Skip to main content
Epicurious
Gourmet

Roast Beef Sandwiches with Roquefort and Caramelized Shallots

4.4

(18)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Makes 4 sandwiches

Ingredients

3 tablespoons unsalted butter
12 large shallots (about 3/4 pound), sliced thin
4 kaiser rolls (5 inches in diameter), halved
1 pound thinly sliced medium-rare roast beef
6 ounces chilled Roquefort, crumbled (about 1 1/3 cups)

Preparation

  1. Step 1

    In a heavy skillet melt butter over moderate heat and stir in shallots with salt and pepper to taste. Cook shallots, stirring occasionally, about 15 minutes, or until golden brown.

    Step 2

    Preheat oven to 375°F.

    Step 3

    Make sandwiches on rolls with roast beef, shallots, and Roquefort. Bake sandwiches on a baking sheet in middle of oven until cheese is melted and sandwiches are hot, about 10 minutes.

TagsSandwichShallotVegetableBeefMeatBlue CheeseCheeseDairyMainDinnerNut FreeEasy5 Ingredients or FewerGourmet
Read More
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Giant Cheesesteak Focaccia
A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.
Kentucky Hot Browns
For Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.