Cook The Book: New York Deli-Style Roast Beef Sandw

Name: Cook The Book: New York Deli-Style Roast Beef Sandwich With Coleslaw And Russian Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 shell steaks (about 1/4 pound each); Kosher salt; 3/4 to 1 cup mayonnaise; 1/4 cup sugar; 2 tablespoons cider vinegar; 1/2 head green cabbage, cored and finely shredded; 1 carrot, peeled and coarsely grated; Kosher or sea salt and freshly ground black pepper, to taste; 1/2 cup mayonnaise; 1/4 cup ketchup; 1/4 cup sweet pickle relish, drained well in a sieve; 3 cornichons, thinly sliced; 8 to 12 slices seeded Jewish rye; Kosher salt

Servings: persons

3 shell steaks (about 1/4 pound each)
Kosher salt
3/4 to 1 cup mayonnaise
1/4 cup sugar
2 tablespoons cider vinegar
1/2 head green cabbage, cored and finely shredded
1 carrot, peeled and coarsely grated
Kosher or sea salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
1/4 cup ketchup
1/4 cup sweet pickle relish, drained well in a sieve
3 cornichons, thinly sliced
8 to 12 slices seeded Jewish rye
Kosher salt

1
Preheat the oven to 450u00b0F. Rub the steaks all over with kosher salt (about 1/2 teaspoon per steak). Place the steaks on a rimmed baking sheet and roast until the meat registers 130u00b0F on an instant-read thermometer, about 25 minutes. Transfer to a board and let rest until cool (about 30 minutes). If possible, don't refrigerate the meat before assembling the sandwiches.
2
For the slaw, in a large bowl whisk together the mayonnaise, sugar, and vinegar. Add the cabbage and carrot and toss well, then season with salt and pepper.
3
Fold together all the ingredients for the Russian dressing.
4
Slice the beef very thinly against the grain. To assemble, spread Russian dressing on one side of each slice of rye bread. Divide the sliced beef among half the slices of bread. For a deli-style look, drape the meat in a mound rather than laying it flat. Sprinkle the meat with a little salt, then top each sandwich with a generous scoop of coleslaw. Top the slaw with another small dollop of Russian dressing, close the sandwiches, and slice them in half. Provide plenty of napkins for your guests. (If your sandwich isn't a little messy, you did something wrong.)

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 shell steaks (about 1/4 pound each), Kosher salt, 3/4 to 1 cup mayonnaise, 1/4 cup sugar, and more.

Yes, Cook The Book: New York Deli-Style Roast Beef Sandwich With Coleslaw And Russian Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cook The Book: New York Deli-Style Roast Beef Sandwich With Coleslaw And Russian Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions