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French Dip Sandwiches

RATE THIS RECIPE
(30)
RATE THIS RECIPE
(30)

Ingredients

  • 2 cups leftover shredded beef
  • 1 cup leftover broth
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dehydrated onion flakes
  • 4 crusty rolls
  • Provolone cheese
  • Horseradish sauce
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon chopped chives
  • 1 1/2 teaspoon whole grain mustard
  • 1 teaspoon Dijon mustard
  • Dash of Worcestershire sauce
  • 1 1/2 tablespoon horseradish, or more to taste
  • Chef notes

    For our make-ahead Monday series, here's a delicious way to transform your slow-cooker pot roast into succulent sandwiches. 

    Preparation

    1.

    Take the leftover beef and broth and add it to a saucepan along with the Worcestershire, soy sauce and dehydrated onions, bring to a simmer and cook for about 5 minutes.

    2.

    Meanwhile, make the horseradish sauce by simply stirring everything together until well combined. 

    3.

    Toast your rolls in a hot oven, then add a little smear of the horseradish sauce, followed by some of the shredded beef and a couple slices of cheese, pop them back in the oven to melt the cheese and enjoy.