French Dip Sandwich
A French dip sandwich layers thinly sliced roast beef and melted provolone cheese on a toasted baguette with creamy horseradish sauce, served alongside rich au jus for dunking.
A French dip sandwich layers thinly sliced roast beef and melted provolone cheese on a toasted baguette with creamy horseradish sauce, served alongside rich au jus for dunking.
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Toast the sliced baguette until golden brown.
Spread horseradish cream sauce evenly on the bottom half of the toasted baguette.
Layer the thinly sliced roast beef over the sauce.
Top the beef with slices of provolone cheese and melt under a broiler or with a kitchen torch.
Season with a pinch of freshly ground black pepper.
Place the top half of the baguette on the sandwich, press gently, and cut in half.
Serve immediately with a side of warm au jus for dipping and french fries, if desired.
Best served immediately. Leftover roast beef keeps refrigerated up to 3 days; rewarm gently and reassemble on fresh toasted bread.
Yes, prepare au jus up to 2 days ahead and reheat gently before serving. Store in an airtight container in the refrigerator.
Use a fresh, crusty French baguette with a sturdy interior that won't fall apart when dipped. Day-old baguettes are actually ideal for their firmness.
Yes, Swiss cheese or white cheddar work well as alternatives, offering similar melting properties and complementary flavors.
Use a sharp knife and slice against the grain, or ask the deli counter to slice it thin (about 1/8-inch thickness) when you purchase the roast beef.
Yes, toasting the baguette helps it hold up to the au jus dipping and prevents sogginess. Toast cut-side down until golden.
