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Square dish with a French dip sandwich sliced in half and jus in a pourable dish on the side with roasted potatoes and a glass of beer.

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!
difficultyDifficulty Level
EasyEasyEasy
difficulty
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
1
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.
2
Preheat the oven to 450°F. 
3
In a large pot, combine the beef jus ingredients and bring to a simmer. Cook for 20 minutes, strain, and adjust seasoning. 
4
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. 
5
Combine all of the horseradish sour cream ingredients in a small bowl. 
6
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.

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!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

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

1
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.
2
Preheat the oven to 450°F. 
3
In a large pot, combine the beef jus ingredients and bring to a simmer. Cook for 20 minutes, strain, and adjust seasoning. 
4
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. 
5
Combine all of the horseradish sour cream ingredients in a small bowl. 
6
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.