The Dipper

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Allrecipes
Recipe by  Allrecipes

“Elevate the standard French dip to 'The Dipper.' Sliced roast beef is cooked together with mushrooms, hot peppers, onions, and Marsala wine, then piled into toasted buns topped with Swiss cheese.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 sandwiches

Directions

  1. Preheat oven to 500 degrees F (260 degrees C).
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, 1 tablespoon garlic basil spread, and Italian seasoning in the hot oil until onion has softened, 4 to 5 minutes. Stir in pepper rings and mushrooms; cook and stir until mushrooms have softened, about 5 minutes.
  3. Pour in Marsala wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Add beef broth and roast beef and stir until the beef is warmed through, 3 to 4 minutes.
  4. Spread each ciabatta roll with 1 tablespoon garlic basil spread and 1 tablespoon horseradish sauce. Top with 3 slices Swiss cheese.
  5. Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes. Using a slotted spoon, pile the beef-onion mixture into each sandwich and pour 1 to 2 tablespoons pan juices over the filling. Transfer the remaining pan juices to small bowls for dipping.

Share It

Reviews (8)

Rate This Recipe
Baking Nana
1

Baking Nana

Maybe I was really hungry but I thought these were really great. My only comment would be the amount of beef per sandwich. Per recipe it would be 1/2 lb of beef per sandwich and that is a LOT of beef along with the onions, mushrooms etc. I would plan for 8 sandwiches with this amount of meat. You could up the onions without changing a thing.

Mama Mia
1

Mama Mia

Bread makes this sandwich. You will never go back to a regular French dip. So good!

randraka
0

randraka

very tasty and messy. 1/2 lb beef per sandwich is too much, used closer to 1/3 lb and still had overstuffed sandwiches. My roast beef was left over lunch meat from a party, along with a ton of Provolone cheese so I used Provolone instead of the Swiss. Also cut the amount of horseradish in half, which is a good thing or the kids would not have eaten it.

More Reviews

Similar Recipes

HERDEZ(R) Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)
(17)

HERDEZ(R) Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

Steak and Mushroom Sandwich
(7)

Steak and Mushroom Sandwich

Stromboli Grinder
(4)

Stromboli Grinder

Ponzu Chicken Sandwich
(2)

Ponzu Chicken Sandwich

Giardino Grinder
(0)

Giardino Grinder

Fried Mortadella Sandwich
(1)

Fried Mortadella Sandwich

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 976 cal
  • 49%
  • Fat
  • 28.4 g
  • 44%
  • Carbs
  • 123.1 g
  • 40%
  • Protein
  • 55.5 g
  • 111%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 2723 mg
  • 109%

Based on a 2,000 calorie diet

Top

<

previous recipe:

HERDEZ(R) Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

>

next recipe:

Avocado-Lime Dipper