Thin-sliced roast beef with sweet caramelized onions and a sharp horseradish cream on buttery toasted bread.
Before you start: set the sour cream out to soften slightly. Using fresh horseradish root? Finely grate about 2 tbsp and start there; fresh is much hotter than jarred.
Pile the beef loosely in folds instead of flat layers; it makes a more tender sandwich. Caramelized onions keep 5 days in the fridge; make a double batch.
Ingredients
Scale
Measurement units
- 3 tbsp unsalted butter
- 3 medium yellow onions (thinly sliced)
- ½ tsp kosher salt (divided)
- 3 tbsp prepared horseradish (drained)
- ½ cup sour cream
- 1 tbsp Dijon mustard
- ¼ tsp black pepper
- 2 tbsp unsalted butter (softened; for toasting)
- 8 slices rye or sourdough bread
- 1 lb deli roast beef (thinly sliced)
Ingredients
Scale
Measurement units
- 3 tbsp unsalted butter
- 3 medium yellow onions (thinly sliced)
- ½ tsp kosher salt (divided)
- 3 tbsp prepared horseradish (drained)
- ½ cup sour cream
- 1 tbsp Dijon mustard
- ¼ tsp black pepper
- 2 tbsp unsalted butter (softened; for toasting)
- 8 slices rye or sourdough bread
- 1 lb deli roast beef (thinly sliced)
Instructions
Caramelize the onions
Melt butter (3 tbsp) in the skillet over medium-low heat. Add sliced onions and salt (¼ tsp).
Cook, stirring every few minutes, until soft, jammy and deep golden brown, about 25 minutes. If the pan starts to scorch, add a splash of water and scrape it up. Move the onions to a bowl and wipe out the skillet.
Equipment: large skillet, wooden spoon
Make the horseradish cream
While the onions cook, stir horseradish (3 tbsp), sour cream (½ cup), Dijon (1 tbsp), salt (¼ tsp) and pepper (¼ tsp) until smooth. Taste and add more horseradish if you like it hotter.
Equipment: small bowl
Toast the bread
Spread softened butter (2 tbsp) over one side of bread slices.
Toast butter-side down in the skillet over medium heat in batches until golden and crisp, about 2 minutes. Leave the other side untoasted.
Equipment: large skillet
Assemble
Turn the slices toasted-side down and spread the horseradish cream over the soft sides.
Pile roast beef (1 lb) loosely onto 4 slices, top with the warm onions and close with the remaining slices, toasted-side out. Cut in half and serve.
Tomorrow's Meal
Roast Beef & Onion Skillet Melts
Leftover roast beef and caramelized onions warmed in a skillet and melted with provolone on toasted hoagie rolls.
You'll need to pick up:
2 hoagie rolls4 slices provolone1 tbsp butter
Quick overview:
- 1.Melt the butter in a skillet over medium heat and toast the split rolls cut-side down 1 to 2 minutes
- 2.Add leftover roast beef and onions to the skillet in two piles and warm 2 minutes
- 3.Top each pile with provolone, cover and cook 1 minute until melted
- 4.Slide each pile onto a roll and spread with any leftover horseradish cream
Before you cook
Cook notes
- • Before you start: set the sour cream out to soften slightly.
- • Using fresh horseradish root? Finely grate about 2 tbsp and start there; fresh is much hotter than jarred.
- • Want it warm? Lay the roast beef in the hot skillet for 30 seconds per side before building.
- • Caramelized onions keep 5 days in the fridge; make a double batch.
- • Pile the beef loosely in folds instead of flat layers; it makes a more tender sandwich.
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