Roast Beef Sandwiches

Pat dry with a paper towel and rub all over with oil. Season all over with 3 teaspoons of salt, 1 teaspoon dried thyme, 1 teaspoon onion powder, and ½ teaspoon fresh cracked pepper. Set aside for an hour at room temperature.

Preheat the oven to 325 F.

Transfer the seasoned beef to a cast iron pan, fat side up, and roast for about an hour or until the internal temperature reads 135 for medium rare (that’s how we like it cooked).

Remove the beef from oven when done, using tongs to set the beef on a cutting board to rest for at least 20 minutes to allow the juices to redistribute.  

Without wiping out the pan, bring the same pan you cooked the beef in to warm back up over medium heat.

Add the sliced onion and a big pinch of salt to the pan and cook, stirring periodically, for 15-20 minutes. Halfway through, add a splash of water to the pan and use a wooden spoon to scrape up any bits leftover from the beef… don’t leave that flavor behind!

When the onions are done they will be soft and deeply browned from the pan’s seasoning.  Remove from heat.

While the beef rests, whisk the horseradish and mayonnaise in a small bowl and set aside for serving

Assemble the sandwiches by spreading a generous layer of horseradish mayonnaise over bread roll bottoms. Add a big scoop of sautéed onions before dividing the sliced roast beef and distributing it evenly on the onions. I suggest adding a Grillo pickle on top of the beef, put the top on the sandwiches and cut in half.  Warning- will be messy!

Serve and enjoy!