Some trace the origins of the modern roast beef sandwich as far back as 1877, with the then little known "beefsteak toast" recipe: cold beef, bread and gravy dish. In 1900, the dish was described by The Washington Post as "unattractive" and as "a tired ark in a gravy flood". The dish gained popularity in the coming years and by 1931, some critics even went as far as to describe it as "a true taste of South Dakota".
By region
Roast beef sandwiches have been a specialty of the Boston area, in particular in the North Shore of Massachusetts, since the early 1950s, typically served very rare, thinly sliced and piled on an onion roll. Restaurants specializing in it include Kelly's in Revere, Londi's in Peabody, King's of Salem, Hot Box of Somerville, Mike’s of Everett, Nick's of Beverly, Harrison's of North Andover, Land & Sea of Peabody, Bellas of North Andover, and Bill and Bob's of Peabody, Salem and Woburn. In Brooklyn a small handful of establishments, beginning with Brennan & Carr in 1938, have served a variant of the sandwich, and two more directly Boston-derived roast beef restaurants opened in the early 2010s. A modern variety of roast beef sandwich has become a staple in Eastern Massachusetts. Their most popular toppings are mayonnaise, barbecue sauce, and white American Cheese – individually, or in some combination of the three. The combination of the sauces is colloquially known as a "three-way." A horseradish cream sauce can also be added for extra tang/zest. Kelly's Roast Beef restaurant of Revere, Massachusetts, claims to have invented the sandwich in 1951.
Similar sandwiches
Beef on weck
The beef on weck is a sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll topped with salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and topped with horseradish.
Chivito sandwich
The chivito sandwich is a national dish in Uruguay, and consists primarily of a thin slice of filet mignon, with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham. It is served in a bun, often with a side of French fries. Other ingredients might be added into the sandwich such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber.
Corned beef sandwich
The corned beef sandwich is a sandwich prepared with corned beef. The salt beef style corned beef sandwiches are traditionally served with mustard and a pickle. In the United Kingdom, pickle is a common addition to a corned beef sandwich.
The French dip sandwich is a hot sandwich consisting of thinly sliced roast beef on a "French roll" or baguette. It is usually served au jus, that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is almost completely unknown in France, the name seeming to refer to the style of bread rather than an alleged French origin.
