Warm Beef and Cheddar Sandwiches With Horseradish Sauce Recipe

Beef and Cheddar Sandwich with Horseradish Sauce. 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.

Recipe Facts

0

(0)

Active: 25 mins
Total: 30 mins
Serves: 4 servings

Rate & Comment

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. 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. 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. 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. 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.