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The Dipper

Rated as 4.54 out of 5 Stars

"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."
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Ingredients

40 m servings 976 cals
Original recipe yields 8 servings (4 sandwiches)

Directions

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  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.

Footnotes

Nutrition Facts


Per Serving: 976 calories; 28.4 g fat; 123.1 g carbohydrates; 55.5 g protein; 94 mg cholesterol; 2723 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

A couple key problems with this: 1. Way too much filling. There's no realistic way to dip "the dipper" with that amount of meat on it. If I were to make it again, I'd probably cut that in half....

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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 ...

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 ...

A couple key problems with this: 1. Way too much filling. There's no realistic way to dip "the dipper" with that amount of meat on it. If I were to make it again, I'd probably cut that in half....

I was not thrilled with this. There was a little too much going on in my opinion - the sweet marsala wine, the strong garlic spread, the equally strong horseradish spread. I did not think the...

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

4-26-14: Great, although the garlic basil spread was a little too strong for my taste.

This recipe was just awesome! I used it as a reference and made a few changes to suit my taste. No horseradish, and instead of the other spread called for I just made a garlic butter. Havardi in...

like every one else this one was awesome.had ended up adding half the amount of horse radish. as well make sure you add plenty of liquid to make the dipping sauce. I will make this one again for...

I was afraid to try this recipe, as there weren't a lot of reviews. I had nothing to be afraid of, as this is an awesome sandwich!