French Dip Sandwiches

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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3 1/2 tablespoons unsalted butter

1 large onion, thinly sliced

Kosher salt

1 1/2 cups low-sodium beef broth

1/4 teaspoon freshly grated nutmeg

1 tablespoon horseradish, plus more to taste

8 ounces gruyere cheese, thinly sliced

3/4 pound thinly sliced roast beef

4 hoagie rolls, split


  1. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion and 1/4 teaspoon salt; cook, stirring, until golden brown, about 10 minutes. Transfer to a bowl; reserve the skillet.
  2. Meanwhile, make the dip: Bring the beef broth and nutmeg to a simmer in a small saucepan; remove from the heat and add the horseradish and 1/2 tablespoon butter. Cover and keep warm.
  3. Layer half of the cheese, then the roast beef, onion and the remaining cheese on the rolls. Melt 1 tablespoon butter in the skillet over medium heat. Add 2 sandwiches and top with a heavy skillet. Cook, pressing down on the top skillet to flatten the sandwiches, until the bread is golden brown and the cheese melts, about 4 minutes per side. Repeat with the remaining 1 tablespoon butter and 2 sandwiches. Serve with the dip.
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