredibly smooth and full-flavored, thanks to the inclusion of sharp cheddar, cornstarch, and evaporated milk.
  • Homemade horseradish sauce provides a bracing, nose-clearing counterpoint to the rich and gooey cheese sauce and tender beef.

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Ingredients

  • For the Cheddar Cheese Sauce:
  • 8 ounces extra sharp cheddar cheese, grated
  • 1 tablespoon cornstarch
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons Frank's Red Hot or other hot sauce
  • For the Roast Beef and Buns:
  • 1 pound thinly sliced roast beef
  • 4 pretzel buns or other rolls, split
  • For the Horseradish Sauce:
  • 1/2 cup sour cream
  • 1/2 cup prepared horseradish
  • 2 tablespoons minced chives
  • 1 tablespoon freshly squeezed lemon juice from 1 lemon
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    For the Cheddar Cheese Sauce: Add grated cheese and cornstarch to a large bowl, and toss until combined. Transfer to medium-sized saucepan. Pour in 1 cup evaporated milk and the hot sauce. Cook over low heat, whisking occasionally, until sauce is bubbly and homogenous, about 5 minutes. It will thicken considerably as it warms up. Keep warm, thinning cheese sauce with additional evaporated milk if it becomes too thick.

  2. 2.

    Meanwhile, for the Beef and Buns: Adjust racks to upper middle and lower positions and preheat oven to 300°F. Place roast beef slices in a heatproof dish, cover with aluminum foil, set on the bottom rack, and cook until warmed through, about 5 to 10 minutes. Meanwhile, wrap buns in aluminum foil, set on top rack, and cook until warmed, about 5 minutes.

  3. 3.

    For the Horseradish Sauce: Add sour cream, horseradish, chives, and lemon juice to a medium-sized bowl. Stir until combined. Season with salt and pepper.

  4. 4.

    Smear the cut-side of the bun bottoms with horseradish sauce, and top each with 1/4-pound of the sliced meat. Drizzle with some of the cheddar sauce and then crown with top bun halves. Serve immediately.

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