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French Dip Sandwich

Chef Walter Staib from City Tavern in Philadelphia makes a lunchtime French Dip sandwich using Momma Dietz's Pot Roast of Beef.
Ingredients
  Au jus mix 3 7⁄10 Ounce (1 packet)
  Roast beef 8 Ounce
  Hoagie rolls 1
  Horseraddish sauce 2 Tablespoon
  Potato salad 1 Cup (16 tbs)
  Spring onions 5
  Beer batter mix 1 Cup (16 tbs) (homemade batter)
  Lettuce leaves 2 Large
  Chives 2 Tablespoon, finely chopped
Directions

GETTING READY
1. Preheat the oil to 350 degrees F.

MAKING
2. Take the spring onion bulbs, dip them into the batter and deep fry them in the oil. Fry for 7 - 8 minutes or until golden brown. Once done, remove on paper towels to absorb excess oil.
3. In a large saucepan, prepare the au jus as per the package instructions. Bring it down to a simmer and add the beef, cooking until the beef is heated through, for about 5 minutes.
4. On a plate, slice open the hoagie roll and spread the 2 slices with the horseradish sauce.
5. Top the sauce with beef slices. Cover it with the other sauce down.

FINALIZING
6. Plate the lettuce leaves and scoop the potato salad onto the leaves and garnish it with chives.

SERVING
7. Slice the hoagie roll in half on a bias and serve it with the potato salad and a small bowl of au jus for dipping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty
Ingredient: 
Beef
Restriction: 
High Protein
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
2

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