Rax roast beef is a deli-style sandwich of thinly sliced beef piled into a soft roll, often paired with creamy cheddar sauce and a tangy horseradish spread. This practical homemade version uses a simply seasoned oven-roasted beef roast, then slices it thin for sandwiches that are juicy, savory, and easy to customize.
Ingredients
- 2½ lb (1.13 kg) boneless beef eye of round roast
- 1½ tsp (9 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tbsp (15 ml) neutral oil, such as canola
- 1 cup (240 ml) low-sodium beef broth
- 6 soft sandwich rolls, about 3 oz (85 g) each
- 1 cup (240 ml) prepared cheddar cheese sauce, warmed; or use the sauce ingredients below
- ½ cup (120 ml) mayonnaise
- 2 tbsp (30 g) prepared horseradish, drained if watery
- 1 tsp (5 ml) lemon juice
- ¼ tsp (1 g) kosher salt, for the horseradish spread
- Optional: 6 lettuce leaves and 6 tomato slices
Instructions
- Season the beef. Pat the roast dry. Combine 1½ teaspoons salt, black pepper, garlic powder, and onion powder, then rub the mixture over the beef. Let it stand at room temperature for 20 minutes while the oven heats to 325°F (163°C). Do not leave raw beef out for more than 2 hours total.
- Brown the roast. Heat the oil in a heavy oven-safe skillet over medium-high heat. Sear the beef for about 2 minutes per side, turning it until browned on all sides. Transfer the skillet from the heat if the oil begins to smoke heavily.
- Roast to temperature. Pour the broth into the skillet around the beef, not over its browned surface. Put the skillet in the oven and roast for about 50–70 minutes, checking the center with an instant-read food thermometer after 45 minutes. Cooking time varies with the roast’s shape and starting temperature. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C), followed by a 3-minute rest; this roast is intended to be served at that minimum or higher. Avoid relying on color alone.
- Rest and chill for clean slices. Transfer the roast to a clean cutting board and rest it for at least 3 minutes. For especially thin deli-style slices, let it cool until easy to handle, then refrigerate it for 20 minutes before slicing. Keep the pan juices for serving. Slice across the grain as thinly as possible with a sharp knife.
- Make the spread. Stir together the mayonnaise, prepared horseradish, lemon juice, and ¼ teaspoon salt. Taste and add a little more horseradish if you want a sharper bite. Warm the cheddar sauce gently according to its package directions, or prepare a homemade sauce before assembling.
- Warm the beef and rolls. Put the sliced beef and its pan juices in a skillet over low heat, stirring just until hot, about 3–5 minutes. Avoid simmering it for a long time, which can make lean eye of round tough. Split the rolls and warm them in a 300°F (150°C) oven for 3–5 minutes, if desired.
- Assemble. Spread horseradish mayonnaise on the cut sides of each roll. Add a generous portion of warm beef and spoon cheddar sauce over it. Add lettuce or tomato if using, then serve promptly while the rolls are soft and the sauce is warm.
Tips
- Use an instant-read thermometer in the thickest part of the roast, avoiding the pan and any large pocket of fat. A smaller roast may cook faster than the estimate.
- Eye of round is lean and economical, but top round or sirloin tip can also work. Ask a butcher to slice the beef thinly, or chill it briefly so slicing at home is easier.
- Prepared horseradish is not the same as creamy horseradish sauce. If using the creamy kind, start with ½ cup (120 ml) and omit or reduce the mayonnaise; it will make a milder spread.
- For a homemade cheddar sauce, melt 2 tablespoons (28 g) butter, whisk in 2 tablespoons (16 g) flour for 1 minute, then gradually whisk in 1 cup (240 ml) milk. Cook until thick, remove from the heat, and stir in 1 cup (113 g) shredded sharp cheddar until smooth. Packaged sauce is a convenient shortcut; homemade sauce tastes more like melted cheese and may thicken as it cools.
Serving Suggestions
Serve the sandwiches with oven fries, potato chips, coleslaw, or a crisp green salad. A dill pickle or pickled pepper cuts through the richness of the cheddar sauce. For a more classic deli-style plate, keep the toppings simple and offer extra horseradish spread and warm pan juices on the side for dipping.
Variations
For a sharper sandwich, use a little more horseradish or add thinly sliced red onion. Swap the cheddar sauce for provolone or Swiss cheese, melted over the beef; this changes the sandwich from creamy and saucy to more like a traditional hot roast beef sub. A few sautéed mushrooms or caramelized onions add sweetness, while sliced jalapeños bring heat. You can also serve the beef open-faced on toasted bread with sauce and pan juices spooned over the top.
Storage and Reheating
Refrigerate cooked beef, sauce, and assembled leftovers within 2 hours, storing them separately in airtight containers when possible. The beef keeps for 3–4 days in the refrigerator at 40°F (4°C) or colder. Freeze sliced beef with a little broth or pan juice for up to 2–3 months for best quality; thaw it overnight in the refrigerator. Reheat beef gently with a splash of broth until it reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. Reheat cheddar sauce separately over low heat, stirring often; add a spoonful of milk if it is too thick. Assemble the rolls just before serving so they do not become soggy.
Frequently Asked Questions
What cut of beef is best for a Rax-style sandwich?
Eye of round gives neat, lean slices and works well for this recipe. Top round and sirloin tip are good alternatives. Because these cuts are relatively lean, slice them thinly across the grain and warm them gently in the juices.
How do I get very thin slices at home?
After the required rest, chill the roast for about 20 minutes so it firms up without freezing. Use a long, sharp carving knife and cut across the grain in even strokes. A meat slicer is useful but not necessary.
Can I make the beef ahead?
Yes. Roast and slice it up to 3–4 days ahead, refrigerate it promptly, and keep it covered with some pan juices. Reheat only what you need until it reaches 165°F (74°C); make or warm the sauce separately.
Is the beef meant to be pink inside?
It can be pink if it reaches 145°F (63°C) and rests for at least 3 minutes, as recommended by USDA FSIS for whole cuts of beef. Use a thermometer rather than judging doneness by appearance. Cook it longer if you prefer less pink meat.
Can I use leftover roast beef or deli beef?
Yes. Warm cooked roast beef in a little broth until it reaches 165°F (74°C). Deli roast beef can be used too, but it is already thin and may dry out if heated for long; warm it briefly and gently, then add the cheddar sauce.
Can I make this without horseradish?
Yes. Leave it out and season the mayonnaise with lemon juice, black pepper, and a small pinch of salt. The spread will be creamy and mild rather than sharp, so you can offer mustard or pickles for extra tang.
Related
- Smoking Beef Ribs: Timing, Temperature, and Tenderness
- Smoking Behind the Supermarket With You: A Smoked Snack
- Smoking Behind the Supermarket With You Dub: A Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).