Roast Beef Sandwich: The Ultimate Argentine Fire-Roasted Recipe

When I first arrived in Argentina in 2002, I was quickly introduced to 2 sandwiches which changed my perspective generally, on sandwiches! The first which we are going to learn more about today, is the Roast Beef Sandwich, and the second is the “sandwich de bondiola!” Which we will discuss in another article. Please bear in mind, that the sole reason my parents moved to Argentina in the first place to help build up a Church in the southern area of the Province of Buenos Aires, and here we are 24 years later sharing stores of Argentine building site cuisine. During this period of our lives we where introduced to this hearty, delicious and calorie-rich sandwich, by the locals.

The Roast Beef Sandwich: From Building Sites to Parties

If you’re craving a tender, juicy roast beef sandwich that bursts with smoky flavor and fills you up at lunch time all the way through to dinner, you’re in the right place. This recipe blends Argentine asado techniques with classic roast beef sandwich traditions, creating an unforgettable, fire-roasted experience. During those ealy days of 2002, we would regulary eat this sandwich at the building site, where my Dad was working, it was rich, fulfilling and stays etched in my memory. This sandwich is a winner, wether you are a cooking for one or a whole party, this sandwich nails it all! (excuse the pun!)

Forget store-bought deli beef. With just a few ingredients, patience, and wood fire, you’ll make the most flavorful beef sandwich you’ve ever had.

Why You’ll Love This Roast Beef Sandwich Recipe

This isn’t your average sandwich. Inspired by Argentine asado, it’s slow-cooked in a wood-fire oven, seasoned simply with rosemary, salt, and black pepper, delivering that signature smoky, melt-in-your-mouth beef. And it all started over 20 years ago, so I have been practicing!
It’s hearty like an Italian beef sandwich yet rustic and soulful like the Argentine pampas! I happened to have cooked 100 sandwiches for my birthday, and this was my recipe, so believe me, it still works!

The Roast Beef Sandwich Ingredients

For the Beef

• 2–3 kg (4–6 lbs) chuck roast (chingolo or roast beef in Argentina)
• 1 tbsp coarse salt
• 1 tbsp black pepper
• 2 tbsp chopped rosemary
• 3 garlic cloves, crushed
• 1 onion, sliced
• 1 red and 1 green bell pepper, sliced
• 2 cups beef stock
• 1 tsp paprika or sweet chili
• 1 tsp crushed coriander seeds
• Olive oil

The chuck roast makes a great sandwich filler, its easy on the bank, wholesome and has a good balance of taste and texture. Perfect for slow roasting and sandwiches!

For the Sandwich

• Crusty sourdough or baguette rolls
• Homemade mayonnaise or chimichurri
• Grilled onions and peppers
• Optional: provolone cheese

Step-by-Step Instructions

1. Choose the Right Cut

The perfect roast beef sandwich starts with the right beef. In Argentina, we use chingolo (chuck roast) for its marbling and flavor. You can also use shoulder or brisket if you prefer leaner meat.

2. Build the Flavor Base

Lay onions, peppers, and garlic in your roasting tray. Drizzle olive oil and season with salt and pepper. These aromatics will caramelize, enriching the beef’s flavor.

3. Prepare the Brine (Salmuera)

Although technically not salmuera, this “brine/stock” liquid gold, is the key to humidity and stopping the meat from dryin out! In a bowl, mix warm beef stock with rosemary, paprika, coriander, and black pepper. Pour this under the roasting rack (not over the meat) to add moisture during slow cooking.

4. Slow Roast the Beef

Preheat your oven to 160°C / 320°F.
Place the beef on a rack above the vegetables and liquid. Cover with foil and roast for 3 hours until fork-tender.
If using a wood-fire oven, keep the flame medium — you want low, consistent heat.

5. Pull, Slice, Assemble & Serve

Let the beef rest for 15 minutes, then shred with two forks or slice it up onto a warm serving tray,
Toast the bread, layer with grilled vegetables, add pulled beef, drizzle with mayo or chimichurri, and enjoy warm.

Sandwich Pro Tips

• Always use fresh rosemary for the best aroma.
• Season your beef with a little salt, pepper, rosemary and even some garlic powder.
• Warm the herbs in liquid to release flavor before roasting.
• Keep the beef above the liquid to avoid boiling.
• Don’t serve the meat and its juices onto the bread directly, make sure it’s lightly toasted or has some mayo to avoid the juices disarming your bread and making it soggy!
• Reheat leftovers in the roasting juices to retain moisture.

The Argentine Touch

Argentine cooking celebrates patience and simplicity, fire, salt, and time. This roast beef sandwich embodies that spirit: honest ingredients, slow roasting, and big flavor. It’s a wholesome and versatile sandwich that can be enjoyed anywhere, wether its beside the road on a long road trip or a birthday party, this sandwich is wholesome and delicous.
Pair it with Malbec wine or a cold Fernet & Coke for a true Argentine experience.

Sandwich FAQs

1. What cut of beef is best for roast beef sandwiches?
Chuck roast, rump roast, or shoulder are best, they’re juicy, flavorful, and shred easily after slow roasting.

2. Can I make this without a wood-fire oven?
Yes, a standard oven works perfectly. Just maintain low heat and humidity (add a small pan of water if needed).

3. How long do I roast the beef?
About 3 hours for 2–3 kg of beef, or until it’s fork-tender.

4. How can I make this into an Italian beef sandwich?
Add provolone cheese, Italian herbs, and serve with “au jus” (beef drippings) for dipping.

5. Can I store leftovers?
Yes, refrigerate for 3 days or freeze up to a month. Reheat gently in the leftover juices.