20 Delicious Shaved Beef Sandwich Recipes for Every Occasion

Craving something savory, satisfying, and a little bit indulgent? Look no further! Our roundup of 20 Delicious Shaved Beef Sandwich Recipes is here to inspire your next meal, whether you’re whipping up a quick weeknight dinner, hosting a summer BBQ, or simply in the mood for some comfort food. From classic Philly cheesesteaks to innovative twists, there’s a sandwich for every occasion. Let’s dive in!

Classic Philly Cheesesteak Sandwich

Perfectly embodying the heart and soul of Philadelphia, the Classic Philly Cheesesteak Sandwich is a masterpiece of simplicity and flavor, featuring thinly sliced beef, melted cheese, and a soft hoagie roll that comes together in a symphony of textures and tastes.

Ingredients

• For the beef:
  • 1 lb ribeye steak, thinly sliced
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sandwich:
  • 4 hoagie rolls, split
  • 8 slices provolone cheese
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced

Instructions

1. Heat a large skillet over medium-high heat and add the vegetable oil.
2. Add the thinly sliced ribeye to the skillet, seasoning with salt and black pepper. Cook for 3-4 minutes, stirring occasionally, until the beef is no longer pink. Tip: For the best texture, avoid overcrowding the skillet; cook in batches if necessary.
3. Remove the beef from the skillet and set aside. In the same skillet, add the sliced onion and green bell pepper. Cook for 5-6 minutes, until softened and slightly caramelized.
4. Return the beef to the skillet with the vegetables, mixing well to combine. Lay the provolone cheese slices over the beef and vegetable mixture. Cover the skillet for 1-2 minutes, allowing the cheese to melt. Tip: For an extra melty cheese, you can place the skillet under a broiler for 1 minute.
5. Divide the beef, vegetable, and cheese mixture evenly among the split hoagie rolls. Tip: Toasting the hoagie rolls lightly before assembling adds a delightful crunch.

Best enjoyed hot, the Classic Philly Cheesesteak Sandwich offers a juicy, cheesy bite with the perfect balance of savory beef and sweet caramelized vegetables. For a twist, serve with a side of hot cherry peppers or a drizzle of garlic aioli to elevate the flavors even further.

Spicy Korean Shaved Beef Sandwich

Just imagine the perfect blend of heat and sweetness, a symphony of flavors that dances on the palate with each bite of this Spicy Korean Shaved Beef Sandwich. This dish is a modern twist on traditional Korean flavors, offering a bold and satisfying experience that’s both refined and utterly craveable.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
• For the sandwich:
  • 1 lb beef sirloin, thinly shaved
  • 1 tbsp vegetable oil
  • 4 brioche buns, toasted
  • 1/2 cup pickled carrots
  • 1/4 cup sliced green onions
  • 1 tbsp sesame seeds

Instructions

1. In a medium bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, garlic, and ginger until the sugar is dissolved.
2. Add the shaved beef to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat vegetable oil in a large skillet over medium-high heat. Remove beef from marinade, shaking off excess, and cook for 2-3 minutes until just browned, stirring frequently.
4. While the beef cooks, toast the brioche buns until golden brown, about 1-2 minutes per side.
5. Assemble the sandwiches by dividing the beef among the buns, topping with pickled carrots, green onions, and a sprinkle of sesame seeds.

Now, the Spicy Korean Shaved Beef Sandwich presents a delightful contrast of textures, from the tender, juicy beef to the crisp, tangy pickled carrots. The heat from the gochujang is beautifully balanced by the sweetness of the marinade, making each bite a complex flavor journey. Serve it with a side of kimchi or a light cucumber salad to round out the meal.

Garlic Butter Shaved Beef Sandwich

Venturing into the realm of comfort food with a gourmet twist, this dish marries the rich, umami depth of shaved beef with the aromatic allure of garlic butter, all nestled within the embrace of a toasted artisan roll. It’s a symphony of flavors and textures that promises to elevate your lunchtime routine to something truly extraordinary.

Ingredients

• For the beef:
  • 1 lb shaved beef
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the garlic butter:
  • 4 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp parsley, finely chopped
• For assembling:
  • 4 artisan rolls, sliced and toasted
  • 1 cup arugula
  • 1/2 cup shaved Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the shaved beef with salt and pepper, then add to the skillet. Cook for 2-3 minutes, stirring occasionally, until just browned. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Remove the beef from the skillet and set aside. In the same skillet, reduce heat to low.
4. Add the softened butter, minced garlic, and parsley to the skillet. Stir continuously for 1-2 minutes until the garlic is fragrant. Tip: Watch closely to prevent the garlic from burning.
5. Return the beef to the skillet, tossing to coat evenly with the garlic butter. Cook for an additional 1 minute to meld the flavors.
6. To assemble, divide the arugula among the toasted rolls, top with the garlic butter beef, and finish with shaved Parmesan. Tip: For an extra layer of flavor, lightly drizzle the rolls with olive oil before toasting.

Amazingly tender and bursting with the rich, savory notes of garlic butter, this sandwich is a testament to the beauty of simple ingredients transformed. Serve it alongside a crisp, chilled white wine or a light, tangy coleslaw to cut through the richness, making each bite a delightful contrast of flavors and textures.

BBQ Shaved Beef Sandwich with Coleslaw

Savory and succulent, this BBQ Shaved Beef Sandwich with Coleslaw is a harmonious blend of tender beef, smoky barbecue sauce, and crisp, tangy slaw, all nestled within a soft bun for a meal that’s both comforting and sophisticated.

Ingredients

• For the BBQ Shaved Beef:
  • 1 lb shaved beef
  • 1 cup BBQ sauce
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Coleslaw:
  • 2 cups shredded cabbage
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/4 tsp salt
• For Assembly:
  • 4 soft buns

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the shaved beef with salt and pepper, then add to the skillet. Cook for 3-4 minutes, stirring occasionally, until the beef is no longer pink.
3. Reduce heat to low, pour BBQ sauce over the beef, and stir to coat evenly. Simmer for 5 minutes, allowing the flavors to meld.
4. While the beef simmers, prepare the coleslaw by combining shredded cabbage, mayonnaise, apple cider vinegar, sugar, and salt in a large bowl. Mix well until the cabbage is evenly coated.
5. Toast the buns lightly in a toaster or on a grill for 1-2 minutes until just golden for added texture.
6. Assemble the sandwiches by dividing the BBQ shaved beef among the buns, topping each with a generous portion of coleslaw.

Velvety beef paired with the crunch of fresh coleslaw creates a delightful contrast in every bite. Serve these sandwiches with a side of pickles or a cold beer to elevate the dining experience.

Shaved Beef and Mushroom Swiss Sandwich

Zesty and satisfying, this shaved beef and mushroom Swiss sandwich combines tender, thinly sliced beef with earthy mushrooms and melted Swiss cheese, all nestled between toasted artisan bread for a meal that’s as luxurious as it is comforting.

Ingredients

• For the sandwich:
  • 1 lb shaved beef
  • 2 cups sliced mushrooms
  • 4 slices Swiss cheese
  • 4 slices artisan bread
  • 2 tbsp butter
• For the sauce:
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce

Instructions

1. In a small bowl, whisk together mayonnaise, Dijon mustard, and Worcestershire sauce to create the sauce. Set aside.
2. Heat a large skillet over medium-high heat and add 1 tbsp butter. Once melted, add the shaved beef and cook for 2-3 minutes until just browned. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp butter and the sliced mushrooms. Cook for 5 minutes, stirring occasionally, until mushrooms are golden and tender.
4. Spread the sauce evenly on one side of each bread slice. Layer the cooked beef, mushrooms, and a slice of Swiss cheese on two of the slices. Top with the remaining bread slices, sauce side down.
5. Return the skillet to medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.

Outstanding in its simplicity, the sandwich boasts a perfect harmony of flavors and textures, with the crispness of the bread contrasting the tender beef and mushrooms. Serve it with a side of pickles or a light salad for a complete meal.

Italian Style Shaved Beef Sandwich

Savory and succulent, the Italian Style Shaved Beef Sandwich is a masterpiece of flavors, combining tender beef with aromatic herbs and a touch of heat, all nestled within a crusty roll. This dish is a testament to the simplicity and elegance of Italian cuisine, offering a quick yet gourmet meal that’s perfect for any day of the week.

Ingredients

• For the beef:
  • 1 lb shaved beef steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp red pepper flakes
• For the sandwich:
  • 4 crusty Italian rolls
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp butter, softened

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the shaved beef to the skillet, spreading it out in an even layer. Cook without stirring for 2 minutes to allow a crust to form.
3. Sprinkle salt, black pepper, garlic powder, onion powder, and red pepper flakes over the beef. Stir well to combine and cook for an additional 3 minutes, or until the beef is fully cooked. Tip: For extra flavor, deglaze the pan with a splash of red wine after cooking the beef.
4. While the beef cooks, preheat your oven’s broiler to 500°F and line a baking sheet with foil.
5. Slice the Italian rolls in half horizontally and spread the softened butter on the cut sides. Place them buttered-side up on the prepared baking sheet.
6. Broil the rolls for 1-2 minutes, or until lightly toasted. Watch closely to prevent burning.
7. Spread 1/4 cup of marinara sauce on the bottom half of each toasted roll. Divide the cooked beef evenly among the rolls, then top with mozzarella and Parmesan cheeses.
8. Return the sandwiches to the broiler for 1-2 minutes, or until the cheese is melted and bubbly. Tip: For a crispier cheese topping, place the sandwiches under the broiler for an additional 30 seconds.
9. Close the sandwiches with the top halves of the rolls and serve immediately. Tip: For an extra kick, serve with a side of spicy giardiniera.

The Italian Style Shaved Beef Sandwich boasts a delightful contrast of textures, from the crispy exterior of the roll to the juicy, flavorful beef inside. The melted cheeses and warm marinara sauce add a comforting richness, making each bite a harmonious blend of Italian flavors. Serve it with a crisp salad or a bowl of minestrone for a complete meal that’s sure to impress.

Shaved Beef Banh Mi Sandwich

Just when you thought the classic Banh Mi couldn’t get any better, we introduce the Shaved Beef Banh Mi Sandwich, a delightful twist on the traditional Vietnamese favorite. Juicy, thinly shaved beef marinated in a blend of savory spices meets the crisp freshness of pickled vegetables, all nestled within a crusty baguette for a symphony of textures and flavors.

Ingredients

• For the marinade: 1 lb shaved beef, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp honey, 2 cloves garlic (minced), 1 tsp ginger (grated)
• For the pickled vegetables: 1 cup carrots (julienned), 1 cup daikon radish (julienned), 1/2 cup rice vinegar, 1/4 cup sugar, 1/2 tsp salt
• For the sandwich: 1 French baguette, 1/4 cup mayonnaise, 1/4 cup cilantro (chopped), 1 jalapeño (sliced), 1/4 cup cucumber (sliced)

Instructions

1. In a bowl, combine shaved beef with soy sauce, fish sauce, honey, garlic, and ginger. Let marinate for at least 30 minutes in the refrigerator.
2. Meanwhile, prepare the pickled vegetables by combining carrots, daikon, rice vinegar, sugar, and salt in a separate bowl. Set aside for 30 minutes, stirring occasionally.
3. Heat a large skillet over medium-high heat. Add the marinated beef and cook for 2-3 minutes per side, until just cooked through. Tip: Avoid overcrowding the pan to ensure the beef sears properly.
4. Slice the baguette lengthwise and lightly toast it in the oven at 350°F for 5 minutes for extra crunch.
5. Spread mayonnaise on both sides of the baguette. Layer the cooked beef, pickled vegetables, cilantro, jalapeño, and cucumber slices. Tip: Drain the pickled vegetables well to prevent the sandwich from becoming soggy.
6. Cut the sandwich into four pieces and serve immediately. Tip: For an extra kick, add a drizzle of sriracha or hoisin sauce before serving.

Every bite of this Shaved Beef Banh Mi Sandwich offers a perfect balance of tender beef, tangy pickles, and fresh herbs, all encased in a crispy baguette. Elevate your lunch game by pairing it with a side of sweet potato fries or a light, refreshing salad.

Shaved Beef Pesto Sandwich

Elevating the humble sandwich to new heights, this Shaved Beef Pesto Sandwich combines tender, thinly sliced beef with vibrant homemade pesto, all nestled between slices of artisan bread for a meal that’s as satisfying as it is sophisticated.

Ingredients

• For the pesto: 2 cups fresh basil leaves, 1/3 cup pine nuts, 2 garlic cloves, 1/2 cup grated Parmesan cheese, 1/2 cup extra virgin olive oil, 1/4 tsp salt
• For the sandwich: 1 lb shaved beef, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 4 slices of artisan bread, 1 cup arugula, 1/2 cup sun-dried tomatoes

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Season the shaved beef with 1/2 tsp salt and 1/4 tsp black pepper, then cook in the skillet for 2-3 minutes until just browned, stirring occasionally. Tip: Do not overcrowd the skillet to ensure even cooking.
3. While the beef cooks, combine basil leaves, pine nuts, garlic cloves, Parmesan cheese, and 1/4 tsp salt in a food processor. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: For a brighter pesto, add a squeeze of lemon juice.
5. Toast the artisan bread slices until golden brown, about 2 minutes per side.
6. Spread a generous layer of pesto on each slice of toasted bread.
7. Top two slices with the cooked shaved beef, arugula, and sun-dried tomatoes, then cover with the remaining bread slices. Tip: For an extra layer of flavor, add a slice of provolone cheese before assembling.

Assembled with care, this sandwich offers a delightful contrast of textures, from the crisp bread to the tender beef, while the pesto adds a fresh, herby brightness. Serve it with a side of sweet potato fries or a simple green salad for a complete meal that’s sure to impress.

Shaved Beef and Caramelized Onion Sandwich

This shaved beef and caramelized onion sandwich is a masterpiece of flavors and textures, perfect for those who appreciate the art of sandwich-making. The tender, thinly sliced beef paired with sweet, golden onions creates a harmonious blend that’s both satisfying and sophisticated.

Ingredients

• For the caramelized onions:
  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the shaved beef:
  • 1 lb shaved beef (such as ribeye or sirloin)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For assembling the sandwich:
  • 4 slices of artisan bread, toasted
  • 2 tbsp mayonnaise
  • 1 cup arugula

Instructions

1. In a large skillet over medium heat, melt the butter with olive oil. Add the sliced onions and salt, stirring to coat. Cook for 30-40 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Tip: Lower the heat if the onions are browning too quickly.
2. While the onions cook, heat another skillet over high heat. Add olive oil, then the shaved beef, seasoning with salt and pepper. Cook for 2-3 minutes, just until the beef is no longer pink. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Toast the artisan bread slices until golden and crisp.
4. To assemble, spread mayonnaise on one side of each toast. Layer arugula, shaved beef, and caramelized onions on two slices, then top with the remaining slices.
5. Just before serving, press the sandwiches lightly to meld the flavors. The contrast of the crispy bread, tender beef, and sweet onions makes each bite a delight. For an extra touch, serve with a side of pickles or a light salad.

Shaved Beef Reuben Sandwich

Rarely does a sandwich combine the richness of flavors and textures as effortlessly as the Shaved Beef Reuben. This classic deli favorite, with its tender shaved beef, tangy sauerkraut, and creamy Russian dressing, all nestled between slices of toasted rye, is a testament to the art of sandwich making.

Ingredients

• For the sandwich:
  • 8 oz shaved beef
  • 4 slices rye bread
  • 1 cup sauerkraut, drained
  • 4 slices Swiss cheese
  • 2 tbsp unsalted butter, softened
• For the Russian dressing:
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp horseradish
  • 1 tsp Worcestershire sauce
  • 1/2 tsp paprika

Instructions

1. Preheat a skillet over medium heat (350°F) for the dressing ingredients to meld.
2. In a small bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, and paprika until smooth. Set aside.
3. Butter one side of each rye bread slice. Place two slices, buttered side down, on a clean surface.
4. Spread a generous amount of Russian dressing on the unbuttered side of the bread.
5. Layer shaved beef, sauerkraut, and Swiss cheese on top of the dressing.
6. Top with the remaining bread slices, buttered side up.
7. Heat a large skillet over medium heat. Carefully place the sandwiches in the skillet.
8. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
9. Remove from heat and let rest for a minute before slicing diagonally.

Juxtaposing the crispness of the toasted rye with the melt-in-your-mouth beef and the sharpness of the sauerkraut, this sandwich is a symphony of flavors. Serve it with a side of pickles or a light salad to cut through the richness, making each bite as memorable as the last.

Shaved Beef Gyro Sandwich

Amidst the bustling streets of urban America, the Shaved Beef Gyro Sandwich stands as a testament to the fusion of traditional flavors and modern convenience, offering a succulent, savory experience wrapped in soft, pillowy bread.

Ingredients

• For the marinade:
  • 1 lb shaved beef
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sandwich:
  • 4 pita bread rounds
  • 1 cup tzatziki sauce
  • 1/2 cup sliced red onion
  • 1/2 cup diced tomatoes
  • 1/2 cup shredded lettuce

Instructions

1. In a large bowl, combine the shaved beef, olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Mix thoroughly to ensure the beef is evenly coated. Let it marinate for at least 30 minutes in the refrigerator for the flavors to meld.
2. Heat a large skillet over medium-high heat. Add the marinated beef and cook for 3-4 minutes, stirring occasionally, until the beef is fully cooked and slightly crispy at the edges.
3. Warm the pita bread rounds in a dry skillet over medium heat for about 30 seconds on each side, or until they are soft and pliable.
4. Spread 2 tablespoons of tzatziki sauce on each pita round. Divide the cooked beef evenly among the pitas, then top with sliced red onion, diced tomatoes, and shredded lettuce.
5. Fold the pita bread over the filling, securing with parchment paper or foil if necessary, and serve immediately.

Generously filled with tender, flavorful beef and crisp, fresh vegetables, this sandwich delivers a delightful contrast of textures and a burst of Mediterranean flavors. For an extra touch of authenticity, serve with a side of crispy fries or a simple Greek salad.

Shaved Beef and Blue Cheese Sandwich

Zesty and bold, the shaved beef and blue cheese sandwich is a masterpiece of flavors and textures, perfect for those who appreciate the finer things in life. This dish combines the tenderness of thinly sliced beef with the sharp, creamy tang of blue cheese, all nestled between slices of artisan bread for a truly gourmet experience.

Ingredients

• For the sandwich:
  • 1 lb shaved beef
  • 4 slices of artisan bread
  • 1/2 cup blue cheese crumbles
  • 2 tbsp olive oil
• For the sauce:
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp honey

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp of olive oil to coat the bottom evenly.
2. Once the oil is shimmering, add the shaved beef in a single layer, cooking for 2 minutes on each side until just browned. Tip: Avoid overcrowding the pan to ensure each piece cooks evenly.
3. While the beef cooks, mix the mayonnaise, Dijon mustard, and honey in a small bowl to create the sauce. Set aside.
4. Toast the artisan bread slices lightly under a broiler for 1-2 minutes until golden but not hard. Tip: Keep an eye on the bread to prevent burning.
5. Spread the sauce evenly on one side of each toasted bread slice.
6. Layer the cooked shaved beef on two of the bread slices, then sprinkle generously with blue cheese crumbles.
7. Top with the remaining bread slices, sauce side down, and press gently to adhere.
8. Heat the remaining 1 tbsp of olive oil in the skillet over medium heat and grill each sandwich for 2-3 minutes per side until the bread is crispy and the cheese begins to melt. Tip: Use a spatula to press down lightly for an even grill.

Flavorful and rich, this sandwich offers a delightful contrast between the crispy exterior and the tender, juicy beef inside. Serve it with a side of pickled vegetables or a light salad to cut through the richness, making for a perfectly balanced meal.

Shaved Beef with Horseradish Cream Sandwich

Venturing into the realm of artisanal sandwiches, this shaved beef with horseradish cream sandwich stands as a testament to the beauty of simplicity paired with bold flavors. Perfectly tender slices of beef meet the sharp, creamy embrace of horseradish, all nestled within the embrace of freshly baked bread.

Ingredients

• For the beef:
  • 1 lb shaved beef
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the horseradish cream:
  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp lemon juice
  • 1/4 tsp salt
• For assembly:
  • 4 slices of artisan bread, toasted
  • 1 cup arugula

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the shaved beef with salt and pepper, then add to the skillet. Cook for 2-3 minutes, stirring occasionally, until the beef is just browned but still pink in the center for optimal tenderness.
3. Remove the beef from the skillet and let it rest on a plate covered with foil to keep warm.
4. In a small bowl, combine sour cream, horseradish, lemon juice, and salt to make the horseradish cream. Stir until smooth.
5. Toast the artisan bread slices until golden and crisp, about 2 minutes per side.
6. Spread a generous layer of horseradish cream on each slice of toasted bread.
7. Top two slices with the cooked shaved beef, then layer with arugula before closing the sandwiches with the remaining bread slices.
8. Cut each sandwich in half diagonally for easy serving.

Every bite of this sandwich offers a delightful contrast between the tender, juicy beef and the crisp, peppery arugula, all brought together by the creamy, tangy horseradish sauce. Serve it alongside a crisp pickle or a light salad for a complete meal that’s as satisfying as it is elegant.

Shaved Beef and Avocado Sandwich

On a day like today, when the air carries the promise of summer, there’s nothing quite like the satisfying crunch and creamy richness of a shaved beef and avocado sandwich. This dish marries the tenderness of thinly sliced beef with the buttery texture of ripe avocado, creating a symphony of flavors that’s both refreshing and indulgent.

Ingredients

• For the sandwich:
  • 1 lb shaved beef
  • 2 ripe avocados, sliced
  • 4 slices of sourdough bread
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of olive oil. Once the oil is shimmering, add the shaved beef, seasoning it with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the beef is just cooked through. Tip: Avoid overcrowding the skillet to ensure the beef sears properly.
2. While the beef cooks, toast the sourdough bread slices until golden brown. Tip: Lightly brush the bread with olive oil before toasting for extra crispiness.
3. In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice to create the sauce.
4. Spread the sauce evenly on one side of each toasted bread slice.
5. Layer the cooked shaved beef and avocado slices on two of the bread slices, then top with the remaining slices to form sandwiches.
6. Cut the sandwiches in half and serve immediately. Tip: For an extra touch, serve with a side of sweet potato fries or a crisp green salad.

Perfectly balanced, this sandwich offers a delightful contrast between the warm, savory beef and the cool, creamy avocado. The tangy sauce adds a bright note, making each bite a complex yet harmonious experience. Consider serving it at your next picnic for a meal that’s as effortless as it is impressive.

Shaved Beef with Peppers and Onions Sandwich

Zesty and vibrant, this shaved beef with peppers and onions sandwich is a symphony of flavors, where the tenderness of thinly sliced beef meets the sweet and slightly charred melody of bell peppers and onions, all nestled within the embrace of a soft, toasted roll.

Ingredients

• For the beef:
  • 1 lb shaved beef
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the vegetables:
  • 1 large bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For assembling:
  • 4 soft sandwich rolls, toasted
  • 4 slices provolone cheese

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shaved beef to the skillet, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook for 3-4 minutes, stirring occasionally, until the beef is no longer pink. Tip: Avoid overcrowding the skillet to ensure the beef browns nicely.
3. Transfer the cooked beef to a plate and cover to keep warm.
4. In the same skillet, heat 1 tbsp olive oil over medium heat. Add the sliced bell peppers and onions, seasoning with 1/2 tsp salt. Cook for 5-6 minutes, stirring occasionally, until the vegetables are soft and slightly caramelized. Tip: For extra flavor, let the vegetables sit undisturbed for a minute to develop a char.
5. Return the beef to the skillet with the vegetables, stirring to combine. Cook for an additional 1-2 minutes to meld the flavors.
6. Preheat the broiler to high. Place the toasted rolls on a baking sheet, open-faced.
7. Divide the beef and vegetable mixture evenly among the rolls, topping each with a slice of provolone cheese.
8. Broil for 1-2 minutes, watching closely, until the cheese is melted and bubbly. Tip: Keep the oven door ajar to monitor the broiling process and prevent burning.

With its juicy beef, sweet and smoky vegetables, and gooey cheese, this sandwich is a textural delight. Serve it with a side of crispy fries or a light salad for a complete meal that’s sure to impress.

Shaved Beef and Egg Sandwich

Few dishes marry simplicity with sophistication as effortlessly as the Shaved Beef and Egg Sandwich, a harmonious blend of tender, thinly sliced beef and the rich, velvety texture of a perfectly cooked egg, all nestled between slices of artisanal bread.

Ingredients

• For the sandwich:
  • 4 slices of artisanal bread
  • 8 oz shaved beef
  • 2 large eggs
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Salt and pepper to taste
• For the garnish:
  • 1 tbsp chopped chives

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Season the shaved beef with salt and pepper, then add to the skillet. Cook for 2-3 minutes until just browned, stirring occasionally. Remove from skillet and set aside.
3. In the same skillet, melt 1 tbsp butter over medium heat.
4. Crack the eggs into the skillet, being careful not to break the yolks. Cook for 3 minutes for sunny-side-up eggs, or until the whites are set but the yolks are still runny.
5. While the eggs cook, toast the artisanal bread slices until golden brown.
6. Assemble the sandwich by layering the shaved beef and eggs between the toasted bread slices.
7. Sprinkle chopped chives over the eggs before closing the sandwich.

Yield a sandwich where the crispness of the bread contrasts beautifully with the tender beef and the creamy egg yolk, creating a symphony of textures and flavors. Consider serving it with a side of arugula salad dressed lightly in lemon vinaigrette to complement the richness of the sandwich.

Shaved Beef with Chimichurri Sauce Sandwich

Yearning for a sandwich that marries the richness of shaved beef with the vibrant freshness of chimichurri? This Shaved Beef with Chimichurri Sauce Sandwich is a masterpiece of flavors and textures, perfect for elevating your lunch or dinner to gourmet status.

Ingredients

• For the shaved beef:
  • 1 lb shaved beef
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the chimichurri sauce:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
• For assembling:
  • 4 ciabatta rolls, sliced in half
  • 1 cup arugula

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Season the shaved beef with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet. Cook for 2-3 minutes, stirring occasionally, until the beef is just cooked through. Tip: Avoid overcooking to keep the beef tender.
3. Remove the beef from the skillet and set aside to rest.
4. In a medium bowl, combine 1 cup parsley, 1/4 cup cilantro, 2 cloves garlic, 1/4 cup olive oil, 2 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp red pepper flakes to make the chimichurri sauce. Stir well to combine. Tip: Let the sauce sit for 10 minutes to allow the flavors to meld.
5. Toast the ciabatta rolls lightly under a broiler for 1-2 minutes until golden. Tip: Watch closely to prevent burning.
6. Assemble the sandwiches by layering the shaved beef, arugula, and a generous spoonful of chimichurri sauce on the bottom half of each roll. Top with the other half of the roll.

Kaleidoscopic in flavor, this sandwich offers the tender juiciness of shaved beef against the crisp freshness of arugula, all brought together by the herbaceous kick of chimichurri. Serve with a side of sweet potato fries for a complete meal that delights the senses.

Shaved Beef and Pickled Vegetables Sandwich

Marvel at the harmonious blend of tender shaved beef and vibrant pickled vegetables nestled between slices of artisanal bread, a sandwich that promises a symphony of textures and flavors with every bite.

Ingredients

• For the pickled vegetables:
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 cup thinly sliced cucumbers
  • 1 cup thinly sliced carrots
• For the shaved beef:
  • 1 lb shaved beef
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For assembly:
  • 4 slices of artisanal bread
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard

Instructions

1. In a medium saucepan, combine 1 cup distilled white vinegar, 1 cup water, 2 tbsp sugar, and 1 tbsp salt. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve completely.
2. Place 1 cup thinly sliced cucumbers and 1 cup thinly sliced carrots in a heatproof bowl. Pour the hot vinegar mixture over the vegetables, ensuring they are fully submerged. Let cool to room temperature, then refrigerate for at least 1 hour to pickle.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb shaved beef with salt and pepper, then add to the skillet. Cook for 2-3 minutes, stirring occasionally, until the beef is just cooked through. Remove from heat.
4. Toast 4 slices of artisanal bread until golden and crisp.
5. Spread 2 tbsp mayonnaise and 1 tbsp Dijon mustard evenly on one side of each toasted bread slice.
6. Divide the cooked shaved beef among two slices of bread. Top with a generous amount of pickled vegetables, then cover with the remaining bread slices.
7. Just before serving, press the sandwiches lightly to meld the flavors. The contrast of the warm, savory beef with the cool, tangy pickled vegetables creates a delightful sensory experience. Serve with a side of extra pickled vegetables for an added crunch.

Shaved Beef with Sriracha Mayo Sandwich

Yield to the allure of a sandwich that marries the tender, melt-in-your-mouth quality of shaved beef with the bold, creamy kick of Sriracha mayo, creating a symphony of flavors that’s both sophisticated and satisfying.

Ingredients

• For the Sriracha Mayo:
  • 1/2 cup mayonnaise
  • 1 tbsp Sriracha sauce
  • 1 tsp lime juice
• For the Sandwich:
  • 1 lb shaved beef
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 slices of artisan bread
  • 1 cup arugula
  • 1/2 red onion, thinly sliced

Instructions

1. In a small bowl, whisk together the mayonnaise, Sriracha sauce, and lime juice until smooth. Set aside to let the flavors meld.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Season the shaved beef with salt and pepper, then add to the skillet. Cook for 2-3 minutes, stirring occasionally, until the beef is just cooked through. Tip: Avoid overcrowding the skillet to ensure the beef sears properly.
4. While the beef cooks, toast the artisan bread slices until golden and crisp, about 2 minutes per side.
5. Spread a generous amount of Sriracha mayo on each slice of toasted bread. Tip: Adjust the amount of Sriracha to suit your heat preference.
6. Layer the cooked shaved beef, arugula, and red onion slices on one slice of bread, then top with another slice to form a sandwich. Tip: For an extra crunch, add a few slices of pickled jalapeños.

Unveil a sandwich that boasts a perfect balance of textures, from the crisp bread and fresh arugula to the succulent shaved beef, all brought together by the creamy, spicy Sriracha mayo. Serve it with a side of sweet potato fries for a contrast in flavors that will delight the palate.

Shaved Beef and Provolone Sandwich

Yearning for a sandwich that combines the richness of shaved beef with the creamy sharpness of provolone? This shaved beef and provolone sandwich is a masterpiece of flavors and textures, perfect for those who appreciate the finer things in life.

Ingredients

• For the sandwich:
  • 1 lb shaved beef
  • 4 slices provolone cheese
  • 1 French baguette
  • 2 tbsp olive oil
• For the garlic aioli:
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
• For the topping:
  • 1 cup arugula
  • 1/2 cup roasted red peppers, sliced

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Add the shaved beef to the skillet, cooking for 2-3 minutes until just browned. Tip: Avoid overcrowding the pan to ensure even cooking.
3. While the beef cooks, slice the French baguette in half lengthwise and lightly toast it under a broiler for 1-2 minutes until golden. Tip: Watch closely to prevent burning.
4. In a small bowl, mix mayonnaise, minced garlic, and lemon juice to create the garlic aioli.
5. Spread the garlic aioli evenly on both halves of the toasted baguette.
6. Layer the cooked shaved beef on the bottom half of the baguette, followed by the provolone cheese slices. Tip: The residual heat from the beef will help melt the cheese slightly.
7. Top with arugula and roasted red peppers before closing the sandwich with the top half of the baguette.
8. Cut the sandwich into two portions and serve immediately.

With its tender shaved beef, melted provolone, and crisp arugula, this sandwich offers a delightful contrast of textures. The garlic aioli adds a creamy, tangy note that ties all the components together beautifully. Consider serving it with a side of sweet potato fries for a complete meal.

Conclusion

We hope this roundup of 20 delicious shaved beef sandwich recipes inspires your next meal! Whether you’re cooking for a crowd or just yourself, there’s something here for every occasion. Don’t forget to try your favorites, leave a comment with how they turned out, and share the love by pinning this article on Pinterest. Happy cooking!