18 Savory Shaved Beef Sandwich Recipes Deliciously Easy

Craving a hearty, flavor-packed meal without the fuss? Look no further than these 18 Savory Shaved Beef Sandwich Recipes—your ticket to deliciously easy dinners. Whether you’re after weeknight comfort food, game-day bites, or a quick lunch upgrade, these sandwiches deliver tender beef, bold toppings, and endless customization. Get ready to ditch the takeout menu—your new favorite sandwich is just a few slices away!

Classic Philly Cheesesteak Sandwich

Nothing beats the juicy, cheesy goodness of a classic Philly cheesesteak—pile on the tender beef, melty cheese, and caramelized onions for a sandwich that’s pure comfort.

Ingredients:

• 1 lb ribeye steak, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 4 hoagie rolls, split lengthwise
• 8 slices provolone cheese (or Cheez Whiz for authenticity)
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add the onion and bell pepper (if using) and cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized. Transfer to a plate.
2. Add the remaining 1 tbsp oil to the skillet. Season the ribeye with salt, black pepper, and garlic powder, then cook for 3–4 minutes, breaking it into small pieces with a spatula, until no pink remains.
3. Return the onions and peppers to the skillet, tossing to combine. Layer 2 slices provolone cheese (or a generous smear of Cheez Whiz) over each roll, then pile high with the meat mixture. Toast the assembled sandwiches in a 350°F oven for 3–5 minutes to melt the cheese.

The magic here? The ribeye’s richness paired with the sharp provolone and sweet onions creates a flavor bomb that’s messy in the best way.

Tip: Freeze the steak for 30 minutes before slicing—it’ll make paper-thin cuts a breeze!

Garlic Butter Shaved Beef Sandwich

This melt-in-your-mouth sandwich packs juicy shaved beef, caramelized onions, and a garlic butter sauce so good you’ll want to lick the plate.

Ingredients:

• 1 lb shaved beef (ribeye or sirloin work great)
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 soft hoagie rolls, toasted
• ½ cup provolone cheese slices

Instructions:

1. In a large skillet over medium heat, melt 1 tbsp butter. Add the onion and cook for 8–10 minutes, stirring occasionally, until golden and soft. Transfer to a plate.
2. Add remaining 1 tbsp butter to the skillet. Stir in garlic and cook for 30 seconds until fragrant. Increase heat to medium-high, add shaved beef, Worcestershire sauce, salt, and pepper. Cook for 3–4 minutes, breaking up clumps, until no pink remains.
3. Return onions to the skillet, tossing to combine. Divide mixture among hoagie rolls, top with provolone, and broil for 1–2 minutes until cheese melts.

The magic here? The beef stays tender thanks to quick cooking, while the garlic butter seeps into every nook of the toasted roll. Tip: For extra richness, swipe a little butter on the rolls before toasting.

Spicy Korean Shaved Beef Sandwich

This sandwich packs a punch with tender beef, a spicy-sweet glaze, and crunchy quick-pickled veggies—perfect for when you’re craving bold flavors in every bite.

Ingredients:

• 1 lb shaved beef (ribeye or sirloin)
• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 2 tbsp rice vinegar (for pickling)
• 1 tsp sugar (for pickling)
• 4 brioche buns, toasted
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Pickle the veggies: Toss shredded carrots and cucumber with 2 tbsp rice vinegar and 1 tsp sugar. Let sit for 10 minutes while you prep the beef.
2. Make the glaze: Whisk together 1/4 cup gochujang, 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and minced garlic in a small bowl.
3. Cook the beef: Heat 1 tbsp vegetable oil in a large skillet over high heat. Add shaved beef and cook for 2–3 minutes, breaking it apart, until no pink remains. Pour in the glaze and toss to coat evenly, cooking for 1 more minute.
4. Assemble: Pile the glazed beef onto toasted brioche buns, top with pickled veggies, and sprinkle with sesame seeds.

The magic here? The gochujang glaze caramelizes slightly on the beef, creating sticky, savory-spicy edges that contrast perfectly with the bright, tangy pickles.

Tip: For extra heat, add a drizzle of sriracha or a sprinkle of crushed red pepper before serving.

Caramelized Onion and Shaved Beef Sandwich

This sandwich is a flavor bomb—sweet, savory onions meet tender shaved beef, all hugged by toasty bread. It’s a weeknight hero that feels indulgent but comes together fast.

Ingredients:

• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 lb shaved beef (like steak-ums or ribeye)
• 1 tbsp Worcestershire sauce
• 4 slices provolone cheese
• 2 hoagie rolls, split and lightly toasted
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard

Instructions:

1. Melt butter in a skillet over medium-low heat. Add onion, brown sugar, salt, and pepper. Cook, stirring occasionally, for 20 minutes until deeply golden and sticky.
2. Heat olive oil in another skillet over high heat. Add shaved beef and sear for 2 minutes per side. Stir in Worcestershire sauce and remove from heat.
3. Mix mayonnaise and Dijon mustard in a small bowl. Spread on the toasted rolls.
4. Layer beef, caramelized onions, and provolone cheese on the rolls. Broil for 1–2 minutes until cheese melts.

The magic here? The onions cook low and slow to coax out their natural sweetness, balancing the rich, juicy beef. It’s diner-style comfort without the wait.

Tip: Freeze the beef for 20 minutes before slicing—it’ll shave like a dream!

BBQ Shaved Beef Sandwich with Coleslaw

This smoky, tender beef sandwich piled high with crunchy slaw is the ultimate weeknight win—ready in under 30 minutes but packed with big flavor.

Ingredients

• 1 lb shaved beef (such as ribeye or sirloin)
• 1 tbsp olive oil
• 1/2 cup BBQ sauce, plus extra for serving
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups pre-shredded coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 4 soft brioche buns, toasted

Instructions

1. Heat olive oil in a large skillet over medium-high. Add shaved beef and cook, breaking apart with a spatula, for 3–4 minutes until no longer pink.
2. Stir in BBQ sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Reduce heat to low and simmer for 5 minutes until saucy.
3. Meanwhile, in a bowl, toss coleslaw mix with mayonnaise, apple cider vinegar, and sugar until evenly coated.
4. Pile beef onto toasted buns, top with coleslaw, and drizzle with extra BBQ sauce.

The magic here? The ultra-thin beef soaks up the smoky-sweet BBQ glaze while the tangy slaw cuts through the richness—no slow cooker required!

Tip: For extra melty goodness, add a slice of provolone cheese to the beef during the last minute of cooking.

Italian-Style Shaved Beef Sandwich with Peppers

This hearty sandwich piles tender shaved beef and sweet caramelized peppers onto a crusty roll—perfect for a quick weeknight dinner with big flavor.

Ingredients:

• 1 lb shaved beef (preferably ribeye or sirloin)
• 2 large bell peppers (any color), thinly sliced
• 1 medium yellow onion, thinly sliced
• 4 crusty Italian rolls, split
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 cup provolone cheese, shredded
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add bell peppers and onion, cooking for 8–10 minutes until softened. Stir in garlic, 1/2 tsp salt, black pepper, oregano, and red pepper flakes; cook 1 minute until fragrant. Transfer to a plate.
2. In the same skillet, heat 1 tbsp olive oil over high heat. Add shaved beef in a single layer and sprinkle with 1/2 tsp salt. Sear for 2–3 minutes without stirring, then toss and cook 1 more minute until just browned.
3. Return peppers to the skillet, tossing to combine. Pile mixture onto rolls, then top with provolone and Parmesan. Broil for 1–2 minutes until cheese melts.

The magic here? The beef stays juicy while the peppers add a touch of sweetness—plus, it all comes together faster than takeout. Tip: For extra richness, spread the rolls with garlic butter before assembling.

Shaved Beef Banh Mi Sandwich

This Vietnamese-inspired sandwich packs a punch with tender shaved beef, tangy pickles, and a spicy mayo that’ll have you reaching for seconds.

Ingredients:

• 1 lb shaved beef (ribeye or sirloin)
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 2 (6-inch) baguettes, split and lightly toasted
• Fresh cilantro and jalapeño slices (optional)

Instructions:

1. In a bowl, whisk together rice vinegar, sugar, and 1/2 tsp salt. Add shredded carrots and cucumber, tossing to coat. Let sit for 10 minutes, then drain.
2. Mix mayonnaise and sriracha in a small bowl; set aside.
3. Heat vegetable oil in a skillet over high heat. Add shaved beef and soy sauce, stirring for 2–3 minutes until just cooked through.
4. Spread sriracha mayo on the toasted baguettes. Layer with beef, pickled veggies, cilantro, and jalapeño (if using).

The magic here? The quick-pickled veggies cut through the rich beef, while the spicy mayo ties everything together in one crunchy, messy bite.

Tip: For extra crunch, toast the baguettes in a 375°F oven for 5 minutes before assembling.

Cheesy Shaved Beef French Dip Sandwich

This sandwich is pure comfort—melty cheese, tender shaved beef, and a savory au jus for dipping that’ll have everyone licking their fingers.

Ingredients:

• 1 lb shaved beef (such as ribeye or top round)
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 soft hoagie rolls, split
• 8 slices provolone cheese
• 2 cups beef broth
• 1 tbsp cornstarch (optional, for thicker au jus)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add onion and cook for 3–4 minutes until softened. Push to one side of the pan.
2. Add shaved beef to the skillet, breaking it apart with a spatula. Sprinkle with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 4–5 minutes until no pink remains, stirring occasionally.
3. Stir in 1 tsp Worcestershire sauce and beef broth. For a thicker au jus, whisk in 1 tbsp cornstarch and simmer for 2 minutes. Remove from heat.
4. Preheat broiler to high. Pile beef and onions onto hoagie rolls, top with provolone, and broil for 1–2 minutes until cheese bubbles.
5. Serve sandwiches with a small bowl of au jus for dipping.

The magic here? The ultra-thin beef soaks up all the savory broth, while the cheese adds a gooey contrast. No knife required—just dunk and devour!

Tip: Ask your deli to shave the beef paper-thin for the most tender texture.

Shaved Beef and Mushroom Sandwich

This hearty sandwich piles tender shaved beef and savory mushrooms onto a toasty roll—perfect for a quick yet satisfying weeknight dinner.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 8 oz shaved beef (like ribeye or sirloin)
• 8 oz cremini mushrooms, thinly sliced
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 soft hoagie rolls, split and lightly toasted
• 4 slices provolone cheese

Instructions:

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Add onion and cook for 3 minutes until softened. Stir in mushrooms and cook for 5 minutes, until browned.
2. Push veggies to one side of the skillet. Add shaved beef in a single layer and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook undisturbed for 2 minutes, then toss and break up any clumps.
3. Stir in garlic and 1 tsp Worcestershire sauce, cooking for 1 minute until fragrant. Remove from heat.
4. Divide the beef mixture among the hoagie rolls, top each with 1 slice provolone, and broil for 1–2 minutes until melted.

The magic here? The Worcestershire adds a tangy depth that ties the juicy beef and earthy mushrooms together—no fancy sauces needed.

Tip: For extra richness, swipe a little garlic butter on the rolls before toasting.

Avocado and Shaved Beef Sandwich

This sandwich is a flavor-packed powerhouse—tender shaved beef meets creamy avocado, all hugged by crusty bread for the ultimate lunchtime win.

Ingredients:

• 1 small baguette or ciabatta roll (about 8 inches), sliced in half lengthwise
• 1 ripe avocado, pitted and sliced
• 1/2 lb shaved beef (such as ribeye or sirloin)
• 1 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup thinly sliced red onion
• 1/2 cup baby arugula
• 1 tbsp mayonnaise

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add shaved beef, Worcestershire sauce, garlic powder, salt, and black pepper. Cook for 2–3 minutes, stirring often, until beef is just browned but still tender. Remove from heat.
2. Toast the baguette lightly if desired. Spread mayonnaise on the bottom half, then layer with avocado slices, pressing gently so they adhere.
3. Top avocado with the warm shaved beef, followed by red onion and arugula. Close the sandwich and press lightly.

The magic here? The warm beef slightly softens the avocado, creating a melt-in-your-mouth texture against the crisp bread.

Tip: For extra zing, drizzle the beef with a squeeze of lime juice before assembling.

Shaved Beef Reuben Sandwich

This twist on the classic Reuben swaps corned beef for tender shaved beef, delivering a melt-in-your-mouth sandwich that’s packed with flavor.

Ingredients

• 1 lb shaved beef (preferably ribeye or sirloin)
• 4 slices rye bread
• 1 cup sauerkraut, drained
• 4 slices Swiss cheese
• 1/4 cup Thousand Island dressing
• 2 tbsp butter, softened
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. Heat a large skillet over medium-high heat. Add shaved beef and cook for 2–3 minutes, stirring occasionally, until just browned. Season with garlic powder, onion powder, and black pepper. Remove from heat.
2. Spread Thousand Island dressing on one side of each rye bread slice. Layer half the slices with Swiss cheese, sauerkraut, and cooked shaved beef, then top with remaining bread.
3. Butter the outsides of each sandwich. Grill in a skillet over medium heat for 3–4 minutes per side, pressing lightly, until the bread is golden and the cheese melts.

The shaved beef stays juicy and tender, while the toasted rye adds the perfect crunch—no deli required!

Tip: For extra tang, warm the sauerkraut in the skillet for 1 minute before assembling.

Shaved Beef Gyro Sandwich with Tzatziki

This juicy, flavor-packed gyro sandwich comes together fast, thanks to thinly shaved beef and a cool, creamy tzatziki that balances every bite.

Ingredients

• 1 lb shaved beef (such as ribeye or sirloin)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 pita breads or flatbreads
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup thinly sliced red onion
• 1/2 cup tzatziki sauce (store-bought or homemade)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add shaved beef, garlic powder, oregano, smoked paprika, salt, and black pepper. Cook for 4–5 minutes, stirring occasionally, until beef is browned and slightly crispy at the edges.
2. Warm pita breads in a dry skillet for 30 seconds per side or wrap in a damp towel and microwave for 20 seconds.
3. Assemble sandwiches: Spread 2 tbsp tzatziki on each pita, then layer with beef, shredded lettuce, diced tomatoes, and red onion. Fold or roll tightly.

The magic here? The smoky, crispy beef against the cool, tangy tzatziki—it’s a combo you’ll crave all summer.

Tip: For extra flavor, toast the pita in the skillet after assembling for a warm, slightly crispy wrap.

Shaved Beef and Blue Cheese Sandwich

This sandwich is a flavor-packed powerhouse, with tender shaved beef and tangy blue cheese melting together into pure comfort. Perfect for a hearty lunch or game-day snack!

Ingredients:

• 1 lb shaved beef (pre-shaved or frozen and thinly sliced)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup crumbled blue cheese
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 4 crusty rolls, split and lightly toasted
• 1 cup arugula
• 1/2 red onion, thinly sliced

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shaved beef, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Cook for 3–4 minutes, stirring occasionally, until just browned but still juicy.
2. In a small bowl, mix 1/4 cup mayonnaise and 1 tbsp Dijon mustard. Spread evenly on the cut sides of the toasted rolls.
3. Layer the cooked beef, 1/2 cup crumbled blue cheese, 1 cup arugula, and 1/2 sliced red onion on the rolls. Close gently to let the cheese soften slightly from the warm beef.

The magic here? The blue cheese melts just enough to cling to the beef without losing its bold bite—no boring sandwiches allowed!

Tip: For extra richness, swap the mayo for garlic-herb butter spread on the toasted rolls.

Shaved Beef Pesto Sandwich

This sandwich is a flavor-packed lunch hero, with tender beef, melty cheese, and vibrant pesto coming together in every bite.

Ingredients:

• 1 lb shaved beef (such as ribeye or sirloin)
• 4 soft hoagie rolls, split
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup shredded provolone cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add shaved beef, seasoning with salt, black pepper, and garlic powder. Cook for 3–4 minutes, stirring occasionally, until just browned (it cooks fast!).
2. Spread 2 tbsp pesto on the cut sides of each hoagie roll. Divide the cooked beef evenly among the rolls, then top each with 1/4 cup provolone.
3. Broil sandwiches on a baking sheet for 2–3 minutes until the cheese is bubbly and lightly golden.

The magic here is in the contrast: juicy beef against the crisp, toasted roll, with pesto adding a fresh herbal punch. No sad, soggy sandwiches here!

Tip: For extra crunch, toast the rolls lightly before assembling.

Shaved Beef and Arugula Sandwich

This sandwich is a powerhouse of flavor—tender shaved beef, peppery arugula, and a tangy horseradish mayo come together for a lunch that feels gourmet but comes together in minutes.

Ingredients:

• 1 lb shaved beef (such as ribeye or sirloin)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 1 tbsp prepared horseradish
• 1 tsp Dijon mustard
• 4 ciabatta rolls, split and lightly toasted
• 2 cups baby arugula
• 1/2 red onion, thinly sliced

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add shaved beef, season with salt and pepper, and cook for 2–3 minutes, stirring occasionally, until just browned. Remove from heat.
2. In a small bowl, mix mayonnaise, horseradish, and Dijon mustard until smooth.
3. Spread the horseradish mayo on the cut sides of the toasted ciabatta rolls. Layer the bottom halves with cooked beef, arugula, and red onion slices. Top with the remaining roll halves.

The magic here is in the contrast—the rich, juicy beef against the crisp arugula and sharp horseradish kick makes every bite exciting.

Tip: For extra flavor, let the sliced red onion sit in ice water for 10 minutes to mellow its bite before assembling.

Shaved Beef and Pickled Jalapeño Sandwich

This sandwich packs a punch with tender shaved beef, spicy pickled jalapeños, and a creamy mayo-kick that’ll make you reach for seconds.

Ingredients:

• 1 lb shaved beef (ribeye or sirloin work great)
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup pickled jalapeños, sliced (plus 1 tbsp brine)
• 4 soft hoagie rolls, toasted
• 1 cup shredded iceberg lettuce
• 4 slices provolone cheese

Instructions:

1. In a small bowl, whisk together mayonnaise, Dijon mustard, garlic powder, smoked paprika, kosher salt, black pepper, and 1 tbsp pickled jalapeño brine. Set aside.
2. Heat a large skillet over medium-high. Cook shaved beef for 2–3 minutes, stirring occasionally, until just browned but still juicy. Remove from heat.
3. Spread the mayo mixture on the toasted hoagie rolls. Layer each with shredded lettuce, hot shaved beef, provolone cheese (letting it melt slightly from residual heat), and pickled jalapeños.

The magic here? The tangy jalapeño brine in the sauce amplifies the beef’s richness while keeping every bite bright and balanced.

Tip: For extra kick, drizzle a little extra jalapeño brine over the beef before assembling.

Shaved Beef and Caramelized Apple Sandwich

This sandwich is a cozy twist on the classic, pairing tender shaved beef with sweet, buttery apples for a bite that’s both hearty and bright.

Ingredients:

• 1 tbsp unsalted butter
• 1 medium apple (Honeycrisp or Fuji), thinly sliced
• 1 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1 tbsp olive oil
• 1/2 lb shaved beef (such as ribeye or sirloin)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 slices sourdough bread, toasted
• 2 tbsp whole-grain mustard
• 1/2 cup arugula

Instructions:

1. In a skillet over medium heat, melt 1 tbsp unsalted butter. Add thinly sliced apple, 1 tbsp brown sugar, and 1/2 tsp ground cinnamon. Cook, stirring occasionally, for 5–6 minutes until apples are tender and caramelized. Transfer to a plate.
2. Wipe the skillet clean, then heat 1 tbsp olive oil over medium-high. Add shaved beef, seasoning with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook for 2–3 minutes, just until no longer pink.
3. Spread 1 tbsp whole-grain mustard on each toasted sourdough slice. Layer with beef, caramelized apples, and 1/2 cup arugula. Close the sandwich and slice in half.

The magic here? The juicy beef and spiced apples melt together, while the arugula adds a peppery crunch—no cheese needed!

Tip: For extra richness, swipe a little garlic-herb mayo on the bread before assembling.

Shaved Beef and Horseradish Sandwich

This sandwich packs a punch with tender shaved beef and a zesty horseradish spread—perfect for a quick yet impressive lunch.

Ingredients:

• 1 lb shaved beef (such as ribeye or sirloin)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 2 tbsp prepared horseradish (drained)
• 1 tsp Dijon mustard
• 4 crusty rolls (like ciabatta or hoagie)
• 1 cup arugula
• 1/2 red onion, thinly sliced

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season shaved beef with kosher salt and black pepper, then cook for 2–3 minutes, stirring occasionally, until just browned. Remove from heat.
2. In a small bowl, mix mayonnaise, horseradish, and Dijon mustard until smooth.
3. Slice rolls in half and lightly toast if desired. Spread horseradish mayo on both cut sides of each roll.
4. Layer arugula, cooked beef, and red onion slices on the bottom half of each roll. Close with the top half and press gently.

The horseradish cuts through the richness of the beef, while the arugula adds a peppery crunch—no boring sandwiches here!

Tip: For extra tang, let the horseradish mayo sit for 10 minutes before assembling to let the flavors meld.

Conclusion

With 18 mouthwatering shaved beef sandwich recipes, there’s something here for every craving and occasion—quick weeknight dinners, game-day feasts, or cozy weekend lunches. We hope you find a new favorite (or two!) to add to your rotation. Don’t forget to share your top picks in the comments and pin this roundup for later. Happy cooking!