Roast Beef Horseradish Hero

November 3 celebrates sandwiches, and few feel more New York than a loaded hero. Rare roast beef, horseradish cream, and melted provolone pile onto a toasted roll with crisp arugula.

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 540 cal
• 36g protein
• 42g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 soft hero or Italian rolls
• 1 lb rare deli roast beef, thinly sliced
• 8 slices provolone cheese slices
• 3 tbsp prepared horseradish
• 1/3 cup sour cream
• 2 tbsp mayonnaise
• 2 cups fresh arugula
• 1/2 medium red onion, very thinly sliced
• 1 large tomato, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. 1Whisk horseradish, sour cream, mayonnaise, salt, and black pepper together until smooth and pungent. Taste and add more horseradish if you want extra heat.
2. 2Split the hero rolls lengthwise without cutting all the way through so they hinge open. Lightly brush the cut interiors with olive oil.
3. 3Warm a large skillet or griddle over medium heat. Toast the rolls cut-side down 1 to 2 minutes until lightly golden and fragrant.
4. 4Spread a generous layer of the horseradish cream on both cut sides of each warm roll. Layer provolone on the bottom half so it will melt against the beef.
5. 5Pile the roast beef in loose folds over the cheese, seasoning the meat lightly with salt and pepper as you go. Add tomato slices and a tangle of red onion.
6. 6Top with a generous handful of arugula and a sprinkle of chopped parsley. Close the sandwiches firmly and press once with your palm.
7. 7Return the closed heroes to the warm skillet for 1 to 2 minutes per side, pressing gently, just until the provolone softens and the exterior picks up light color.
8. 8Slice each hero on a slight diagonal if desired, wrap the bottom half in parchment for easy handling, and serve immediately while the beef is still cool-rare against the warm roll and melted cheese.