French Dip Beef Sandwich

horseradish, pickled onions, steak fries

STARS

Heat thinly sliced roast beef in rich beef au jus, then pile it high on a toasted French roll slathered with horseradish sour cream, pickled red onions, and peppery watercress. Serve with a side of rosemary roasted potatoes and beef pan juices for dipping, of course!

Difficulty Level

Total Time: 30 minutes

Active Time: 30 minutes

Ingredients

Pickled Red Onions

½ cup water
1 tablespoon sugar
½ cup rice wine vinegar
1 teaspoon salt
1 red onion, sliced

Beef Jus

1 beef bouillon cube
1 tablespoon soy sauce
½ teaspoon celery salt
1 teaspoon dried thyme
2 tablespoons minced Italian parsley
2 cups water
Salt, to taste

Rosemary Roasted Potatoes

2 pounds Yukon Gold potatoes, sliced into wedges
2 tablespoons canola oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 sprigs rosemary, diced

Horseradish Sour Cream

1 cup sour cream
¼ cup chopped chives
2 tablespoons prepared horseradish sauce
Salt and pepper to taste

Sandwich

2 pounds thinly sliced roast beef
Lettuce
4 hero rolls

Directions

In a small saucepan, heat the water, sugar, vinegar, and salt. Place the onions in a heatproof bowl and cover with the hot vinegar mixture. Cool at room temperature before using.

Preheat the oven to 450°F.

In a large pot, combine the beef jus ingredients and bring to a simmer. Cook for 20 minutes, strain, and adjust seasoning.

Toss the potatoes on a baking sheet with the oil, salt, pepper, and rosemary. Roast until fork-tender, but not mushy, about 15-18 minutes.

Combine all of the horseradish sour cream ingredients in a small bowl.

To serve, split the hero rolls and spread with sour cream. Fill with roast beef, lettuce and pickled red onions. Serve with roasted potatoes and jus for dipping.