French Dip Sandwiches With Horseradish Cream

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Beef · high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb thinly sliced deli roast beef
• 2 hoagie rolls
• 3 oz sliced provolone
• 1 1/2 tbsp butter
• 1 large yellow onion
• 1 1/2 cups beef broth
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp prepared horseradish
• 1/2 tbsp Worcestershire sauce

Method (tap to check — screen stays awake)

1. Melt the butter in a wide skillet and cook the onion over medium-low heat until deep golden and jammy, 12 to 14 minutes.
2. Add the broth and Worcestershire, bring to a simmer, and season with pepper; keep it barely bubbling.
3. Stir the mayonnaise, sour cream and horseradish together and refrigerate until serving.
4. Split the rolls, lay them cut side up on a sheet pan, and toast under the broiler until the edges are dry and lightly browned, about 2 minutes.
5. Dip the beef briefly in the hot broth, just until it loses its raw pink edge, about 20 seconds, then pile it on the rolls.
6. Lay provolone over the hot beef and broil until the cheese slumps and browns at the edges, 1 to 2 minutes.
7. Spread the horseradish cream on the top halves, close the sandwiches, and serve with the onions and small bowls of hot jus.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook