Spicy Roast Beef Bagel Sandwiches on the Blackstone

These Spicy Roast Beef Bagel Sandwiches cooked on the Blackstone Griddle are the perfect mix of simple, hearty, and seriously delicious. Whether you’re making them at home in the backyard or out at the campsite, they are sure to be a hit. Warm, melty cheddar. Sweet caramelized onions. A tangy, creamy horseradish aioli with just the right amount of kick. Toasted bagels bring it all together into a sandwich that’s fancy enough to impress, but easy enough for a weeknight or a camping lunch.

Why You’ll Love These Roast Beef Sandwiches

• Big flavor, low effort: You don’t need a ton of ingredients or prep time to make something that tastes this good.

• Perfect for home or camping: Everything cooks right on the griddle or in a skillet. No fancy kitchen required.

• That aioli: Creamy, zippy, and just spicy enough to make you want to slather it on everything.

• Great texture combo: Toasty bagel, melty cheese, tender roast beef, and caramelized onions. It’s the ultimate bite!

• Easy to customize: Add your favorite toppings like arugula, tomatoes, or even pickled jalapeños for extra heat.

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Ingredients

• 4 Bagels (I used cheddar, but any kind will work)

• 1/2 lb deli-sliced roast beef

• 1 small onion, sliced

• 2 Tbsp Oil

• 2 Tbsp Butter

• Pinch of sugar

• 4-8 Cheddar cheese slices

• Arugula

• Tomato slices (optional)

• Favorite seasoning for roast beef (optional)

  
  

For the Spicy Aioli:

• ½ cup mayo

• ½ cup sour cream

• 1–2 teaspoons prepared horseradish (adjust to your spice preference)

• ½ teaspoon garlic powder

• Squeeze of lemon juice

• Salt and pepper to taste

Instructions

1. Caramelize the onions.

   Add oil and butter to your griddle or skillet and toss in the sliced onions. Sprinkle with a pinch of sugar to help them caramelize. Stir occasionally until they turn soft, golden, and sweet. This usually takes about 10–15 minutes.

2. Mix up the aioli.

   While the onions are cooking, whisk together mayo, sour cream, horseradish, garlic powder, lemon juice, salt, and pepper. Adjust to taste. If you like it spicier, go heavier on the horseradish. Set aside.

3. Warm the roast beef.

   Once your onions are almost done, add the roast beef to the griddle. You can season it lightly if you’d like, but it’s not necessary. Warm it through and let it brown just a little around the edges. Stack up about three slices per sandwich, depending on the thickness and your appetite.

4. Melt the cheese.

   Place a slice (or two) of cheddar on top of the warm roast beef and let it get nice and melty. Use a domed basting cover to help it melt faster.

5. Toast the bagels.

   Split your bagels and toast both sides right on the griddle until golden and crisp.

6. Assemble the sandwiches.

   Spread a generous layer of the spicy aioli on the bottom half of each bagel. Add your cheesy roast beef, then pile on the caramelized onions, arugula, and tomato slices (or whatever toppings you like). Cap it off with the top half of the bagel.

7. Serve and enjoy.

   That’s it. Youve got a warm, toasty, flavor-packed sandwich that’s just as good under the stars as it is in your own kitchen.

Camp Cook’s Tip

If you’re making these at the campsite, prep the aioli at home and store it in a squeeze bottle or small container in your cooler. That way, you can spend less time mixing and more time griddling.

Favorite Products for This Recipe

Here are a few of my go-to tools that make cooking and serving this recipe a breeze:

• Vittle Glitter Seasoning – The perfect all-purpose seasoning to sprinkle on your roast beef for a little extra flavor. Send my friends Nikki and Jay a message to get yourself some! It's awesome!

• Blackstone Dome Cover – Helps melt your cheese faster and keeps the heat in while cooking outdoors.

• Blackstone Cutting Board – Great for slicing bagels, prepping toppings, or serving up your sandwiches in style.