3 Great Beef Sandwiches Recipes for Lunch or Dinner

Sometimes you just need a really good beef sandwich. It’s a satisfying meal that always hits the spot.

Today, we’re covering three classic beef sandwiches, each with a different style, giving you a great option whether you’re looking for something cheesy, slow-cooked, or fresh and tangy.

First up is the famous Philly Cheesesteak, with piles of thin-sliced steak and melted cheese.

After that, we’ll use a slow cooker to make a classic French Dip, with fall-apart tender beef and a rich dipping sauce.

To finish, we’ll put together a bright and zesty Vietnamese Banh Mi, a sandwich full of savory grilled beef and crisp, pickled vegetables.

Whichever one you choose, a fantastic meal is waiting. Let’s get started.

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Recipe 1: The Classic Philly Cheesesteak

This is a well-known steak sandwich for a reason. It’s a fast, sizzling, and cheesy meal that comes together in one skillet.

Quick Recipe Snapshot (Cheesesteak)

Ingredients (Cheesesteak)

• Beef: 1.5 lbs boneless ribeye or sirloin steak, very thinly sliced.
• Onion: 1 large, thinly sliced.
• Cheese: 8 slices of Provolone cheese.
• Hoagie Rolls: 4 fresh, soft hoagie rolls.
• Seasoning: Salt, black pepper, and garlic powder.

Cooking Instructions (Cheesesteak)

A good trick for slicing the steak paper-thin is to place it in the freezer for 30-45 minutes to firm it up. Slice it as thinly as you can against the grain.

Heat a large cast-iron skillet or griddle over medium heat with a little oil. Add the sliced onions and cook, stirring occasionally, for 8-10 minutes until they are soft and lightly caramelized. Push the onions to one side of the skillet.

Increase the heat to medium-high. Add the thinly sliced steak to the empty side of the skillet in a thin layer.

Season it well with salt, pepper, and garlic powder. Cook for just 2-4 minutes, using two spatulas to chop and turn the meat until it’s no longer pink. Mix the cooked steak and onions together.

Divide the mixture into four portions in the skillet, top each with two slices of provolone, and let the cheese melt for about a minute. Slice your hoagie rolls open, place one over each cheesy pile, and use a spatula to scoop the entire mixture into the roll.

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Recipe 2: Slow Cooker French Dip Sandwiches

Let your crockpot do the work to create tender, fall-apart beef, perfect for soaking up a rich, savory dipping sauce.

Quick Recipe Snapshot (French Dip)

Ingredients (French Dip)

• Beef Chuck Roast: 3-4 lbs.
• Onions: 2, thinly sliced.
• Beef Consommé or Beef Broth: 2 (10.5 oz) cans or about 3 cups.
• French Onion Soup Mix: 1 (1 oz) packet.
• Garlic: 4 cloves, smashed.
• Bay Leaves: 2.
• Crusty French Rolls or Baguettes: For serving.
• Optional: Provolone or Swiss cheese.

Cooking Instructions (French Dip)

Pat the chuck roast dry and season it well with salt and pepper. Sear the roast on all sides in a hot, oiled skillet until deeply browned.

Place the sliced onions in the bottom of your slow cooker and place the seared roast on top. In a bowl, whisk together the beef consommé and the French onion soup mix, then pour it over the roast. Add the smashed garlic and bay leaves to the slow cooker.

Cover and cook on LOW for 8-10 hours, or until the beef is fall-apart tender. Remove the roast to a cutting board and shred it with two forks, discarding any large pieces of fat. Strain the liquid (au jus) from the slow cooker into a bowl for dipping.

To assemble, pile the shredded beef onto sliced French rolls. If you like, top with cheese and broil for a minute until melted. Serve immediately with a small bowl of the hot au jus for dipping.

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Recipe 3: Zesty Grilled Beef Banh Mi

This Vietnamese-inspired sandwich is full of savory, sweet, spicy, and tangy flavors, with an amazing array of fresh and crunchy textures.

Quick Recipe Snapshot (Banh Mi)

Ingredients (Banh Mi)

• Beef: 1.5 lbs sirloin or flank steak, thinly sliced.
• For the Marinade: 3 tbsp soy sauce, 2 tbsp honey, 2 cloves minced garlic, 1 tbsp minced lemongrass.
• For the Pickled Vegetables: 1 cup each of julienned carrots and daikon radish, ½ cup rice vinegar, ½ cup water, ¼ cup sugar.
• For Assembly: 4 crusty baguettes, mayonnaise, fresh cilantro, sliced cucumber, sliced jalapeños.

Cooking Instructions (Banh Mi)

First, make the quick pickles. In a jar, combine the rice vinegar, water, and sugar, and stir until the sugar dissolves.

Add the julienned carrots and daikon. Let them sit for at least 30 minutes. Next, in a bowl, combine the thinly sliced beef with all the marinade ingredients. Let the beef marinate for at least 30 minutes.

Preheat a grill or a skillet to high heat. Cook the marinated beef for just 2-3 minutes per side, until you have a nice char and it’s cooked through.

To assemble the sandwiches, slice the baguettes open lengthwise. Spread a generous layer of mayonnaise on both sides.

Layer in the grilled beef, a handful of the pickled carrots and daikon, fresh cilantro sprigs, cucumber slices, and a few slices of jalapeño for a spicy kick.

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The Flavor Architects A Look at the Ingredients

• Ribeye Steak (Cheesesteak): Its high fat content makes it tender and flavorful, perfect for a quick cook on a griddle where the fat renders out.
• Chuck Roast (French Dip): This tough cut is rich in collagen, which melts into tender, gelatinous goodness after a long, slow braise.
• Lemongrass (Banh Mi): This is a signature flavor in Southeast Asia. It provides a bright, citrusy, and floral note to the beef marinade.
• Provolone vs. Swiss: Provolone has a mild flavor that melts well, ideal for a cheesesteak. Swiss has a nuttier, sharper flavor that pairs nicely with the rich beef in a French Dip.

Essential Tools

• Large skillet (cast-iron is great) or Slow Cooker
• Sharp knife and cutting board
• Tongs and spatulas
• Small bowls for sauces and dips

Storage & Reheating Tips

• Cheesesteak: Best eaten fresh. Leftover meat can be stored for 2 days and reheated in a skillet.
• French Dip: The shredded beef and au jus can be stored for up to 4 days in the fridge. Reheat gently in a saucepan before assembling a fresh sandwich.
• Banh Mi: The components are best stored separately. The grilled beef and pickled vegetables will last for 3-4 days. Assemble the sandwich fresh for the best crunchy texture.

Common Mistakes & Fixes

FAQs

Can I use deli roast beef for the French Dip?

Yes, this is a very popular and fast shortcut! Simply buy about 2 lbs of thinly sliced roast beef from the deli.

Make the au jus in the slow cooker with the onions as directed, but for only 4-5 hours on low.

Then, just before serving, add the deli beef to the hot au jus for a few minutes to heat it through.

What kind of bread is truly authentic for a Philly Cheesesteak?

The most authentic choice is a soft, slightly chewy Italian hoagie roll, specifically from a Philadelphia bakery like Amoroso’s.

Since that’s not available to everyone, the best substitute is the softest, freshest sub or hoagie roll you can find in your local grocery store’s bakery section.

Is there a non-spicy way to make the Banh Mi?

Absolutely. The spice in the Banh Mi comes from the optional fresh jalapeño slices. Simply omit them from your sandwich for a version that is still incredibly flavorful, tangy, and savory, but with no heat.

Enjoy Your Sandwich!

You now have three great beef sandwiches in your collection, each one perfect for a different occasion.

Whether you want a fast and cheesy meal, a slow-cooked comfort food, or a bright and fresh creation, there’s a perfect recipe here for you.

Enjoy building your new favorite sandwich!