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BEEF TENDERLOIN SANDWICHES

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Piled high medium-rare beef tenderloin, melted white cheddar, and pesto-mayo on toasted ciabatta buns make these Beef Tenderloin Sandwiches perfect for a party.

One half of a Beef Tenderloin Sandwich.

BEST BEEF TENDERLOIN SANDWICHES RECIPE

A perfectly cooked beef tenderloin is a beautiful thing to behold. Often, we think of it only as a special-occasion type of meat, but beef tenderloin sandwiches are perfect for a crowd.

They are ideal for feeding a large group at a tailgating party or family gathering, regardless of season.

We love a good beef tenderloin, cooked to medium-rare doneness, for slicing into rich slabs of beef to make sandwiches – talk about heavenly….not to mention hearty and decadent.

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WHAT TO LOVE

  1. Make these sandwiches when you have leftover slices of beef tenderloin in the fridge.
  2. Change these sandwiches by using a baguette or crusty sourdough bread instead of the ciabatta rolls.
  3. Have all the components of the sandwiches done ahead of time, so all you have to do is assemble and heat. So fast and easy!

INGREDIENTS NEEDED

  • Sliced Beef Tenderloin – We like medium-rare beef tenderloin and sliced a little on the thinner side for sandwiches, but thick-sliced is ok too – either way it’s tender.
  • Ciabatta rolls – Substitute your favorite crusty bread or use a baguette if desired.
  • Melted butter – This is for brushing the rolls to make them crispy when baked.
  • Mayonnaise – Combined with pesto, you’ll have a delicious spread for the rolls.
  • Basil pesto – Add as much of this to the mayo as you prefer.
  • White cheddar cheese – I used sharp white cheddar, but any type of shredded cheese you prefer is delicious.
  • Baby greens or baby spinach – You can also use bib or romaine lettuce.
  • Sliced tomatoes and cucumbers – I like these sliced very thinly for sandwiches.
  • Crispy fried onions, optional
All ingredients required for making Beef Tenderloin Sandwiches.

RECIPE TIPS

Don’t be intimidated by beef tenderloin. Yes, it’s a pricey piece of meat, but understand that you’re paying for a prime cut that is very easy to be successful with. It’s easy to cook and easy to slice!

The worst thing you can do when cooking beef tenderloin is overcooking it! Always use an instant-read meat thermometer and cook a beef tenderloin to rare or medium rare.

You can always give it more cooking time, but there’s no going back once it’s overcooked.

Beef tenderloin is perfect for making sandwiches or sliders because it is easy to eat. Everybody has probably experienced a tough cut of meat between two buns or slices of bread – it’s not pretty!

Beef tenderloin is the gold standard for THE BEST sandwiches!

Slice the beef tenderloin across the grain into thin slices. It’s easiest to slice beef tenderloin while it’s chilled, too. You can then chop the slices into strips if you want the meat to be easier to pile onto the bread.

BEST TENDERLOIN SANDWICHES FOR A PARTY

People get very excited over beef tenderloin on a menu. They will be thrilled that you are serving beef tenderloin since it is considered a premium cut of beef.

This recipe for beef tenderloin sandwiches is just right for a summer dinner party or a winter watch party – you can’t go wrong, and it sure makes every guest feel special.

HOW MUCH BEEF TENDERLOIN PER PERSON FOR SANDWICHES?

I figure about 1/3 pound of cooked and sliced beef tenderloin per person for sandwiches. You may want to increase this amount to 1/2 pound if you serve men or teenage boys since they have bigger appetites.

Also, remember that beef tenderloin is very rich and hearty, so it doesn’t take as much meat to feel satiated and very happy.

HOW TO MAKE BEEF TENDERLOIN SANDWICHES

Preheat oven to 375 degrees F. Brush melted butter over the tops of the ciabatta rolls using a silicone pastry brush; bake the rolls for 10 minutes.

When the rolls have cooled slightly, slice them in half horizontally.

Combine the mayonnaise with the pesto; spread over the cut side of the ciabatta rolls, both top and bottom, if desired. Divide the beef tenderloin slices between the rolls, then sprinkle with the cheese.

Building Beef Tenderloin Sandwiches with beef and cheese.

Bake the rolls for 5 minutes or until the cheese is nicely melted.

Mounds of beef tenderloin with melted cheese.

Top the tenderloin and melted cheese with mixed greens, tomatoes and cucumbers.

Beef tenderloin sandwiches being assembled to serve.

Top with the other half of the ciabatta roll, then, if desired, slice the sandwich in two so it’s easier to handle. Serve at once.

One half of a beef tenderloin sandwich with lettuce and tomato.

BEST BREAD FOR MAKING TENDERLOIN SANDWICHES

Many people prefer dense and crusty bread for tenderloin sandwiches, and I agree. I like sourdough and also baguettes for making beef tenderloin sandwiches.

Ciabatta rolls are sturdy but still tender and easy to bite into. Slathering ciabatta rolls with some melted butter before baking them makes the exterior a little crispy while the inside stays nice and soft.

They are the perfect rolls for beef tenderloin sandwiches.

HORSERADISH SAUCE FOR BEEF TENDERLOIN SANDWICHES

This recipe calls for mayonnaise combined with some basil pesto, but tenderloin sandwiches would be delicious with creamy horseradish sauce instead. It’s always nice to have options!

HOW TO SLICE BEEF TENDERLOIN FOR SANDWICHES

Slice the beef tenderloin ACROSS the grain, not WITH the grain. This is true for any meat you are slicing because it shortens the protein fibers, making them easier to chew.

However, unless you’ve overcooked the beef tenderloin into shoe leather, you can almost be assured 100% that it will be tender no matter HOW you slice it.

Everyone has their preference for beef tenderloin for sandwiches. We prefer to slice it into thin slices that are easier to mound onto bread or buns.

Some home cooks prefer thick slabs of beef tenderloin, and you only need to use one or two per sandwich.

A mound of thinly sliced medium rare beef tenderloin.

BEST TENDERLOIN SANDWICHES FOR A CROWD

When feeding tenderloin sandwiches to a very large group of people, I switch from sandwich bread and buns to a baguette or two.

This way, instead of making sandwiches for each person to eat (which is very time-consuming), you will discover how easy it is to load up a long loaf (the baguette) and then slice it into portions.

WHY BEEF TENDERLOIN IS PERFECT FOR SANDWICHES

Tender slabs of beef tenderloin take a good steak sandwich right over the top. Yes, it’s a pricey cut of beef, but the flavor and tenderness are unparalleled.

Since there is no bone in a beef tenderloin, you can cook a smaller cut and still get quite a lot of meat – it’s always great to feel like you’re getting more bang for your buck!

You can also make a similar sandwich and try these Beef Tenderloin Sliders for a fun variation.

A Beef Tenderloin Sandwich topped with tomato and cucumbers.

WHAT TO SERVE WITH BEEF TENDERLOIN SANDWICHES

During the summer we like to serve cool and refreshing salads with sandwiches. Fresh Corn Salad is a great side salad, and so is Potato Salad with Sweet Jalapeno Relish.

Once, we served Mexican Street Corn with Parmesan alongside beef tenderloin sandwiches and talk about a hit! Our guests loved it.

As for the holiday season when serving beef tenderloin sandwiches or sliders, we usually go with a potato dish. Crispy Smashed Garlic Potatoes are fun to make….and yummy.

Baked Yum Yum Potato Wedges are an absolute show-stealer. And, if you’ve got a cast iron skillet, you might want to check out Grandma Lucille’s Warm German Potato Salad – it’s the bomb.

Side view of a Beef Tenderloin Sandwich.

Beef Tenderloin Sandwiches

Piled high medium-rare beef tenderloin, melted white cheddar, and pesto-mayo on toasted ciabatta buns make these Beef Tenderloin Sandwiches perfect for a party.
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 sandwiches
Calories: 700kcal

Ingredients

  • 1 – 1 1/2 lbs. medium-rare beef tenderloin slices warm
  • 4 ciabatta rolls or bolillo rolls may substitute a baguette
  • 2 Tbs. melted butter
  • 1/2 cup mayonnaise
  • 2 Tbs. basil pesto I used Barilla brand in a jar
  • 1 cup shredded white cheddar I used extra sharp, may substitute any shredded cheese you prefer
  • Mixed baby greens or baby spinach
  • Thinly sliced tomatoes and cucumbers
  • Fried crispy onions, optional I used Fresh Gourmet brand

Instructions

  • Preheat oven to 375 degrees F.
  • Brush melted butter over rolls; bake for 10 minutes. When the rolls have cooled slightly, slice them in half horizontally.
  • Combine the mayonnaise with the pesto; spread over the cut side of the ciabatta rolls, both top and bottom, if desired.
  • Divide the beef tenderloin slices between the rolls, then sprinkle with cheese.
  • Bake the rolls for 5 minutes or just until the cheese is nicely melted.
  • Top the tenderloin and cheese with crispy onions, then add mixed greens, tomatoes and cucumbers. Top with the other half of the roll, then slice the sandwich in two so it’s easier to handle. Serve at once.

Nutrition

Calories: 700kcal | Carbohydrates: 30g | Protein: 32g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 817mg | Potassium: 377mg | Fiber: 1g | Sugar: 1g | Vitamin A: 629IU | Calcium: 223mg | Iron: 3mg

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