I recently made a yummy pot roast sandwich. As soon as we finished off all of the pot roast I was already jonesin’ for more. Instead of making the same thing again, I made kicked up French dip sandwiches. What’s great about them? The addition of a tasty creamy horseradish sauce and caramelized onions. The result was over-the-top good. Super tender meat with great beefy flavor, wonderful onions, and a horseradish kick to boot.
I used to make more ‘normal’ French dip sandwiches. You know, thin sliced beef with an au jus for dipping. Not ‘kicked up’, but still good stuff. But now I’m addicted to shredded beef dip sandwiches with a wonderful horseradish sauce and caramelized onions. I got the inspiration from my pot roast sandwich, which is actually my take on the same sandwich from the Hobnob Corner Restaurant in Nashville, Indiana.
Also try my French dip crescents.
Kicked Up French Dip Sandwiches
- 1 tablespoon olive oil
- 1 3-4 pound beef eye of round fat trimmed
- 2 10.5 ounce beef broth
- 2 10.5 ounce condensed French Onion soup
- 1 12 ounce beer
- 1 loaf Italian bread
- sliced cheese Provolone, Swiss or Fontina work well
- caramelized onions see below
- Creamy horseradish sauce
- Heat oil in a large Dutch oven over high heat.
- Add the beef and brown on all sides.
- Reduce heat to medium-low. Add broth, soup, and beer.
- Simmer for 7-8 hours, turning occasionally, until meat is falling apart and tender.
- Remove meat and let rest for 10 minutes before slicing or chopping. Place chopped meat into a separate pot. Add a few ladlefuls of the broth sauce. Keep warm.
- Warm the bread.
- Slather both sides of the bread with the horseradish sauce. Add meat and cheese. Top with the onions.
- Serve with a bowl of strained broth for dipping.
- Heat oil and butter in a large skillet over medium-high heat.
- Add the onions and cook until they start to brown.
- Reduce heat and continue to cook the onions until they are golden brown and caramelized, 10-15 minutes.
Nutritional values are approximate.