Best 2 Roy Rogers Regular Roast Beef Sandwich Recipes

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**Introducing Roy Rogers' Regular Roast Beef Sandwich and a Collection of Sandwich Recipes for Every Occasion:**

Indulge in the classic flavors of Roy Rogers' Regular Roast Beef Sandwich, a timeless favorite crafted with tender roast beef, melted cheese, and a tangy horseradish sauce, all nestled between two slices of soft bread. But that's just the beginning - dive into a world of sandwich possibilities with our curated collection of recipes. From the hearty Italian Sub, bursting with layers of savory meats and cheeses, to the refreshing Turkey Avocado Wrap, packed with healthy greens and creamy avocado, there's a sandwich to satisfy every craving. And for a vegetarian delight, try the Veggie Delight Sandwich, brimming with colorful vegetables and a flavorful dressing. Whether you're craving a classic comfort food or a lighter, healthier option, our sandwich recipes have you covered. So, prepare to tantalize your taste buds and embark on a culinary journey through the world of sandwiches!

Let's cook with our recipes!

ROY ROGERS REGULAR ROAST BEEF SANDWICH



Roy Rogers Regular Roast Beef Sandwich image

Roy Rogers used to be a large chain of fast food restaurants owned by the Marriot Corp. established in Falls Church, VA in 1968. It is now a very small chain in the Midatlantic and Northeast. They obtained a loyal following for their excellent roast beef sandwiches, burgers, and fried chicken. They were bought out by Hardees in the early 1990s which was an utter disaster for Hardees as no Roy Rogers regulars liked Hardees food. I grew up liking Roy's Roast Beef sandwiches but it's impossible to find a copycat recipe online. From admissions of Roy's, a former employee and America's Test Kitchen, here is tried authentic recipe for their roast beef sandwiches. They use USDA choice Steamship Round (the entire Round of Beef). This recipe results in a deliciously tender and juicy roast beef sandwich exactly how Roy's makes it. To improve flavor beyond Roy's try searing the beef in a saute pan prior to slow roasting. Roy's acknowledges this will enhance flavor but is cost prohibitive for them. A single 4 lb. roast will yield 20 sandwiches.

Provided by VanScoy

Categories     Roast Beef

Time 3h20m

Yield 1 sandwiches, 1 serving(s)

Number Of Ingredients 5

3 1/4 ounces beef eye round (USDA Choice)
2 ounces kaiser rolls (Maier's Italian)
2 tablespoons beef broth (or canned Consomme)
1 tablespoon barbecue sauce (Open Pit Regular)
1 tablespoon horseradish sauce (Creamy)

Steps:

  • Preheat oven to 225°F Insert an oven safe remote thermometer into the center of the roast and program the thermometer to alert at 115°F Place the roast on a rack over a foil lined baking pan. Slow roast in the oven uncovered until the thermometer alerts. Turn the temperature of the oven down to 175F and continue roasting. The idea is that this tough cut of meat will become most tender if slow roasted with an internal temp under 122F as long as possible.
  • Change the alert temperature of the thermometer without opening the oven to 130°F When the alert is reached remove the roast from the oven and let rest inside an unsealed gallon sized ziploc baggie. This will capture the juices while resting. The roast will be pink throughout. This is how it should look at this point.
  • When the roast is room temperature, seal the baggie and place in the refrigerator over night. The cold temperature will help enable thin slicing.
  • Reserving the juices in the ziploc baggie, slice 3.2 oz of beef for each sandwich to be made. (I purchased a Harbor Freight deli slicer for $65 on Ebay). Heat the beef broth or consomme in a saucepan until simmering and add in the reserved juices. When the sauce is simmering place the cut beef on a skimmer and dunk into the hot broth for 30 to 45 seconds. This will finish cook the beef, add the flavor of Roy's sandwiches without toughening the meat. Anything over a minute will toughen the meat. A Roy's employee acknowledged this is how they finished the beef.
  • Place the meat directly from the broth on an untoasted bun bottom. Spoon a tablespoon of broth onto the top bun. Add barbecue sauce and horsey sauce.

THE BEST ROAST BEEF FOR SANDWICHES



The Best Roast Beef for Sandwiches image

The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.

Provided by Melissa Clark

Categories     dinner, lunch, roasts, sandwiches, main course

Time 6h45m

Yield 6 to 10 sandwiches

Number Of Ingredients 6

2 small garlic cloves, grated
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons rosemary leaves
2 1/2 pounds boneless beef top loin roast (leave the fat on top)
Extra-virgin olive oil, as needed

Steps:

  • In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
  • When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
  • Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
  • Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
  • Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams

Tips:

  • For the best flavor, use high-quality roast beef. Look for a roast that is well-marbled and has a deep red color.
  • Make sure to cook the roast beef to your desired doneness. If you like your roast beef rare, cook it for about 10 minutes per pound. For medium-rare, cook it for about 12 minutes per pound. For medium, cook it for about 14 minutes per pound. And for well-done, cook it for about 16 minutes per pound.
  • When making the horseradish sauce, be sure to use fresh horseradish. This will give the sauce a much more pungent flavor than if you use prepared horseradish.
  • If you don't have any horseradish, you can substitute another spicy condiment, such as mustard or hot sauce.
  • To make the sandwich more flavorful, add some additional toppings, such as cheese, lettuce, tomato, and onion.

Conclusion:

The Roy Rogers Roast Beef Sandwich is a classic American sandwich that is easy to make and delicious. With its tender roast beef, creamy horseradish sauce, and toasted bread, this sandwich is sure to satisfy your taste buds. So next time you're looking for a quick and easy meal, give the Roy Rogers Roast Beef Sandwich a try.

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