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better than arby's roast beef sandwich

Recipe by
Barbara Miller
Mountain City, TN

This open-faced sandwich IS better than Arby's Regular Roast Beef with Cheddar Cheese. We were watching tv on hulu late at night and so many fast food sandwich commercials were coming up it was getting on our last nerve. I said that I could make a better sandwich with what I had on hand in the kitchen and I did. The toasted, buttery, garlicy Italian bread, the saucy beef with tender onions and the melted cheeses create a sandwich that will be your families new favorite stay home meal. Enjoy.

yield 2 , Easily doubles or to feed a crowd just adjust to the # needed.
prep time 10 Min
cook time 30 Min
method Pan Fry

Ingredients For better than arby's roast beef sandwich

  • 2 tsp
    olive oil
  • 1 md
    onions, yellow, medium, thin sliced
  • 1/2
    loaf, italian bread
  • butter, enough to cover cut surface of bread, softened
  • 1 pinch
    garlic powder
  • 1 pinch
    onion powder
  • 1 pinch
    parsley flakes, dried
  • 10 slice
    roast beef, deli sliced
  • 2 slice
    american cheese
  • 1 c
    cheddar cheese, shredded
  • 1 c
    hot water
  • 1
    beef bouillon, cubes
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp

How To Make better than arby's roast beef sandwich

  • 1
    Add the oil to a large skillet on medium low heat.
  • 2
    Add the onions to the skillet and toss to coat with the oil. Cook about 5 minutes till clear but not browned. Stir occasionally.
  • 3
    Meanwhile, cut the bread in half. Put one half back in the bread bag. (If making appetizers just slice the loaf into 1/2" slices.) Take the half and cut it end to end and have a top and bottom. Then slice those 2 pieces into halves lengthwise and have 4 pieces (2 tops and 2 bottoms.) Lay these 4 pieces on a sheet pan with cut sides up.
  • 4
    Remember to stir your onions. Reduce the heat if they are browning.
  • 5
    Use the softened butter to cover all of the cut surfaces of the bread. Spread it pretty heavily. It's so good. You can use margarine if that is all you have.
  • 6
    Sprinkle the butter all over with Pinches of Garlic and Onion powders.
  • 7
    Sprinkle with the parsley flakes as well.
  • 8
    Give those onions a quick stir.
  • 9
    Place the pan with the prepared bread in the oven, middle rack, 400 degrees to toast the bread. When the edges start to brown remove the pan from the oven. (maybe 3 minutes, each oven is different, keep an eye on it and don't let it burn.) Set this aside. Leave the oven on.
  • 10
    Take the beef slices (in stacks if 5 slices, each sandwich/serving uses 5 slices if beef) and cut them with kitchen shears (scissors) into thin strips into the pan with the onions.
  • 11
    Saute the beef with the onion 1-2 minutes.
  • 12
    Add the beef cube to the skillet.
  • 13
    Add the hot water to the skillet. Turn up heat to bring the water to a boil. Stir the beef and onion. Boil to reduce the water almost completely. (about 8-10 minutes)
  • 14
    Stir in the tsp of butter and reduce the heat to low.
  • 15
    Tear the American cheese slices into 4 strips each and place 2 pieces of cheese on each slice of toast. Completely cover the American cheese with the shredded cheddar cheese and try to cover the toasted edges so they won't burn. You can shred your own cheese or use the pre-shredded. (I use pre-shreded Borden Cheddar cheese and Borden American Slices. Not sponsored, just my taste preference).
  • 16
    Place the cheese covered toast back in the oven on he middle rack. Leave it there until the cheese melts and just starts to brown. Remove the pan with toasts from the oven.
  • 17
    place 2 sandwich toasts on 2 plates and top each slice with the warm onion beef mixture.
  • 18
    Serve immediately. I served mine with cheesy broccoli potato skins and raw carrot and celery sticks.