North Shore Beef

When people talk about iconic foods from Massachusetts, North Shore beef sandwiches belong high on the list.

These roast beef sandwiches are a regional obsession, especially across the towns north of Boston, where locals debate roll styles, meat thickness, and condiments with fierce loyalty. Known for being piled high with thinly sliced beef, served rare and warm, this isn’t just a sandwich; it’s a rite of passage.

What Is a 3-Way Roast Beef?

The term “three-way” might sound like slang, but around the North Shore, everyone knows what it means. A roast beef sandwich ordered “3-way” includes three key ingredients: American cheese, mayonnaise, and James River BBQ sauce. The beef is typically stacked on an onion roll, warm and just barely cooked through to keep it pink and juicy. That combo of beef, cheese, sauce, and mayo creates a rich, messy bite that’s the gold standard in Massachusetts roast beef joints.

Some spots add a twist, maybe a sesame roll or horseradish mayo; but if you want the classic, the 3-way is the way to go.

What Is the Sauce on the North Shore Roast Beef Sandwich?

The magic behind the sauce is the James River BBQ sauce. It’s a thin, tangy, slightly sweet sauce with just a little spice. This isn’t your thick, sticky Southern barbecue, it’s a thinner brown sauce designed to cut through the richness of the meat and cheese. For many, it’s not a North Shore beef without it. The sauce is typically applied directly on the meat before the sandwich is closed, often combining with the cheese and mayo to soak into the bun.

While some shops make their own version of this sauce, James River is the original and most beloved. It’s so tied to this sandwich that many places keep it stocked specifically for their roast beef menu.

Storage Instructions

If you happen to have leftovers, here’s how to store your North Shore roast beef properly.

• Wrap tightly: Use foil or parchment paper to wrap the sandwich snugly. Avoid plastic wrap; it can trap moisture and make the bun soggy.
• Store in the fridge: Place the wrapped sandwich in an airtight container or resealable bag and refrigerate. It’s best eaten within 1–2 days.
• Reheat carefully: Remove any lettuce or tomato first (if added), then wrap the sandwich in foil and warm it in the oven at 300°F for about 10–15 minutes. Microwaving can turn the beef chewy, so dry heat is your best bet.
• Freezing isn’t ideal: Because of the mayo and sauce, freezing a 3-way sandwich tends to change the texture. If you must freeze it, do so before assembling and keep the components separate.