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Smoked Beef and Cheddar Sandwich

Smoked Beef and Cheddar Sandwich

Skip the drive-thru and make your own deli-quality roast beef at home. This smoked top round from ambassador Brian Gerwig is seasoned simply, cooked to a perfect medium-rare, then chilled and sliced paper-thin for the ultimate roast beef sandwich. Pile it high on a toasted bun with cheese and Arby’s sauce for a homemade version that's even better than the original.

Prep

15 minutes

Cook time

2–3 hours

Serves

6–8

Steps

  1. Pat the roast dry with paper towels.
  2. Lightly coat the roast with Worcestershire sauce to act as a binder.
  3. Season all sides generously with the all-purpose seasoning and coarse seasoning, making sure the roast is evenly coated.
  4. Preheat your smoker to 300°F using Bear Mountain Gourmet Blend pellets.
  5. Place the roast directly on the smoker grates and cook until it reaches an internal temperature of 130°F for medium-rare, or your preferred doneness.
  6. Remove the roast from the smoker and allow it to cool completely.
  7. Wrap tightly in plastic wrap and refrigerate overnight. This firms the roast and makes it easier to slice thin.
  8. The next day, use a meat slicer or a very sharp knife to slice the roast paper-thin against the grain.
  9. Toast the buns or sandwich rolls until lightly golden.
  10. Spread Arby’s sauce on the bottom bun.
  11. Pile the sliced roast beef high, top with your favorite cheese, and serve immediately.

Ingredients:


Roast Beef

  • 2–3 lb. top round roast or sirloin tip roast 
  • 1–2 TBSP Worcestershire sauce 
  • 2 TBSP all-purpose seasoning 
  • 2 TBSP coarse seasoning or steak seasoning 


Sandwiches

  • Hamburger buns or sandwich rolls 
  • Arby’s sauce 
  • Sliced cheese of choice

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Smoked Beef and Cheddar Sandwich

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