French Dip Sandwich

January 31st, 2013 by Erin Gennow
French Dip Sandwich

French Dip Sandwich

Thursday Throwback

French Dip Sandwich

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 4


1 1/2 lbs. eye of round, roasted

2 tablespoons butter

2 tablespoons flour

Freshly ground black pepper

2 cups beef broth

4 soft white sandwich rolls

Horseradish, for serving, optional



Sharp carving knife

Wooden spoon



Slice the beef as thinly as possible.

Place the saucepan over medium heat.  Add 2 tablespoons of butter and melt.

Once the butter has melted, sprinkle in 2 tablespoons of flour, continuously stirring with a wooden spoon.  Cook the flour for 3-5 minutes, and keep stirring.

Slowly drizzle in 2 cups beef broth while whisking.  Keep whisking until all the broth has been added and the mixture begins to come to a simmer.  Simmer the sauce for about 15 minutes, reducing it a bit.

Heat the meat if you’re using leftover roast beef.

Dish out the horseradish into 4 small servings, if using.  Or, spread the horseradish directly on the sandwich bun.  Pile the sliced meat on the 4 sandwich buns.  Pour the sauce into 4 small ramekins or bowls.  Serve hot.

A year ago on The Daily Morsel

Two years ago on The Daily Morsel


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