20 Savory Roast Beef Sandwich Recipes Ultimate

Craving a hearty, satisfying meal that hits all the right notes? Look no further than these 20 Savory Roast Beef Sandwich Recipes—your ultimate guide to comfort food perfection. Whether you need a quick weeknight dinner, a game-day crowd-pleaser, or a cozy weekend treat, we’ve got a mouthwatering option for every craving. Get ready to elevate your sandwich game—these recipes are too good to miss!

Classic Roast Beef Sandwich with Horseradish Sauce

Nothing beats the hearty simplicity of a roast beef sandwich, especially when it’s piled high with tender meat and a zesty horseradish sauce that packs just the right punch.

Ingredients:

• 1 lb thinly sliced roast beef (preferably medium-rare)
• 4 soft hoagie rolls, split
• 1/2 cup mayonnaise
• 2 tbsp prepared horseradish (adjust to taste)
• 1 tsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1/4 tsp garlic powder
• 4 leaves green leaf lettuce
• 1 large tomato, thinly sliced
• 1/4 red onion, thinly sliced
• Salt and freshly ground black pepper, to taste

Instructions:

1. In a small bowl, whisk together the 1/2 cup mayonnaise, 2 tbsp horseradish, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and 1/4 tsp garlic powder until smooth. Season with a pinch of salt and black pepper.
2. Lightly toast the hoagie rolls under a broiler or in a toaster oven for 1–2 minutes until just crisp.
3. Spread a generous layer of the horseradish sauce on both cut sides of each roll. Layer the roast beef evenly on the bottom halves, then top with lettuce, tomato slices, and red onion. Close the sandwiches and press gently.

The magic here is in the horseradish sauce—creamy with a sharp kick that cuts through the richness of the roast beef without overpowering it. Perfect for a satisfying lunch or a no-fuss dinner.

Tip: For extra flavor, warm the roast beef in a skillet with a splash of beef broth before assembling.

Roast Beef and Cheddar Panini

This hearty panini packs bold flavors with melty cheddar and tender roast beef—perfect for a quick lunch or cozy weeknight dinner.

Ingredients:

• 2 slices sourdough bread (½-inch thick)
• 4 oz thinly sliced roast beef
• ½ cup shredded sharp cheddar cheese
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• ½ tsp garlic powder
• 1 tbsp unsalted butter, softened

Instructions:

1. Preheat a panini press or skillet over medium heat.
2. In a small bowl, mix 2 tbsp mayonnaise, 1 tbsp Dijon mustard, and ½ tsp garlic powder. Spread evenly on one side of each bread slice.
3. Layer roast beef and ½ cup cheddar cheese between the slices, mayo-side in. Lightly butter the outer sides of the bread with 1 tbsp softened butter.
4. Grill in the panini press for 3–4 minutes until the bread is golden and the cheese melts. (If using a skillet, weigh the sandwich down with a heavy pan and flip after 2 minutes.)

The Dijon-mayo blend adds a tangy kick that cuts through the richness of the cheese—no boring sandwiches here!

Tip: For extra crunch, swap sourdough for ciabatta or toast the bread lightly before assembling.

Roast Beef Sandwich with Caramelized Onions

This hearty sandwich pairs tender roast beef with sweet, buttery onions—a combo so good, you’ll want to make it on repeat.

Ingredients:

• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp balsamic vinegar
• 4 slices crusty sourdough bread
• 1/2 lb thinly sliced roast beef
• 2 tbsp horseradish mayo (mix 2 tbsp mayo + 1 tsp prepared horseradish)
• 1 cup baby arugula
• 4 slices provolone cheese

Instructions:

1. Melt 2 tbsp unsalted butter in a skillet over medium-low heat. Add the sliced onion, 1/2 tsp salt, and 1/2 tsp sugar. Cook, stirring occasionally, for 20–25 minutes until deeply golden. Stir in 1 tbsp balsamic vinegar; cook 1 more minute, then remove from heat.
2. Toast the sourdough bread until crisp. Spread horseradish mayo on each slice, then layer with roast beef, caramelized onions, arugula, and provolone.
3. Close the sandwiches and press lightly. For melty cheese, warm in a pan over low heat for 2–3 minutes per side.

The balsamic-kissed onions cut through the richness of the beef, while the horseradish mayo adds a welcome kick. Tip: Use leftover roast beef or grab high-quality deli slices for a shortcut that doesn’t skimp on flavor.

Roast Beef and Blue Cheese Sandwich

This roast beef and blue cheese sandwich is a flavor-packed lunch upgrade—creamy, tangy, and hearty enough to keep you satisfied all afternoon.

• 2 slices sourdough bread
• 4 oz thinly sliced roast beef
• 2 tbsp crumbled blue cheese
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/4 cup arugula
• 1 tbsp unsalted butter, softened

1. Spread 1 tbsp mayonnaise on one slice of bread and 1 tsp Dijon mustard on the other.
2. Layer roast beef, 2 tbsp blue cheese, and 1/4 cup arugula on the mayo-coated slice.
3. Close the sandwich and spread the outside of both slices with 1 tbsp softened butter.
4. Heat a skillet over medium-low heat. Cook the sandwich for 3–4 minutes per side, pressing lightly with a spatula, until golden and the cheese softens.

The blue cheese melts just enough to cling to the roast beef, while the arugula adds a peppery crunch—no sad desk lunches here!

Tip: For extra tang, let the blue cheese sit at room temperature for 10 minutes before assembling.

Roast Beef Sandwich with Garlic Aioli

This hearty roast beef sandwich gets a creamy, garlicky upgrade with homemade aioli—perfect for lunch or a quick weeknight dinner.

Ingredients:

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 slices crusty bread (like ciabatta or sourdough)
• 8 oz thinly sliced roast beef
• 1 cup arugula
• 1/4 cup shaved red onion
• 2 tbsp olive oil

Instructions:

1. In a small bowl, whisk together 1/2 cup mayonnaise, 2 cloves minced garlic, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Set aside.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Toast the bread slices for 2–3 minutes per side until golden and crisp.
3. Spread a generous layer of the garlic aioli on each toasted bread slice. Layer the roast beef, arugula, and shaved red onion on half the slices, then top with the remaining bread.
4. Slice sandwiches in half and serve immediately.

The punchy garlic aioli cuts through the richness of the roast beef, while the peppery arugula adds a fresh crunch. It’s a sandwich that feels indulgent but comes together in minutes.

Tip: For extra tang, let the aioli sit for 10 minutes before assembling to let the garlic flavor mellow slightly.

Roast Beef and Avocado Wrap

This hearty wrap combines tender roast beef with creamy avocado for a satisfying lunch that comes together in minutes—no cooking required!

Ingredients:

• 1 large flour tortilla (10-inch)
• 1/2 ripe avocado, thinly sliced
• 4 oz thinly sliced roast beef
• 1/4 cup shredded romaine lettuce
• 2 tbsp chipotle mayo
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp crumbled feta cheese (optional)

Instructions:

1. Lay the tortilla flat and spread 2 tbsp chipotle mayo evenly over the surface, leaving a 1-inch border.
2. Layer the roast beef in the center, then top with avocado slices, 1/4 cup romaine lettuce, and 1 tbsp feta cheese (if using). Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
3. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Slice diagonally and serve immediately.

The cool avocado balances the smoky mayo and savory beef, while the tortilla stays perfectly pliable—no soggy wraps here!

Tip: For easier slicing, chill the wrap for 10 minutes before cutting.

Roast Beef Sandwich with Pickled Jalapeños

This hearty sandwich packs a punch with tender roast beef, melted cheese, and a tangy-spicy kick from pickled jalapeños—perfect for lunch or a quick weeknight dinner.

Ingredients

• 2 slices sourdough bread
• 4 oz thinly sliced roast beef
• 2 slices provolone cheese
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup pickled jalapeño slices (plus 1 tbsp brine)
• 1 tbsp unsalted butter, softened
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. In a small bowl, mix mayonnaise, Dijon mustard, pickled jalapeño brine, garlic powder, and black pepper to make the spicy mayo spread.
2. Spread the mayo mixture on one side of each sourdough bread slice. Layer roast beef, provolone cheese, and pickled jalapeño slices on one slice, then top with the other slice, mayo-side down.
3. Butter the outsides of the sandwich with unsalted butter and cook in a skillet over medium heat for 3–4 minutes per side, pressing lightly, until the bread is golden and the cheese melts.

The jalapeños add a bright, vinegary heat that cuts through the richness of the beef and cheese—no boring sandwiches here!

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

Roast Beef and Brie Croissant

This buttery, melty sandwich is the ultimate upgrade to your lunch routine—packed with savory roast beef, creamy brie, and a tangy honey mustard kick.

Ingredients:

• 2 large croissants, split horizontally
• 6 oz thinly sliced roast beef
• 4 oz brie cheese, sliced
• 2 tbsp honey mustard
• 1 tbsp unsalted butter, softened
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Place the split croissants on a baking sheet, cut side up.
2. Spread 1 tbsp honey mustard on the bottom half of each croissant. Layer roast beef evenly, then top with brie slices.
3. Close the sandwiches and lightly butter the tops. Sprinkle with 1/4 tsp black pepper and 1/4 tsp garlic powder.
4. Bake for 8–10 minutes until the cheese is gooey and the croissants are golden. Let cool for 2 minutes before slicing.

The contrast of flaky croissant, rich brie, and zesty mustard makes every bite irresistible—perfect for impressing guests or treating yourself.

Tip: For extra crunch, toast the croissants in a skillet over medium heat for 1–2 minutes before assembling.

Roast Beef Sandwich with Spicy Mustard

This hearty roast beef sandwich packs a punch with tangy homemade spicy mustard—perfect for lunch or a quick weeknight dinner.

Ingredients:

• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp hot sauce (like Sriracha)
• 1/4 tsp garlic powder
• 4 slices sourdough bread, lightly toasted
• 6 oz thinly sliced roast beef
• 1/2 cup arugula
• 2 slices sharp cheddar cheese
• 1 tbsp softened butter

Instructions:

1. In a small bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp honey, 1 tsp hot sauce, and 1/4 tsp garlic powder until smooth. Set aside.
2. Spread the spicy mustard mixture evenly on two slices of toasted sourdough bread. Layer roast beef, arugula, and cheddar cheese on top, then close with the remaining bread slices.
3. Heat a skillet over medium-low heat. Spread 1 tbsp softened butter on the outer sides of each sandwich and cook for 3–4 minutes per side until the cheese melts and the bread turns golden brown.

The contrast of the peppery arugula and sweet-spicy mustard cuts through the richness of the roast beef—no boring sandwiches here!

Tip: For extra crunch, press the sandwich in a panini maker instead of a skillet.

Roast Beef and Arugula Ciabatta

This hearty sandwich combines tender roast beef with peppery arugula and a creamy horseradish spread—perfect for a satisfying lunch or easy dinner.

Ingredients:

• 1 (8-inch) ciabatta roll, halved lengthwise
• 6 oz thinly sliced roast beef
• 1 cup fresh arugula
• 2 tbsp mayonnaise
• 1 tbsp prepared horseradish
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 slices provolone cheese

Instructions:

1. Preheat the oven to 375°F. Place the ciabatta halves cut-side up on a baking sheet and toast for 5 minutes until lightly crisp.
2. In a small bowl, mix the mayonnaise, horseradish, Dijon mustard, kosher salt, and black pepper.
3. Spread the horseradish mixture evenly on both ciabatta halves. Layer the roast beef on the bottom half, followed by the provolone cheese.
4. Return the sandwich to the oven for 3–4 minutes just until the cheese melts. Remove and top with arugula before closing the sandwich.

The sharp horseradish cuts through the richness of the roast beef, while the arugula adds a fresh, peppery crunch—no sad, soggy sandwiches here!

Tip: For extra flavor, drizzle the arugula with a touch of balsamic glaze before assembling.

Roast Beef Sandwich with Roasted Red Peppers

This hearty sandwich layers tender roast beef with sweet roasted peppers and a zesty horseradish spread for a lunch that’s anything but boring.

Ingredients

• 1 large ciabatta roll, sliced in half
• 6 oz thinly sliced roast beef
• 1/2 cup jarred roasted red peppers, drained and patted dry
• 2 tbsp mayonnaise
• 1 tbsp prepared horseradish
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 cup baby arugula
• 2 slices provolone cheese

Instructions

1. In a small bowl, mix the mayonnaise, horseradish, garlic powder, and black pepper until smooth. Spread evenly on both halves of the ciabatta roll.
2. Layer the roast beef on the bottom half of the roll, followed by the roasted red peppers, arugula, and provolone cheese. Close the sandwich with the top half of the roll.
3. Heat a skillet over medium-low heat. Press the sandwich gently with a spatula and toast for 3–4 minutes per side, until the cheese melts and the bread turns golden.

The punchy horseradish cuts through the richness of the beef, while the peppers add a smoky sweetness—no deli counter required!

Tip: For extra warmth, wrap the sandwich in foil and let it rest for 2 minutes before slicing—this helps the flavors meld.

Roast Beef and Pesto Sandwich

This hearty sandwich combines tender roast beef with vibrant pesto for a lunch that feels gourmet but comes together in minutes.

Ingredients:

• 1 (8-inch) ciabatta roll, sliced in half
• 1/4 cup basil pesto (store-bought or homemade)
• 6 oz thinly sliced roast beef
• 1/2 cup baby arugula
• 1/4 cup jarred roasted red peppers, drained and patted dry
• 2 slices provolone cheese
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard

Instructions:

1. Preheat a panini press or skillet over medium heat. Spread 1 tbsp mayonnaise on the bottom half of the ciabatta roll and 1 tsp Dijon mustard on the top half.
2. Layer the bottom half with roast beef, followed by 2 slices provolone cheese, 1/4 cup roasted red peppers, and 1/2 cup arugula.
3. Spread 1/4 cup pesto on the top half of the roll, then close the sandwich.
4. Grill in the panini press for 3–4 minutes until the bread is crisp and the cheese melts. (If using a skillet, weigh the sandwich down with a heavy pan and flip after 2 minutes.)

The pesto adds a herby punch that balances the richness of the roast beef, while the peppers and arugula give it a fresh crunch. Tip: For extra warmth, briefly microwave the roast beef with a splash of broth before assembling.

Roast Beef Sandwich with Chipotle Mayo

Roast Beef Sandwich with Chipotle Mayo

This hearty sandwich packs smoky heat from the chipotle mayo and tender roast beef for a lunch that’s anything but boring.

Ingredients

• 1/2 cup mayonnaise
• 1 tbsp minced chipotle in adobo (plus 1 tsp adobo sauce)
• 1 tsp lime juice
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 4 slices sourdough bread, toasted
• 8 oz thinly sliced roast beef
• 1/2 cup arugula
• 4 slices provolone cheese
• 1/4 cup pickled red onions

Instructions

1. In a small bowl, mix 1/2 cup mayonnaise, 1 tbsp minced chipotle in adobo, 1 tsp adobo sauce, 1 tsp lime juice, 1/4 tsp garlic powder, and 1/4 tsp salt until smooth.
2. Spread the chipotle mayo evenly on two slices of toasted sourdough bread. Layer roast beef, provolone cheese, arugula, and pickled red onions on top. Close with the remaining bread slices.
3. If desired, grill the sandwiches in a pan over medium heat for 2–3 minutes per side until the cheese melts.

The smoky-spicy mayo cuts through the richness of the roast beef, while the pickled onions add a bright crunch—no sad desk lunches here!

Tip: For extra warmth, lightly toast the bread in a skillet with a smear of butter before assembling.

Roast Beef and Swiss Cheese Melt

This hearty sandwich is the ultimate comfort food—juicy roast beef, melty Swiss, and a tangy horseradish mayo come together for a crave-worthy lunch or dinner.

Ingredients:

• 2 slices sourdough bread
• 4 oz thinly sliced roast beef
• 2 slices Swiss cheese
• 2 tbsp mayonnaise
• 1 tsp prepared horseradish
• 1 tbsp butter, softened
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions:

1. In a small bowl, mix 2 tbsp mayonnaise, 1 tsp horseradish, 1/4 tsp garlic powder, and 1/4 tsp onion powder to make the spread.
2. Butter one side of each sourdough bread slice with 1 tbsp softened butter.
3. On the unbuttered side of one slice, layer roast beef and Swiss cheese, then spread the horseradish mayo on the other slice’s unbuttered side. Close the sandwich.
4. Heat a skillet over medium-low. Cook the sandwich for 3–4 minutes per side, pressing lightly with a spatula, until the bread is golden and the cheese melts.

The horseradish mayo cuts through the richness of the beef and cheese, making every bite perfectly balanced. Tip: For extra crunch, grill the bread in butter until deeply golden—it’ll hold up better to the juicy filling!

Roast Beef Sandwich with Carrot Slaw

This hearty sandwich piles tender roast beef onto crusty bread with a bright, crunchy carrot slaw for the perfect balance of flavors and textures.

Ingredients:

• 1 cup shredded carrots
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 slices crusty sourdough bread
• 8 oz thinly sliced roast beef
• 2 tbsp horseradish sauce
• 1 cup arugula

Instructions:

1. In a bowl, whisk together 2 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper. Toss with 1 cup shredded carrots and let sit for 10 minutes.
2. Toast the sourdough bread until golden. Spread 1 tbsp horseradish sauce on each of two slices.
3. Layer roast beef and arugula on the horseradish-spread slices. Top with carrot slaw and the remaining bread slices.

The tangy slaw cuts through the richness of the roast beef, while the horseradish adds a welcome kick—no boring lunches here!

Tip: For extra crunch, toast the bread in a skillet with a little butter until crisp.

Roast Beef and Mushroom Panini

This hearty panini packs tender roast beef and savory mushrooms into every bite, with melty cheese and a garlicky mayo that takes it over the top.

Ingredients:

• 2 tbsp olive oil
• 1 cup sliced cremini mushrooms
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp mayonnaise
• 1 clove garlic, minced
• 4 slices sourdough bread
• 6 oz thinly sliced roast beef
• 4 slices provolone cheese
• 2 tbsp butter, softened

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 5–6 minutes until softened and lightly browned. Set aside.
2. In a small bowl, mix mayonnaise and minced garlic. Spread evenly on one side of each sourdough slice.
3. Layer roast beef, mushrooms, and provolone between two slices (mayo-side in). Butter the outer sides of the bread with 1 tbsp butter per sandwich.
4. Heat a panini press or skillet over medium heat. Cook sandwiches for 3–4 minutes per side until golden and cheese melts, pressing down lightly if using a skillet.

The garlic-infused mayo seeps into the bread as it toasts, creating a crispy, flavor-packed crust that balances the rich beef and earthy mushrooms.

Tip: For extra tang, swap half the mayo with horseradish sauce!

Roast Beef Sandwich with Basil Pesto

This hearty roast beef sandwich gets a fresh, herby kick from homemade basil pesto—perfect for a satisfying lunch or easy dinner.

Ingredients:

• 1/2 cup fresh basil leaves, packed
• 2 tbsp pine nuts
• 1 small garlic clove
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 slices crusty sourdough bread
• 6 oz thinly sliced roast beef
• 1/2 cup arugula
• 4 slices provolone cheese

Instructions:

1. In a food processor, combine basil, pine nuts, garlic, Parmesan, 1/4 tsp salt, and 1/8 tsp black pepper. Pulse until roughly chopped. With the processor running, slowly drizzle in olive oil until smooth.
2. Toast sourdough slices until golden. Spread 1 tbsp pesto on each slice.
3. Layer roast beef, provolone, and arugula on two slices. Top with remaining bread, pesto-side down.
4. Heat a skillet over medium. Grill sandwiches for 2–3 minutes per side until cheese melts and bread crisps.

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

Tip: For extra flavor, warm the roast beef in the skillet for 30 seconds before assembling.

Roast Beef and Caramelized Pear Sandwich

This sandwich is a cozy twist on the classic roast beef, with sweet caramelized pears adding a luxurious touch. Perfect for a hearty lunch that feels a little fancy without the fuss.

Ingredients:

• 2 tbsp unsalted butter
• 1 large ripe pear, thinly sliced
• 1 tbsp brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 4 slices crusty sourdough bread
• 2 tbsp whole-grain mustard
• 6 oz thinly sliced roast beef
• 2 oz sharp cheddar cheese, sliced
• 1 cup baby arugula

Instructions:

1. Melt 1 tbsp butter in a skillet over medium heat. Add the pear slices, 1 tbsp brown sugar, 1/4 tsp cinnamon, and 1/4 tsp salt. Cook for 5–6 minutes, stirring occasionally, until pears are tender and caramelized. Remove from heat.
2. Spread 1 tbsp whole-grain mustard on two slices of bread. Layer with roast beef, caramelized pears, cheddar cheese, and arugula. Top with remaining bread slices.
3. Melt the remaining 1 tbsp butter in the same skillet over medium-low heat. Grill sandwiches for 3–4 minutes per side, pressing gently, until the bread is golden and the cheese melts.

The contrast of juicy pears against the savory beef and sharp cheddar makes every bite exciting—like a gourmet deli sandwich you’d pay $15 for, but way simpler.

Tip: For extra richness, swipe a little mayo on the bread before adding mustard.

Roast Beef Sandwich with Sriracha Mayo

This sandwich packs a punch with spicy sriracha mayo and tender roast beef—perfect for a quick lunch that feels indulgent.

Ingredients:

• 2 tbsp mayonnaise
• 1 tbsp sriracha
• 1 tsp lime juice
• 1/4 tsp garlic powder
• 4 slices sourdough bread, toasted
• 6 oz thinly sliced roast beef
• 1/2 cup arugula
• 4 slices provolone cheese
• 1/4 cup thinly sliced red onion

Instructions:

1. In a small bowl, whisk together 2 tbsp mayonnaise, 1 tbsp sriracha, 1 tsp lime juice, and 1/4 tsp garlic powder until smooth.
2. Spread the sriracha mayo evenly on two slices of toasted sourdough bread.
3. Layer roast beef, provolone cheese, red onion, and arugula on the mayo-coated bread.
4. Top with the remaining bread slices and press gently to hold everything together.

The creamy-spicy mayo cuts through the richness of the roast beef, while the arugula adds a peppery crunch—no boring sandwiches here!

Tip: For extra warmth, lightly grill the assembled sandwich in a pan until the cheese melts.

Roast Beef and Spinach Wrap

Packed with savory roast beef, fresh spinach, and a creamy horseradish spread, this wrap is a lunchtime hero—quick to assemble but full of bold flavors.

Ingredients:

• 2 large flour tortillas (10-inch)
• 1/2 cup sour cream
• 1 tbsp prepared horseradish
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 cup fresh baby spinach
• 6 oz thinly sliced roast beef
• 1/4 cup shredded cheddar cheese
• 1/4 cup thinly sliced red onion

Instructions:

1. In a small bowl, mix the sour cream, horseradish, garlic powder, and salt until smooth.
2. Lay the tortillas flat and spread half of the horseradish mixture evenly over each.
3. Layer the spinach, roast beef, cheddar cheese, and red onion down the center of each tortilla.
4. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.
5. Slice in half diagonally and serve immediately, or wrap in parchment paper for easy packing.

The tangy horseradish cuts through the richness of the roast beef, while the crisp spinach keeps every bite fresh—no sad, soggy wraps here!

Tip: For a warmer wrap, briefly toast the rolled tortilla in a dry skillet over medium heat for 1–2 minutes per side.

Conclusion

With 20 deliciously savory roast beef sandwich recipes, this roundup has something for every taste—from classic comforts to bold new twists. We hope you find a new favorite to whip up in your kitchen! Don’t forget to share which recipe you loved most in the comments and pin this article to your Pinterest boards for easy inspiration. Happy cooking!