Make your cold cuts at home! Sirloin rubbed with peppercorns, mustard seeds, coarse salt, herbs, and spices. Roasted and thinly shaved perfect for your next deli-style sandwich at home!
Roast beef sandwiches are probably my favorite deli meat. Between the sodium, limited range, and variety it’s not something I chose to eat often. That is until I started making it at home. Sandwiches are a great convenience and can help you make a meal in 3 minutes flat.
I love having the options around so I started making meats or all variety at home. Smoked turkey, lemon pepper chicken, and honey ham just to name a few. Making the meats at home allows for a few things. I can marinate them and rub them with any spices of my choosing. I can roast them to my preferred doneness and possibly make dipped sandwiches with a quick jus. And most importantly I don’t have to worry about it being injected with saltwater and whatever else. Because the sodium is always through the roof!
I’ve taken my passion so far as to get a machine deli slicer so that I can make perfect sandwiches at home. Don’t worry if you don’t have one the same can be achieved with a super sharp knife. just be sure to check out my tips and tricks below to help you along the way. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST ROAST BEEF SANDWICHES:
marinades: the great thing about making your own deli meat at home is the amazing flavors you can make. I like to use a dry rub seasoning that way it adds great flavor but doesn’t break down the texture of the meat like a wet marinade would. and it keeps it drier to form a nice crisp crust on the outside.
roast under: for my roast beef sandwiches I love that I can choose the temperature by making them at home. you can have your roast beef as rare or as cooked as you like. I prefer not to roast the beef all the way well when I’m making it for sandwiches so that it has a nicer shave to it.
let the meat rest: roast beef is a do-ahead dish. it has a short cook time but a long wait time. you want to let you roast sit till it to room temperature then roll it tightly in plastic wrap and chill it. that way whether you’re using a deli slicer or sharp knife it lets it cut your meat super thin.
knife or deli slicer: to achieve super shaved beef i used a deli slicer. similar to the one you’d seen in a deli but scaled back. the deli slicer keeps the slices consistent and it does it really fast. but you can achieve deli-sliced meats at home all you need is a little patience. to achieve this you need to see the tip above and let it rest. resting meat allows for the juices to redistribute and firm up. but you don’t stop there chilling the meat allows for it to stiffen even further and hold its shape longer than if it was hot. also, a super sharp knife helps the shaving process.
make it a platter: make it a spread for everyone to build their own! make a deconstructed salad bar for toppings with red or bib lettuce, sliced tomatoes, onions, peppers, and olives. Fill up some cups for some classic condiments like mayo and spicy mustard. Lay out some bread and it’s ready to serve!
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