French Dip Sandwich Recipe

French dip sandwich being dipped into beef consommé

Course: Main Course, Main Dish

Cuisine: American

Keyword: french dip sandwiches, roast beef sandwiches

Prep Time: 10

Total Time: 10

Servings:

Calories: 656kcal

Author: Chef Jessica Formicola

This easy French dip sandwich layers roast beef, cheddar, caramelized onions and horseradish cream on toasted rolls with rosemary au jus.

Print Recipe

Ingredients

Hot Beef Sandwich

1/4 cup Horseradish Cream Sauce
1 garlic clove , grated
2 long French rolls , sliced lengthwise
1/2 pound deli roast beef , thinly cut
6 slices white cheddar cheese
1/2 cup caramelized onions

Au Jus Sauce:

8 ounces beef consomme
2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper

Instructions

In a small saucepan, combine the 8 ounces beef consomme with 2 sprigs fresh rosemary . Allow to simmer for 5-10 minutes so the flavor develops. Remove the sprigs and test for taste. Stir in the 1/4 teaspoon freshly ground black pepper . remove from the heat and set aside until ready to serve.
In a small bowl, stir the grated 1 garlic clove into 1/4 cup Horseradish Cream Sauce, set aside.
Preheat the oven to 300°F. Place the sliced 2 long French rolls , cut side up on a rimmed baking sheet. Toast lightly in the oven. Remove and evenly divide the 6 slices white cheddar cheese to the rolls, return to the oven for a minute to melt.
Slather the prepped horseradish sauce on the sides of the rolls without cheese. Divide the 1/2 cup caramelized onions and 1/2 pound deli roast beef.
Serve hot with a side of au jus sauce.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store the roast beef, rolls, sauce, onions, cheese and au jus separately whenever possible. Refrigerate the beef and au jus promptly in airtight containers and use them within 3 to 4 days.

Reheating: Warm the au jus gently in a saucepan. Briefly dip the roast beef into the hot liquid or warm it in a covered skillet with a few spoonfuls of jus. Toast the roll and melt the cheese separately, then assemble the sandwich immediately before serving. Avoid microwaving the fully assembled sandwich for too long because the bread can become tough in some spots and soggy in others.

Freezing: The au jus and roast beef can be frozen separately, but assembled sandwiches do not freeze particularly well because the bread and creamy sauce can lose their intended textures.

Nutrition