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French Dip Sandwiches

Prep Time:

20 minutes

Cook Time:

1 hour 45 minutes

Serves:

6

This classic sandwich we would always love to order at certain restaurants in Dallas...I had to find a way to recreate these at home and this recipe fits the bill! Check out my au jus dipping sauce recipe in the Soups / Sauces section.

20 minutes

Ingredients

  • 1 (2-lb) chuck or top sirloin beef roast

  • 6 bolillo rolls

  • 12 slices swiss or provolone cheese

  • 2 garlic cloves, grated

  • 1 onion, thinly sliced

  • 1 T olive oil

  • 2½ t salt

  • 2 t freshly ground black pepper

  • 2 t rosemary

  • ½ C sour cream

  • 3 T prepared or fresh horseradish

  • 2 T mayo

  • 1 t apple cider vinegar

  • ½ t salt

  • ¼ t black pepper

  • 1 T chives


Preparation

  1. Stir together the grated garlic, 2½ t salt, 2 t pepper and 2 t rosemary until it forms a paste. After patting the roast completely dry, rub the paste all over the roast. Wrap tightly in plastic wrap and refrigerate for at least 3 hours, but preferably overnight.

  2. Preheat oven to 350° F. Unwrap roast and place in a baking or roasting pan. Cook uncovered for 90 minutes. Allow to rest for 30 minutes, and then refrigerate for at least 1 hour. The cold roasted beef allows to more easily slice thinly.

  3. In a medium skillet, add the 1 T olive oil and sliced onions and cook over medium heat for approximately 8 - 10 minutes until the onions have become translucent and slightly caramelized.

  4. Assemble the sandwiches: Split the bolillo rolls in half, pile on the sliced roast beef and caramelized onions.

  5. Prepare the horseradish sauce by combining together ½ C sour cream, 3 T horseradish, 2 T mayo, 1 t apple cider vinegar, ½ t salt, ¼ black pepper, and 1 T chives in a small bowl. Serve sandwiches warm with the horseradish sauce and au jus dipping sauce (see recipe in Sauces / Dressings section of this website.

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