Classic Beef Carpaccio Recipe with Arugula and Parmesan

Beef Carpaccio

One of my favorite starters at the local Italian restaurant is beef carpaccio: ultra-thin slices of beef dressed simply and topped with peppery arugula and shaved cheese. Traditional carpaccio is made with very thin slices of raw beef, but for ease and food-safety comfort, I used rare roast beef here and tossed it lightly with a bright lemon vinaigrette. It’s elegant, fast to assemble and makes a lovely appetizer for four or a light lunch for two. For a meat-free alternative, try a zucchini carpaccio prepared in similar fashion with thin ribbons of zucchini.

Ingredients

• 1/4 lb rare roast beef, very thinly sliced
• Juice of 1/2 lemon
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• 1.5 cups baby arugula
• 0.25 oz shaved Asiago or Parmesan cheese

Instructions

• Make the vinaigrette: whisk together the lemon juice, extra virgin olive oil, and a pinch of salt and freshly ground pepper until well combined.
• Arrange the thin slices of roast beef across a serving plate in an even layer.
• Drizzle half of the lemon vinaigrette over the beef, allowing it to lightly coat the slices.
• Top the beef with the baby arugula, season with a little more salt and pepper, then drizzle the remaining vinaigrette over the greens.
• Finish by scattering shaved Asiago or Parmesan over the top and serve immediately.

Tips and Variations

• Slicing: If you decide to use raw beef for a more traditional carpaccio, freeze a trimmed piece of beef tenderloin for about 30–45 minutes until slightly firm, then slice as thinly as possible with a sharp knife. Use high-quality, fresh beef and follow safe raw-meat handling practices.
• Roast beef shortcut: Using thinly sliced rare roast beef (deli-style or roasted at home and sliced thin) speeds assembly and lowers the risk associated with raw meat while keeping the flavor profile similar.
• Cheese choices: Asiago gives a nuttier, slightly tangy bite; Parmesan works equally well. You can also use Pecorino Romano for a sharper note.
• Herb additions: Fresh basil leaves or a few sprigs of chopped chives add a fresh herbal lift. A light sprinkle of capers can introduce a pleasant briny contrast.
• Acidity and heat: A splash of good balsamic reduction can be used instead of—or alongside—the lemon for a sweeter, deeper flavor. Add a few thinly sliced red onions or a pinch of crushed red pepper for subtle heat.

Serving Suggestions

Serve beef carpaccio on chilled plates as an elegant starter. It pairs nicely with crusty bread or crostini for scooping, a crisp salad, and a light white wine or sparkling wine. For a casual meal, present it alongside roasted vegetables and new potatoes.

Storage

This dish is best served immediately. If you must store components, keep the vinaigrette chilled and the beef wrapped tightly in the refrigerator for up to one day; assemble just before serving. Prepared carpaccio loses texture and freshness when refrigerated after dressing.

Food Safety Note

If you choose to prepare traditional carpaccio with raw beef, use the freshest high-quality beef from a trusted source and follow safe handling and storage practices. If you prefer to avoid raw meat, the rare roast beef method in this recipe delivers excellent flavor and texture while reducing risk.

Final Note

This beef carpaccio is a simple yet impressive dish—bright, savory and ready in minutes. Perfect for entertaining or a special weeknight lunch, it captures the essence of Italian antipasti with minimal effort.