How to Cook Deli Sliced Roast Beef to Perfection

Deli sliced roast beef can be a delicious and versatile ingredient to have on hand. When cooked properly, it makes fantastic sandwiches salads appetizers and more. However, cooking deli sliced roast beef can be tricky. If it’s overcooked, it quickly becomes tough and dry. Undercook it and it will be unsafe to eat.

The good news is that with the right techniques it’s easy to cook deli sliced roast beef so that it’s tender, juicy and full of flavor. In this article I’ll explain everything you need to know to cook deli roast beef perfectly every time.

Choosing the Right Cut

The first step in cooking great deli roast beef is selecting the right cut of meat. Opt for well-marbled cuts like top round, bottom round or sirloin tip. These cuts have the right balance of fat and muscle to produce flavorful, moist roast beef when cooked properly. Avoid super lean cuts like eye of round, as these end up dry and stringy.

When purchasing deli sliced roast beef, look for responsibly raised, antibiotic-free meat whenever possible for better flavor and nutrition. Also be sure the slices are cut nice and thin, around 1/8 inch thickness, for quick cooking.

Seasoning the Meat

Seasoning is key for maximizing the flavor of roast beef. Before cooking, pat the slices dry and coat all sides with a simple rub. Good options include salt black pepper, garlic powder onion powder, dried thyme, crushed rosemary and smoked paprika.

Gently rub the seasoning into the meat so it adheres nicely. Resist over-seasoning, as it’s easy to make deli meat too salty. A light, even coating is all you need.

Choosing the Right Cooking Method

There are several ways to cook deli roast beef slices. The best methods include:

• Pan searing
• Broiling
• Grilling

These dry-heat cooking techniques will lightly brown the exterior while keeping the inside tender and rare. Pan searing on the stovetop is quick and easy. For deeper flavor, broil the meat in the oven or get nice char marks by grilling outdoors.

Avoid slow, moist cooking methods like braising, simmering or crockpot cooking. These will make the deli slices mushy.

Monitoring Temperature

Since deli roast beef slices are thin, they cook very quickly. It’s important to monitor their temperature to avoid overcooking. Use an instant-read meat thermometer to track the internal temperature.

For medium-rare doneness, cook the slices until they reach 130°F internally. For a more well-done slice, cook to 140°F for medium.

Keep in mind carryover cooking will raise the temperature 5-10 degrees after removing from the heat source. So take the slices off the heat just before they reach your desired final temperature.

Slicing Against the Grain

Once the deli roast beef is cooked, make sure to slice against the grain when incorporating it into sandwiches, salads and other dishes. Cutting against the muscle fibers shortens them for a more tender bite.

If the deli meat has visible grain lines, simply slice perpendicular to them. For deli slices with no visible grain, try slicing on a diagonal for the same effect.

Storing and Serving

Cooked deli roast beef is perishable, so proper storage is a must. Refrigerate any leftover cooked meat in an airtight container and use within 3-4 days. For longer storage, freeze deli slices for 2-3 months.

When ready to serve, let the meat come to room temperature or slightly warm it in the microwave for better flavor. Avoid cold, straight-from-the-fridge meat, as this mutes the taste.

Now that you know how to cook deli roast beef properly, you can enjoy it in all kinds of dishes. Pile the slices on bread or rolls for classic roast beef sandwiches. Toss them in salads, scramble them with eggs for breakfast or eat the slices straight-up for a protein boost. With the right cooking methods, the possibilities are endless. Just remember to select quality deli meat, season well, use dry heat and monitor temperature closely. Follow these tips and you’ll have tender, mouthwatering roast beef every time.

Frequently Asked Questions

How long does it take to cook deli roast beef?

Cooking times depend on thickness, but generally deli roast beef takes just 2-5 minutes per side when pan searing or broiling. Watch the temperature and doneness, not the clock.

What temperature should I cook deli roast beef to?

For medium-rare, cook to an internal temperature of 130°F. For medium, cook to 140°F. Use an instant-read thermometer for accuracy.

Can you cook deli roast beef in the oven?

Yes, oven broiling is an excellent way to cook deli roast beef slices. Preheat the broiler, line a pan with foil and broil 4-6 inches from heat for 2-5 minutes per side until desired doneness.

Is deli roast beef good in the slow cooker?

No, the low moist heat of a slow cooker will cause deli roast beef to become mushy and overcooked. Stick to quick, dry heat methods.

What is a good marinade for deli roast beef?

Simple vinaigrette dressings make excellent marinades. Try oil, vinegar, garlic, mustard, herbs and a little honey or maple syrup. Let marinate 15-30 minutes.

How do you reheat deli roast beef?

Place slices on a plate, cover with a damp paper towel and microwave in 30 second increments until warmed through. Check often to avoid overcooking.

Can you grill deli sliced roast beef?

Yes, grilling is a fantastic way to cook deli roast beef. Get nice char marks over direct heat. Just watch it closely to avoid drying out.

What are good seasonings for deli roast beef?

Salt, pepper, garlic powder, onion powder, smoked paprika, thyme, rosemary, oregano and Montreal steak seasoning all pair well with roast beef.

What sides go with deli roast beef?

Great pairings include hearty greens, roasted potatoes, creamy coleslaw, garlic toast and aioli. A horseradish cream sauce is also delicious.