French Dip Sandwiches with Horseradish Sauce

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Imagine biting into a meaty hot sandwich after it's been dipped in a mixture of its own juices. With this recipe, you can make that a reality.

The Gourmandize Team

  • 8
  • Easy
  • 45 mins
  • 45 mins
  • Average budget

Ingredients

  • 1 4-lb boneless ribeye loin
  • 1 tbsp kosher salt
  • 2 tbsp freshly cracked black pepper
  • 1/2 tsp dried oregano
  • 1 can beef broth
  • 1/2 cup water
  • 1 yellow onion (sliced)
  • Prepared horseradish sauce
  • 8 French rolls (buttered and toasted)

Preparation

Step 1

Preheat oven to 425°F.
Combine the salt, pepper and dried oregano together, then rub it into the meat on all sides.
Place the beef onto a roasting rack in a shallow baking pan.
Roast for 20-25 minutes for medium rare, 30-45 minutes if you prefer it less pink.
Remove the meat from the oven, set on a cutting board and tent with foil for 15 minutes. Reserve the beef juices from the baking pan.

Step 2

Pour the beef juices, beef broth and water into a saucepan, and heat on the stovetop over medium-high.
Add the sliced onion, and cook for about 5 minutes, until softened and golden. Taste, and adjust for seasoning.
Remove the onions with a slotted spoon, and set aside.

Step 3

Once the meat has rested for 15 minutes, slice it very thinly.

Step 4

Spread each buttered and toasted French roll with a bit of horseradish sauce. Layer with the meat and onions, and serve with the jus on the side.

Enjoy!

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