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Warm deli roast beef and homemade cheddar sauce fill onion buns in a restaurant-inspired sandwich. The tangy ketchup sauce is a home adaptation.
Ingredients and measurements
- 1/2 cup ketchup
- 2 tablespoons light brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 6 ounces shredded sharp cheddar cheese
- 2 cups low sodium beef broth
- 1 pound thinly sliced deli roast beef; 4 onion hamburger buns
Preparation and cooking
- Stage 1
Whisk ketchup, brown sugar, vinegar, Worcestershire and its garlic and onion powders. Keep separate from the cheese sauce.
- Stage 2
Melt butter in a saucepan, stir in flour briefly, then whisk in milk gradually. Simmer until thickened, remove from direct heat and melt in cheddar.
- Stage 3
Warm broth in a skillet and separate beef slices into it. Heat until steaming hot, using 165°F for reheated meat, then lift out and drain briefly.
- Stage 4
Spread tangy sauce on four buns, divide beef and add cheese sauce. Serve promptly so the bread does not absorb excess broth.
The broth warms the beef but is not intended to soak the bun. Lift with tongs and let excess drip back.
Why drain the meat?
Melt finely shredded cheddar into the thickened milk over low residual heat rather than boiling it.
How does cheese stay smooth?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Recipe source and alternatives
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why drain the meat?
The broth warms the beef but is not intended to soak the bun. Lift with tongs and let excess drip back.
- How does cheese stay smooth?
Melt finely shredded cheddar into the thickened milk over low residual heat rather than boiling it.