French Dip Sandwich with Onion and Mushroom
This is one of my favorite sandwiches to eat and is great all year round. I was a picky eater when I was a kid and this was especially true when it came to sandwiches. One day my great –uncle took me out to lunch to a place in Oakland that still exists today. While going over the menu, I saw an item that caught my eye which was the French Dip Sandwich. Never having it before, I tried it that day for the first time and it was love at first bite. Since then it’s usually one of my go-tos whenever I see it on a menu. Now this is also a sandwich that had elements to it that you can add or subtract depending on if you like onions or mushrooms as well as what type of cheese you care to add along with the main ingredients. This recipe serves 4-6.
2 medium red onions sliced (approx. 1/8th inch thick)
2 cups mushrooms chopped
2 cups Beef broth
1 beef bouillon cube
1/2 tsp Worcestershire sauce
¼ tsp garlic powder
1 lb. deli roast beef
16 slices Swiss cheese (or whichever you prefer to use)
4-6 hoagie buns or sandwich rolls, split
2 tsp Olive oil
Salt & pepper
2 tsp Marsala wine or sweet sherry (optional)
1: At low heat put the olive oil in a medium pan and add 1 Tsp of butter. Then slowly start to add the sliced onions.
2: Turn up heat to medium low. After about 10 minutes add ¾ tsp salt. You will want to keep stirring occasionally for about 30 min to a hr. until they turn a golden caramel color. (If you think they are drying out, one thing you can do is to add a little water to the pan.)
3. Toward the 20 min mark add 2 tablespoons of sweet sherry or Marsala wine to give your caramelized onions extra flavor and turn down the heat to low. At this time you want to add your mushrooms and mix them in with the onions so they can absorb that flavor until they become tender.
4: While the onions are cooking, in a separate medium sauce pan add the beef stock and bring to a boil. Then reduce heat to low; whisk in the beef bouillon.
5: Next mix in the Worcestershire sauce, garlic powder and add salt and pepper to taste. Then add the Roast beef, pushing the beef down into liquid until it’s covered. Let stand 3-5 minutes
6: If you want to toast your sandwich roll, preheat a pan on medium heat; Spread the butter on the interiors of the rolls and cook, butter-side down, until browned. About 1 to 2 minutes.
7: Remove beef from broth, allowing excess broth to drip back into pan. Arrange beef evenly over bottom of the rolls. Add cheese slices then top evenly with onion and mushroom mixture. Serve with Au jus for dipping.
# One extra step you can take before adding the beef to the roll is to add olive oil to a pan at low heat , then add the beef along with the onion and mushroom mix . And top it with the cheese so that it melts and blends them together. It’s like making a combination of a French dip and cheesesteak.
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