34 Delicious Deli Roast Beef Mouthwatering Recipes

Nothing beats the savory satisfaction of deli roast beef! Whether you’re craving quick weeknight dinners, hearty comfort food, or creative new twists, this versatile ingredient is your secret weapon. Get ready to transform simple slices into mouthwatering meals that will have everyone asking for seconds. Let’s dive into these 34 delicious recipes that prove roast beef is anything but ordinary!

Classic Deli Roast Beef Sandwich

Unleash your inner deli master with this iconic sandwich that hits every craving. Stack tender roast beef between perfectly toasted bread for that authentic deli experience. Get ready to build the ultimate lunchtime masterpiece.

Ingredients

For the sandwich assembly:
– 8 oz thinly sliced deli roast beef
– 4 slices sourdough bread
– 2 tbsp mayonnaise
– 1 tbsp horseradish sauce
– 4 slices provolone cheese
– 2 cups shredded iceberg lettuce
– 1 large tomato, sliced ¼-inch thick
– ½ red onion, thinly sliced

For toasting:
– 2 tbsp softened butter

Instructions

1. Spread 1 tablespoon of softened butter evenly on one side of each sourdough bread slice.
2. Heat a large skillet over medium heat for 2 minutes until hot.
3. Place 2 bread slices butter-side down in the skillet.
4. Cook for 3-4 minutes until golden brown and crispy.
5. Flip the bread slices using a spatula.
6. Immediately place 2 slices of provolone cheese on each toasted side.
7. Cover the skillet and cook for 1 minute until cheese melts completely.
8. Remove the cheesy toast from skillet and repeat steps 3-7 with remaining bread slices.
9. Spread 1 tablespoon of mayonnaise evenly on the non-cheesy side of two toast slices.
10. Spread ½ tablespoon of horseradish sauce over the mayonnaise on each slice.
11. Layer 4 ounces of thinly sliced roast beef evenly over the horseradish-mayo base.
12. Arrange 1 cup of shredded iceberg lettuce over the roast beef.
13. Place 2-3 tomato slices (¼-inch thick) over the lettuce layer.
14. Top with thin red onion slices distributed evenly.
15. Place the remaining cheesy toast slices on top with cheese facing inward.
16. Press the sandwich together firmly with your palms.
17. Cut each sandwich diagonally with a serrated knife.

Perfectly balanced textures make this sandwich unforgettable—tender roast beef melts against crisp lettuce and tangy horseradish, while the toasted sourdough provides that satisfying crunch. Serve it with crunchy pickle spears and potato chips for the ultimate deli-style lunch experience that transports you straight to your favorite sandwich shop.

Roast Beef and Swiss Cheese Panini

Ready to upgrade your lunch game? This roast beef and Swiss panini delivers melty perfection in minutes. Grab your press and let’s transform basic ingredients into something extraordinary.

Ingredients

• For the assembly:
  • 4 slices sourdough bread
  • 8 oz thinly sliced roast beef
  • 4 slices Swiss cheese
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
• For cooking:
  • 2 tbsp softened butter

Instructions

1. Preheat your panini press to 375°F.
2. Spread 1 tablespoon mayonnaise evenly on one side of two bread slices.
3. Spread 1/2 tablespoon Dijon mustard evenly on one side of the remaining two bread slices.
4. Layer 4 ounces roast beef evenly on one mayonnaise-coated bread slice.
5. Place 2 slices Swiss cheese directly on top of the roast beef.
6. Top with the mustard-coated bread slice, mustard-side facing inward.
7. Spread 1 tablespoon softened butter evenly on the top outer surface of the assembled sandwich.
8. Carefully flip the sandwich and spread remaining 1 tablespoon butter on the other outer surface.
9. Place the buttered sandwich in the preheated panini press.
10. Close the press and cook for 4-5 minutes until golden brown stripes appear and cheese visibly melts.
11. Remove the panini using a spatula and transfer to a cutting board.
12. Let rest for 1 minute before slicing diagonally.

Unbelievably crispy bread gives way to warm, tender roast beef and oozing Swiss cheese. The tangy Dijon cuts through the richness perfectly. Serve it alongside a simple arugula salad or dunk it in warm au jus for an extra flavor boost.

Hearty Roast Beef and Vegetable Soup

Facing chilly weather? This roast beef soup transforms leftovers into a soul-warming masterpiece. Grab your Dutch oven and let’s build layers of flavor that’ll have everyone begging for seconds.

Ingredients

For the base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 carrots, sliced into ½-inch rounds
– 3 celery stalks, chopped
– 3 garlic cloves, minced

For the broth:
– 6 cups beef broth
– 1 (14.5 oz) can diced tomatoes
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1 bay leaf

For finishing:
– 3 cups cooked roast beef, shredded
– 2 cups frozen green beans
– Salt and black pepper

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add diced onion, sliced carrots, and chopped celery to the hot oil.
3. Sauté vegetables for 8-10 minutes until onions are translucent and carrots begin to soften.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen its flavor.
6. Pour in 6 cups beef broth and 1 can diced tomatoes with their juices.
7. Add 1 tsp dried thyme and 1 bay leaf to the pot.
8. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
9. Cover and simmer for 25 minutes until carrots are tender when pierced with a fork.
10. Add 3 cups shredded roast beef and 2 cups frozen green beans.
11. Simmer uncovered for 10 minutes until green beans are heated through.
12. Season with salt and black pepper, starting with 1 tsp salt and ½ tsp pepper.
13. Remove bay leaf before serving.

Warm, tender beef melts into the rich tomato broth while vegetables maintain just enough bite. The thyme-infused aroma will fill your kitchen long before the first spoonful. Serve it with crusty bread for dipping or top with fresh parsley for a vibrant finish.

Savory Roast Beef and Caramelized Onion Pizza

Make your pizza night unforgettable with this flavor-packed creation. Transform leftover roast beef into a gourmet masterpiece that balances savory, sweet, and cheesy perfection. Your taste buds won’t know what hit them.

Ingredients

• For the Caramelized Onions:
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon granulated sugar
• For the Sauce:
  • 1/2 cup pizza sauce
  • 2 cloves garlic, minced
• For Assembly:
  • 1 pound pizza dough
  • 8 ounces thinly sliced roast beef
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat.
3. Add 2 thinly sliced yellow onions and cook for 5 minutes, stirring occasionally.
4. Sprinkle 1 teaspoon sugar over the onions and continue cooking for 15-20 minutes until golden brown. Tip: Don’t rush this step—low and slow cooking develops the deepest flavor.
5. Stir in 1 tablespoon balsamic vinegar and cook for 2 more minutes, then remove from heat.
6. Roll out 1 pound pizza dough on a floured surface to a 12-inch circle.
7. Spread 1/2 cup pizza sauce evenly over the dough, leaving a 1-inch border.
8. Sprinkle 2 minced garlic cloves over the sauce.
9. Layer 2 cups shredded mozzarella cheese over the sauce.
10. Arrange 8 ounces thinly sliced roast beef evenly over the cheese.
11. Spread the caramelized onions over the roast beef.
12. Sprinkle 1/4 cup grated Parmesan cheese over the top.
13. Transfer the pizza to the preheated pizza stone and bake for 12-15 minutes until crust is golden and cheese is bubbly. Tip: For extra crisp crust, brush the edges with olive oil before baking.
14. Remove from oven and let rest for 3 minutes before slicing. Tip: This resting time allows the cheese to set for cleaner slices.
15. Sprinkle with 2 tablespoons chopped fresh parsley.

Bite into the perfect contrast of textures—crispy crust meets tender beef and silky onions. The rich umami from the roast beef pairs magically with the sweet caramelized onions. Serve it alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness.

Gourmet Roast Beef Wraps with Horseradish Sauce

Brace your taste buds—these gourmet roast beef wraps deliver restaurant-quality flavor in minutes. Layer tender beef with crisp veggies and zesty horseradish sauce for the ultimate handheld feast. Perfect for busy weeknights when you crave something extraordinary without the effort.

Ingredients

For the Horseradish Sauce:

• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tbsp fresh lemon juice
• 1/4 tsp garlic powder

For the Wraps:

• 4 large flour tortillas (10-inch)
• 12 oz thinly sliced roast beef
• 2 cups fresh arugula
• 1 cup shredded carrots
• 1/2 red onion, thinly sliced

Instructions

1. Whisk together sour cream, horseradish, lemon juice, and garlic powder in a small bowl until fully combined.
2. Lay flour tortillas flat on a clean work surface.
3. Spread 2 tablespoons of horseradish sauce evenly across the center of each tortilla, leaving a 1-inch border around the edges.
4. Arrange 3 ounces of roast beef slices in a single layer over the sauce on each tortilla.
5. Top beef with 1/2 cup arugula, 1/4 cup shredded carrots, and several red onion slices per wrap.
6. Fold the bottom edge of each tortilla up over the filling, then tightly roll from one side to form a secure wrap. Tip: Warm tortillas in a dry skillet for 10 seconds per side if they crack when folding.
7. Slice each wrap diagonally in half with a sharp serrated knife. Tip: Use a gentle sawing motion to prevent ingredients from squishing out.
8. Serve immediately or wrap tightly in parchment paper for on-the-go meals. Tip: For crispier tortillas, toast assembled wraps in a panini press for 3 minutes at 375°F.

Layers of peppery arugula and spicy horseradish cut through the rich roast beef beautifully. The crunch of fresh carrots and sharp red onion adds texture contrast in every bite. Serve these wraps with extra sauce for dipping or pack them for a gourmet picnic that travels perfectly.

Open-Faced Roast Beef and Gravy Sandwich

Feast your eyes on this comfort food masterpiece that transforms simple ingredients into pure deliciousness. Forget boring sandwiches—this open-faced beauty piles tender roast beef and rich gravy over perfectly toasted bread. Get ready for a meal that hits all the right notes in under 30 minutes.

Ingredients

For the sandwich base:
– 4 slices thick-cut sourdough bread
– 2 tablespoons unsalted butter
– 1 pound thinly sliced roast beef

For the gravy:
– 3 tablespoons all-purpose flour
– 2 cups beef broth
– 1/4 cup heavy cream
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F.
2. Arrange 4 slices of thick-cut sourdough bread on a baking sheet.
3. Toast the bread in the oven for 8-10 minutes until golden and crisp around the edges.
4. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
5. Sprinkle 3 tablespoons of all-purpose flour into the melted butter.
6. Whisk continuously for 2 minutes until the mixture turns light golden brown.
7. Gradually pour in 2 cups of beef broth while whisking to prevent lumps.
8. Add 1/4 cup heavy cream to the skillet.
9. Stir in 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
10. Simmer the gravy for 5-7 minutes until it thickens enough to coat the back of a spoon.
11. Add 1 pound of thinly sliced roast beef to the gravy.
12. Heat the roast beef in the gravy for 3-4 minutes until warmed through.
13. Place the toasted sourdough slices on serving plates.
14. Spoon the roast beef and gravy generously over each bread slice.
15. Let the sandwiches rest for 2 minutes before serving to allow the bread to absorb some gravy.

Keep this beauty messy—that’s half the fun! The crisp sourdough base soaks up the rich, savory gravy while the tender roast beef melts in your mouth. Try piling a sunny-side-up egg on top for breakfast vibes, or serve with crispy roasted potatoes to soak up every last drop of that incredible gravy.

Roast Beef and Cheddar Cheese Quesadillas

A ridiculously easy upgrade to your quesadilla game. Grab leftover roast beef and transform it into this cheesy, crispy masterpiece that’ll disappear in minutes. Seriously—this is the lazy dinner hack you’ve been waiting for.

Ingredients

– For the filling: 2 cups shredded roast beef, 1 ½ cups shredded sharp cheddar cheese, ½ cup diced red onion, ¼ cup chopped fresh cilantro
– For assembly: 4 large flour tortillas (10-inch), 2 tbsp unsalted butter

Instructions

1. Place one flour tortilla flat on a clean cutting board.
2. Sprinkle ½ cup shredded cheddar cheese evenly over one half of the tortilla.
3. Top the cheese with ½ cup shredded roast beef, spreading it in an even layer.
4. Scatter 2 tablespoons diced red onion and 1 tablespoon chopped cilantro over the beef.
5. Fold the empty half of the tortilla over the filling, pressing down gently.
6. Repeat steps 1–5 with the remaining tortillas and ingredients.
7. Heat a large skillet over medium heat for 2 minutes until hot.
8. Melt ½ tablespoon butter in the skillet, swirling to coat the surface.
9. Place one assembled quesadilla in the skillet and cook for 3–4 minutes until the bottom is golden brown with crisp spots.
10. Flip the quesadilla carefully using a spatula.
11. Cook for another 3–4 minutes until the second side is equally golden and the cheese is fully melted.
12. Transfer the cooked quesadilla to a wire rack—this keeps it crispy instead of steaming on a plate.
13. Repeat steps 7–12 with the remaining quesadillas, adding more butter as needed.
14. Let each quesadilla rest for 1 minute before slicing into wedges.

Crispy tortillas give way to molten cheddar and savory roast beef in every bite. The red onion adds a sharp crunch that cuts through the richness beautifully. Serve these wedges with a side of spicy ranch or dunk them in warm queso for an extra-indulgent twist.

Herb-Crusted Roast Beef with Au Jus

Absolutely transform your Sunday dinner with this showstopping roast beef. Achieve that perfect pink center wrapped in a crispy herb crust that crackles with every slice.

Ingredients

For the Roast

• 1 (3 lb) beef eye of round roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper

For the Herb Crust

• 1/2 cup panko breadcrumbs
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 2 tbsp Dijon mustard

For the Au Jus

• 1 cup beef broth
• 1/4 cup red wine
• 1 tbsp Worcestershire sauce

Instructions

1. Preheat your oven to 450°F.
2. Pat the beef roast completely dry with paper towels.
3. Rub the entire surface with olive oil.
4. Season aggressively with kosher salt and black pepper.
5. Place the roast on a rack in a roasting pan.
6. Roast at 450°F for 15 minutes to sear the exterior.
7. Reduce oven temperature to 325°F.
8. Combine panko, parsley, rosemary, and minced garlic in a small bowl.
9. Brush the seared roast evenly with Dijon mustard.
10. Press the herb breadcrumb mixture firmly onto the mustard-coated surface.
11. Insert a meat thermometer into the thickest part of the roast.
12. Continue roasting at 325°F until thermometer reads 135°F for medium-rare, about 60-75 minutes.
13. Transfer the roast to a cutting board.
14. Let it rest for 15 minutes—don’t skip this step or the juices will run out.
15. While the roast rests, place the roasting pan on the stovetop over medium heat.
16. Pour beef broth into the pan to deglaze, scraping up all the browned bits.
17. Add red wine and Worcestershire sauce.
18. Simmer for 5 minutes until the sauce slightly reduces.
19. Strain the au jus through a fine-mesh sieve into a serving pitcher.

Oh, the contrast is everything—tender, juicy beef meets that shatteringly crisp herb crust. Slice it thin against the grain for maximum tenderness, then dunk each piece directly into the rich, savory au jus. Serve it piled high on crusty bread for the ultimate beef dip sandwich that will have everyone fighting for the last bite.

Roast Beef and Red Cabbage Slaw Tacos

Never settle for boring taco Tuesday again. Nail gourmet vibes with minimal effort using leftover roast beef and crunchy red cabbage slaw. These tacos deliver serious flavor bombs in under 30 minutes.

Ingredients

• For the slaw:
  • 4 cups shredded red cabbage
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp chili powder
• For assembly:
  • 2 cups shredded roast beef
  • 8 corn tortillas
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled cotija cheese
  • 1 avocado, sliced

Instructions

1. Preheat your oven to 350°F.
2. Place corn tortillas directly on the oven rack.
3. Bake tortillas for 5 minutes until pliable. Tip: Warming tortillas prevents cracking when folding.
4. Combine shredded red cabbage, mayonnaise, lime juice, honey, and chili powder in a large bowl.
5. Toss the slaw mixture until evenly coated.
6. Let the slaw rest for 10 minutes to soften slightly.
7. Heat shredded roast beef in a skillet over medium heat for 3-4 minutes until warm.
8. Remove warmed tortillas from the oven.
9. Divide warm roast beef evenly among the 8 tortillas.
10. Top each taco with 1/2 cup of the red cabbage slaw. Tip: Layer slaw over beef to keep tortillas from getting soggy.
11. Garnish tacos with sliced avocado, crumbled cotija cheese, and chopped cilantro.
12. Serve immediately while tortillas are warm. Tip: Squeeze extra lime wedges over tacos for brightness.

Zesty lime cuts through the rich beef while the slaw adds satisfying crunch. Creamy avocado and salty cotija create perfect balance in every bite. Try stacking them upright in a taco holder for that Instagram-worthy presentation.

Beef and Brie Grilled Cheese with Roast Beef

Zesty doesn’t even begin to describe this flavor bomb. We’re taking grilled cheese to luxury status with melty brie and savory roast beef. Get ready to upgrade your sandwich game forever.

Ingredients

– For the sandwich assembly: 8 slices sourdough bread, 8 oz sliced roast beef, 8 oz brie cheese (rind removed), 4 tbsp softened butter
– For the caramelized onions: 1 large yellow onion (thinly sliced), 2 tbsp olive oil, 1 tsp brown sugar

Instructions

1. Heat 2 tbsp olive oil in a skillet over medium-low heat.
2. Add thinly sliced onion and cook for 15 minutes, stirring occasionally.
3. Sprinkle 1 tsp brown sugar over onions and continue cooking for 10 more minutes until golden brown and caramelized.
4. Remove onions from skillet and set aside.
5. Spread ½ tbsp softened butter on one side of each bread slice.
6. Place 4 bread slices butter-side down on a clean surface.
7. Layer 2 oz brie cheese (rind removed) on each bread slice.
8. Top each with 2 oz sliced roast beef.
9. Divide caramelized onions evenly among the 4 sandwiches.
10. Cover with remaining bread slices, butter-side up.
11. Heat a clean skillet over medium heat.
12. Place sandwiches in the hot skillet and cook for 3-4 minutes until golden brown.
13. Flip sandwiches carefully using a spatula.
14. Cook for another 3-4 minutes until the second side is golden brown and cheese is visibly melted.
15. Remove from heat and let rest for 1 minute before slicing.

Unbelievably creamy brie melts into every nook of the savory roast beef, while caramelized onions add sweet depth. The crispy sourdough provides the perfect crunch against the gooey interior. Serve with a side of tomato soup for dipping or slice into strips for easy sharing.

Roast Beef and Arugula Salad with Balsamic Vinaigrette

Oven-roasted beef meets peppery arugula in this vibrant salad that’s perfect for lunch or a light dinner. Toss everything with a tangy balsamic vinaigrette for a fresh, satisfying meal. Ready in under 30 minutes, it’s a crowd-pleaser that feels fancy without the fuss.

Ingredients

For the Roast Beef:
– 1 lb beef sirloin
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

For the Salad:
– 5 oz arugula
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced

For the Balsamic Vinaigrette:
– 3 tbsp balsamic vinegar
– 1/4 cup olive oil
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Pat the beef sirloin dry with paper towels.
3. Rub the beef with 2 tbsp olive oil.
4. Season the beef evenly with 1 tsp salt and 1/2 tsp black pepper.
5. Place the beef on a baking sheet lined with foil.
6. Roast the beef for 20 minutes, or until a meat thermometer reads 145°F for medium-rare.
7. Remove the beef from the oven and let it rest for 5 minutes.
8. Thinly slice the beef against the grain.
9. In a small bowl, whisk together 3 tbsp balsamic vinegar, 1/4 cup olive oil, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
10. In a large salad bowl, combine 5 oz arugula, 1/2 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
11. Drizzle the balsamic vinaigrette over the salad.
12. Toss the salad gently to coat everything evenly.
13. Top the salad with the sliced roast beef.
14. Serve immediately.

Slice into tender beef layered over crisp arugula for a satisfying crunch. The balsamic vinaigrette adds a sweet-tangy kick that balances the peppery greens. Try serving it with crusty bread or topping it with shaved Parmesan for extra flair.

Philly-Style Roast Beef and Pepper Hoagies

You won’t believe how these Philly-style roast beef and pepper hoagies transform basic ingredients into pure comfort. Grab your sharpest knife and get ready to build the most satisfying sandwich of your life.

Ingredients

• For the beef and peppers:
  • 1.5 lbs thinly sliced roast beef
  • 2 large green bell peppers
  • 1 large yellow onion
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
• For the cheese sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 8 oz provolone cheese, shredded
  • 1/4 tsp salt
• For assembly:
  • 4 hoagie rolls
  • 2 tbsp mayonnaise

Instructions

1. Slice 2 large green bell peppers into 1/4-inch strips.
2. Cut 1 large yellow onion into similar thin strips.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add peppers and onions to the hot skillet.
5. Sprinkle with 1 tsp garlic powder and 1/2 tsp black pepper.
6. Cook vegetables for 8-10 minutes, stirring every 2 minutes, until peppers are tender-crisp and slightly charred.
7. Push vegetables to one side of the skillet.
8. Add 1.5 lbs thinly sliced roast beef to the empty side.
9. Cook beef for 3-4 minutes, turning once, until heated through and slightly browned.
10. Combine beef with peppers and onions in the skillet.
11. In a separate saucepan, melt 2 tbsp butter over medium heat.
12. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until golden.
13. Gradually whisk in 1 cup whole milk until smooth.
14. Cook sauce for 3-4 minutes, whisking constantly, until thickened.
15. Remove sauce from heat and stir in 8 oz shredded provolone cheese until melted.
16. Mix in 1/4 tsp salt.
17. Slice 4 hoagie rolls lengthwise without cutting completely through.
18. Spread 1/2 tbsp mayonnaise on the inside of each roll.
19. Divide beef and pepper mixture evenly among the 4 rolls.
20. Drizzle cheese sauce generously over the filling in each roll.

Oh, the magic happens when that creamy provolone sauce soaks into the tender beef and crisp-tender peppers. That slightly charred pepper flavor cuts through the richness perfectly—try serving these open-faced with extra sauce for dipping, because you’ll want every last drop.

Mediterranean Roast Beef Flatbread

Oozing with flavor and ready in minutes, this Mediterranean roast beef flatbread will become your new lunch obsession. Tender roast beef meets creamy tzatziki and fresh veggies on crispy flatbread—perfect for busy days when you crave restaurant-quality food at home.

Ingredients

For the flatbread base:

• 2 large flatbreads (10-inch diameter)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder

For the toppings:

• 8 ounces thinly sliced roast beef
• 1/2 cup tzatziki sauce
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh parsley
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush both flatbreads evenly with 2 tablespoons olive oil using a pastry brush.
3. Sprinkle 1 teaspoon garlic powder evenly over both oiled flatbreads.
4. Bake the flatbreads for 8-10 minutes until the edges turn golden brown and crispy.
5. Remove the flatbreads from the oven and let them cool for 2 minutes on a wire rack.
6. Spread 1/4 cup tzatziki sauce evenly over each warm flatbread using the back of a spoon.
7. Arrange 4 ounces of thinly sliced roast beef in a single layer over each flatbread.
8. Sprinkle 1/4 cup crumbled feta cheese evenly over the roast beef on each flatbread.
9. Scatter 2 tablespoons sliced Kalamata olives over each flatbread.
10. Distribute 2 tablespoons thinly sliced red onion evenly across both flatbreads.
11. Drizzle 1/2 tablespoon lemon juice over each assembled flatbread.
12. Garnish with 2 tablespoons chopped fresh parsley sprinkled over the top.
13. Slice each flatbread into 6 equal wedges using a pizza cutter or sharp knife.

Seriously, the contrast between the warm, crispy flatbread and cool, creamy tzatziki creates the most satisfying texture experience. Each bite delivers salty feta, briny olives, and savory roast beef that meld together beautifully. Serve these wedges with extra lemon wedges for squeezing over top, or pack them for a picnic where they travel surprisingly well without getting soggy.

Roast Beef and Mushroom Stroganoff

A roast beef dinner just got a major glow-up. Imagine tender beef strips and earthy mushrooms swimming in a creamy, savory sauce that clings perfectly to every noodle. This is comfort food that feels fancy but comes together in minutes.

Ingredients

For the beef and mushrooms:
– 1 lb thinly sliced roast beef, cut into strips
– 8 oz cremini mushrooms, sliced
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the sauce:
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 1 cup beef broth
– 1 cup sour cream
– 2 tbsp Worcestershire sauce
– 1 tsp Dijon mustard

For serving:
– 12 oz wide egg noodles
– 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add egg noodles and cook for exactly 7 minutes until al dente.
3. Drain noodles thoroughly and return to the pot.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add roast beef strips and cook for 2 minutes until lightly browned.
6. Transfer beef to a clean plate using tongs.
7. Add sliced mushrooms to the same skillet and cook for 5 minutes until golden brown and moisture has evaporated.
8. Season mushrooms with kosher salt and black pepper.
9. Push mushrooms to one side of the skillet and add sliced onion.
10. Cook onions for 4 minutes until translucent and slightly caramelized.
11. Add minced garlic and cook for 30 seconds until fragrant.
12. Sprinkle flour over the mushroom-onion mixture and stir constantly for 1 minute to cook out raw flour taste.
13. Gradually pour in beef broth while whisking continuously to prevent lumps.
14. Add Worcestershire sauce and Dijon mustard, stirring to combine.
15. Bring sauce to a gentle simmer and cook for 3 minutes until slightly thickened.
16. Reduce heat to low and stir in sour cream until fully incorporated.
17. Return cooked beef strips to the skillet and simmer for 2 minutes to heat through.
18. Pour the beef and mushroom sauce over the cooked egg noodles.
19. Toss everything together until noodles are evenly coated.
20. Garnish with chopped fresh parsley before serving.

Serve this stroganoff immediately while it’s piping hot. The creamy sauce clings beautifully to the wide noodles, while the tender beef and earthy mushrooms create incredible texture in every bite. For a restaurant-worthy presentation, top with extra parsley and serve in shallow bowls to show off that luxurious sauce.

Spicy Roast Beef and Chipotle Mayo Wraps

Unleash your inner chef with these flavor-packed wraps that’ll become your new lunch obsession. Grab your apron and get ready to transform simple ingredients into a spicy masterpiece that’s perfect for meal prep or impressing friends.

Ingredients

• For the roast beef:
  • 1 lb beef sirloin roast
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
• For the chipotle mayo:
  • 1/2 cup mayonnaise
  • 2 tbsp adobo sauce from canned chipotles
  • 1 tbsp lime juice
• For assembly:
  • 4 large flour tortillas
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup sliced red onions

Instructions

1. Preheat your oven to 375°F.
2. Pat the beef sirloin roast completely dry with paper towels.
3. Rub 2 tbsp olive oil evenly over the entire surface of the roast.
4. Mix 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper in a small bowl.
5. Press the spice mixture firmly onto all sides of the beef roast.
6. Place the seasoned roast on a wire rack set inside a baking sheet.
7. Roast in the preheated oven for 25-30 minutes until the internal temperature reaches 135°F for medium-rare.
8. Remove the roast from the oven and let it rest for 10 minutes on a cutting board.
9. While the beef rests, combine 1/2 cup mayonnaise, 2 tbsp adobo sauce, and 1 tbsp lime juice in a small bowl.
10. Whisk the chipotle mayo mixture until completely smooth and uniform in color.
11. Thinly slice the rested beef against the grain into 1/4-inch thick pieces.
12. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
13. Spread 2 tbsp of chipotle mayo evenly across the center of each warmed tortilla.
14. Layer 1/2 cup shredded lettuce over the mayo on each tortilla.
15. Divide the sliced beef evenly among the four tortillas, placing it over the lettuce.
16. Top each wrap with 1/4 cup diced tomatoes and 2 tbsp sliced red onions.
17. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you.
18. Slice each wrap in half diagonally to serve.

Outrageously satisfying with tender, spicy beef against the cool crunch of fresh veggies. The smoky chipotle mayo brings everything together in a creamy, tangy embrace that’ll have you reaching for seconds. Serve these wraps with extra chipotle mayo for dipping or slice them into pinwheels for the perfect party appetizer that disappears in minutes.

Roast Beef and Provolone Stuffed Peppers

Amplify your dinner game with these flavor-packed stuffed peppers. Assemble juicy roast beef and melted provolone inside vibrant bell peppers for a meal that delivers serious satisfaction.

Ingredients

• For the peppers:
  • 4 large bell peppers (any color)
  • 1 lb thinly sliced roast beef
  • 8 slices provolone cheese
  • 1 cup marinara sauce
  • 1 tbsp olive oil
• For the filling:
  • 1 cup cooked white rice
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Slice each bell pepper in half lengthwise through the stem.
3. Scoop out all seeds and white membranes from each pepper half.
4. Brush the inside of each pepper with 1 tbsp olive oil.
5. Place peppers cut-side up on a baking sheet.
6. Bake peppers for 15 minutes at 375°F until slightly softened.
7. While peppers bake, sauté 1/2 cup diced yellow onion in a skillet over medium heat for 5 minutes until translucent.
8. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
9. Combine the onion-garlic mixture with 1 cup cooked white rice in a bowl.
10. Stir in 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
11. Remove peppers from oven after 15 minutes—they should be slightly tender but still hold their shape.
12. Divide the rice mixture evenly among the 8 pepper halves.
13. Layer 1-2 slices of roast beef over the rice in each pepper.
14. Top each pepper with 2 tbsp marinara sauce.
15. Cover each pepper with 1 slice provolone cheese.
16. Return peppers to oven and bake at 375°F for 20 minutes.
17. Switch oven to broil and broil for 2-3 minutes until cheese is bubbly and lightly browned.
18. Remove from oven and let rest for 5 minutes before serving.

Nothing beats the tender-crisp pepper texture against the melty provolone and savory roast beef. Serve these straight from the oven with extra marinara for dipping, or slice them into bite-sized pieces for an impressive party appetizer that disappears fast.

Slow-Cooked Roast Beef with Garlic and Herbs

Elevate your Sunday dinner game with this melt-in-your-mouth roast beef. Transform a simple chuck roast into a garlic-herb masterpiece that practically cooks itself.

Ingredients

For the Rub
– 3 lb beef chuck roast
– 2 tbsp olive oil
– 6 garlic cloves, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 2 tsp kosher salt
– 1 tsp black pepper

For Cooking
– 1 cup beef broth
– 1 yellow onion, sliced
– 2 carrots, chopped into 1-inch pieces

Instructions

1. Pat the 3 lb beef chuck roast completely dry with paper towels.
2. Rub 2 tbsp olive oil evenly over all sides of the roast.
3. Combine 6 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 2 tsp salt, and 1 tsp pepper in a small bowl.
4. Press the herb mixture firmly onto all surfaces of the roast.
5. Heat a large skillet over medium-high heat until smoking hot.
6. Sear the roast for 3-4 minutes per side until deeply browned.
7. Transfer the seared roast to your slow cooker.
8. Add 1 sliced yellow onion and 2 chopped carrots around the roast.
9. Pour 1 cup beef broth into the slow cooker, avoiding the herb crust.
10. Cover and cook on LOW for 8 hours until the meat shreds easily with a fork.
11. Remove the roast and let it rest for 15 minutes before slicing.
12. Skim excess fat from the cooking liquid to create a simple sauce.

Keep this roast juicy by slicing against the grain. The low-and-slow cooking breaks down tough connective tissues into gelatin-rich goodness. Serve shredded over creamy polenta or slice thick for epic sandwiches with the reduced cooking liquid as au jus.

Conclusion

Ready to elevate your meals? This collection of 34 deli roast beef recipes offers endless inspiration for quick lunches, hearty dinners, and creative leftovers. We hope you found some new family favorites! Don’t forget to leave a comment sharing which recipe you’re most excited to try, and pin this article to your Pinterest boards so you can easily return to these delicious ideas.