Epic Roast Beef Melt
Thin-shaved, slow-roasted eye of round piled with melted cheese and griddled closed between buttered bread, served with a real pan-drippings jus for dipping.
Servings: 4 servings
Calories: 790kcal
Ingredients
For the Roast Beef
- 2 lb eye of round or top round roast
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 2 tbsp olive oil
For the Jus
- pan drippings from the roast
- 2 cups beef stock
For the Melt
- 8 slices sturdy sandwich bread or 4 split rolls
- 8 slices provolone Swiss or havarti
- 4 tbsp butter softened (for griddling)
- horseradish cream or Dijon mustard optional
Instructions
Season and Roast
- Preheat oven to 275°F. Rub the roast with salt, pepper, garlic powder, and olive oil. Roast on a rack in a roasting pan to 125°F internal, about 2 to 2.5 hours.
Rest and Chill
- Rest 30 minutes at room temperature, then chill 30-45 minutes to firm up for shaving.
Make the Jus
- Deglaze the roasting pan with beef stock over medium heat, scraping up the drippings with a wooden spoon. Simmer for 5 minutes.
Shave the Beef
- Using a sharp knife or meat slicer, shave the chilled roast thin against the grain.
Warm the Beef
- Warm the shaved beef in a splash of the jus for 1-2 minutes, just until heated through.
Griddle the Melt
- Butter one side of each bread slice. Layer beef and cheese between the unbuttered sides. Griddle on a flat-top or cast-iron skillet over medium-low heat, 4-5 minutes per side, until the bread is golden and the cheese is fully melted through.
Serve
- Slice and serve immediately with the remaining jus on the side for dipping.
Notes
- Don't skip the chill step before shaving — a warm roast shreds instead of slicing clean.
- Griddle low and slow — too much heat browns the bread before the cheese melts through.
- This is a full rebuild — the old card (if any) had a direct link to Guy Fieri's cookbook in the Notes field. No credit carries over.
- Griddle low and slow — too much heat browns the bread before the cheese melts through.
- This is a full rebuild — the old card (if any) had a direct link to Guy Fieri's cookbook in the Notes field. No credit carries over.
Nutrition
Serving: 1servings | Calories: 790kcal | Carbohydrates: 31g | Protein: 69g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 197mg | Sodium: 2741mg | Potassium: 1161mg | Fiber: 3g | Sugar: 4g | Vitamin A: 688IU | Vitamin C: 0.1mg | Calcium: 418mg | Iron: 7mg
