Three-Way Roast Beef
A North Shore Massachusetts roast beef sandwich, rare and paper-thin, on a grilled onion roll. The counter counts three accents: American cheese, mayonnaise, James River barbecue sauce.
Italian Beef & French Dip
Super Beef
The North Shore three-way scaled up: rare thin-shaved roast beef on an onion roll, dressed with James River barbecue sauce, mayo, and cheese, loaded big and built to hold.
Sliced Beef on Garlic Bread
St. Louis builds roast beef on garlic bread where two named sandwiches cross: the 1973 Gerber's Provel-melted loaf and the older Prosperity, an open-faced hot beef the city has served with gravy.
Roast Beef Sandwich
The plain roast beef sandwich: rare beef sliced thin against the grain, on bread, with horseradish. No jus, no soak, no gimmick. The baseline every regional version departs from.
Pastrami Dip
Los Angeles Jewish-deli style pastrami on a roll with au jus; Langer's and others.
North Shore Roast Beef
Rare round shaved thin and piled on an onion roll, kept dry and dressed three-way with James River barbecue sauce, mayonnaise and cheese: the North Shore answer.
Italian Beef
You order it by telling the counter how wet you want it: dry, wet, dipped, baptized. That vocabulary is the giveaway, the cook controls the moisture and you do not.
Italian Beef (Dipped)
The dipped Italian beef sends the whole assembled sandwich back into the jus before serving, called wet, soaked, or dipped at the counter. Al's #1, Mr. Beef, Johnnie's.
Italian Beef Combo
A Chicago Italian beef with a grilled Italian sausage laid in alongside the shaved seasoned beef; the two-protein combo order from the Taylor Street beef-stand tradition.
French Dip
Look past the beef to the small cup beside it; that cup is the sandwich. Thin roast beef on a French roll, jus served separate, so the eater controls the moisture one dunk at a time.
French Dip with Cheese
A slice of Swiss between beef and roll turns the dunk into two surfaces against the same jus: dunked bottom, sealed top, dial moved but still alive. At Philippe's it adds seventy-five cents.
Beef on Weck
A kaiser roll crowned with caraway and coarse salt baked into the crust, rare roast beef, a controlled dip in jus, fresh horseradish. Beef on weck seasons every bite from the outside in.
Beef on Weck with Horseradish
Trade the jarred smear for horseradish grated fresh at the counter and the Buffalo beef on weck turns confrontational, a sinus-clearing rush over caraway, pretzel salt, and rare beef dipped in jus.
Arby's Classic Roast Beef
Slow-roasted round shaved off a slicer onto a small sesame-onion bun, dressed only with Arby's Sauce and Horsey Sauce. The Raffel brothers' founding menu item, on every counter since 1964.
Arby's Beef 'n Cheddar
Thin-sliced roast beef under pourable cheddar cheese sauce and sweet-tangy Red Ranch on a toasted onion roll: two liquids on one bun, Arby's signature specialty since 1978.