Slideshow: 25 Beef Sandwiches We Love in NYC

The Braised Braciole at Rubirosa
The Braised Braciole at Rubirosa
They stuff a few fat rolls of tender beef into a soft, toasted roll of buttery garlic bread, smothering the whole thing in their awesome signature tomato sauce and large flecks of real, honest-to-goodness aged Parmigiano-Reggiano.

Rubirosa: 235 Mulberry Street, New York NY 10012 (map); 212-965-0500; rubirosanyc.com

[Photograph: J. Kenji Lopez-Alt]

Lengua Cemita from El Tenampa
Lengua Cemita from El Tenampa
This hefty sandwich is packed with chunks of beef tongue—meltingly tender with crispy bits around the edges—layered with ripe avocado slices, crema, crisp red onion, chopped iceberg lettuce, black bean mash, and white cheese.

El Tenampa: 706 4th Ave, Brooklyn, NY 11232 (map); 718-369-7508

[Photograph: Robyn Lee]

Open Face Beef Cheek Sandwich at Perla
Open Face Beef Cheek Sandwich at Perla
There are two fistfulls of fall-apart how-are-you-so-tender braised beef cheek, with a brown sauce packed to bursting with meaty brawn and caramelized flavor, all of which is on a slice of crusty bread that soaks up every stray dribble of sauce. It comes with two perfectly fried eggs, because put an egg on it would feel...sane?

Perla: 24 Minetta Lane, New York NY 10014 (map); 212-933-1824; perlanyc.com

[Photograph: Robyn Lee]

Slow Roasted Short Rib Panini
Slow Roasted Short Rib Panini
Holy hunk of beef, how the hell is one meant to eat this sandwich? A beast of a panino, the inch-think slab of slow-roasted short rib is insanely rich; the copious amount of melted gorgonzola only boosts it.

Il Buco Alimentari & Vineria: 53 Great Jones Street, New York, NY 10012 (map); 212-837-2622; ilbucovineria.com

[Photograph: J. Kenji Lopez-Alt]

The Pastrami at Katz's Deli
The Pastrami at Katz's Deli
Whether you get it plain on rye or as a Reuben (pictured), you'll be eating the pinnacle of cured beefy deliciousness. You can't talk about beef sandwiches in this city without talking about Katz's superlatively tender, smoky, and spicy pastrami with gorgeous fat.

Katz's Deli: 205 East Houston Street, New York NY 10002 (map); 212-254-2246; katzdeli.com

[Photograph: Max Falkowitz]

Cheesesteak at Kwik Meal
Cheesesteak at Kwik Meal
The steak is cooked in that deliciously greasy way, in with the peppers and onions and bound together by totally melted cheese. The pita gets thrown on top so that it, too, is warm, and there's so much stuffed inside that the meat, cheese, and peppers are really what you taste. It's as far from a classic cheesesteak as you can get, but it's still a very recommendable lunch.

Kwik Meal: Southwest corner of 6th Avenue and 45th Street, New York NY (map)

[Photograph: Robyn Lee]

Homemade Roast Beef at Stage Restaurant
Homemade Roast Beef at Stage Restaurant
Homemade roast beef, sliced thinly onto a kaiser roll and served with your choice of mayo or mustard, may at first seem a bit small in size and spartan for its price tag ($8.20). But there's over an inch and a half of flavorful and moist roast beef in there, and it's plenty satisfying.

Stage Restaurant: 128 2nd Ave, New York NY 10003 (map); 212-473-8614

[Photograph: Maggie Hoffman]

Tuesday Night Patty Melt at Parm
Tuesday Night Patty Melt at Parm
The new Tuesday night special at Parm isn't a traditional patty melt in the least, but the perfect medium rare beef has great aged funk, the bread is well toasted, and the caramelized onions and mushrooms give a great sweet jolt of flavor. The sandwich comes with salt-boiled potatoes that smashed and fried into crisp bites of utter deliciousness.

Parm: 248 Mulberry Street, New York NY 10012 (map); 212-993-7189; parmnyc.com

[Photograph: Max Falkowitz]

Meatball at Parm
Meatball at Parm
Shaped into a large patty to go on a hero or roll, it's beef meats veal meats pork sausage for one of the best meatballs in the city, bar none. The meatball is fall-apart tender, the red sauce it's braised in bright, sweet, and sharp all at once. We never get tired of this cheffy-but-not-too cheffy meatball.

Parm: 248 Mulberry Street, New York NY 10012 (map); 212-993-7189; parmnyc.com

[Photograph: Robyn Lee]

Burnt Ends at John Brown Smokehouse
Burnt Ends at John Brown Smokehouse
The slab of brisket deckel gets a double dose of its dry rub, composed of salt, black pepper, brown sugar, paprika, and allspice, among other ingredients. Then, they stoke the smoker to give the meat a few extra hours (15 hours total) and dice the finished product onto thick slices of plain white bread.

John Brown Smokehouse: 10-43 44th Drive, Long Island City, NY 11101(map); 347-617-1120

[Photograph: James Boo]

Reuben Sandwich at Bowery Diner
Reuben Sandwich at Bowery Diner
The pastrami, given an 11-hour, in-house smoke, is faling-apart tender, and while the kitchen will be baking some of its own bread, the rye bread here is brought from an outside vendor to pay homage to New York's older bakeries.

Bowery Diner: 241 Bowery, New York NY 10002 (map); 212-388-0052; bowerydiner.com

[Photograph: Alice Gao]

Meatball Parmagiana from Parisi Bakery
Meatball Parmagiana from Parisi Bakery
If you're looking for a meatball parm that's as Sunday Gravy classic as can be, with rich, bright sauce that highlights the slight sweetness of beef, this baby is the one for you. It helps that the bread comes right from the bakery; it's crusty and soft in just the right way to absorb some of the sauce and cradle the meatballs.

Parisi Bakery: 198 Mott Street, New York NY 10012 (map); 212-226-6378; parisibakery.com

[Photograph: Robyn Lee]

Brisket Cheeseteak at Butcher Bar
Brisket Cheeseteak at Butcher Bar
Does smoked brisket belong on a cheesesteak? Butcher Bar's does, with a cheese sauce that melts like Velvetta but tastes like actual cheese. The beef and cheese get equal billing here, boosted by caramelized onions and contained well with the sesame seed-topped burger bun. A tremendously messy sandwich, but a rewarding one.

Butcher Bar: 37-08 30th Avenue, Astoria NY 11105 (map); 718-606-8140; butcherbar.com

[Photograph: Christine Tsai]

The Short Rib Sandwich at Bluebird Sky
The Short Rib Sandwich at Bluebird Sky
Served on a crispy baguette, the short rib is braised in wine and topped with onion jam and Gruyere cheese. The addition of horseradish gives the sandwich a nice bite, and the meat is tender and richly flavorful.

Bluebird Sky: 121 Baxter Street, New York NY 10013 (map); 212-966-4646; bluebirdskynyc.com

[Photograph: Robyn Lee]

'Famous Steak Sub' from The Wing Bar
'Famous Steak Sub' from The Wing Bar
Not unlike a cheesesteak on different bread, it's got thin ribbons of steak cooked on a griddle with a mighty, mighty helping of onions, all covered with cheese and topped with a lid so everything steams and melts together in the heat. It's piled on a crusty, seeded roll that's just thick enough to sop up all the drippings.

The Wing Bar: 275 Smith Street, Brooklyn NY 11231 (map); 718-237-2728

[Photograph: Carey Jones]

Steak Sandwich at Margon
Steak Sandwich at Margon
Two thin pieces of tender peppered steak are grilled to order, topped with grilled onions, and placed on a lightly crusty bun. The meat releases just enough juice to moisten and flavor the bread without turning it into a soggy mess. The handful of potato sticks showered on top of the sandwich, as is done at many Cuban-style burger joints, is an unexpected way to round out the meal, but not an unwelcome one.

Margon: 136 West 46th Street, New York NY 10036 (map); 212-354-5013

[Photograph: Ben Fishner]

Beef Torta from No-Name Taco Cart
Beef Torta from No-Name Taco Cart
A small, nameless cart on 28th and 6th produces one of the most satisfying five dollar lunches in the Flatiron district, tortas hefty enough to make you consider skipping dinner. The beef is tender, crisp on the outside, and decidedly beefy, in a way that reminded Ed a bit of pot roast. It's topped with tomato, fresh-sliced avocado, radish, lettuce, cilantro, and a dusting of cotija cheese, as well as generous squirts of a creamy white sauce and a tart salsa verde.

Taco Cart: 28th Street and 6th Avenue (look a little bit around this intersection, as he moves around throughout the day)

[Photograph: Robyn Lee]

BBQ Brisket Slider from Mexicue Food Truck
BBQ Brisket Slider from Mexicue Food Truck
Soft chunks of brisket are seasoned with a house "Mexicana" rub and doused in arbol barbecue sauce, giving the meat a smoky, sweet flavor with a hint of spice. The brisket doesn't disappoint: it's tender and moist without being fatty.

Mexicue: Storefront now open! Check Twitter for truck locations. mexicue.com

[Photograph: Robyn Lee]

Roast Beef Press at Grey Dog
Roast Beef Press at Grey Dog
A well-executed French dip sandwich with melted Swiss, sauteed onions, horseradish sauce, and a cup of jus for dunking purposes. The bouillon broth looks scarily similar to sketchy coffee in its to-go cup, but the beefy juices loosen up the roast beef—almost enough to give you the impression you're eating prime rib right out of the oven.

Grey Dog Cafe: 242 West 16th Street, New York NY 10011 (map); 212-229-2345; thegreydog.com

[Photograph: Robyn Lee]