America, prepare to let loose your inner sandwich aficionado on a taste bud adventure of a lifetime to find America’s greatest roast beef sandwiches. They’re not just meals; they’re landmarks, dripping works of art that have captured hearts across America. Disregard whatever comes to mind about this staple these establishments raise roast beef to mythic levels, and they’re worth the visit. Every bite combines tradition, creativity, and regional character into a hand held masterpiece.
Sandwiching is a close up, joyful act that forgoes utensils and extols the mess, letting you savor each bite. Purist or culinary adventurer, these conveniently carried treasures contain a spirit of place in regional specialties enduring long past the meal. A sandwich is a statement of identity, connecting human beings to the locations they love, from street corners in city centers to beach shacks, and each bite is a story of culture and happiness.
When comfort food calls, roast beef sandwiches deliver, with variations that astonish. From Baltimore’s smoky pit beef to California’s tri tip, Midwest’s gravy soaked pot roast style to Gulf Coast po’boys, the flavors are mind blowing. We’ve curated a list of critic approved roast beef sandwiches for your culinary bucket list, each offering a unique twist and a reason to hit the road hungry.
Al’s Italian Beef (Chicago)
Al’s Italian Beef, Chicago’s Little Italy institution, is no sandwich emporium it’s history between two buns, allegedly the creator of the Italian beef sandwich in 1938. Intended to stretch expensive meat into meals, Al’s is retro to its core, where the smell of slow cooked beef and familiar faces create an eternal atmosphere. Every bite is a tribute to a heritage as alive today as it was decades prior.
- Thinly cut beef is cooked in Italian seasoning for deep, intense flavor.
- The red pepper giardiniera provides a burst of bold, hot flavor.
- The combo sandwich pairs beef with grilled Italian sausage for a flavor explosion.
The same recipe since 1938 ensures eternal perfection, with tenderly falling apart beef and full bodied giardiniera bursting with red pepper pizzazz. It’s a devotion to detail that makes each bite slightly improved, showing Al’s commitment to greatness. This sandwich is the heart of Chicago on a roll, calling for you to indulge its heritage in every sloppy, delicious bite.
For the full experience, order the combo sandwich, where juicy beef meets a savory, slightly spicy sausage in a soft roll. It’s a Chicago rite of passage messy, glorious, and unforgettable, sparking cravings before you’ve even finished. Al’s delivers a meal that’s both a tradition and a revelation, a must for any sandwich lover.
Kelly’s Roast Beef (Revere, Massachusetts)
Roast beef sandwiches are a Bostonian lifestyle, and Kelly’s Roast Beef, founded in 1951, is the one of its beachfront walk up window in Revere. The ocean winds and throwback atmosphere are mini vacationing every time, with larger locations giving a wider love. Kelly’s is New England comfort food, where sandwich ritual and enjoyment take precedence.
- Thinly cut roast beef stacks high atop a grilled, seeded roll, ready for sauces.
- “Suffer and Turf” combines roast beef with a lobster roll for seaside appeal.
- Every bite marries together tender beef, crispy bread, and toppings of your choice.
The “Surf and Turf” is a must have, pairing Kelly’s legendary roast beef with lobster roll to sample the coast of New England. The roast beef sandwich, rough hewn hard roll and yielding meat within, absorbs condiments such as mayo or specialty sauces, all coming together in harmonious texture. A tradition tested by time for more than 70 years.
Kelly’s offers stability and soul. The crunch of the grilled roll complements the tenderness of the beef, offering a sandwich that is at once basic and profound. Eating in that beachside window feels like a New England institution, homespun and tangy, bringing customers back generation after generation.
Philippe The Original (Los Angeles)
French Dip is a classic sandwich, and Philippe The Original, which opened in Los Angeles in 1908, takes credit for inventing it along with its arch nemesis Cole’s. Critics love to anoint Philippe’s version as the best due to its faultless simplicity. Sawdust floors and a counter stool filled with activity characterize this diner, which serves up an ageless ambiance where history and taste combine.
- Tender beef on toasted French bread dipped into rich au jus embodies the standard.
- Individually customize juiciness with “dipped,” “double dipped,” or “wet.”
- Pungent pokes are provided by hot mustard, retro side pickled eggs.
Philippe’s French Dip is a good thing, tender beef and fresh bread elevated to new heights by a dip into decadent au jus light or fully submerged to your liking. The outcome is a textural richness of gold standard. It’s evidence that perfection through simplicity is magic, every bite a treat.
Their secret ingredient is the hot mustard, slicing through the beef fat with burn. Serve with neon pink pickled eggs or potato salad and have a complete retro experience. Philippe’s offers a slice of LA history with each dip, a return to the past that is as satisfying as it is unforgettable.
Philippe the Original Copycat Beef French Dipped Sandwiches
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For searing and braising
- 1 Tongs For handling meat and stirring
- 1 Cutting Board
- 1 Chef’s knife For chopping vegetables and slicing meat
- 1 Fine-mesh Sieve For straining au jus
Ingredients
Main
- 5 pounds Chuck Roast
- 2 Tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Dried Thyme
- 1 teaspoon Ground Black Pepper
- ½ teaspoons Dried Sage
- ½ teaspoons Dried Oregano
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Ground Nutmeg
- 3 whole Carrots Chopped
- 3 whole Celery Stalks Chopped
- 1 whole Large Yellow Onion Chopped
- 2 Tablespoons Minced Garlic
- 2 cups Hot Water
- 2 whole Beef Bouillon Cubes
- 4 cups Low Sodium Chicken Broth
- 24 whole Hard Rolls
Instructions
- Season the chuck roast thoroughly with salt, pepper, dried thyme, dried sage, dried oregano, ground cloves, and ground nutmeg.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned roast on all sides until deeply browned and caramelized. Remove the roast and set aside.
- Add chopped carrots, celery, and onion to the same pot, sautéing until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Dissolve the beef bouillon cubes in hot water. Return the seared roast to the pot, then add the bouillon mixture and low-sodium chicken broth. Bring the liquid to a gentle simmer.
- Cover the pot tightly and braise in a preheated oven at 300°F (150°C) for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds.
- Remove the beef from the pot and let it rest for a few minutes. While it rests, strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim any excess fat from the surface of the au jus.
- Shred the cooked beef using two forks or slice it thinly against the grain. Return the shredded/sliced beef to the strained au jus in the saucepan to keep it warm and infuse with more flavor.
- Prepare the hard rolls by slicing them lengthwise, but not entirely through, creating a pocket for the beef.
- To assemble, briefly dip the cut sides of the hard rolls into the warm au jus, then generously fill them with the flavorful beef.
- Serve the French dipped sandwiches immediately, offering additional warm au jus on the side for dipping.
Notes
Defonte’s (Brooklyn, New York)
New York City’s Italian sub shops are the stuff of legend, and Brooklyn’s Defonte’s, started literally a century ago by an Italian immigrant, is one of the finest. Walking into the shop is like walking back in time, with baking bread and sizzling meat filling the air. It’s a celebration of Italian American culture, lovingly made and full of flavor.
- Thinly shaved rare roast beef is loaded within the roll for a tender, melt in your mouth sensation.
- Fresh mozzarella provides rich creaminess, enhanced by the beef’s richness.
- Breaded eggplant slices provide an enthralling, crunchy kick that you’ll not soon forget.
Defonte’s roast beef sandwich is a journey, filled with fall apart beef and mozzarella strings for a creamy, dense foundation. The secret ingredient is their fried eggplant strips, contributing tender crunch that’s Defonte’s signature. This daring twist provides you with a taste and texture combination you can’t get elsewhere, and it’s a classic Brooklyn eat.
The sandwich is a marriage of tradition and innovation, combining old fashioned Italian flavor with that eggplant revelation. Worth waiting in line for, a taste odyssey that coaxes out New York’s culinary heart. Defonte’s provides a dish both retro and new, making you hungry to get your hands on more of its originality.
Peppers and Eggs Sandwich Recipe
Equipment
- 1 Large skillet or frying pan For sautéing vegetables and cooking eggs
- 1 Cutting Board
- 1 Chef’s knife
- 1 Mixing Bowl For beating eggs
- 1 Spatula or wooden spoon For stirring and scrambling
Ingredients
Main
- 4 10-inch Italian hero loaves (or other large, soft roll), halved lengthwise
- 2 teaspoons plus 2 tablespoons vegetable oil
- 1 large Spanish onion cut into 1-inch pieces
- 2 green bell peppers quartered, deseeded, and diced
- 2 red bell peppers quartered, deseeded, and diced
- 16 eggs beaten
- Salt and fresh-cracked black pepper to taste
- 2 cups shredded whole-milk mozzarella Defonte’s uses Polly-O
Instructions
- Prepare the vegetables: dice the Spanish onion into 1-inch pieces, then quarter, deseed, and dice both green and red bell peppers.
- Heat 2 tablespoons of vegetable oil in a large skillet or frying pan over medium-high heat.
- Add the diced onions and bell peppers to the hot skillet. Sauté, stirring occasionally, until the vegetables are tender-crisp and slightly caramelized, about 5-7 minutes. Season lightly with salt and pepper.
- While the vegetables cook, beat the 16 eggs in a large bowl with a pinch of salt and fresh-cracked black pepper until well combined.
- Reduce heat to medium. If needed, add the remaining 2 teaspoons of vegetable oil to the skillet. Pour the beaten eggs over the sautéed vegetables.
- As the eggs begin to set, gently scramble them with a spatula, incorporating the peppers and onions. Cook until the eggs are still moist and slightly custardy, not dry.
- Sprinkle the 2 cups of shredded whole-milk mozzarella over the hot egg and pepper mixture. Cover the skillet for 1-2 minutes, or until the cheese is fully melted and gooey.
- Slice the Italian hero loaves lengthwise, but not entirely through, creating a pocket for the filling.
- Evenly divide the hot peppers, eggs, and melted cheese mixture among the four prepared hero loaves.
- Serve the classic Peppers and Eggs Sandwich immediately and enjoy.
Notes
Parkway Bakery & Tavern (New Orleans)
In New Orleans, po’boys are the stuff of legend, and though versions topped with shrimp and oysters steal the spotlight, Parkway Bakery & Tavern’s 1920s era historic roast beef po’boy is just as legendary. Historic atmosphere and Southern hospitality guarantee every visit a party in NOLA’s full culinary heritage, where flavor bears witness.
- Slow cooked beef, shredded and swimming in rich gravy, bursts with flavor.
- Topped with lettuce, tomatoes, pickles, and mayo, it’s a sensory experience.
- It’s all held together by good French bread for a sloppy, terrific NOLA bite.
Parkway’s roast beef po’boy is a labor of love, beef slow cooked until it’s tender to the point of falling apart and blanketed in rich, meaty gravy. Each strand a juicy, flavorful bite, a testament to NOLA’s skill at turning plain ingredients into transcendent things. It’s a party of the city’s food soul, full of love and tradition.
It’s topped “dressed” with chopped fresh lettuce, red tomatoes, hot pickles, and creamy mayo, all on French bread. The combination of soft beef and crispy vegetables is the best of both worlds, a good representation of New Orleans’ philosophy. It’s an oily, full soul meal that’s as much a part of NOLA as jazz, so Parkway is a must stop.
Pioneer Pit Beef (Baltimore)
Baltimore pit beef is a cultural reference point smoky, charcoal grilled beef on a soft bun. Pioneer Pit Beef, a no nonsense stand, is where to find this treat, with picnic tables outdoors for an informally festive atmosphere. It’s Baltimore in its most basic and best sense, where simplicity creates irreplaceable flavor.
- Eat medium rare for rich, full bodied beef, sliced thinly on a meat slicer.
- Top off with pungent horseradish or zesty barbecue from an extensive list of side sauces.
- The shack’s rustic atmosphere is part of the fun of dining outdoors, truly a Baltimore experience.
Pioneer allows you to specify the doneness of your beef, but medium rare yields optimal tenderness and flavor. Thinly cut, the beef stacks high on a soft bun, waiting for your selection of sauces such as barbecue or horseradish. This makes each sandwich individual, suited to your desires.
The allure is Pioneer’s simplicity. The outdoor ambiance and build your own topping make something unique out of an ordinary sandwich. Sitting in those picnic tables, surrounded by charcoal aromas, is being a part of Baltimore tradition. Pioneer offers a down home taste of the area that can’t be found anywhere else.
HoneyHole Sandwiches (Seattle)
Seattle’s HoneyHole Sandwiches is a hip sandwich bar and restaurant with scratch cooked sandwiches being served for more than 20 years. The focus on fresh ingredients puts every bite in pop mode, particularly their tri tip beef roasted sandwiches. The relaxed atmosphere makes it Seattle’s comfort zone with a kick.
- “The Gooch” comes with tri tip beef, sharp cheddar cheese, onions, and horseradish mayo.
- A crispy baguette with au jus to dip provides texture and taste.
- The perfect meal for a Seattle rain day, it’s comfort food with a twist.
“The Gooch” is tri tip beef made in house served with pungent cheddar cheese, spicy red onion, and zesty horseradish mayonnaise, all inside a crusty baguette. An au jus side allows you to dial up or down the juiciness, finding the exact harmony of melty cheese, fall off the bone beef, and crunchy bread that’s magic.
HoneyHole pairs bold flavors with welcoming atmosphere. Gooch lifts your spirits, au jus adding richness and horseradish a kick. It’s a sandwich that’s retro tasting and new, just right for Seattle’s global culture, offering a comforting, memory generating meal.
Liza’s Kitchen (Panama City, Florida)
Liza’s Kitchen, a hip beach restaurant in Panama City, Florida, reworks roast beef with Southern style. Just one block from the beach, fresh baked herbed focaccia bread and lively ambience provide each meal as a golden getaway. Fresh ingredients and creative genius reign at Liza’s, making heritage dishes unforgettable.
- Hot roast beef goes well with smooth pimento cheese and mayo for Southern pleasure.
- Herbed focaccia provides a soft, herb y foundation that’s deepened with each bite.
- The duo is a rich, revitalizing taste that’s not quickly forgotten.
Liza’s genius is combining roast beef with pimento cheese, a hot, tart Southern classic, which is amplified by mayo and served on aromatic focaccia. The seemingly strange combination of whole beef with bitter cheese and soft bread produces a sandwich that’s comforting and thrilling, old fashioned Southern genius.
The textures tender beef, rich cheese, light bread are unadulterated heaven. Liza’s is a beachy place to dine as warm as Florida sunshine, and regional spin can make legends shine. The sandwich should be a must order, dispensing the bliss of beach eating in every single bite.
Fat Guy’s Fresh Deli (Meridian, Idaho)
Fat Guy’s Fresh Deli in Meridian, Idaho, has the nerve to top blue cheese beneath a roast beef spotlight in their “Bleu Bronco.” This deli celebrates bold pairing in a friendly, casual setting that inspires food exploration. The sandwich is a taste adventure with bold concepts resulting in unforgettable dining.
- Thinly sliced roast beef meets rich blue cheese for a strong, pungent punch.
- Crisp bacon adds smoky texture; pesto mayo adds fresh, herby bite.
- A golden bun holds it together in bold, harmonious symphony taste.
The Bleu Bronco stacks thin slices of roast beef with blue cheese, bacon, and pesto mayo, all on a golden bun. The sharpness of the cheese cuts the richness of the beef, and the crunch and zing of the bacon and mayo tie everything together. It’s a ride for your tongue, anything but dull.
Fat Guy’s defies the rulebook, and the Bleu Bronco does not disappoint. Every bite explodes with personality, combining deep, salty, and pungent flavors. This sandwich is not for the faint of mind, affirming that great meals are born from great experimentation. Fat Guy’s is a must for changing up your sandwich game.
Sill’s Cafe (Layton, Utah)
Sill’s Cafe of Layton, Utah, dispenses warm comfort with a hot beef sandwich that is the height of satisfaction. Known for Utah style scones, their open face sandwich is the headliner in a cozy cafe atmosphere. It’s a warm, homey environment ideal for anyone who wants that old fashioned diner ambiance.
- Tender beef on sturdy toast is the stage for the meal experience.
- Creamy mashed potatoes and rich gravy blanket it for total comfort.
- This open face dinner is a fork necessary feast for any hunger.
Sill’s hot beef sandwich is an open face gem, with well done, tender beef on solid toast topped with silky mashed potatoes and buried in dark, rich gravy. It’s a satisfying, fork necessary meal that makes do with humble ingredients to create something incredible ly filling, ideal for cold weather.
The meat, potatoes, and gravy all are flavors of a hug, lovingly made. Sill’s transforms diner food into art, comforting with each bite. It is a simple sandwich that shows the beauty of simplicity, and therefore Sill’s is an easy bet for comfort food.
E.A.R.L. (Honolulu)
Honolulu’s E.A.R.L. (Eat A Real Lunch) reinvents the French dip with island pizzazz. This hip, small storefront has been serving up “real good” “dips” since 2014. Island atmosphere infuses laid back atmosphere, making every outing a mini paradise getaway.
- Garlic mayo pairs with roasted beef for rich warmth.
- Chimichurri and fennel onion marmalade bring bright, zesty zip.
- Pepper jack cheese and rich au jus elevate it to gourmet dip.
E.A.R.L.’s French dip is topped with roasted garlic mayo, tangy chimichurri, sugary fennel onion marmalade, and melted pepper jack, all dipped in rich au jus. It’s a taste adventure of fresh and strong, combining Hawaiian style and old fashioned comfort.
The sandwich transforms a cozy favorite into something fantastical, worthy of Honolulu’s lively spirit. Every bite is thrilling yet comforting, ideal for residents and tourists. E.A.R.L. shows true lunches are an adventure, with every plunge delivering a taste of paradise.
The Station Cafe (San Antonio)
San Antonio’s Station Cafe flares roast beef sandwiches with Texas huge flames, a spice lover’s paradise for those seeking homemade pepper sauces. The hot, fiery atmosphere is a testament to San Antonio’s passion for bold flavors and therefore a spicy destination for adventurous tasting palates.
- “Pele’s Fire” piles roast beef high with ghost pepper sauce for an untamed kick.
- Garlic habanero aioli or “Thai Fighter” curry provide vibrant alternatives.
- Homemade rolls and generous sauces please every spice explorer.
Pele’s Fire” combines gentle roast beef with ghost pepper sauce on a house roll, a stomach clutching test of courage. Alternatives such as garlic habanero aioli or the Thai curry spiced “Thai Fighter” provide intense but eat right now heat. Each sandwich demonstrates The Station’s creative boldness.
The Station balances intense heat with savory beef, ensuring every bite pops. Homemade rolls and sauces make it a Texas standout, exhilarating and satisfying. If you’re in San Antonio, this is a must for a fiery, unforgettable sandwich adventure.
Al’s Big Dipper (Albuquerque, New Mexico)
Al’s Big Dipper in Albuquerque absorbs New Mexico green chile legend with a stroke of genius roast beef sandwich. In a state where the lifeblood is chile, this diner puts local pride on an old favorite, served up in a cozy, homey atmosphere that feels like comfort food.
- Hand sliced slab style slices of beef with mild green chile for smoky heat.
- Cream cheese and mayo build a rich, tangy taste profile.
- Pressed to gooey, it’s a harmonious, can’t get enough bite.
The “New Mexico roast beef” is a tender beef covered with rich, spicy green chile, topped by adding some mayo and cream cheese for a delightful tanginess. Hot pressed, the flavors combine in a gooey delight, showing the ways in which local ingredients can make a legend into a classic.
Al’s creates a sandwich that’s both comforting and exciting, a love letter to New Mexico. The cream cheese surprises, balancing the chile and beef perfectly. This pressed perfection is a must try, capturing Albuquerque’s essence in every creamy, spicy bite.
Maverick’s Real Roast Beef (Roseville, Minnesota)
Maverick’s Real Roast Beef in Roseville, Minnesota, is a blend of tradition with stringy innovation. Resurrected by the fans and a new owner, it pays homage to the classics and adds some twists that critics adore. It is a people restaurant in which every sandwich is a celebration.
- Hand cut rare beef serves a subtle base with self serve sauce options.
- Open face with gravy brings homey comfort food.
- “Beef and cheddar” adds covering in cheese sauce for stringy indulgence.
Maverick’s beef tender, which is a rare treat, is a means for self serve sauce, but the open faced option with gravy is comfort food at its best. The “beef and cheddar” with creamy cheese sauce pushes a classic to decadent richness, marrying tradition with strong innovation.
Maverick celebrates its heritage without advancing. The cheese sauce transforms the beef and cheddar into a stringy work of art, while the gravy tastes like a Minnesota hug. This is a proper ending, with retro and creative flavors for those who adore sandwiches.
This 2,000 word road trip celebrates America’s roast beef sandwiches, from legendary landmarks to daredevil delis. Every bite a history of place, passion, and innovation that will leave you enjoying the mess and flavor. Take your keys out, fill up your appetite, and find your new sandwich masterpiece. Deliciousness lies ahead.
