How do you like your roast beef sandwich?

My Favorite Philly‑Style Sandwich and I'm going to tell you how I like them done.

First, slice the beef thin across the grain. If it’s still a little warm and hard to cut, pop it in the freezer for 15 to 20 minutes so it firms up. Heat a tablespoon of oil in a big skillet over medium, add one sliced onion, and let it cook until soft and sweet — about eight minutes. Push the onions to one side of the pan, lay the beef in a single layer so it can get a quick sizzle. Its just only take about 30 seconds to brown the edges, then chop and toss everything together until it’s heated through. If it feels dry, splash in a couple tablesoons of beef stock or the roast pan juices. Turn the heat down, pile the meat and onions into a little mound, and lay slices of provolone and small chucks of cheder cheese until it melts into a gooey blanket. Toast a hoagie roll or a hot dog bun, or a hunk a bread and stuff it full. Now, there you go, it only a few minutes for a meal that will last all day with you.

Now here is or the hunters —A Venison Philly (Deer Meet)

Using venison is a great idea — it’s lean and really tasty. Slice it thin across the grain, chill it 20–30 minutes first so it’s easier to cut. Heat a tablespoon of neutral oil or a bit of butter in a skillet over medium. Add one thinly sliced onion and cook until soft and lightly caramelized, about eight minutes. Push the onions to the side, lay the venison in a single layer, and sear it briefly, 30/60 seconds, it don't take long - just enough to brown the edges. Venison is lean, so don’t overcook it. Chop and toss the meat with the onions until warmed through. If it looks dry, add 1 or 2 tablespoons of beef or venison stock, a splash of pan juices, or even a little red wine to deepen the flavor (I like to use Captain Morgan Rum for this. What a favor boost for this and only use a spoonful or you'll mess it up). Turn the heat down, mound the mixture, and top with a mild melting cheese like provolone or fontina. Let it melt, then toast a hoagie roll and load it up.

Here are tips I learned from cooking with this meat

Venison can be lean and a bit gamey, so if your not use to that taste. I say use a creamy, mild cheese and add a little fat or liquid to balance it.

A short marinade of oil, garlic, and rosemary before slicing helps tame gamey flavors.

Roasted red peppers or extra caramelized onions are lovely with either sandwich.

Au Jus

Ew never dry. I love a bit of mayo on pretty much anything

I usually melt swiss cheese on it, then dip it in an au jus type sauce. That is how I prefer it

I like it with thin sliced fresh mozzarella and tomato...maybe a tiny bit of olive oil and garlic powder....

With lots of onions!

Mustard is better with roast beef.

When I was around 19 I used to crave toasted roast beef subs from the little pizza shop around the corner. They were served with roast beef on an Italian sub roll, heavy mayo, tomatoes, and provolone cheese...then broiled JUST till the cheese melted.

Beef on weck - with horseradish mayo on top 1/2 of the bun, a horseradish mustard on the bottom, baby swiss and carmelized onion

With mayo and pickles

With Arby’s Horsey Sauce. Which I believe is just a combo of mayo and horseradish. I like to throw a slice of tomato on it too. On either rye or Kaiser roll.

I'm not so fond of roast beef in a sandwich. I rarely eat them. But yes extra mayo and a little honey mustard, on lightly toasted sourdough.

Au Jus improves it greatly.

The secret to a sandwich is the bread, it can take an ordinary sandwich and make it better...,a good sandwich will turn into an awesome one....and a top tier one into a great one.

A jizz of mayo

Traded for a brisket sandwich.

Last time Arby's was good but it's been years so I'm uncertain if they've changed like other fast food has.

Hanging out the sides 👏

Yeah I just blather it in mayonnaise not keen on dry either don't mind some onions on it if there's any going.
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This stupid Post gets dozens of comments…🙄. Shows the level of SW.