- Home
- Recipes
- Meat and poultry
- French dip sandwich
French dip sandwich
Published: May 5, 2016 at 9:55 AM
Save recipe
Serves 8
Easy
Total time: 4 hrs
+ chilling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This is a meat-and-bread lover's dream. A soft bun stuffed with slow-roast beef comes with its very own bowl of hot gravy for dunking
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Treat yourself to this decadent French dip sandwich, then check out our French onion soup, tartiflette, dauphinoise potatoes and more French recipes.
Ingredients
Nutrition
-
1kg beef topside
-
2 cloves garlic
cut into slivers
-
olive oil
-
2 onions
halved and sliced
-
500ml American pale ale
-
2 bay leaves
-
6 black peppercorns
-
4 sub rolls or long soft rolls
halved
-
for spreading Dijon mustard
-
16 slices emmental
Nutrition: per serving
- kcal400
- fat17g
- saturates9.7g
- carbs22.2g
- sugars4.9g
- fibre1.9g
- salt1.2g
Ad
Method
-
step 1
Heat the oven to 150C/fan 130C/gas 2. Heat an ovenproof casserole. Make incisions all over the beef with a small, sharp knife and push in the slivers of garlic. Rub the topside all over with oil then season well.
-
step 2
Put in the pan and brown on all sides, until it has a really deep colour. Spend a bit of time doing this, as it will all help the flavour of the gravy. Lift out of the pan and add the onions with a pinch of salt. Cook on a fairly high heat until the onions have started to break down and turn golden. Add the beer and bring to a simmer. Add back the beef with the bay and peppercorns and cover with a lid. Transfer to the oven for 3 hours.
-
step 3
Take the beef from the gravy, trim away any fat or other straggly bits, cool to room temperature and chill for 2 hours (this will make it easier to slice, see note). Once chilled, slice the beef as thinly as possible. Strain and warm the gravy, before serving.
-
step 4
Warm the rolls in a low oven, then split and spread thinly with mustard. Drop the beef into the gravy for a few minutes to reheat then stuff it into the baguettes along with a few slices of cheese. Serve the rest of the gravy on the side in bowls for dipping.
Cooking then chilling the beef is a trick that delis use, which makes it so much easier to slice the meat thinly. A couple of hours is enough but you could also make this a day ahead, and chill overnight, just make sure you chill the gravy too.
Check out more of our best sandwich recipes here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue