Contest-Winning Grilled Roast Beef Sandwiches

Summer. Fourth of July, neighborhood cookout, Ruben memory.

I made brisket for the family this week. The kitchen filled with the smell that brisket makes. Lisa and the kids ate around the table. The conversation was about the week, the kids' activities, the small ordinary news of a household in motion. Diego called from CSU and said hello. The twins ate too much. Sofia ate the right amount. Lisa ate slowly. I ate the rest.

The dog tags were under the polo. The chain was around my neck. Hector's ring is not on a chain yet. Papá is still alive. Mamá is still in Las Cruces. The road keeps bending. The road bends. Feed your people. The game is won at the table.

Brisket is the dream, but when the Fourth rolls around and the neighborhood is out and the grill is already hot, these grilled roast beef sandwiches are what I reach for — they carry the same spirit, that same idea of putting something real and generous on the table for the people in front of you. The game is won at the table. That hasn’t changed. This recipe is how I play it when the summer is loud and the family is hungry and the moment calls for something worth remembering.

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 6

Ingredients

2 lbs thinly sliced deli roast beef
6 hoagie rolls, split
4 tablespoons unsalted butter, softened
3 cloves garlic, minced
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
6 slices provolone cheese
3 tablespoons prepared horseradish
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt

Instructions

Make the garlic butter. Combine softened butter with minced garlic, smoked paprika, salt, and pepper. Mix well and set aside.
Prepare the horseradish spread. In a small bowl, stir together the horseradish and mayonnaise until smooth. Refrigerate until ready to use.
Grill the vegetables. Preheat grill or grill pan to medium-high heat. Toss onion and bell peppers with 1 tablespoon of the garlic butter and Worcestershire sauce. Grill in a grill basket or on foil for 8—10 minutes, stirring occasionally, until softened and lightly charred. Remove and set aside.
Warm the roast beef. Place sliced roast beef on a sheet of heavy-duty foil, fold into a packet, and set on the grill for 4—5 minutes until heated through. Alternatively, warm briefly in a skillet over medium heat.
Toast the rolls. Spread the garlic butter generously on the cut sides of each hoagie roll. Place cut-side down on the grill for 2—3 minutes until golden and toasted.
Assemble the sandwiches. Spread horseradish mayo on both cut sides of each toasted roll. Layer with roast beef, grilled peppers and onions, and one slice of provolone per sandwich.
Melt the cheese. Return assembled open-faced sandwiches to the grill, close the lid, and heat for 1—2 minutes until the cheese is melted. Close the rolls and serve immediately.

Nutrition (per serving)

Contest-Winning Grilled Roast Beef Sandwiches — Feeding the People Who Matter Most