A truly good French Dip Sandwich is a wonderful thing. If you have the time and ability to slowly roast beef to the perfect temperature, that is even better. But, most of us just don’t have that kind of time these days. This recipe takes a shortcut to a really good sandwich by making use of roast beef from the deli. And, the best thing? It’s ready in about 20 minutes.
Easy French Dip Sandwich
- 1 lb Sliced Roast Beef (we prefer Boar's Head)
- 3 cups beef stock
- 1 tbsp olive oil
- 1 tbsp Worcestershire
- 1 onion (sliced)
- 1 pinch dried thyme or 2 sprigs fresh
- ¼ cup mayonnaise plus some additional for spreading
- 3 tbsp prepared horseradish
- 4 sandwich or hoagie rolls
- 8 slices provolone or swiss cheese
- Add oil to a large skillet and heat over medium-high. Add onions and saute until just staring to brown on the edges.
- Pour in beef stock, thyme, and worcestershire. Turn down to simmer.
- In the meantime, chop the roast beef into large pieces (approximately 2 x 2 inches) and set aside.
- Mix 1/4 cup mayo and horseradish. (My family likes strong horseradish, so we use a lot. Use less if you prefer) Set aside.
- Slice hoagie rolls in half lengthwise and spread mayo on both sides of the interior. Add some of the horseradish sauce as well.
- Add roast beef to the skillet with the broth. Let simmer for a few minutes to warm through.
- Lay the rolls out on a sheet pan open faced. Using tongs or a slotted spoon, place some beef onto each roll. Top with 2 slices of provolone cheese.
- Place sandwiches under the broiler until the cheese is melted and bubbly.
- Remove from broiler and serve with a cup of the hot "au jus" broth for dipping. Don't forget to remove the sprigs of fresh thyme.