Roast beef, grilled steak, corned beef, meatloaf, sloppy joes, or patty melts: Any way you slice it, beef makes fabulous sandwiches.

Kirby cucumber and bread-and-butter pickles add a refreshing zing to these easy roast beef sandwiches. Serve with thick-cut potato chips and carrot sticks.

Marinate flank steak and onion in a mixture of orange and lime juices, cumin, and garlic before searing on a grill pan. Assemble the sandwich on a grilled ciabatta loaf with Gruyere cheese and dill pickle.

These sloppy joes get a Southwestern accent from pickled jalapenos, cilantro, and a topping of sliced avocado. Dish them up on hoagie rolls for the adults and mini buns for the kids.

Roast top round to medium-rare and pile the slices onto thick country bread for this classic sandwich. Combine reduced-fat sour cream and bottled horseradish to make the sauce.

Flank steak marinated in lime juice, ginger, and soy sauce is paired with refreshing carrot-cilantro slaw in this interpretation of the Vietnamese banh mi sandwich. As a timesaver, you can substitute deli roast beef for the grilled steak.

Use an onion roll and leftover or deli-sliced roast beef to make this tasty sandwich. Mix together reduced-fat mayo, grainy mustard, and pesto for a zesty spread.

Ground chuck enhanced with horseradish and sharp cheddar cheese makes an irresistible meatloaf. Enjoy it hot or cold on toasted country bread with lettuce, pickles, and ketchup.

Mango chutney gives a sweet-spicy kick to this roast beef sandwich. Make it on rye bread and add a layer of peppery watercress for crunch.

Spicy brown mustard replaces the usual Russian dressing in this easy version of a classic deli sandwich. Layer corned beef, sauerkraut, and Swiss cheese on toasted, buttered rye bread and serve with pickles on the side.

Marinate a budget-friendly top round steak in Worcestershire sauce for a few minutes, then sear in a hot skillet. Top the sandwiches with quick-pickled red onion.

Emeril Lagasse's take on this childhood favorite combines sauteed onion, celery, bell pepper, garlic, and lean ground beef in a lightly sweetened tomato sauce. If you like, double this recipe and freeze half of it to keep on hand for quick weeknight dinners.

Pile hero rolls with mini meatballs and roasted onion, bell pepper, and zucchini to make these hot and hearty sandwiches. The bacon-flecked meatballs can be frozen for up to three months.

To make these Philly-style cheese steaks, melt provolone cheese over sauteed onion and rib-eye or eye-of-round steak. To achieve thin slices, freeze the beef for 30 minutes, then cut with a serrated knife.

Simmer sauteed red onions with sugar, vinegar, and red wine to make the rich red onion jam that distinguishes this steak sandwich. If you're not up for cooking a steak, this is also delicious with deli roast beef.

Medium-rare tenderloin and watercress on fresh baguettes make extraordinary roast beef sandwiches. Dress up the mayonnaise with roasted garlic, parsley, thyme, and marjoram.

Fresh basil and tomatoes add a summery accent to grilled steak sandwiches. Made on two loaves of Italian bread, this recipe serves 12 people.

This diner classic begins with pan-fried ground chuck burgers seasoned with ketchup and grated red onion. Tuck the burgers between slices of white or rye bread along with grated cheddar cheese and toast in a skillet until golden brown.

Pile thin slices of medium-rare flank steak onto toasted rustic bread with roasted bell peppers and lightly dressed watercress salad. Combine horseradish with grainy mustard, sour cream, and mayonnaise to make the zesty spread.

Broiled skirt steak is combined with sauteed bell peppers, onion, and a splash of red-wine vinegar in these stick-to-your-ribs sandwiches. Crown the steak filling with pepper Jack cheese and melt it under the broiler.

Grilled red onion, goat cheese, grainy mustard, and arugula give these steak sandwiches an elegant spin. Assemble on two baguettes to serve eight people.