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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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
4 sandwiches
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500 degrees F (260 degrees C).

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  • 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.

  • 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.

  • Spread each ciabatta roll with 1 tablespoon garlic basil spread and 1 tablespoon horseradish sauce. Top with 3 slices Swiss cheese.

  • 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.

Tips

Here's the recipe for Garlic Basil Spread.

Nutrition Facts

976 calories; protein 55.5g 111% DV; carbohydrates 123.1g 40% DV; fat 28.4g 44% DV; cholesterol 93.7mg 31% DV; sodium 2723mg 109% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2013
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. Read More
(4)

Most helpful critical review

Rating: 2 stars
08/07/2016
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. 2. Horseradish sauce is too strong and drowns out the other flavors. I'd leave it off. Maybe without these two problems there's a good recipe here but I didn't care for it as is. Read More
(1)
14 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/08/2013
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. Read More
(4)
Rating: 5 stars
12/29/2012
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. Read More
(3)
Rating: 2 stars
08/06/2016
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. 2. Horseradish sauce is too strong and drowns out the other flavors. I'd leave it off. Maybe without these two problems there's a good recipe here but I didn't care for it as is. Read More
(1)
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Rating: 2 stars
01/03/2016
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 flavors worked all that well together. I think it has good bones but I wouldn't make it again without changing it pretty substantially. Read More
(1)
Rating: 5 stars
11/16/2012
Bread makes this sandwich. You will never go back to a regular French dip. So good! Read More
(1)
Rating: 5 stars
01/29/2013
this sandwich was amazing I didn't have pickled peppers so I sliced some red yellow and orange peppers and added them to the meat mixture.. my family just loved it!!! Read More
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Rating: 5 stars
03/25/2013
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! Read More
Rating: 5 stars
01/12/2019
Made this for dinner last night. It was delicious! Didn t make the garlic paste but buttered the ciabatta rolls and sprinkled them with garlic bread seasoning. Halved the amount of roast beef. Everything else was the same. Absolutely one of the BEST french dips we have had. Read More
Rating: 5 stars
04/27/2014
4-26-14: Great although the garlic basil spread was a little too strong for my taste. Read More
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