Thin-sliced rare roast beef piled onto a soft onion roll, topped with American cheese, barbecue sauce, and mayo. It's messy, rich, and unapologetically regional - the kind of sandwich locals order without explanation and outsiders have to ask about.
Some of my favorite meals are tied to moments, not recipes - and this one takes me straight back to a girls' trip my mom, my sister, and I took to Boston years ago.
We were wandering around, deciding where to eat next, when we spotted a little place called Bill & Bob's Famous Roast Beef. We stopped in mostly because of the name. Back home, my dad and brother owned a restaurant called Bill y Bob's Cantina, and it felt like too funny a coincidence to pass up.
We each ordered a North Shore 3-way, not really knowing what we were getting. Turns out, it was exactly what we needed. Messy, simple, and really good. The kind of sandwich you don't overthink.
We learned that a true 3-way is: thinly sliced, rare roast beef piled onto a soft onion roll and topped with exactly three things - James River barbecue sauce, mayonnaise, and white American cheese. That's it. No substitutions. No upgrades. No creative liberties. Especially when it comes to the sauce.
That meal has stayed with me - not because it was anything fancy, but because of who I was sitting with. My mom. My sister. No schedule. No rush. Just sharing something new together.
Food has a way of holding onto those moments for us. And every time I make this sandwich now, I'm right back there - laughing, hungry, and grateful I didn't walk past that little place.
I hope it takes you somewhere good, too.
~ Holly ❤️
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
Forks in the Road: Massachusetts
This sandwich belongs to the North Shore - the stretch of coastal towns just north of Boston where small roast beef shops are everywhere. These aren't chains or destination restaurants. They're neighborhood places. Counter service. Laminated menus. Regulars who walk in and order without looking up.
Somewhere along the way, the North Shore roast beef sandwich developed its own shorthand. You don't order a "roast beef with sauce and mayo." You order it three-way. Everyone knows what that means.
And somehow, it stayed right there. No national moment. No viral reinvention. Just a local classic that never needed to travel.
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Shaved, rare roast beef from the deli- This is what I had access to, and it works. Ask for it shaved as thin as possible and keep it rare. If you want to roast your own beef, you absolutely can - but don't feel like that's required to make a good sandwich.
- Onion rolls- A soft onion roll is part of what makes this a true 3-way. I'm making mine from scratch, but store-bought works just fine as long as it's soft and not too crusty.
- James River barbecue sauce- This is the classic choice, but I couldn't find it locally, so I'm recreating it at home. If you use a different brand, look for something sweet, tangy, and mild, not smoky or spicy.
- White American cheese- This isn't the place to get fancy. White American melts easily and gives you that familiar, creamy layer without stealing the spotlight.
- Mayonnaise- Just enough to round everything out. It softens the sandwich and brings all the flavors together.
How to Make a North Shore 3-Way at Home
This is one of those sandwiches where the order matters more than the technique. Take your time, keep it simple, and don't overthink it.
Start by gently warming the roast beef. You're not cooking it - just taking the chill off so it stays tender and juicy. A quick pass in a warm pan or wrapped in foil in a low oven does the trick. The goal is warm, not dry.
Split the onion rolls and lay down the cheese first. Putting the cheese on the roll while everything is warm helps it soften and melt just enough.
Pile the beef on generously. This sandwich is supposed to feel full and a little messy, so don't be shy here.
Finish with the barbecue sauce and mayo. A drizzle of sauce for that sweet, tangy bite, and just enough mayo to round everything out. You want balance, not a sauce bomb.
Close it up, grab a napkin (or two), and eat it right away. This isn't a sandwich that waits patiently on the counter - it's best while everything is warm and soft and just starting to drip a little.
Tips for Success
- Warming deli beef matters more than you think.
Cold roast beef straight from the fridge can make the whole sandwich feel flat. Warm it gently - low heat, short time. If it starts to dry out, you've gone too far.
- Ask for the beef shaved, not sliced.
Shaved beef gives you that pile-high, tender texture that makes the sandwich work. If it's too thick, it won't melt into the roll the same way.
- Go easy on the sauce.
This isn't a dunked sandwich. A light drizzle of barbecue sauce and a swipe of mayo are enough. You can always add more, but you can't take it back.
- Eat it right away.
This is not a make-ahead situation. The magic is in the warm beef, soft roll, and slightly melted cheese.
What to Serve With a North Shore 3-Way
This sandwich doesn't need much on the side. It's rich and filling on its own, so I like to keep things simple.
- Potato chips
Classic for a reason. Something salty and crunchy balances out the soft roll and warm beef.
- French fries
If you want to lean into roast beef shop vibes, fries are the move. Eat them hot, maybe dipped in a little extra mayo if you're feeling it.
- Coleslaw
A simple, vinegar-forward slaw works well here. Nothing heavy or creamy - just something crisp to cut through the richness.
- Pickles
A good dill adds that sharp bite that keeps you going back for another bite of the sandwich.
- Something cold to drink
Iced tea, lemonade, or a cold beer all feel right with this one.
This is a meal that's meant to be relaxed, not overthought. A sandwich, a side, and a napkin - or two.
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
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The North Shore 3-Way: A Massachusetts Sandwich Most People Have Never Heard Of
Ingredients
- 1½ pounds shaved rare roast beef from the deli or homemade
- 4 soft onion rolls
- 4 slices white American cheese
- ½ to ¾ cup sweet tangy barbecue sauce (James River-style)
- ¼ to ⅓ cup mayonnaise
Instructions
- Warm the roast beef gently just until heated through. You're not cooking it - just taking the chill off so it stays tender and juicy.
- Split the onion rolls and place a slice of white American cheese on the bottom half of each roll.
- Pile the warm roast beef generously on top of the cheese.
- Spoon barbecue sauce over the beef, letting it drip and run a little, then add a light spread of mayonnaise.
- Close the sandwiches and serve immediately while everything is warm and soft.
Notes
| Calories | 680 |
| Total Fat | 34g |
| Saturated Fat | 14g |
| Cholesterol | 145mg |
| Sodium | 1,420mg |
| Total Carbohydrates | 44g |
| Dietary Fiber | 2g |
| Total Sugars | 12g |
| Protein | 46g |
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