Some sandwiches are worth making from scratch, and our London Broil Roast Beef Sandwich is one of them. Maybe it’s the smell of the grill, maybe it’s getting to pile on exactly the toppings you want, or maybe it’s just knowing you didn’t have to leave the house to get it.
This one starts with a simple marinade that does most of the work overnight. Let the London broil soak, fire up the grill the next day, slice it thin, and stack it onto a toasted roll with melty cheese and your favorite toppings. It’s simple, flavorful, and a little more impressive than the amount of effort it actually takes.
1. Marinate the beef: Mix olive oil, worcestershire, dijon, garlic, salt, pepper, onion powder, paprika, and thyme. Coat the London broil and refrigerate for at least 2 hours, preferably overnight.
2. Cook: Take the beef out about 30 minutes before cooking. Heat a grill and cook 5–6 minutes per side, or until the center reaches about 135–140°F for medium.
3. Rest: Transfer to a cutting board and let it rest for 10–15 minutes. This is important, the juices redistribute and the meat stays tender.
4. Slice thin: Cut across the grain, as thinly as you can. This makes a huge difference with London broil.
5. Build the sandwiches: Toast the rolls (a little SMC butter here goes a long way) and pile on the thinly sliced beef. Add cheese, lettuce or arugula, tomato, and red onion.
- 1½–2 lb London broil
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp dried thyme
- 6 sandwich rolls
- Provolone or cheddar or our port wine cheddar
- Lettuce or arugula
- Sliced tomato
- Thinly sliced red onion
- SMC butter
Every Moment, Every Bite
Whether you’re baking, cooking, or just relaxing with family, our recipes make it easy to enjoy every moment, and every bite, around the table.
