There’s nothing quite like a beef sandwich – whichever way you slice it. The famous Rueben on rye from New York? Amazing. The Italian beef on a baguette from Illinois? Delicious. Cheesesteak in a hoagie from Pennsylvania? Mouth-watering. And that's before you even start thinking about pastrami, brisket, prime rib... The options are seemingly endless – so we've done the hard work for you, seeking out the most delectable beef sammies in every single state.

Click or scroll through our gallery to discover the best beef sandwiches across the USA, state by state.

Our selections are based on genuine user reviews, awards and accolades, and the first-hand experience of our team. They’re also regularly checked and updated.

Alabama might be famous for its pulled chicken and white sauce sandwiches, but this roast beef creation from Panini Pete’s would turn anybody’s head. Chef Pete Blohme – the real-life Panini Pete – is something of a local legend, and his medium-rare roast beef sandwich is part of the reason why. It features thinly sliced, house-roasted beef on crunchy ciabatta, topped generously with Dijon mustard, oozy homemade gorgonzola spread, onion confit, and tasty salad. What more could you want?

Any time 'au jus' is on the menu is a time to get excited. Meaning 'with juice' in French cuisine, in this case it's not just any juice. This baller broth is made from the juicy goodness left behind by your roasted meat. The geniuses behind Anchorage’s South Restaurant + Coffeehouse serve their prime rib steak roll with a hearty bowl of beef juice. It boosts the flavor of an already delicious sandwich to the next level.

Be prepared to wait in line when you visit Noble Eatery in Phoenix. The boutique bakery only opens for a few hours on weekdays, and locals know it’s the place to get the perfect lunchtime pick-me-up. Noble’s sandwich menu is small but perfectly formed, and is constantly bolstered by showstopping specials. The meatball sando is a thing of beauty, but the roast beef ciabatta sandwiches are not to be missed.

Chef Todd likes to keep the steamers and sandwiches at TJ's Sandwich Shop simple and delicious – even though they’ve all got wacky names. So, while the Meaty Midwesterner steamer only lists two ingredients – roast beef and Cheddar – that doesn’t mean it won’t be the best thing you've eaten in quite some time. Perhaps the secret is the hoagie, which is slathered with cheesy garlic butter before receiving its meaty filling. Or perhaps, when it comes to sandwiches, less really can be more.

If you like your sandwiches with a side of history, then Philippe the Original is the place for you. Apparently, the founder of Philippe the Original, Philippe Mathieu, accidentally created the French dip sandwich when he dropped a sliced French roll into a roasting pan filled with meat drippings. The customer took the sandwich anyway – and a classic bread bomb was born. That was in 1918, and Philippe the Original is still slinging the tasty treat today.

Leven Deli Co.'s location, next to the Denver Art Museum, is pretty apt, considering its sandwiches are basically a work of art. This Jewish deli and wine bar dry ages its pastrami over 12 days, and bakes its rye bread fresh every day. These flavorful ingredients are best enjoyed in the iconic pastrami Reuben, but you could also leave out the cabbage and cheese and settle for an equally delicious classic pastrami. Neither choice will disappoint.

Even though it’s called Katz and it’s a delicatessen, Katz’s Deli & Restaurant has nothing to do with the famous Katz Deli in New York. But the sandwiches in Katz’s Deli & Restaurant are just as extravagant. Hungry customers can choose between corned beef (regular or first cut), brisket, pastrami, tongue, or tongue tip, while tucking into their complimentary pickles and slaw. The star of the show? The Reuben, of course.

The largest sub at Ioannoni’s Specialty Sandwiches comes in at a staggering 21 inches – about the same length as an arm. Smaller sizes are available for those with smaller appetites (and stomachs), though you might want to go for the bigger option and save some for later. Ioannoni’s Italian beef is house roasted to a secret recipe and thoughtfully complemented by provolone cheese, broccoli rabe, and long hot peppers. 

A sandwich shop from a James Beard Award–nominated chef? Yes, please! Chef Clay Conley opened the Būccan Sandwich Shop alongside his fine-dining endeavor, Būccan, and the sandwiches live up to the hype. The team bakes bread daily, while the deceptively simple sandwiches are prepared from scratch. All of them are great, but the Steak Bomb is the must-eat. There’s little better than Prime New York Strip steak in a baguette with cheese, salad, and smoked paprika aioli.

The B-east of Burden pounder from Decatur’s B-Side is a little different to your usual beef sandwich. Grilled shaved beef tongue is the main character of this succulent hand-held meal, which is served on a benne seed roll. The sandwich shop is an off-shoot of James Beard Award–nominated chef Terry Koval’s more upmarket The Deer and the Dove restaurant, so its meat-and-bread combos are naturally a step above the competition.

Is a Reuben a Reuben if it’s not on rye bread? Many people will tell you it’s not – but none of those people go to EARL in Honolulu. The owner, Justin, claims they sell “the best East Coast subs,” and it’s hard to argue with the sentiment. His favorite sub is the Reuben not on Rye. It’s got all the ingredients of a classic Reuben – pastrami, sauerkraut, cheese – only in one of the shop’s hearty, artisan subs.

When you put the word 'extreme' in the name of your shop, you can’t just deliver the same old sandwiches as everybody else. That’s why Meltz Extreme Grilled Cheese prides itself on the 'extreme flavor combinations' throughout its varied menu. The Rooben Evolooshun is the perfect example of this concept. They’ve thrown out the rye bread and added lashings of Gruyère to create a beefy grilled cheese like no other.

Did Al’s #1 Italian Beef create the Italian Beef sandwich? They think so, and they serve a great story about its history alongside their fabled sandwiches. This Chicago specialty – given newfound prominence thanks to TV show The Bear – is about as good as it gets. Eat it the Italian way: standing up, stuffing your face, and feeling the juices dribble down your chin.

The Shapiro family has been running Shapiro’s Deli in Indianapolis since 1905, and it shows no sign of slowing down. The store came to nationwide prominence in 1989 when USA Today proclaimed Shapiro’s served 'the finest corned beef sandwich in the world.' That sandwich is still on the menu today, and it’s just as delicious. All of Shapiro’s pastrami, brisket, and corned beef are slow cooked on the premises, and all its sandwiches are piled high with the resulting deliciousness.

Who is Sarah and why does she want revenge? After one bite of the incredible Sarah's Revenge sandwich, you won’t worry about it. The focaccia is gleefully stuffed with roast beef, bacon, cheese, and veggies. And if you can’t get enough of the bread, you’re in luck. South Union Bread Café gives out samples of focaccia to enjoy alongside your main meal. Other beef-based boys abound on the menu; we hear the Friday special Italian beef is worth waiting for.

Joe’s Kansas City Bar-B-Que first opened inside a gas station. It might seem like an odd location for a fire-based food store, but championship BBQ-ers Jeff and Joy Stehney haven’t looked back since. The Z-Man sandwich has a history of its own, and it’s been a fan-favorite since it arrived on the menu in 1997. And why not? It’s smoked brisket, smoked provolone cheese, onion rings, and BBQ sauce inside a Kaiser roll. Order up!

Stella’s Kentucky Deli wears its love of quality, local food on its sleeve. All of its produce comes from nearby farmers and suppliers, and a shout out to its producers is right there on the menu. So when customers sit down to their Reubens and burgers, they know the meat hasn’t traveled far. None of this would matter if it didn’t taste good, of course – and luckily, Stella more than delivers the goods.

New Orleans is famous for po’ boy sandwiches, and you can find them on every street corner throughout the city. What makes a po’ boy a po’ boy is the local French bread that gives the sandwich its satisfying crunch. Some would argue for a seafood filling over a meaty one, but that’s a debate for another day. Parkway Bakery and Tavern’s specialty is the house-made roast beef and gravy Poor Boy, which is comforting and mind-blowing in equal measure.

Duckfat is an unusual name for a place serving a top-quality beef sandwich, but it’s the place to beat in Maine. The name actually comes from the duck fat used to fry its iconic Belgian frites, which you’ll probably want to order alongside your prime rib French dip sando. The sandwich comes with beef bone broth – not a pot of duck fat in sight – and it well and truly hits the spot.

The pit beef sandwich is a must-try for anybody exploring beefy hand-helds in Maryland. It’s a mountain of slow-roasted pink beef served inside a horseradish-lined bun and, yes, it’s as good as it sounds. Guy Fieri gave his stamp of approval to the Chaps Pit Beef version of the Baltimore classic, and it’s received similar accolades from The New York Times, People magazine, and more. Run, don’t walk.

Cutty’s has become a Massachusetts institution since opening in 2010, under the guidance of owners Rachel and Charles Kelsey. All of their sandwiches are great, but number one on the menu is the Beef 1000. The name refers to the droolworthy Thousand Island dressing, but it’s the slow-cooked beef that leaves a lasting impression. Paired with crispy shallots, Cheddar, and a soft brioche bun, it's a thing of beauty.

Zingerman's Delicatessen opened its doors in 1982, and the Reuben was the second item on its menu. The iconic sandwich has sold solidly ever since, and Zingerman’s has become one of the most famous and beloved delis in the world; people come from all over to sample its many delights. If you’re in town, it would be almost rude not to try their classic corned beef on rye.

Beef is the main attraction at Maverick’s Real Roast Beef, and there’s something for every red meat fan. Even if you’re tired of Reubens, briskets, and French Dips – really?! – your stomach will thank you for ordering Maverick’s Beef ‘N Cheddar. It’s exactly what it says on the label: beautiful, thinly sliced beef and cheese. The house-made jalapeño cheese sauce is the pièce de résistance, while the pretzel bun is the perfect complement.

Sal & Phil’s is a seafood restaurant at its heart, and its extensive menu heroes the freshest shrimp, crawfish, and catfish in the area. So it’s not the most obvious place to find the best beef sandwiches in the state. Yet Sal’s Supreme is just that. It’s a roast beef po’ boy drenched in gravy and topped with ham and melted Swiss cheese, and… well, what more do you need to know?

There are plenty of reasons to visit Crown Candy Kitchen. You might want to check out the oldest soda fountain in St. Louis. You might want to luxuriate in the retro vibes of the throwback dining room. You might even want to buy some of the special house-made candy. But the not-so-secret reason for the long lines at lunchtime? The signature doorstop sandwiches. The Reuben is a sight for sore eyes – and pretty easy on the taste buds, too.

Bourbon takes its BBQ seriously, and its menu bursts at the seams with smoky flavor. Highlights include mouth-watering propositions such as brisket nachos and brisket burgers. The brisket Reuben might horrify some purists, but everyone else will be too busy devouring the beautiful, tender meat spilling out of their rye bread. Bourbon's slow-cooked brisket is the kind that practically melts in your mouth.

A pizza joint might not be the first place you think of for superior sandwiches, but it does kind of make sense when you think about it. After all, Omaha’s Virtuoso Pizzeria serves a cracking tavern-style Chicago pizza – so it’s not so surprising that they also make a mean Chicago Italian beef. Virtuoso’s spin on this is that, if you order it dipped, the entire eight-inch sammie is plunged into the jus for maximum flavor.

Saginaw’s Delicatessen claims its sandwiches are 'so big, you’ll need two hands to eat them.' They’re not kidding. Mind you, it shouldn’t come as a surprise that a deli nestled inside a Las Vegas casino should serve up such epic sandos. The man behind this venture, Paul Saginaw, co-created Zingerman’s Delicatessen and its sizeable sandwiches (see Michigan's entry on our list) – so Saginaw’s Royal Flush Reuben is a pretty safe bet.

The readers of New Hampshire Magazine have voted Biederman’s one of the best places to get a sandwich for the past decade. Maybe it helps that the joint is a deli and a pub, and there are few things better than a cold brew with a hot sandwich. If it’s beef you’re after, Biederman’s has plenty of options, plus the odd special. But the main event is the Basement Bomb – juicy roast beef and melted Boursin cheese on wheatberry. 

The New Jersey take on a sloppy Joe has to be seen to be believed. Different shops serve them in different ways, but Millburn Deli is the joint people return to again and again. Here, you'll get three slices of rye bread stuffed with three kinds of beef and three kinds of ham, not to mention cheese, coleslaw, and dressing. The cherry on top is how Millburn cuts its sloppy Joes into three triangles.

If you cross a burger with a Reuben, what do you get? The closest thing might just be the smashed patty melt at The Range Café. It’s got the same beef center you’ll find in the burgers, but it’s placed between two slices of tasty rye bread and topped with Swiss cheese. Caramelized onions and green chile ranch complete this genius combo – and customers are left to ponder why nobody else has thought of it before.

You can’t have a list of the greatest beef sandwiches without including the legendary Katz’s Delicatessen. The joint was made famous by that scene in When Harry Met Sally, but Katz’s is far more than a pop culture reference. The sandwiches are iconic for being three-quarters meat and one-quarter bread, and the pastrami sandwich is the gold standard. People literally fly thousands of miles to see (and eat) one for themselves, and they're never disappointed.

“I’ve always wanted to own something fun and creative,” Ish owner Matt Fern told WALTER magazine. He seems to have done just that with his Jewish/Italian/Southern deli – a shop that offers 'weird sandwiches from weird people.' Yet one of the bestsellers at Ish is the classic Reuben, which can be made with either pastrami or corned beef. Adventurous Reuben lovers can double the meat for twice the flavor.

You can’t think 'North Dakota' and 'sandwich' without stumbling into the state’s favorite: the hot beef. This unique sandwich sees thinly sliced beef and toasted bread served with mashed potatoes and smothered in beef gravy. It’s definitely not something you can eat with your hands, but it has to be tried when you’re in town. Charlie’s Main St. Cafe’s award-winning version is made from scratch and practically perfect in every way.

Slyman’s is so proud of its sandwiches, it includes this bold claim on its signage: 'Biggest & Best Corned Beef in Cleveland.' But Slyman’s isn’t bragging; it’s merely stating a fact. The original Slyman’s Restaurant in Cleveland and the sister Tavern in Independence both serve towering corned beef sandos that could fill you up for a week. The deli and diner has been an Ohio institution since 1964, and the eye-popping corned beef is the main reason.

You can grab the fabled pastrami special at Clark Crew BBQ a few times throughout the year – and it really is worth keeping an eye on the joint's social media pages, as you won't want to miss this. The briskets go on the offset pits at midnight and slowly do their thing until the lunchtime rush. Customers can buy the pastrami by the pound or as part of a platter with fries. But, really, why would you order it any way other than between two slices of rye?

The O.G. at Pasture PDX is a Reuben and bánh mì hybrid that’s one for the ages. The delicate, locally sourced pastrami achieves just the right taste and texture after being brined, smoked, and roasted in-house. It’s then layered into a ciabatta bun and paired with house-made chili oil and locally grown hazelnuts. It's been a highlight of the menu since Pasture PDX welcomed its first customers, and with good reason.

Ask a dozen people in Philly where to get the best cheesesteak and you’ll get a dozen different answers. But the founder of Pat’s King of Steaks believes he created the sandwich in the first place, so his joint has remained the place to start any cheesesteak adventure. Even if some patrons don’t agree it’s the best cheesesteak out there, they’re still treated to a baguette filled with steak, cheese, and (maybe) onions. What could go wrong?

Rhode Island has a quirky state sandwich in the form of the dynamite grinder, which is like a spicy sloppy Joe and comes packed into a hoagie roll. But these are relatively hard to come by – you have to head to the small Woonsocket area – so beef lovers are probably better served at Miller’s Famous Sandwiches. This place is particularly famous for its tender roast beef sandos. The beef is slow-roasted and then sliced fresh for every order. That means there’s a brief wait for each one, but it's absolutely worth it.

No Name Deli promises food that is 'fast, fresh, and no frills.' For sandwich fans in the area, 'fresh' is the most important element to the perfect hand-helds the deli delivers daily. There are plenty of beefy options on the menu, including pastrami, roast beef, and a patty melt. But the locals who’ve taken this hidden gem to their hearts over the past 30 years still gravitate to its famous – and affordable – Reuben.

Sure, you can get a regular hot roast beef at the Pheasant Restaurant and Lounge, but where’s the fun in that? At the weekends, try the hot roast beef waffle. It’s the same glorious slow-roasted Angus beef, the same fluffy whipped potatoes, and the same rich beef gravy you get in the traditional sandwich. But instead of milk bread, you get the whole thing wrapped in a waffle. Dreams really do come true.

Mitchell Delicatessen has a fast-growing reputation as the best sandwich shop in Nashville, and one look at its menu will tell you why. Critics and fans have rushed to lavish praise on the 2008-founded deli, with everyone agreeing that its sandwiches can’t be missed. The roast beef and Cheddar hoagie is a mix of honest ingredients – beef, cheese, salad, mayo – done well, equaling a sandwich much more than the sum of its parts.

At Pecan Lodge, hungry patrons can choose between brisket, pulled pork, handmade sausage, and many other barbecue favorites. Or they can go all out and order the Pitmaster. This gargantuan mouthful features the aforementioned brisket, pulled pork, and sausage, slapped into a bun with barbecue sauce and jalapeños. And if that sounds like a hot mess, you haven't seen anything yet; the Hot Mess is actually a different sandwich, adding sweet potato and chipotle cream into the mix.

Moochie’s Meatballs is a welcome reminder that Philadelphia isn’t the only place to get a decent, authentic cheesesteak. Co-owner Joanna MacDonald is a former Philadelphian who’d longed to bring the flavors of her childhood to her adopted home of Salt Lake City. She and husband Don handcrafted their take on the famous sandwich using sliced ribeye steak, American cheese, and grilled onions. You can add mushrooms and bell peppers, too, but sometimes less is more.

If you’re going to have a sandwich in Vermont, many would argue you’d have to try The Vermonter (typically – though not always – packed with layers of apple, cold cuts, and cheese). But if you’re going to have a beef sandwich in Vermont, you could do worse than head to Morse Block Deli for its roast beef sando. It’s completed by greens, mayo, mustard, and a pretzel bun, and it’s the sort of sandwich that makes you want to move to a new town (if you aren't already local to the deli). And, hey, you can always try the Vermonter next time!

Sandwich Republic offers two things for its community: fresh sandwiches and satisfying salads. But it does those two things incredibly well. The basis for its brilliant sandwiches is its house-made, traditional ciabatta bread. Yet while the bread is good, it’s no competition to the braised short rib that fills the best beef sandwich in the shop. The simplicity of adding only provolone cheese, arugula, and tomato gives the meat room to shine.

Tat’s Deli co-founders Brian Tatman and Jason Simodejka were raised on the East Coast before settling in Seattle. Their mission with their deli, opened in 2004, was to bring the beauty of East Coast subs and steaks to Washington. The cheesesteak is the first item on the menu, and customers are advised to have it 'Tat’s way': beef, grilled onions, sweet peppers, provolone cheese, and American cheese. Don’t mind if we do!

The Secret Sandwich Society has named all its sandos for former presidents, Founding Fathers, and first ladies. The Roosevelt is a hearty combination of roast beef, bacon, horseradish, and white Cheddar on a toasted baguette. It’s every bit as good as it sounds... even if the name doesn’t quite follow. As far as anybody knows, Roosevelt was more partial to a grilled cheese or a hot dog than roast beef.

The beef fajita melt has been a feature of The Steaming Cup’s menu for years. It’s the sort of flavor combination that makes you wonder why more people haven’t thought of it. Freshly sliced beef is placed on your choice of bread – probably the sourdough – with poblano pepper, chipotle mayo, and lots of oozy cheese. Those not used to the spice might want to opt for the cooling, house-made potato salad on the side.

One thing is guaranteed at Sweet Cheeks Meat: the local beef is pasture raised and as good as any you’re likely to find. The joint is a butcher shop first and foremost, and it takes great care to ensure its beef is smoked, roasted, and shaved to perfection. Breakfast and lunch are served here, though the menu is always changing. Don’t be surprised to find special burgers and tacos fighting for your attention amid more classic options.

Now discover every state's best sandwich, period