Warm roast beef sandwiches with cheddar sauce

From Serious Eats

I crave these in the fall for some reason.  Please look at the date, blog readers.  It's not fall but we had some unseasonably cold weather the last few days (wearing a hoodie, capris, and socks).  I haven't written this up yet for some reason.

For the cheese sauce-

8 ounces shredded sharp cheddar

1 tbs cornstarch

1 12 ounce can of evaporated milk

as much hot sauce as you would like (we use Frank's)

For the sandwiches-

4 rolls of your choice, we usually use round kaiser rolls but pretzel rolls sound interesting (homemade if I'm ambitious)

1 lbs roast beef

For the horseradish sauce (note we haven't ever tried this, we usually just use horseradish sauce which is really really spicy)

equal parts sour cream and 

horseradish sauce (cut it back if you're using Inglehoffer)

chopped chives

lemon juice to taste

salt and pepper to taste

Toss the shredded cheddar with the corn starch and then add to a small pan

Pour in one cup and the hot sauce and heat over medium heat until melted

Use the rest of the milk to thin it out if desired

Preheat your oven to 300 degrees with one rack in the lower part of the oven and the other near the top

In a heat proof dish covered with foil, warm up the roast beef on the bottom rack 

While you warm up the split buns wrapped in foil on the top rack 

The roast beef should take about 5-10 

The buns should take 5 minutes

Mix the horseradish ingredients in a small bowl

To serve put the horseradish sauce on the bottom, top roast beef, spoon over some cheese sauce and put the top of the bun on

I would not recommend this dish to make ahead or to travel with.  Make everything and then assemble when you're ready to eat.