Roast Beef Pub Triple Decker


Roast Beef Pub Triple Decker

Roast Beef Pub Triple Decker
25 Min

Our mouth-watering Roast Beef Pub Triple Decker was a huge hit in our Test Kitchen and once you sink your teeth into this bad boy, you'll know why. Who needs sliced onions when you can top this sandwich off with golden onion rings? Trust us, we're experts!

What You'll Need

  • 1 (16-ounce) ciabatta or French bread
  • 3/4 cup garlic-herb cheese spread
  • 1 pound sliced deli roast beef
  • 1 (12-ounce) jar roasted red pepper strips, drained and patted dry, sliced into 1/4-inch strips
  • 6 to 8 slices provolone cheese
  • 2 teaspoons Montreal steak seasoning (optional)
  • 12 to 14 frozen onion rings

What to Do

  1. Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
  2. Cut bread in half lengthwise and spread both halves with garlic-herb cheese spread. Loosely pile roast beef over cheese spread, then top evenly with red pepper strips and provolone cheese. Sprinkle with seasoning, if desired. Place onion rings on top. Place on prepared baking sheet.
  3. Bake 25 to 30 minutes, or until heated through and onion rings are golden.


To our way of thinking, with a side of potato salad this makes the perfect meal!

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sounds and looks delicious

dfterp 6560609...look up online a recipe for "cheating cheese" using barely expired milk and vinegar. Herb it up to suit yourself. It is sooo easy and delicious!

I can't find anything on the internet about "cheating cheese" or at least not anything having to do with food.

Any thoughts on how to home-make the garlic-herb cheese spread?

Ingredients 1 package (8 ounces) fat-free or regular cream cheese 1 tablespoon butter, softened 1 teaspoon each minced fresh basil, parsley and chives 1/2 teaspoon each chopped fresh oregano, dill and garlic 1/4 teaspoon salt Assorted crackers or bread Directions In a small bowl, beat cream cheese, butter, herbs and salt until smooth. Refrigerate for at least 1 hour to allow flavors to blend. Serve on crackers or bread. Yield: 1 cup.


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