The amount of roast beef per person for sandwiches is between 4 to 6 ounces of roast beef per person.
4 to 6 ounces of roast beef per person for sandwiches is a good serving size for a light meal or other casual gathering.
If you're making large roast beef sandwiches you may need at least 6 ounces of roast beef per person.
For smaller roast beef sandwiches, 4 to 5 ounces is often good enough.
I would plan on having at least 6 ounces of roast beef per person for roast beef sandwiches.
The kind of meat that is a roast beef sandwich is often top round or eye of round beef that is cooked and then sliced cold for the roast beef sandwich.
The top round or eye of round cut of meat provides a good balance of flavor and texture when sliced thin for cold sandwiches such as the roast beef sandwich.
A top loin roast is also good for a roast beef sandwich as it has plenty of brawny flavor and all of the fat is on the surface of the meat which can be easily trimmed off after the meat has been cooked.
However for a more cheaper cuts of meat you can use top or eye round or bottom instead for the roast beef sandwich.
The cut of meat that is best for roast beef is ribeye roast and top sirloin.
Ribeye roast and top sirloin are the best cuts of meat for roast beef as they offer a great balance of flavor and tenderness along with adequate marbling.
Other good cuts of meat for roast beef are eye of round, rump roast and top round or even tenderloin roast.
These cuts of meats are often cheaper than the top sirloin and ribeye roast.
For better flavor of the roast beef look for some degree of marbling "fat streaks" in the meat which provides better tenderness and flavor.
If you prefer a leaner roast beef you should consider using top round or eye of round meat although they can require slower cooking to prevent dryness.
More tender cuts of meat such as tenderloin can be cooked faster and tougher cuts of meat like round roast require longer cooking times with low heat.
The most popular cuts of meat for roast beef include.
Rump Cap.
Eye Fillet Butt.
Bolar Blade Roast.
Whole Sirloin or Striploin.
Topside.
Rump Roast.
Prime Rib Roast.