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Lunch Recipes

Dijon Roast Beef Sandwiches Recipe: Hearty + Savory Lunch Dish

Level up a meaty favorite by making your own roast beef that's oven-ready in under 10 minutes!

A hearty sandwich can be an irresistible lunch or dinner option. That’s why we love making whipping up this Dijon Roast Beef Sandwiches recipe. It starts with a beef eye-round roast, which is seasoned with salt, pepper and onion powder. Once coated, the beef is roasted for at least 35 minutes so it’s tender with a medium-rare center. Afterwards, it’s left to cool — an important step as it allows the juices to reabsorb into the meat. Slices of this beef are layered onto Tusan bread alongside homemade horseradish mayonnaise, quick pickled onions and watercress.

This combination of ingredients produces a meaty and tangy sandwich that boasts a hint of freshness thanks to the watercress. If you’re wanting to infuse more flavor into the sandwich, rub the beef with your favorite herbs or spices. This also goes a long way for creating a seasoned crust on the meat. Try it out, and let us know in the comments!

And for more filling sandwich ideas, check out these muffuleta recipes as they’re guaranteed crowd-pleasers.


8 serving


  • 2 lb. beef eye-round roast
  • 1/2 tsp. onion powder
  • 3/4 cup Dijon mustard
  • 1/4 cup mayonnaise
  • 1/4 cup creamy horseradish sauce
  • 1 cup red wine vinegar
  • 1 cup sugar
  • 3 cups sliced red onion
  • 4 cups watercress
  • 16 slices Tuscan bread (oval loaf), about 1 lb.


Heat oven to 375°F. Coat roasting pan with cooking spray. Place beef in pan. In small bowl, combine onion powder, 1/4 tsp. salt and 1/2 tsp. pepper. Rub mixture all over beef. Roast until meat thermometer inserted into thickest part registers 125°F for medium-rare, 35–40 min., or to desired doneness. Let cool.

In bowl, combine mustard, mayonnaise and horseradish; reserve. In pot, combine vinegar, sugar and 2 cups water. Bring to a boil. Cook until sugar is dissolved, 2 min. Remove from heat. Add onion slices; let cool. Chill beef, mustard mixture and pickled onions until ready to use.

When ready to serve, thinly slice beef. Spread 8 slices bread with mustard mixture. Top with roast beef, onions and watercress, then remaining bread slices; halve crosswise.


  • Calories: 540 kcal
  • Fat: 17 gram
  • Saturated Fat: 5 gram
  • Protein: 30 gram
  • Carbohydrate: 58 gram
  • Fiber: 1 gram
  • Cholesterol: 85 mg
  • Sugar: 29 gram
  • Sodium: 1,140 mg


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