Roast Beef & Cheddar Melt

Name: Roast Beef & Cheddar Melt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 Onion roll; 6 slices Thinly sliced rare roast beef; 1.5 cups Liquid cheddar cheese sauce; 1 cup Horsey sauce; 1 tsp Kosher salt

Rare roast beef, sharp cheddar, horseradish mayo, on ciabatta.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 2
Level: Medium

Ingredients

2servings

Onion roll4
Thinly sliced rare roast beef6 slices
Liquid cheddar cheese sauce1 ½ cups
Horsey sauce1 cup
Kosher salt1 tsp

Instructions

1
Gently warm
Gently warm the roast beef in an empty pan using only residual steam to prevent the proteins from contracting and toughening.
2
Toast bread
Pile onto a toasted onion roll.
3
Smother with cheese
Smother the meat entirely with a hot, emulsified liquid cheddar cheese sauce and a dollop of pungent horseradish sauce.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Our ingredient-by-ingredient calculation disagrees with this recipe’s recorded calorie figure, so one of the two is wrong. The nutrition panel stays empty until an editor re-tests the recipe.

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 3 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Instant-read meat thermometer

This recipe has a target internal temperature, and color is not a reliable way to read it.

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