roast beef sandwich

Roast beef and cheddar sandwich

Holy mother of a sandwich: this roast beef sandwich is a true guilty pleasure.

This recipe for a roast beef sandwich with cheddar is a copycat of a popular sandwich from an American fast-food chain that makes it with roast beef. Picanha may cost a bit more, but the flavor and tenderness you achieve with it is money well spent. Want more of this? Check BBQ Snack Attack. 

The ingredients:

(4 people) 

1 picanha steak (approximately 1.2 kg)

2 tablespoons olive oil

4 tablespoons BBQ rub (such as Smokey’s Beefalicious)

Arby’s copycat-saus:

240g ketchup

40ml apple cider vinegar

½ tsp paprika powder

½ tsp garlic granules

½ tsp onion granules

2 tablespoons mayonnaise

1 tablespoon Tabasco

Salt and black pepper

6 brioche burger buns

1 egg white (optional)

1 tablespoon poppy seeds (optional)

1 tablespoon dried onion pieces (optional)

120g cheddar, shredded

120g burger cheese slices

60ml heavy cream

¼ tsp paprika powder

What you need:

  • BBQ with a lid or smoker
  • A handful of (soaked) wood chips (such as oak)
  • Meat thermometer

Featured in:

BBQ Snack Attack - Jord Althuizen

Smokey Goodness

BBQ Snack Attack

How to make:

Preparation: 10 minutes

Cooking: 60 minutes


Prepare a BBQ for indirect grilling and heat it to a temperature of 135°C. Remove any silver skin from the meat side of the picanha steak.


If the fat layer is thick, trim it down to a maximum of 5 mm and cross-score it. Rub the picanha all around with olive oil and sprinkle with the BBQ rub.


Add the soaked wood chips to the hot coals and smoke the picanha for about 1 hour until it reaches an internal temperature of 52°C.


Roast beef Cheddar Sandwich

While the picanha is smoking, prepare the sauce by mixing all the ingredients in a bowl. Season with salt and freshly ground black pepper.


If you want to go for a true copycat sandwich, brush the tops of the buns with egg white and sprinkle with poppy seeds and dried onion pieces. Bake briefly in a hot oven at 180°C until the egg white is nicely browned.


In a pan over low heat, melt the shredded cheddar and cheese slices in the heavy cream. Add the paprika powder and stir well until you have a smooth mixture.


Slice the cooked picanha into the thinnest possible slices, spread some sauce on the buns, stack the picanha steak high on the buns, ladle a generous spoonful of warm cheese sauce over it, and cover with the bun tops.


Voilà, your Yankee snack sandwich is ready.

Items used for this recipe

Smokey premium charcoal
Smokey’s Charcoal
Smokey Goodness Hickory Smoke Chunks
Hickory Smoke Chunks
Brand new BBQ boek cover
Brand New BBQ Boek
The Bastard One Minute Lighter
One Minute Lighter
BBQ Essentils - Smokey Goodness BBQ Butcher Paper
Butcher Paper
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