I used to make more ‘normal’ French dip sandwiches. You know, thin sliced beef with an au jus for dipping. Good stuff. But now I’m addicted to shredded beef dip sandwiches with a wonderful horseradish sauce and caramelized onions.
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.
Caramelized onions
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.