Roasted Beef Grilled Cheese Sandwich

Roasted Beef Grilled Cheese Sandwich with a quick video tutorial

This week my kids were on the Fall break, so we were creative and did some fun stuff. Although some days were rainy and rather cold, we still spend it together; went to fun places, doing projects, playing board games, cleaning our backyard, taking walks, and of course, we cooked-up a storm each day. One of the dishes that we made was this grilled cheese sandwich.

Since both of my boys couldn’t care less about onions, mushrooms, and peppers that are cooked, they got plain roast beef grilled cheese sandwiches, but Nebbs, Anna and I, of course, kicked up a notch and I made this “Philly cheesesteak” wannabe into a grilled cheese sandwich. I love when it’s cold and rainy day to make hot soup and these types of sandwiches. It just screams comfort to me.

I know some people hate Mayo in the warm sandwiches, and yes, I will use a word “hate”. I have been doing this job for 5 years, and I read each comment and reaction, so I know that not many cares about it, however, if you mix it with a hot sauce such as Sriracha, you will not even notice that mayonnaise is there. It gives you an amazing taste!


Roasted Beef Grilled Cheese Sandwich 
Serves 1

  • 2 slices of Bread (Toast/white, multi-grain, whole wheat, etc.)
  • 6 Slices of Roast Beef (slow cooked, works well)
  • 4 slices Provolone cheese or Mozzarella


  • 1/2 tbsp. Olive Oil
  • 1 tbsp. Onion, (yellow or red), diced
  • 1 tbsp. (Or more) of Bell Pepper, diced (green and red, work well together)
  • 2 Mushrooms
  • Pinch: Salt, ground black pepper, and red chili flakes


  • 1/2 tbsp Mayo (Olive oil, regular, etc.)
  • 1/2 tbsp. Sriracha, (or any other hot sauce)


  1. Add 1 tbsp. Onion, chopped, diced bell peppers (a tablespoon or more) and 2 sliced mushrooms. Add a pinch of salt, pepper, and red chili flakes. Then, saute for 4-5 minutes on medium-high heat. Transfer it to a paper towel to absorb moisture.
  2. In another pan, add unsalted butter. Let it melt on low heat. Place two slices of toast (medium-low heat)
  3. Mix together: 1/2 tbsp. Mayonnaise + 1/2 tbsp. Sriracha. Spread evenly on both slices.
  4. Place 2 slices of cheese on each slice. Roast beef (any type/kind), 2-3 slices on each slice of the toast. Spoon in sautéed onion, pepper and mushroom.
  5. Flip the other side on top, and allow to toast for 1-2 minutes on each side. REMEMBER* We want to TOAST it, NOT burn it.
  6. TURN the heat on LOW, and cover with the lid. Every few minutes, uncover and turn the sandwich over. Until the cheese is completely melted.



  • You really want to transfer the sauteed vegetables on the paper towel because it could make your sandwich a bit soggy.
  • You can use any cheese that you like or have. I made this sandwich with shredded cheeses and sliced too. Shredded melts a bit faster, although it’s not as easy to work with.
  • After toasting the bread and flipping a few times, and when it develops a nice golden color, you can place it in the microwave for a minute, instead of placing the LID on the pan, BUT it could make your bread soft instead of crunchy. It’s your call!
  • Medium-low heat is the best, even low. It depends on your stove, really. Test and see what works for you the best.
  • For more sandwiches increase the ingredients, of course.
Roasted Beef Grilled Cheese Sandwich with a quick video tutorial
Have a wonderful week ahead! 
 Your friend, 


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