Grilled Roast Beef Sandwiches (Massachusetts Style)

Introduction

There is a specific kind of magic that happens when warm, ultra-rare roast beef meets the zesty tang of barbecue sauce on a toasted onion roll. It is the smell of summer evenings on the North Shore, messy, nostalgic, and utterly satisfying. The "Super Beef" is not just a sandwich; it is a texture bomb—soft, savory, and creamy all at once. One bite transports you right back to the coast, napkins in hand, savoring the perfect mess.

Why This Recipe Works

What stands out about this recipe is how it takes a regional takeout legend and gives it a distinct backyard upgrade. Using the Arteflame grill adds a layer of wood-fired flavor you just cannot get at the local sub shop. It handles everything beautifully: searing the beef roast to create a flavorful crust on the center grate while simultaneously toasting those crucial onion rolls to golden perfection on the flat-top plancha.

Kitchen Wisdom

• Slice it Thin: The beef must be shaved against the grain as thinly as possible. If it is too thick, the sandwich loses its signature melt-in-your-mouth feel.
• Rest is Best: Let your roast rest for at least 30 minutes before cutting to keep the juices locked inside.
• Temperature Matters: Aim for a strict medium-rare (125°F-130°F) for authentic texture.

Easy Swaps

If you cannot find James River BBQ sauce, a mix of ketchup, apple cider vinegar, and a dash of horseradish works in a pinch. If fresh onion rolls are unavailable, a sturdy brioche bun offers a similar sweetness and structural integrity.

Ingredients

The Roast

• 3-4 lb Top Round Roast (this is the traditional cut for North Shore beef)
• 2 tbsp Olive oil (for binding the rub)
• 2 tbsp Coarse Kosher salt
• 2 tbsp Freshly cracked black pepper
• 1 tbsp Garlic powder
• 1 tbsp Onion powder

The Sandwich Build

• 4-6 High-quality Onion Rolls (freshness is key)
• 1 lb White American Cheese, sliced (Provolone is an acceptable substitute, but American melts better)
• 1 cup Mayonnaise (Cain’s or Hellmann’s is preferred for authenticity)
• 1 bottle James River BBQ Sauce (or a tangy, vinegar-based BBQ sauce substitute)
• Butter (for toasting the rolls on the grill)

Cooking tips: Safe internal temperatures for every meat (USDA chart) · How hot each Arteflame heat zone gets

Instructions

Step 1: Fire Up the Grill

1. Start by lighting your Arteflame grill. Build a medium-sized fire in the center to get the grill grate hot for searing, while allowing the outer flat-top plancha to heat up evenly.
2. Aim for a temperature zone where you can sear the meat in the center and roast it slowly on the cooler side of the cooktop or using a riser.
3. Wipe down the cooktop with a thin layer of oil to prepare the surface.

Step 2: Prep and Season the Beef

1. Rub the Top Round roast generously with olive oil to help the seasoning stick.
2. In a small bowl, mix the salt, pepper, garlic powder, and onion powder.
3. Coat the entire roast evenly with the spice blend, pressing it into the meat to form a crust.
4. Let the meat sit at room temperature for about 30 minutes before grilling to ensure even cooking.

Step 3: Sear and Roast

1. Place the roast directly on the center grill grate to sear. Sear all sides for 2-3 minutes each until a deep brown crust forms.
2. Move the roast to a cooler part of the flat cooktop or use a wire rack riser to elevate it above the direct heat.
3. Cook until the internal temperature reaches 125°F to 130°F for perfect medium-rare. Do not overcook; this style of sandwich requires pink, juicy meat.
4. Remove from the grill and rest for at least 20-30 minutes. This is critical for retaining juices.

Step 4: Toast and Slice

1. While the beef rests, butter the cut sides of the onion rolls.
2. Place the rolls cut-side down on the flat-top griddle until they are golden brown and slightly crispy.
3. Using a very sharp knife or a meat slicer, shave the beef as thinly as humanly possible. The texture should be delicate, not thick or chewy.

Step 5: The Assembly (The 3-Way)

1. Place a slice of cheese on the bottom bun while it's still warm so it begins to melt.
2. Pile a generous mound of shaved beef (warm it slightly in the au jus if desired) onto the cheese.
3. Slather mayonnaise on the top bun.
4. Drizzle the beef liberally with James River BBQ sauce.
5. Close the sandwich and serve immediately with plenty of napkins.

Tips

The secret to a true North Shore roast beef sandwich lies entirely in the texture of the meat. If you do not own an electric meat slicer, sharpen your chef's knife before you start cutting. You want to shave the meat against the grain so thin that it almost falls apart. If the slices are too thick, the sandwich becomes tough and loses its signature mouthfeel. Additionally, temperature control is vital. The beef must be served rare to medium-rare. If you cook the roast past 135°F, it will lose that characteristic tenderness required for this recipe. Finally, don't skip the rest period. Cutting into the roast too early will cause all the delicious juices to run out, leaving you with dry meat. Let the meat rest while you prep the buns on the Arteflame's griddle surface.

Variations

While the "3-Way" (Sauce, Mayo, and Cheese) is the gold standard in Massachusetts, there are several ways to customize this sandwich to your liking. Local roast beef shops often have a specific lingo for ordering, and you can replicate this at home for your guests. Here are a few popular variations to try on your grill:

• The Junior Beef: Use a standard hamburger bun instead of an onion roll and a smaller portion of meat for a lighter snack.
• Beef and Cheese: Skip the sauces entirely and let the flavor of the grilled beef and melting white American cheese stand alone.
• Super Beef with Horse: Add a layer of horseradish sauce mixed with the mayo for a spicy kick that cuts through the richness of the beef.
• The Plain Beef: Just the bun and the meat. This is for the purists who want to taste the char from the Arteflame and the seasoning of the rub without distraction.
• BBQ Beef: Omit the mayo and cheese, using only the tangy James River BBQ sauce for a zestier, lighter sandwich.

Best pairings

A sandwich this rich and savory requires sides that can hold their own without overpowering the main event. In the roast beef shacks of the North Shore, the sides are almost as legendary as the sandwiches themselves. Since you already have the Arteflame fired up, you can easily prepare these sides right alongside the buns.

• Crispy Onion Rings: The sweetness of the onions complements the savory beef perfectly.
• Pizza Rolls: A peculiar but beloved Massachusetts side dish, often deep-fried, but you can crisp them up on the flat top.
• Mozzarella Sticks: Serve with extra marinara sauce for dipping.
• Coleslaw: A vinegar-based slaw helps cut through the heaviness of the meat and cheese.
• Beverage: An ice-cold root beer or a local New England IPA pairs beautifully with the salty, savory profile of the roast beef.

Conclusion

Mastering the Massachusetts Grilled Roast Beef Sandwich is a rewarding culinary journey that brings a taste of New England history to your home cooking. By using the Arteflame grill, you not only achieve the perfect roast on the beef but also get those onion rolls toasted to a level of crunch that a standard toaster simply cannot match. Whether you prefer it as a classic "3-Way" or enjoy a spicy horseradish variation, the key is high-quality ingredients and patience with the slicing process. This isn't just a lunch; it's an event. So gather your friends, fire up the grill, and get ready to serve a sandwich that might just ruin all other sandwiches for them forever.