The best roast beef for sandwiches from A Good Appetite at The New York Times by Melissa Clark

  • rosemary
  • beef top sirloin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • debkellie on June 13, 2020

    Alternate source: https://www.seattletimes.com/life/food-drink/a-roast-beef-sandwich-the-way-a-new-york-deli-makes-it/

  • luluf on June 13, 2020

    Hi Debkellie, I can’t either but I googled it and it also appeared in the Seattle Times so I saved it to my Copy Me That app which is where I keep online recipes

  • debkellie on June 13, 2020

    I can't access the hyperlinked recipe here in Aus without a subscription to NY times ...

  • averythingcooks on June 11, 2020

    I had a1.3 kg top sirloin roast hanging around in the freezer and this method & rub made awesome roast beef for sandwiches. The rub is a delicious mash that includes garlic & rosemary and the roast smelled awesome while in the oven. Roasting at 325, I pulled the roast at 129 F (maybe 85'ish minutes?) and it was a lovely moist pink that sliced beautifully. I actually found the recipe through a Google search and as soon as I saw Melissa Clark's name I came to EYB and found the blog here...now on my bookshelf.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.