Smoked French Dip
This smoked French dip sandwich is made from leftover smoked beef for a delicious and fast lunch. It only requires 6 ingredients and a few minutes of your time, making it a major win in my book!
Servings: 4 people
Ingredients
- 16 ounces leftover smoked beef sliced brisket, Prime Rib, eye or round, or shredded chuck roast work well
- 8 slices Havarti cheese
- ½ cup mayonnaise
- 4 Tablespoons creamy horseradish sauce
- 2 packages au jus mix prepared according to package instructions
- 4 hoagie-style buns
Instructions
- Make au jus. Prepare the au jus mix according to package instructions in a medium saucepan. Turn the temperature on the pan to low.
- Add the meat. Add your leftover sliced smoked beef to the au jus and turn off the heat.
- Toast the buns. Heat a large skillet over medium-high heat. Cut hoagie buns lengthwise. Slather cut sides with mayonnaise and set, mayo side down, in your hot skillet. Toast for 2-3 minutes until golden brown and crisp.
- Assemble. Add warmed meat to a toasted bun, and top with cheese slices. Slather the top side of the bun with horseradish sauce. Place the open-face sandwiches under the broiler for 2-3 minutes to melt the cheese.
- Serve. Fold the toasty and melty sandwiches, cut them in half, and serve with the warm au jus for dipping.
Nutrition
Calories: 732kcal | Carbohydrates: 33g | Protein: 43g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1065mg | Potassium: 516mg | Fiber: 2g | Sugar: 2g | Vitamin A: 463IU | Vitamin C: 4mg | Calcium: 410mg | Iron: 4mg