Kicked Up French Dip Sandwiches

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.

Course Main

Cuisine American

Keyword sandwich

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 696kcal

Author Mike

Equipment

Ingredients

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 or French bread
sliced cheese Provolone, Swiss or Fontina work well
caramelized onions see below
Creamy horseradish sauce

Caramelized onions

2 tablespoons olive oil
1 tablespoon unsalted butter
3 small sweet onions sliced thin
1 tablespoon sugar

Instructions

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 ladleful or two 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.

Notes

Serve with plenty of napkins.

Nutrition