Here is my favorite twist on a classic grilled cheese sandwich, combining tender slices of leftover roast beef, melted cheese, and perfectly toasted bread that’s buttery and crispy on the outside.
This roast beef grilled cheese has become my go-to way to use up Sunday dinner leftovers. I often make extra sandwiches because my family always asks for seconds. There’s something about that combo of warm meat and gooey cheese that just hits the spot, you know?
Why You’ll Love This Roast Beef Grilled Cheese
- Quick comfort food – Ready in just 20-30 minutes, this sandwich takes classic grilled cheese to the next level with tender roast beef and rich gravy.
- Great for leftovers – This recipe gives yesterday’s pot roast a delicious makeover – no one will even know they’re eating leftovers!
- Simple ingredients – With just 5 basic ingredients, you can create this satisfying sandwich using items you likely already have in your kitchen.
- Kid-friendly meal – The familiar comfort of grilled cheese combined with savory roast beef makes this sandwich a hit with both kids and adults.
What Kind of Bread Should I Use?
When making a hearty sandwich like this grilled cheese, you’ll want a sturdy bread that can stand up to all those filling ingredients. Sourdough is a classic choice that holds up well and adds a nice tangy flavor, while a rustic country loaf or Italian bread will give you those crispy edges everyone loves. Stay away from super soft sandwich breads – they tend to get squished and soggy under the weight of the roast beef and cheese. Look for bread that’s sliced about half an inch thick, and make sure it’s fresh but not too fresh (day-old bread actually grills better since it’s a bit drier). If your bread is pre-sliced, that’s fine, but getting a whole loaf and cutting your own slices lets you control the thickness.
Options for Substitutions
This sandwich is pretty adaptable and you’ve got several options for switching things up:
- Artisan-style bread: Any sturdy bread works great here – sourdough, Texas toast, or regular sandwich bread. Just make sure it’s thick enough to hold up to the filling without getting soggy.
- Shredded pot roast: Got leftover brisket, pulled beef, or even pulled pork? They’ll all work nicely here. You could even use sliced roast beef from the deli counter in a pinch.
- Brown gravy: No gravy? Try beef au jus, beef broth reduced until thick, or even a bit of beef bouillon mixed with butter for that savory flavor.
- Mild cheddar cheese: Feel free to mix up the cheese – provolone, Swiss, American, or pepper jack all melt well. You can even use a mix of cheeses for extra flavor.
- Mayonnaise: Mayo helps create that perfect golden crust, but butter works too. Just make sure it’s softened so it spreads easily on the bread.
Watch Out for These Mistakes While Grilling
The biggest mistake when making roast beef grilled cheese is rushing the cooking process – keeping your heat too high will burn the bread before the cheese has a chance to melt properly, so maintain a medium-low temperature and be patient. A common error is spreading butter instead of mayonnaise on the outside of the bread – mayo has a higher smoke point and creates a perfectly golden-brown crust while keeping the inside gooey and delicious. Another crucial mistake is overloading your sandwich with too much roast beef or gravy, which can make the sandwich fall apart and prevent proper melting – stick to an even layer of meat and just enough gravy to add flavor without making the bread soggy. For the best results, let your roast beef come to room temperature before assembling the sandwich, and press down gently with a spatula while cooking to ensure even heat distribution and optimal cheese melting.
What to Serve With Roast Beef Grilled Cheese?
This hearty sandwich calls for some classic deli-style sides to round out your meal. A good bowl of hot au jus for dipping takes this sandwich to the next level – just like a French dip! For a fresh contrast to the rich, meaty sandwich, try serving it with crispy dill pickles and some kettle-cooked potato chips on the side. If you’re in the mood for something warm, a cup of tomato soup or French onion soup makes this comfort food combo even better. And don’t forget some pepperoncini or pickled vegetables on the side to cut through all that wonderful cheesy goodness!
Storage Instructions
Keep Fresh: These roast beef grilled cheese sandwiches are best enjoyed right after making them while the cheese is all melty and the bread is crispy. If you have any leftovers, wrap them in foil or place in an airtight container and pop them in the fridge for up to 2 days – though they might lose some of their crunchiness.
Prep Ahead: You can get a head start by having your shredded pot roast and gravy ready to go in separate containers in the fridge. This way, you can quickly assemble and grill your sandwiches whenever you’re ready to eat. The prepared meat and gravy will keep well in the fridge for 3-4 days.
Warm Up: To enjoy a leftover sandwich, wrap it loosely in foil and warm it in a 350°F oven for about 10 minutes, or until the cheese starts to melt again. You can also use a skillet on low heat to bring back some of that nice crispiness to the bread. I’d skip the microwave since it’ll make the bread soggy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 150-180 g
- Fat: 180-220 g
- Carbohydrates: 200-240 g
Ingredients
- 8 slices of artisan-style bread
- 3–4 cups shredded pot roast (cooked)
- 3–4 tablespoons brown gravy (use leftover or canned)
- 16 slices mild cheddar cheese (or your choice)
- 8 tablespoons mayonnaise
Step 1: Prepare and Warm the Roast Beef
In a microwave-safe bowl, mix together the roast beef and gravy.
Warm the mixture on high for 2-3 minutes until heated through, stirring well once done.
Set aside for assembly.
Step 2: Prepare the Bread
Take 8 slices of bread and spread 1 tablespoon of mayonnaise on one side of each slice, using it in place of butter for added flavor.
This will be the side that crisps up nicely on the griddle.
Step 3: Heat the Griddle and Add Cheese
Heat a griddle to medium.
Place the prepared slices of bread mayonnaise side down on the griddle.
On one half of 4 slices, place two slices of cheese, ensuring they overlap slightly for even melting.
Step 4: Add Roast Beef
On the other half of the remaining 4 slices of bread, evenly distribute 3/4 cup of the reheated roast beef.
Ensure the meat covers each slice of bread completely for the best taste and texture in every bite.
Step 5: Assemble and Finish Cooking
As the cheese melts and the bread becomes golden brown, carefully place each cheesy bread slice on top of the ones with roast beef.
Lightly press down with a spatula to fuse the two halves together.
Remove the sandwiches from the griddle once both sides are golden and crispy.
Step 6: Cut and Serve
Cut each sandwich in half for easy handling and presentation.
Serve immediately while the sandwiches are hot and the cheese is gooey.
Enjoy your delicious roast beef and cheese griddle sandwiches!
