There’s something truly special about a sandwich that feels like a complete, satisfying meal in itself. It’s more than just a quick bite; it’s a construction of carefully chosen layers, each one playing its part. These Smoked Beef Sandwiches are exactly that. We’re talking about tender, flavourful smoked beef, piled high on a toasted bun with sweet caramelised onions, a tangy horseradish sauce, and a blanket of gloriously melty cheese. I’ve been making this for over 5 years, and it never disappoints. It’s the kind of lunch that makes you pause and properly enjoy every single mouthful.

What makes this particular smoked beef sandwich recipe stand out is the balance of tastes and textures. The deep, savoury notes from the beef are lifted by the sharp, creamy sauce, while the sweet onions cut through the richness. It’s a hearty, satisfying creation that feels a little bit indulgent without being overly complicated. We love making these for a relaxed weekend lunch or a casual supper with friends. Everyone seems to love this recipe, and the combination of flavours is just so rewarding.

Recipe Overview

This recipe guides you through creating the ultimate beef sandwiches, focusing on layering distinct flavours that complement each other beautifully. We use pre-cooked smoked beef for convenience, but the homemade horseradish sauce and perfectly caramelised onions are what make it truly memorable. After testing this many times, I’ve found that giving the onions the full 20 minutes to caramelise properly is the key to unlocking their deep, sweet flavour – don’t be tempted to rush this step!

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love These Smoked Beef Sandwiches

• Genuine Flavour: The deep, smoky flavour of the beef brisket is perfectly balanced by a sharp, zesty horseradish cream and sweet, jammy caramelised onions. Each bite is a wonderful blend of savoury, sweet, and tangy.
• Ready in Under an Hour: This impressive meal comes together in about 40 minutes, making it ideal for a substantial lunch without you having to spend all afternoon in the kitchen.
• Flexible Recipe: This is a brilliant template for a great sandwich. Don’t have provolone? Swap it for a sharp cheddar or Gruyère. Prefer a different bread? It works wonderfully on sourdough, ciabatta, or even a crusty rye bread.
• Great for Casual Gatherings: It works beautifully for a weekend lunch, a laid-back Friday night dinner, or even for using up leftover smoked beef from a Sunday barbecue. It feels special enough for guests but is straightforward enough for a weeknight.
• Family Tested: My kids absolutely devour this every time I make it; they say it’s better than any sandwich from a shop! It’s a guaranteed way to see empty plates all around.

Smoked Beef Sandwiches

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

The quality of your ingredients will really shine through here, especially the beef. I usually get a good quality pre-cooked smoked brisket from my local butcher. For the mayonnaise, I always find that a full-fat version like Hellmann’s gives the sauce the best creamy texture.

• For the Sandwiches:
• 600g pre-cooked smoked beef brisket or topside, thinly sliced
• 2 large yellow onions, thinly sliced
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp brown sugar
• 1 tbsp balsamic vinegar
• 8 slices Provolone cheese (or mature cheddar)
• 4 large brioche buns, split
• 2 tbsp unsalted butter, softened
• For the Horseradish Sauce:
• 100g crème fraîche
• 50g mayonnaise
• 3 tbsp prepared horseradish cream (add more or less to your taste)
• 1 tsp Dijon mustard
• 1 tbsp fresh chives, finely chopped
• 1 tsp lemon juice
• Pinch of salt and freshly ground black pepper

Kira’s Tip: If you’re buying pre-cooked smoked beef from a deli counter, ask them to slice it as thinly as possible. This makes the sandwich so much more tender and easier to eat. If it’s a bit thick, you can always chop it roughly before heating.

How to Make Smoked Beef Sandwiches

The process is all about building the layers of flavour, starting with those lovely slow-cooked onions. Once they are on the go, the rest of the sandwich comes together quite quickly.

1. Caramelise the Onions: Heat the olive oil and 1 tbsp of butter in a large frying pan over a medium-low heat. Add the sliced onions and cook slowly for 20-25 minutes, stirring occasionally, until they are very soft, sweet, and deep golden brown. For a detailed guide on this technique, Serious Eats has a fantastic tutorial.
2. Deglaze the Pan: Once the onions are caramelised, stir in the brown sugar and balsamic vinegar. Cook for another minute until the vinegar has reduced and coated the onions. Remove the onions from the pan and set them aside.
3. Make the Horseradish Sauce: While the onions are cooking, prepare the sauce. In a small bowl, combine the crème fraîche, mayonnaise, horseradish cream, Dijon mustard, chopped chives, and lemon juice. Season with a pinch of salt and pepper. Stir well and set aside.
4. Toast the Buns: Wipe out the frying pan. Spread the 2 tbsp of softened butter on the cut sides of the brioche buns. Place them cut-side down in the warm pan and toast for 1-2 minutes until golden brown and slightly crisp. Remove and set aside.
5. Warm the Beef: Place the same frying pan back over a medium heat. Add the sliced smoked beef to the pan, spreading it out. Heat for 2-3 minutes, turning it gently with tongs, until it’s warmed through.
6. Melt the Cheese: Divide the warmed beef into four equal portions in the pan. Place two slices of Provolone cheese over each portion of beef. I find that placing a lid over the pan for 30-60 seconds helps the cheese get gloriously melty and oozy.
7. Assemble Your Sandwiches: Spread a generous layer of the horseradish sauce on both the top and bottom toasted buns. Using a spatula, carefully lift each cheesy beef pile onto a bottom bun.
8. Finishing Touches: Top the beef and cheese with a good helping of the sweet caramelised onions. Place the top bun on, press down gently, and serve immediately while everything is warm.

Tips From My Kitchen

• Temperature Control: For the best caramelised onions, patience is key. Keep the heat on medium-low. If they start to catch or burn before they are soft, add a splash of water to the pan and turn the heat down slightly.
• The Secret Step: I learned that toasting the inside of the buns in butter is non-negotiable. It not only adds a fantastic, rich flavour but also creates a crucial barrier that prevents the sauce from making the bread soggy.
• Make-Ahead: You can make both the horseradish sauce and the caramelised onions ahead of time. The sauce will keep in an airtight container in the fridge for up to 3 days, and the onions for up to 5 days. Just gently reheat the onions before assembling.
• Storage: If you have leftovers, it’s best to store the components separately in airtight containers in the fridge for up to 2 days. Reheat the beef gently in a pan to avoid it drying out before assembling a fresh sandwich.

Equipment You’ll Need

• Large frying pan or skillet (a non-stick one is great for the onions)
• Sharp knife and cutting board
• Small mixing bowl
• Wooden spoon or spatula
• Tongs

What to Serve With Smoked Beef Sandwiches

These beef sandwiches are wonderfully filling on their own, but a few accompaniments can turn them into a truly magnificent meal. Here are a few of our favourites:

• Crispy Fries: A classic pairing that just works. My Crispy Sweet Potato Fries Recipe offers a lovely sweet contrast to the savoury beef.
• A Sharp Coleslaw: A creamy, crunchy coleslaw with a bit of vinegar tang cuts through the richness of the cheese and beef perfectly.
• Gherkins: A few slices of sharp, crunchy gherkins (or pickles) on the side are essential for that classic deli sandwich experience.
• A Good Ale: A pint of a British best bitter or a hoppy pale ale complements the smoky notes of the beef beautifully. For a non-alcoholic option, a sharp, cloudy lemonade is fantastic.

Frequently Asked Questions

Smoked Beef Sandwiches

Tender smoked beef, sweet caramelised onions, and melted Provolone cheese are piled onto a toasted brioche bun with a zesty horseradish sauce for the ultimate sandwich experience.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 sandwiches

Course: Main Course

Cuisine: American

Calories: 890

Ingredients Method Notes

Ingredients

  

For the Sandwiches

• 600 g pre-cooked smoked beef brisket or topside thinly sliced
• 2 large yellow onions thinly sliced
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp brown sugar
• 1 tbsp balsamic vinegar
• 8 slices Provolone cheese or mature cheddar
• 4 large brioche buns split
• 2 tbsp unsalted butter softened

For the Horseradish Sauce

• 100 g crème fraîche
• 50 g mayonnaise
• 3 tbsp prepared horseradish cream add more or less to your taste
• 1 tsp Dijon mustard
• 1 tbsp fresh chives finely chopped
• 1 tsp lemon juice
• Pinch of salt and freshly ground black pepper

Method

 

1. Caramelise the Onions: Heat the olive oil and 1 tbsp of butter in a large frying pan over a medium-low heat. Add the sliced onions and cook slowly for 20-25 minutes, stirring occasionally, until they are very soft, sweet, and deep golden brown. For a detailed guide on this technique, Serious Eats has a fantastic tutorial.
2. Deglaze the Pan: Once the onions are caramelised, stir in the brown sugar and balsamic vinegar. Cook for another minute until the vinegar has reduced and coated the onions. Remove the onions from the pan and set them aside.
3. Make the Horseradish Sauce: While the onions are cooking, prepare the sauce. In a small bowl, combine the crème fraîche, mayonnaise, horseradish cream, Dijon mustard, chopped chives, and lemon juice. Season with a pinch of salt and pepper. Stir well and set aside.
4. Toast the Buns: Wipe out the frying pan. Spread the 2 tbsp of softened butter on the cut sides of the brioche buns. Place them cut-side down in the warm pan and toast for 1-2 minutes until golden brown and slightly crisp. Remove and set aside.
5. Warm the Beef: Place the same frying pan back over a medium heat. Add the sliced smoked beef to the pan, spreading it out. Heat for 2-3 minutes, turning it gently with tongs, until it's warmed through.
6. Melt the Cheese: Divide the warmed beef into four equal portions in the pan. Place two slices of Provolone cheese over each portion of beef. I find that placing a lid over the pan for 30-60 seconds helps the cheese get gloriously melty and oozy.
7. Assemble Your Sandwiches: Spread a generous layer of the horseradish sauce on both the top and bottom toasted buns. Using a spatula, carefully lift each cheesy beef pile onto a bottom bun.
8. Finishing Touches: Top the beef and cheese with a good helping of the sweet caramelised onions. Place the top bun on, press down gently, and serve immediately while everything is warm.

Notes

Serve immediately with a side of coleslaw or fries. The horseradish sauce can be made a day in advance and stored in the fridge.

I really hope you give this Smoked Beef Sandwich recipe a go. It’s one of those reliable, satisfying meals that we return to again and again in my house. It feels like a proper treat and always gets compliments. If you try it, please let me know how it turned out in the comments below. I love hearing from you! – Kira