Craving something hearty and delicious? Look no further than these savory shaved beef sandwich recipes! Perfect for quick weeknight dinners or cozy comfort food moments, they’re packed with flavor and easy to whip up. From classic Philly cheesesteaks to creative twists, there’s a sandwich here for every taste. Get ready to elevate your lunch or dinner game—let’s dive into these mouthwatering options!
Philly Cheesesteak Sandwich with Caramelized Onions
Now, I have to confess something about my cooking journey – I used to be terrified of caramelizing onions until I discovered the secret of patience and low heat. This Philly cheesesteak recipe became my weekly comfort food ritual after perfecting that sweet, golden onion technique that makes all the difference.
Ingredients
– 1 ½ pounds prime ribeye steak, thinly sliced against the grain
– 2 large yellow onions, julienned
– 4 soft hoagie rolls, split lengthwise
– 8 slices provolone cheese
– 3 tablespoons clarified butter, divided
– 2 tablespoons extra virgin olive oil
– 1 teaspoon Worcestershire sauce
– ½ teaspoon smoked paprika
– Kosher salt and freshly ground black pepper
Instructions
1. Heat 2 tablespoons clarified butter and olive oil in a large cast-iron skillet over medium-low heat until shimmering.
2. Add julienned onions and cook for 25-30 minutes, stirring every 5 minutes, until deeply caramelized and golden brown.
3. Transfer caramelized onions to a bowl and increase heat to medium-high.
4. Add remaining 1 tablespoon clarified butter to the hot skillet.
5. Season ribeye slices generously with kosher salt, black pepper, and smoked paprika.
6. Cook steak in a single layer for 90 seconds per side until medium-rare with a crisp exterior.
7. Drizzle Worcestershire sauce over the cooked steak and toss to combine.
8. Return caramelized onions to the skillet and mix gently with the steak.
9. Divide the steak and onion mixture into four equal portions in the skillet.
10. Place 2 slices provolone cheese over each portion and cover the skillet for 1 minute until melted.
11. Lightly toast hoagie rolls in a 375°F oven for 3-4 minutes until warm and crisp.
12. Using a spatula, transfer each cheesesteak portion onto the toasted rolls.
For that perfect steak texture, always slice partially frozen meat – it gives you those paper-thin cuts that cook evenly. Freshly ground black pepper releases more aromatic oils than pre-ground, making a noticeable difference in flavor. Finally, don’t skip toasting the rolls – that crisp exterior prevents sogginess from the juicy filling. From the first bite, you’ll experience that incredible contrast between the tender, juicy steak and the sweet, melting onions, all hugged by the gooey provolone. Fantastic for game day gatherings or when you simply need that ultimate comfort food fix – try serving them with crispy potato wedges and a cold craft beer for the perfect pairing.
Garlic Butter Shaved Beef Sandwich with Provolone
Just when I thought I’d tried every sandwich variation, my butcher handed me a paper-thin slice of beef that would change my lunch game forever. Growing up in a family where Sunday dinners were sacred, I learned early that the simplest ingredients often create the most memorable meals—which brings me to this garlic butter masterpiece that’s become my new obsession.
Ingredients
- 1 pound shaved beef sirloin, thinly sliced against the grain
- 4 brioche buns, split horizontally
- 6 tablespoons European-style cultured butter, divided
- 4 garlic cloves, microplaned into paste
- 1 tablespoon extra virgin olive oil
- 4 slices aged provolone cheese
- 1 cup arugula, stems removed
- 1 tablespoon fresh thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat a cast-iron skillet over medium-high heat until water droplets sizzle upon contact, approximately 375°F.
- Combine 4 tablespoons cultured butter with microplaned garlic paste in a small saucepan, melting over low heat for 3 minutes until fragrant.
- Brush the cut sides of brioche buns with garlic butter mixture using a pastry brush.
- Toast buns in the preheated skillet for 90 seconds until golden-brown crusts form.
- Season shaved beef sirloin uniformly with kosher salt and freshly cracked black pepper.
- Heat extra virgin olive oil in the skillet until shimmering, approximately 30 seconds.
- Sear beef in a single layer for 45 seconds per side until edges caramelize.
- Sprinkle fresh thyme leaves over beef during the final 15 seconds of cooking.
- Arrange provolone slices over beef, covering the skillet for 1 minute until cheese melts.
- Spread remaining garlic butter mixture over the bottom toasted buns using an offset spatula.
- Layer arugula over the buttered bun bases, creating a verdant bed.
- Transfer beef and melted provolone onto the arugula using kitchen tongs.
- Cap sandwiches with remaining toasted bun tops, pressing gently to compress layers.
Gloriously messy and worth every napkin, this sandwich delivers crackly brioche against velvety beef that practically dissolves on the tongue. The provolone forms a creamy bridge between the peppery arugula and garlic-forward butter, creating layers that unfold like a culinary love letter. For an indulgent twist, I sometimes dip the sandwich edges in the remaining garlic butter—because some days call for extra decadence.
Spicy Korean Shaved Beef Sandwich with Gochujang Mayo
Huddled over my cutting board last Tuesday, I realized my spice drawer had become a shrine to gochujang—this magical Korean chili paste has completely taken over my kitchen, and honestly, I’m not mad about it. There’s something about that sweet heat that transforms even the simplest weeknight dinner into something special, which brings me to this shaved beef sandwich that’s been on heavy rotation lately.
Ingredients
– 1 lb thinly shaved ribeye beef
– 2 tbsp gochujang paste
– 1/2 cup high-quality mayonnaise
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 2 cloves garlic, microplaned
– 1 tbsp avocado oil
– 4 soft brioche buns, split
– 1 cup quick-pickled red onions (thinly sliced red onion soaked in 1/2 cup rice vinegar with 1 tsp sugar for 15 minutes)
– 1/2 cup fresh cilantro leaves
– Fine sea salt to season
Instructions
1. Combine gochujang paste, mayonnaise, rice vinegar, and microplaned garlic in a small mixing bowl, whisking vigorously until fully emulsified.
2. Heat a large cast-iron skillet over medium-high heat until water droplets sizzle upon contact, about 3 minutes.
3. Add avocado oil to the heated skillet, swirling to coat the surface evenly.
4. Season shaved ribeye generously with fine sea salt just before cooking to prevent moisture loss.
5. Sear the beef in a single layer for 45 seconds per side until caramelized edges form but the center remains pink.
6. Remove beef immediately from heat to prevent overcooking, as residual heat will continue cooking the thin slices.
7. Lightly toast brioche buns in the same skillet for 1 minute until golden but still soft.
8. Spread 2 tablespoons of gochujang mayo on the bottom half of each toasted bun.
9. Layer 4 ounces of seared beef over the sauce on each bun.
10. Top with 1/4 cup quick-pickled red onions to cut through the richness.
11. Finish each sandwich with fresh cilantro leaves and drizzle with toasted sesame oil.
Really, the magic happens when that spicy mayo soaks into the warm brioche while the quick-pickled onions provide that essential crunch against the tender beef. I love serving these open-faced with extra gochujang mayo for dipping—the creamy heat against the savory beef creates this incredible contrast that keeps me making them weekly.
French Dip Sandwich with Au Jus
Growing up near a classic diner, I always marveled at how the French Dip Sandwich could transform simple ingredients into something extraordinary—it’s the ultimate comfort food that feels both rustic and refined. My version leans into slow-cooked tenderness and a deeply savory au jus, perfect for cozy evenings when you crave something hearty yet elegant. I love making this on lazy Sundays, letting the aromas fill the kitchen while I catch up on reading or podcasts.
Ingredients
– 2 lbs beef chuck roast, trimmed of excess fat
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 2 tbsp clarified butter
– 4 cups beef stock, preferably homemade or low-sodium
– 1 tbsp Worcestershire sauce
– 1 tsp fresh thyme leaves
– 2 bay leaves
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 4 French bread rolls, split lengthwise
– 8 slices provolone cheese
Instructions
1. Preheat your oven to 325°F.
2. Season the beef chuck roast evenly with kosher salt and freshly cracked black pepper.
3. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
4. Sear the beef roast for 4–5 minutes per side until a deep brown crust forms.
5. Remove the beef from the pot and set it aside on a plate.
6. Add the thinly sliced yellow onion to the pot and sauté for 6–8 minutes until translucent and lightly caramelized.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the beef stock and Worcestershire sauce, scraping the bottom of the pot to release any browned bits.
9. Add the fresh thyme leaves and bay leaves to the liquid.
10. Return the seared beef roast to the pot, ensuring it is mostly submerged.
11. Cover the Dutch oven and transfer it to the preheated oven.
12. Braise the beef for 3–3.5 hours until it shreds easily with a fork.
13. Remove the pot from the oven and carefully transfer the beef to a cutting board.
14. Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids.
15. Shred the beef using two forks, removing any large pieces of fat.
16. Simmer the strained liquid over medium heat for 10–12 minutes to reduce it slightly into a rich au jus.
17. Preheat your oven’s broiler to high.
18. Place the split French bread rolls on a baking sheet, cut side up.
19. Toast the rolls under the broiler for 1–2 minutes until lightly golden.
20. Pile the shredded beef onto the bottom halves of the toasted rolls.
21. Top the beef with two slices of provolone cheese per sandwich.
22. Return the sandwiches to the broiler for 1–2 minutes until the cheese is melted and bubbly.
23. Cover each sandwich with the top half of the roll.
24. Ladle the hot au jus into small bowls for dipping.
Each bite delivers tender, juicy beef contrasted by the crisp, chewy bread, while the provolone adds a creamy sharpness that melds beautifully with the savory au jus. For a twist, I sometimes add a sprinkle of fresh arugula after broiling for a peppery crunch, or serve it with horseradish cream on the side to cut through the richness.
Shaved Beef Banh Mi with Pickled Vegetables
Finally, after discovering this incredible fusion at a tiny food truck in Portland last summer, I’ve been perfecting my own version of this Vietnamese-French masterpiece that’s become my go-to lunch obsession. There’s something magical about how the tender beef and crunchy pickles create this perfect textural symphony that keeps me coming back to my kitchen counter week after week.
Ingredients
– 1 lb prime ribeye, partially frozen
– 2 French baguettes, about 12 inches each
– 1 cup julienned daikon radish
– 1 cup julienned carrots
– ½ cup rice vinegar
– 2 tbsp granulated sugar
– 1 tsp kosher salt
– 3 tbsp mayonnaise
– 1 tbsp sriracha sauce
– ½ cup fresh cilantro sprigs
– ¼ cup thinly sliced jalapeños
– 2 tbsp grapeseed oil
– 1 tbsp fish sauce
– 1 tsp freshly ground black pepper
Instructions
1. Combine rice vinegar, granulated sugar, and kosher salt in a medium glass bowl, whisking vigorously until completely dissolved.
2. Add julienned daikon radish and carrots to the vinegar mixture, ensuring all vegetable strands are fully submerged.
3. Let the vegetables pickle at room temperature for exactly 25 minutes, occasionally stirring with a fork to distribute the brine evenly. (Tip: The vegetables should maintain a slight crunch while absorbing the sweet-tangy flavor.)
4. While vegetables pickle, slice the partially frozen ribeye against the grain into paper-thin shavings using a sharp chef’s knife.
5. Heat grapeseed oil in a large cast-iron skillet over medium-high heat until it shimmers and lightly smokes, about 2 minutes.
6. Add the shaved beef to the hot skillet in a single layer, searing for just 45 seconds per side until edges are caramelized but center remains pink.
7. Immediately remove beef from heat and toss with fish sauce and freshly ground black pepper.
8. Slice French baguettes lengthwise, leaving one edge intact to form a hinge.
9. Mix mayonnaise and sriracha sauce in a small bowl until fully incorporated.
10. Spread the spicy mayonnaise mixture evenly on both interior surfaces of the baguettes.
11. Layer the warm shaved beef along the bottom half of each baguette.
12. Drain the pickled vegetables thoroughly and arrange them over the beef. (Tip: Squeeze excess liquid from the vegetables to prevent the bread from becoming soggy.)
13. Top with fresh cilantro sprigs and thinly sliced jalapeños.
14. Press the sandwiches gently to compress the layers before serving. (Tip: Let the assembled banh mi rest for 3 minutes to allow the warm beef to slightly wilt the herbs and meld the flavors.) The contrast between the warm, savory beef and the chilled, crunchy pickled vegetables creates an incredible temperature play, while the spicy mayo adds this creamy heat that ties everything together. I love serving these with extra jalapeños on the side for those who want an extra kick, and the way the crusty baguette yields to reveal all those vibrant layers never fails to impress dinner guests.
BBQ Shaved Beef Sandwich with Coleslaw
Remember that time I promised myself I’d meal prep for the week? Well, this BBQ shaved beef sandwich became my delicious reward for actually following through—tender, saucy, and piled high with crunchy slaw, it’s the kind of lunch that makes you look forward to Mondays.
Ingredients
– 1 lb shaved beef steak, thinly sliced against the grain
– 2 tbsp extra-virgin olive oil
– 1 small yellow onion, finely julienned
– 2 cloves garlic, microplaned
– ¾ cup Kansas City-style barbecue sauce
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– ½ tsp freshly cracked black pepper
– 4 brioche buns, lightly toasted
– 2 cups finely shredded green cabbage
– 1 cup finely shredded red cabbage
– ¼ cup mayonnaise
– 1 tbsp whole grain mustard
– 1 tsp raw honey
– ¼ tsp celery seed
Instructions
1. Heat 2 tbsp extra-virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add 1 small julienned yellow onion and sauté for 4–5 minutes until translucent and lightly caramelized.
3. Stir in 2 cloves microplaned garlic and cook for 45 seconds until fragrant.
4. Increase heat to high and add 1 lb shaved beef steak in a single layer, searing undisturbed for 90 seconds to develop a golden crust.
5. Flip beef slices and cook for 60 seconds more until no pink remains.
6. Reduce heat to medium-low and pour in ¾ cup Kansas City-style barbecue sauce, 2 tbsp apple cider vinegar, 1 tsp smoked paprika, and ½ tsp freshly cracked black pepper.
7. Simmer for 6–8 minutes, stirring occasionally, until sauce thickens and coats the beef evenly.
8. While beef simmers, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, ¼ cup mayonnaise, 1 tbsp whole grain mustard, 1 tsp raw honey, and ¼ tsp celery seed in a medium bowl.
9. Toss coleslaw mixture until cabbage is uniformly coated, then refrigerate for 5 minutes to slightly crisp.
10. Lightly toast 4 brioche buns in a dry skillet over medium heat for 2–3 minutes until golden.
11. Assemble sandwiches by dividing beef mixture among toasted buns and topping each with ½ cup chilled coleslaw.
Ultimate satisfaction comes from that first bite—the soft brioche gives way to smoky, saucy beef, while the coleslaw adds a bright, crunchy contrast that cuts through the richness. I love serving these open-faced with extra barbecue sauce for dipping, or packing them for picnics wrapped in parchment to keep the buns from getting soggy.
Shaved Beef Gyro with Tzatziki Sauce
This shaved beef gyro with tzatziki sauce is one of those recipes that feels both impressively restaurant-quality and surprisingly approachable for a weeknight dinner. I first fell in love with this dish during a food truck festival in Chicago, and after countless attempts to recreate that perfect balance of savory, tender beef and cool, creamy sauce at home, I’ve landed on this foolproof version that never fails to satisfy my gyro cravings.
Ingredients
- 1 lb thinly shaved beef sirloin, cold
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp ground coriander
- 1 tsp fine sea salt
- ½ tsp freshly cracked black pepper
- 4 warm pita bread rounds
- 1 cup Greek yogurt, full-fat
- ½ English cucumber, finely grated and squeezed dry
- 2 garlic cloves, microplaned
- 1 tbsp fresh dill, minced
- 1 tbsp fresh mint, minced
- 1 tbsp freshly squeezed lemon juice
- ¼ tsp fine sea salt
Instructions
- Combine Greek yogurt, grated cucumber, microplaned garlic, minced dill, minced mint, lemon juice, and ¼ tsp fine sea salt in a medium mixing bowl.
- Whisk the tzatziki ingredients until fully incorporated and refrigerate for at least 30 minutes to allow flavors to meld.
- Pat the thinly shaved beef sirloin completely dry with paper towels to ensure proper searing.
- Season the beef evenly with smoked paprika, ground cumin, ground coriander, 1 tsp fine sea salt, and freshly cracked black pepper.
- Heat extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering but not smoking, approximately 375°F.
- Add the seasoned beef to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
- Sear the beef for 90 seconds without moving to develop a deep golden-brown crust on one side.
- Flip the beef and cook for an additional 60 seconds until just cooked through but still tender.
- Remove the beef immediately from the skillet to prevent overcooking.
- Warm the pita bread rounds in the same skillet for 30 seconds per side until pliable and lightly toasted.
- Assemble the gyros by placing the warm beef onto the pita bread.
- Top generously with the chilled tzatziki sauce.
My favorite thing about this gyro is how the tender, spiced beef contrasts with the cool, creamy tzatziki—each bite delivers both warmth and refreshment. The thinly shaved beef practically melts in your mouth while the garlicky sauce cuts through the richness perfectly. For a fun twist, try serving the components deconstructed on a platter and let everyone build their own gyro wraps at the table, adding sliced tomatoes, red onions, or even some spicy harissa if you’re feeling adventurous.
Shaved Beef Reuben Sandwich with Sauerkraut
Wandering through my local deli last weekend, I was reminded why the classic Reuben deserves a modern twist—this shaved beef version came to me when I realized how much faster thinly sliced meat cooks while still delivering that signature corned beef richness. I’ve always preferred making my own Russian dressing; it’s a small step that makes the sandwich truly shine.
Ingredients
- 1 pound shaved beef brisket, thinly sliced against the grain
- 4 slices rye bread, preferably marble rye
- 1 cup sauerkraut, drained and squeezed dry
- 4 slices Swiss cheese, preferably Emmental
- 1/4 cup Russian dressing (homemade or high-quality store-bought)
- 2 tablespoons unsalted butter, clarified
- 1 teaspoon caraway seeds, toasted
Instructions
- Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles immediately.
- Add 1 tablespoon clarified butter to the skillet, swirling to coat the surface evenly.
- Place shaved beef brisket in the skillet, spreading it into a single layer without overcrowding.
- Sear the beef for 90 seconds per side until edges are caramelized and internal temperature reaches 145°F.
- Transfer beef to a plate and cover loosely with foil to retain warmth.
- Reduce heat to medium and add remaining clarified butter to the same skillet.
- Lay rye bread slices in the skillet and toast for 2 minutes until golden brown with visible grill marks.
- Flip bread slices and immediately top each with 1 slice Swiss cheese.
- Cover skillet with a lid and cook for 1 minute until cheese is fully melted and bubbly.
- Spread 1 tablespoon Russian dressing on the non-cheese side of two bread slices.
- Divide seared shaved beef evenly between the dressed bread slices.
- Top beef with 1/2 cup sauerkraut per sandwich, distributing it evenly across the meat.
- Sprinkle 1/2 teaspoon toasted caraway seeds over each sauerkraut layer.
- Place cheese-topped bread slices over the sauerkraut, cheese-side down, to form two sandwiches.
- Return sandwiches to the skillet and press down gently with a spatula for 30 seconds to compress layers.
Really, the magic happens when you bite into that crispy, buttery rye and hit the tender shaved beef—it’s so much quicker to prepare than traditional corned beef but delivers the same savory depth. The sauerkraut provides that essential tangy crunch against the melted Swiss, and I love serving these with a side of dill pickle spears and potato chips for that perfect deli-style meal.
Shaved Beef Po’ Boy with Remoulade
Growing up in Louisiana, I learned that the best sandwiches often come with messy hands and happy hearts. This shaved beef po’ boy brings back those summer afternoons at my grandma’s kitchen table, where we’d argue over who got the crispiest pieces straight from the skillet. Honestly, I still sneak a few bites before assembling—some habits are too good to break.
Ingredients
– 1 pound prime beef top round, thinly shaved
– 2 French baguettes (12-inch), split lengthwise
– 1 cup clarified butter
– 1 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon prepared horseradish
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– 2 cloves garlic, minced
– ¼ cup finely chopped cornichons
– 2 tablespoons capers, drained
– 4 leaves butter lettuce
– 2 ripe heirloom tomatoes, sliced ¼-inch thick
Instructions
1. Combine mayonnaise, Dijon mustard, horseradish, lemon juice, smoked paprika, cayenne pepper, minced garlic, chopped cornichons, and capers in a medium mixing bowl.
2. Whisk the remoulade ingredients vigorously for 90 seconds until fully emulsified and pale in color.
3. Refrigerate the remoulade for 30 minutes to allow flavors to meld.
4. Heat clarified butter in a large cast-iron skillet over medium-high heat until it reaches 375°F and shimmers.
5. Working in batches, sear the shaved beef for 45-60 seconds per side until edges curl and develop a deep golden-brown crust.
6. Transfer cooked beef to a wire rack set over a baking sheet to maintain crispness.
7. Lightly toast the split baguettes in the same skillet for 2-3 minutes until golden and crisp.
8. Spread 3 tablespoons of chilled remoulade evenly on the bottom half of each toasted baguette.
9. Layer butter lettuce leaves over the remoulade, followed by sliced heirloom tomatoes.
10. Arrange the hot shaved beef evenly over the tomato layer.
11. Drizzle remaining remoulade over the beef before closing the sandwich.
Nothing compares to that initial crunch giving way to tender beef and tangy remoulade. The contrast between the crisp exterior and juicy interior makes this worth every messy bite. For a next-level experience, serve it with chilled pickled vegetables to cut through the richness.
Shaved Beef Italian Sub with Pepperoncini
Nothing beats that moment when you walk into an Italian deli and get hit with the aroma of garlic, herbs, and roasting meats. This shaved beef Italian sub with pepperoncini is my homemade tribute to those classic deli sandwiches—the kind I crave after a long day when only bold, savory flavors will do.
Ingredients
– 1 lb prime shaved beef, thinly sliced
– 4 soft Italian sub rolls, split lengthwise
– 2 tbsp extra-virgin olive oil
– 1 cup sliced pepperoncini, drained
– 1 cup sharp provolone cheese, thinly sliced
– ½ cup giardiniera, drained and chopped
– ¼ cup mayonnaise
– 2 cloves garlic, minced
– 1 tsp dried oregano
– ½ tsp crushed red pepper flakes
– Kosher salt, to season
– Freshly cracked black pepper, to season
Instructions
1. Preheat your oven to 375°F.
2. In a small bowl, combine the mayonnaise, minced garlic, and dried oregano to create a garlic-herb spread.
3. Spread the garlic-herb mayonnaise evenly on the cut sides of all four Italian sub rolls.
4. Heat the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers.
5. Season the shaved beef generously with kosher salt and freshly cracked black pepper.
6. Add the seasoned shaved beef to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
7. Sear the beef for 45–60 seconds per side until browned but still slightly pink inside.
8. Layer the seared shaved beef evenly over the bottom halves of the prepared sub rolls.
9. Top the beef with the sliced provolone cheese.
10. Arrange the sliced pepperoncini and chopped giardiniera over the cheese layer.
11. Sprinkle the crushed red pepper flakes evenly over the assembled sandwiches.
12. Place the open-faced sandwiches on a baking sheet and bake at 375°F for 5–7 minutes until the cheese is fully melted and bubbly.
13. Remove the sandwiches from the oven and immediately press the top halves of the rolls onto the filling.
14. Cut each sandwich in half diagonally before serving. Crisp, tangy pepperoncini cut through the rich, savory beef, while the giardiniera adds a crunchy, briny kick that makes every bite exciting. Consider serving these subs with a side of crispy potato wedges or a simple arugula salad dressed with lemon vinaigrette to balance the hearty flavors.
Shaved Beef and Mushroom Swiss Sandwich
Huddled over my cutting board on a chilly autumn afternoon, I found myself craving the ultimate comfort sandwich—something that would warm both hands and heart. This shaved beef and mushroom creation became my go-to after a particularly rainy farmers’ market visit where the mushrooms looked too beautiful to resist. There’s something deeply satisfying about building layers of flavor between two slices of crusty bread that just makes everything better.
Ingredients
– 1 pound thinly shaved ribeye beef
– 2 cups cremini mushrooms, thinly sliced
– 1 large yellow onion, julienned
– 4 slices aged Swiss cheese
– 4 brioche buns, lightly toasted
– 3 tablespoons clarified butter, divided
– 2 tablespoons Worcestershire sauce
– 1 tablespoon Dijon mustard
– ½ cup beef demi-glace
– 1 teaspoon fresh thyme leaves
– Kosher salt and freshly cracked black pepper
Instructions
1. Heat 2 tablespoons of clarified butter in a large cast-iron skillet over medium-high heat until it shimmers.
2. Add the julienned onion and cook for 6-8 minutes, stirring occasionally, until they develop golden-brown edges and become translucent.
3. Incorporate the thinly sliced cremini mushrooms and cook for 5-7 minutes until they release their moisture and achieve a deep brown coloration.
4. Season the vegetable mixture with kosher salt and freshly cracked black pepper, then transfer to a bowl.
5. Add the remaining tablespoon of clarified butter to the same skillet, maintaining medium-high heat.
6. Place the shaved ribeye beef in the skillet in a single layer, working in batches if necessary to avoid overcrowding.
7. Sear the beef for 90 seconds per side until a rich brown crust forms but the interior remains pink.
8. Return the mushroom and onion mixture to the skillet with the beef.
9. Pour in the Worcestershire sauce and beef demi-glace, then add the fresh thyme leaves.
10. Simmer the mixture for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
11. Stir in the Dijon mustard until fully incorporated and the sauce becomes glossy.
12. Arrange the aged Swiss cheese slices over the beef mixture and cover the skillet for 2 minutes until the cheese melts completely.
13. Spoon the beef and mushroom mixture onto the lightly toasted brioche buns.
14. Serve immediately while the cheese remains molten and the buns maintain their crisp texture.
Creamy Swiss cheese melds beautifully with the earthy mushrooms and rich beef, creating a symphony of textures from the crisp bun to the tender meat. The demi-glace adds a luxurious depth that elevates this beyond an ordinary sandwich, making it perfect for serving with a side of garlic-roasted fingerling potatoes or a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Shaved Beef Cubano Sandwich with Pickles
Zesty and satisfying, this shaved beef Cubano sandwich has become my go-to lunch obsession ever since I first tried a version at a tiny Miami food truck last spring. There’s something magical about how the tender beef melds with the tangy pickles and melted cheese that keeps me coming back to my kitchen to recreate that perfect balance of flavors. I’ve tweaked this recipe over countless weekend afternoons until it achieved that ideal crisp-tender texture I crave.
Ingredients
– 1 lb thinly shaved ribeye beef
– 4 Cuban bread rolls, split lengthwise
– 8 slices Swiss cheese
– ½ cup dill pickle chips
– ¼ cup yellow mustard
– 4 tbsp unsalted butter, clarified
– 8 slices smoked ham
Instructions
1. Preheat a cast iron skillet or panini press to 375°F for 10 minutes until surface is evenly hot.
2. Spread 1 tablespoon yellow mustard evenly on the cut sides of each Cuban bread roll.
3. Layer 2 slices Swiss cheese on the bottom half of each prepared roll.
4. Arrange 2 slices smoked ham neatly over the cheese layer on each sandwich.
5. Distribute 2 ounces thinly shaved ribeye beef evenly across the ham on all four sandwiches.
6. Place 2 tablespoons dill pickle chips in a single layer over the beef on each sandwich.
7. Close sandwiches with top halves of rolls and press down firmly to compress layers.
8. Brush the exterior of each sandwich generously with clarified butter using a pastry brush.
9. Place sandwiches in preheated skillet or press and cook for 4-5 minutes until golden brown.
10. Flip sandwiches carefully using a wide spatula and cook for another 4-5 minutes until second side is crisp and cheese is fully melted.
11. Remove sandwiches from heat and let rest for 2 minutes before slicing diagonally.
Gloriously crisp on the outside with that signature tender interior, this sandwich delivers a perfect textural contrast that makes every bite exciting. The clarified butter creates an exceptionally golden crust while allowing the beef’s rich flavor to shine through, and I love serving these sliced diagonally with extra pickles on the side for that extra tangy crunch.
Shaved Beef Chimichurri Sandwich
My butcher knows me so well that when I mentioned craving something between a steak sandwich and a flavor explosion, he suggested this shaved beef approach—and wow, was he right. There’s something magical about how the chimichurri soaks into every nook of the tender beef, creating a sandwich that feels both rustic and refined.
Ingredients
– 1 lb thinly shaved ribeye beef
– 1 cup fresh flat-leaf parsley leaves, finely chopped
– ¼ cup extra-virgin olive oil
– 3 tbsp red wine vinegar
– 4 garlic cloves, minced
– 1 tsp crushed red pepper flakes
– 4 soft ciabatta rolls, split
– 2 tbsp unsalted butter, softened
– 4 slices provolone cheese
– Kosher salt and freshly ground black pepper
Instructions
1. Combine 1 cup finely chopped flat-leaf parsley, ¼ cup extra-virgin olive oil, 3 tbsp red wine vinegar, 4 minced garlic cloves, and 1 tsp crushed red pepper flakes in a small bowl, then season with kosher salt and freshly ground black pepper to create the chimichurri sauce.
2. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles upon contact, about 3 minutes.
3. Spread 2 tbsp softened unsalted butter evenly on the cut sides of 4 split ciabatta rolls.
4. Toast the buttered ciabatta rolls in the dry skillet, cut-side down, for 2–3 minutes until golden-brown with visible grill marks.
5. Remove the toasted rolls and add the shaved ribeye beef to the same skillet, seasoning immediately with kosher salt and freshly ground black pepper.
6. Sear the beef for 45–60 seconds per side until the edges are caramelized but the center remains pink, stirring only once to develop a proper crust.
7. Spoon half of the prepared chimichurri sauce over the seared beef, tossing gently to coat every strand while the skillet is still hot.
8. Divide the chimichurri-coated beef evenly among the bottom halves of the toasted ciabatta rolls.
9. Top each portion with 1 slice of provolone cheese, allowing the residual heat to slightly melt the cheese.
10. Drizzle the remaining chimichurri sauce over the cheese before capping with the top halves of the rolls.
Just assembled, the sandwich offers a symphony of textures—the crackle of toasted ciabatta giving way to the melt-in-your-mouth beef, all brightened by that punchy chimichurri. I love serving these wrapped in parchment paper for easy handling, with the emerald-green sauce inevitably dripping down your wrists in the best possible way.
Shaved Beef and Blue Cheese Sandwich
Sometimes the best meals come from those moments when you’re raiding the fridge, trying to turn random ingredients into something spectacular. I recently found myself with some leftover shaved beef and a hunk of blue cheese that needed using up—and let me tell you, the sandwich that resulted was so good, I’ve been making it on purpose ever since.
Ingredients
- 8 ounces thinly shaved ribeye beef
- 2 tablespoons extra virgin olive oil
- 1 large ciabatta roll, halved horizontally
- 2 ounces artisanal blue cheese, crumbled
- 1/4 cup caramelized onion jam
- 1 cup baby arugula
- 1 tablespoon unsalted European-style butter, softened
Instructions
- Heat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates upon contact.
- Brush both cut sides of the ciabatta roll with softened unsalted European-style butter.
- Place the buttered ciabatta roll halves cut-side down in the hot skillet and toast for 2-3 minutes until golden brown with visible grill marks.
- Remove the toasted ciabatta halves from the skillet and set them aside on a wire rack to maintain crispness.
- Add extra virgin olive oil to the same skillet, swirling to coat the surface evenly.
- Season the thinly shaved ribeye beef with kosher salt and freshly cracked black pepper on both sides.
- Sear the seasoned beef in the hot skillet for 45-60 seconds per side until a deep brown crust forms but the center remains pink.
- Spread 2 tablespoons of caramelized onion jam evenly across the bottom toasted ciabatta half.
- Arrange the seared shaved ribeye beef in a single layer over the onion jam.
- Sprinkle crumbled artisanal blue cheese evenly over the warm beef to allow slight melting.
- Top the blue cheese layer with 1 cup of fresh baby arugula leaves.
- Place the remaining toasted ciabatta half on top and press down gently to compact the layers.
- Slice the assembled sandwich diagonally with a serrated bread knife to prevent crushing.
And that first bite delivers an incredible contrast—the warm, juicy beef against the cool, peppery arugula, all tied together by that funky blue cheese. I love serving these with crispy potato wedges for a full pub-style meal that feels both elegant and completely satisfying.
Shaved Beef Torta with Avocado and Refried Beans
Every time I spot thinly sliced beef at my local butcher, I get this immediate craving for something hearty yet fresh—like the kind of sandwich that makes you forget all your worries after the first bite. Just last week, after a particularly long day of recipe testing, I threw together this torta using ingredients I almost always have on hand, and it was so satisfying I knew I had to share it.
Ingredients
- 1 lb thinly shaved ribeye beef
- 2 telera rolls, split horizontally
- 1/2 cup refried black beans
- 1 ripe Hass avocado, thinly sliced
- 1/4 cup crumbled queso fresco
- 2 tbsp mayonnaise
- 1 tbsp chipotle adobo sauce
- 1/2 white onion, thinly sliced
- 1 jalapeño, seeded and minced
- 2 tbsp grapeseed oil
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles upon contact.
- Brush the cut sides of the telera rolls with 1 tablespoon of grapeseed oil.
- Toast the rolls in the dry skillet, cut-side down, for 2–3 minutes until golden-brown and crisp.
- Transfer the toasted rolls to a clean work surface.
- Spread the refried black beans evenly on the bottom halves of the toasted rolls.
- In a small bowl, whisk together the mayonnaise and chipotle adobo sauce until fully incorporated.
- Spread the chipotle mayonnaise on the top halves of the toasted rolls.
- Season the shaved ribeye beef evenly with kosher salt and freshly cracked black pepper.
- Heat the remaining 1 tablespoon of grapeseed oil in the same skillet over high heat until shimmering.
- Sear the seasoned beef for 45–60 seconds per side until browned but still slightly pink in the center.
- Arrange the seared beef over the bean-covered bottom roll halves.
- Layer the thinly sliced Hass avocado evenly over the beef.
- Scatter the thinly sliced white onion and minced jalapeño over the avocado.
- Sprinkle the crumbled queso fresco over the vegetable layers.
- Garnish with fresh cilantro leaves.
- Squeeze one lime wedge evenly over the assembled fillings.
- Place the mayonnaise-coated top roll halves over the fillings to complete the tortas.
- Slice each torta in half diagonally for easier handling.
Oh, the magic here is in the contrasts—the crisp, oil-toasted roll gives way to creamy beans and avocado, while the seared beef stays remarkably juicy against the sharp onions and spicy jalapeño. I love serving these with extra lime wedges and a cold Mexican lager to cut through the richness, or you could slice them into smaller portions for a game-day spread that disappears in minutes.
Shaved Beef Pesto Sandwich with Sun-Dried Tomatoes
Biting into this sandwich takes me right back to that little Italian deli I discovered during my food tour of Chicago last fall—the perfect marriage of tender beef and vibrant pesto that I’ve been craving ever since. I’ve since perfected my own version at home, tweaking it to include those irresistible sun-dried tomatoes that add such a wonderful chewy sweetness. It’s become my go-to lunch when I want something that feels indulgent yet comes together in minutes.
Ingredients
– 1 lb thinly shaved ribeye beef
– 4 ciabatta rolls, split horizontally
– ½ cup basil-walnut pesto
– ¼ cup oil-packed sun-dried tomatoes, julienned
– 4 slices provolone cheese
– 2 tbsp extra virgin olive oil
– 1 tbsp unsalted butter
– 1 small yellow onion, thinly sliced
– 2 garlic cloves, minced
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
Instructions
1. Preheat a cast-iron skillet over medium-high heat until water droplets sizzle upon contact.
2. Add 1 tablespoon extra virgin olive oil to the heated skillet, swirling to coat the surface evenly.
3. Sauté the thinly sliced yellow onion for 4-5 minutes until translucent and lightly caramelized at the edges.
4. Add minced garlic cloves and cook for 45 seconds until fragrant but not browned.
5. Season the shaved ribeye beef with kosher salt and freshly cracked black pepper, separating the slices with your fingers.
6. Increase heat to high and add the seasoned beef to the skillet in a single layer, working in batches if necessary.
7. Sear the beef for 90 seconds per side until browned but still slightly pink in the center.
8. Remove the beef from the skillet and set aside on a warm plate tented with foil.
9. Brush the cut sides of the ciabatta rolls with the remaining extra virgin olive oil.
10. Toast the rolls cut-side down in the same skillet for 2-3 minutes until golden brown with visible grill marks.
11. Spread 2 tablespoons of basil-walnut pesto evenly across the bottom halves of all toasted rolls.
12. Layer the seared beef over the pesto, distributing it evenly among the four sandwiches.
13. Arrange the julienned sun-dried tomatoes over the beef, allowing some to peek out from the edges.
14. Top each sandwich with one slice of provolone cheese, ensuring complete coverage of the filling.
15. Place the assembled sandwiches under a broiler preheated to 450°F for 2-3 minutes until the cheese is melted and bubbly.
16. Close the sandwiches with the top halves of the toasted ciabatta rolls, pressing down gently. The contrast between the crusty ciabatta and the juicy, pesto-marinated beef creates an incredible textural experience that’s both sophisticated and comforting. I love serving these sandwiches with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, though they’re equally fantastic sliced diagonally and served with crispy potato wedges for a more substantial meal.
Shaved Beef and Caramelized Onion Grilled Cheese
Very few comfort foods hit the spot quite like a perfectly crafted grilled cheese, but this shaved beef and caramelized onion version takes the classic to spectacular new heights. I first stumbled upon this combination during a late-night fridge raid, and now it’s my go-to when I want something that feels both indulgent and a little bit fancy.
Ingredients
- 1 tablespoon clarified butter
- 1 large yellow onion, thinly sliced
- 1/2 teaspoon granulated sugar
- 1/4 cup dry white wine
- 8 ounces thinly shaved ribeye beef
- 4 slices sourdough bread, 1/2-inch thick
- 2 tablespoons Dijon mustard
- 6 ounces aged white cheddar cheese, freshly grated
- 2 tablespoons unsalted butter, softened
Instructions
- Heat 1 tablespoon clarified butter in a large cast-iron skillet over medium-low heat until shimmering, about 2 minutes.
- Add thinly sliced yellow onion and cook, stirring occasionally, until translucent and lightly golden, approximately 10 minutes.
- Sprinkle 1/2 teaspoon granulated sugar over onions and continue cooking, stirring frequently, until deeply caramelized and amber-colored, about 15-20 minutes.
- Deglaze the skillet with 1/4 cup dry white wine, scraping up any browned bits from the bottom, and cook until liquid evaporates completely, about 3 minutes.
- Transfer caramelized onions to a bowl and return skillet to medium-high heat.
- Add shaved ribeye beef to the hot skillet and sear for 45-60 seconds per side until browned but still pink in center.
- Spread Dijon mustard evenly on one side of each sourdough bread slice.
- Layer freshly grated aged white cheddar cheese, seared shaved beef, and caramelized onions between two bread slices to form sandwiches.
- Spread softened unsalted butter evenly on the outer surfaces of both sandwiches.
- Grill sandwiches in the skillet over medium heat for 3-4 minutes per side until bread is golden brown and cheese is fully melted.
- Remove from heat and let rest for 2 minutes before slicing diagonally.
Just out of the skillet, the contrast between the crisp, buttery sourdough crust and the molten aged cheddar creates pure magic. The tender shaved beef adds substantial depth, while the sweet-savory caramelized onions tie everything together in the most satisfying way. For an extra treat, I love serving this with a side of garlic dill pickles to cut through the richness.
Shaved Beef Buffalo Sandwich with Ranch Dressing
A perfectly spiced, juicy sandwich that hits all the right notes for a weeknight dinner or game day gathering—this shaved beef buffalo sandwich has become my go-to when I want something satisfying without spending hours in the kitchen. I first experimented with this recipe during a casual get-together with friends, and now it’s a regular request whenever we host.
Ingredients
- 1 pound thinly shaved beef sirloin
- 2 tablespoons clarified butter
- 1/2 cup Frank’s RedHot Buffalo Sauce
- 1/4 cup homemade ranch dressing
- 4 brioche buns, lightly toasted
- 1 cup shredded iceberg lettuce
- 1/2 cup crumbled blue cheese
- 2 tablespoons unsalted butter, melted
Instructions
- Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately, about 3 minutes.
- Add clarified butter to the skillet and swirl to coat the surface evenly.
- Place shaved beef sirloin in a single layer, working in batches if necessary to avoid overcrowding.
- Sear the beef for 45 seconds per side until edges are caramelized and internal temperature reaches 135°F for medium-rare.
- Transfer seared beef to a medium mixing bowl using tongs.
- Pour Frank’s RedHot Buffalo Sauce over the beef and toss gently to coat every piece.
- Brush the cut sides of brioche buns with melted unsalted butter.
- Toast buns in the same skillet for 1–2 minutes until golden brown and crisp.
- Spread 1 tablespoon homemade ranch dressing on the bottom half of each toasted bun.
- Layer 1/4 cup shredded iceberg lettuce evenly over the ranch dressing.
- Divide the buffalo-coated shaved beef evenly among the four buns.
- Sprinkle 2 tablespoons crumbled blue cheese over the beef on each sandwich.
- Place the top bun over the filling and press down lightly. Never underestimate the power of a well-toasted bun—it prevents sogginess from the saucy beef.
Nothing beats the tender, melt-in-your-mouth texture of the shaved beef against the cool, creamy ranch and sharp blue cheese. For a fun twist, serve these open-faced with a side of crispy sweet potato fries or pile the leftover beef onto a fresh garden salad the next day.
Shaved Beef and Horseradish Cream Sandwich
Finally, after years of searching for the perfect lunchtime indulgence, I’ve perfected what I call my “elevated deli experience”—a sandwich that transforms simple ingredients into something truly spectacular. This creation came about during a rainy Saturday when I wanted something comforting yet sophisticated, and now it’s my go-to when I need a little culinary excitement in my day.
Ingredients
- 12 ounces prime ribeye steak, thinly shaved against the grain
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ cup crème fraîche
- 2 tablespoons prepared horseradish, drained
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 4 slices artisan sourdough bread, ½-inch thick
- 2 tablespoons unsalted butter, softened
- 2 cups arugula, stems removed
Instructions
- Remove the shaved ribeye from refrigeration and let it rest at room temperature for 15 minutes to ensure even cooking.
- Heat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately, about 3 minutes.
- Add the extra virgin olive oil to the skillet, swirling to coat the surface evenly.
- Season the shaved ribeye with kosher salt and freshly cracked black pepper, distributing the seasoning evenly across all pieces.
- Place the seasoned beef in the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
- Sear the beef for 45 seconds per side until a deep golden-brown crust forms and the internal temperature reaches 125°F for medium-rare.
- Transfer the cooked beef to a clean plate and let it rest for 5 minutes to allow the juices to redistribute.
- In a small mixing bowl, combine the crème fraîche, prepared horseradish, Dijon mustard, and fresh lemon juice, whisking until the mixture is smooth and fully incorporated.
- Spread the softened unsalted butter evenly on one side of each slice of artisan sourdough bread.
- Place the buttered bread slices butter-side down in the same skillet over medium heat and toast for 2-3 minutes until golden brown and crisp.
- Flip the bread slices and toast the other side for an additional 1-2 minutes until lightly crisped.
- Spread a generous layer of the horseradish cream on the untoasted side of two bread slices.
- Arrange the rested shaved beef evenly over the horseradish cream on both slices.
- Top the beef with the arugula, distributing it evenly across the sandwich.
- Place the remaining bread slices on top, toasted-side facing outward, and press down gently to secure the layers.
The contrast between the tender, juicy beef and the crisp, peppery arugula creates a textural symphony, while the horseradish cream cuts through the richness with its sharp, creamy tang. For an extra dimension, try serving it open-faced with a fried egg on top—the runny yolk mingling with the horseradish cream is pure bliss.
Shaved Beef and Roasted Pepper Panini
Kind of like that perfect sandwich you dream about after a long day, this shaved beef and roasted pepper panini hits all the right notes—it’s my go-to when I want something hearty but don’t feel like spending hours in the kitchen. I first stumbled upon this combo during a frantic fridge clean-out, and now it’s a regular in my rotation, especially when I have friends over for casual game nights. There’s something about the melty cheese and tender beef that just makes everyone happy.
Ingredients
– 1 pound thinly shaved ribeye beef
– 2 large red bell peppers, roasted and peeled
– 4 slices provolone cheese
– 4 ciabatta rolls, sliced horizontally
– 3 tablespoons garlic-infused olive oil
– 2 tablespoons unsalted butter, clarified
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat a panini press to 375°F.
2. Heat 2 tablespoons of garlic-infused olive oil in a large skillet over medium-high heat until shimmering.
3. Season the shaved ribeye beef evenly with fine sea salt and freshly cracked black pepper.
4. Sear the beef in the skillet for 90 seconds per side until browned but still tender.
5. Transfer the beef to a plate and set aside.
6. Brush the cut sides of the ciabatta rolls with the remaining 1 tablespoon of garlic-infused olive oil.
7. Layer the seared shaved beef evenly on the bottom halves of the ciabatta rolls.
8. Arrange the roasted and peeled red bell peppers over the beef.
9. Place 1 slice of provolone cheese on top of the peppers on each roll.
10. Close the sandwiches with the top halves of the ciabatta rolls.
11. Brush the outside of each sandwich lightly with clarified butter.
12. Place the sandwiches in the preheated panini press and cook for 4–5 minutes until the bread is golden brown and the cheese is fully melted.
13. Remove the panini from the press and let them rest for 2 minutes before slicing.
What really makes this panini special is the contrast between the crisp, buttery ciabatta and the juicy, savory beef that just melts in your mouth. The roasted peppers add a subtle sweetness that cuts through the richness, making each bite perfectly balanced. I love serving these sliced diagonally with a simple arugula salad tossed in lemon vinaigrette—it’s an easy way to turn a simple sandwich into a memorable meal.
Summary
You’ve just discovered 20 incredible ways to transform shaved beef into mouthwatering sandwiches! Whether you’re craving classic comfort or bold new flavors, this collection has something for every taste. We’d love to hear which recipes become your family favorites—drop us a comment below and don’t forget to pin your top picks to share the delicious inspiration!
