French Dip My Way
When you’re craving the classic French dip from your favorite neighborhood pub, sometimes you just want the sandwich without all the fuss. Well, I’ve found an easy way to bring those flavors home!
I chose sourdough rounds instead of the traditional hoagie or French roll. They’re a little smaller, just right for a satisfying lunch or easy supper, and they give you a beautiful surface for those irresistible grill marks.
For the sandwich, I used deli-sliced roast beef and pre-sliced extra-sharp cheddar cheese. Then I mixed a little mayonnaise with horseradish cream and a pinch of white pepper. That creamy, peppery spread gives the sandwich an extra kick and takes it from simple to something special.
And the au jus? It couldn’t be easier.
I started with a can of Campbell’s Beef Consommé and added about a quarter can of water. To give it a little more French flair and a deeper, richer flavor, I stirred in some caramelized onions and a splash of Worcestershire sauce. It’s a simple shortcut that delivers that savory dipping broth we all love.
On the side, I served rosemary fries from Alexia, available at many traditional grocery stores. Their crispy edges and fragrant rosemary make them a lovely companion to the warm, cheesy sandwich.
The best part? You don’t need to spend an afternoon in the kitchen or gather a long list of ingredients to enjoy a pub-style favorite at home.
Sometimes, a few good shortcuts are all you need to make something delicious.
French Dip My Way
French Dip My Way is the quick & dirty of the classic French dip sandwich that hits perfectly.
Ingredients
- Deli Roast Beef
- Sourdough bread rounds
- Extra sharp cheddar cheese, pre-sliced
- 1/4 C Mayo
- 1 tsp Horseradish cream
- 1/4 tsp White pepper
- 1 Can Campbells Beef Consommé, plus 1/3 can water
- Alexia brand rosemary fries
Instructions
- Preheat your air fryer using the preheat setting it your air fryer has one
- Add the fries and cook according to package instructions.
- Mix the mayo, horseradish, and white pepper together
- Spread on the inside & outside of the bread
- Add your roast beef and cheese to the bread
- Pre-heat a cast iron griddle (or use a sandwich press) until barely starts to smoke
- Lay your sandwich in the pan, add a cast iron press to weigh it down some
- Flip it in about 3 minutes and replace the cast iron press
- Serve and enjoy!
- Add the Campbells Beef Consommé, plus 1/3 can of water to a saucepan
- Add grilled onions (optional)
- Add a splash of Worchstershire sauce