This beef and cheddar sandwich combines thinly sliced deli roast beef simmered in savory brown gravy with melted nacho cheese sauce on toasted onion buns—a quick, crowd-pleasing copycat that's ready in under 15 minutes.
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In a skillet over medium heat, add 1 cup of water.
Add one packet of brown gravy mix to the water.
Whisk the gravy mix and water together until combined.
Bring the gravy mixture to a boil, allowing it to thicken.
Once the gravy has thickened, add the thinly sliced roast beef to the skillet.
Stir the roast beef to coat it completely in the gravy and allow it to heat through.
To assemble, start with the bottom half of an onion bun.
Layer a portion of the roast beef onto the bun.
Spoon a generous amount of nacho cheese sauce over the beef.
Add another small layer of roast beef on top of the cheese.
Place the top half of the onion bun on top to finish the sandwich.
Store leftover beef and gravy in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if needed.
Yes. Hoagie rolls, brioche buns, or regular hamburger buns work well, though onion buns provide the classic flavor match.
Toast the buns lightly and assemble just before serving. You can also brush the bun interior with melted butter to create a moisture barrier.
Prepare the beef and gravy up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop before assembling sandwiches.
Cheddar cheese sauce, queso blanco, or even melted cheddar cheese slices work as alternatives.
This recipe makes 4 sandwiches using 14 oz of roast beef and 4 onion buns.
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