French Dip Eye of Round Sandwiches make the perfect weeknight meal or game day party food. Hearty, fast, and filling, these beef sandwiches really satisfy.
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 35 minutesminutes
Servings: 8sandwiches
Ingredients
Caramelized Onions
3large onionsthinly sliced
2Tbs.unsalted butter
1/4cupwhite wine
1Tbs.dark brown sugar
1Tbs.balsamic vinegar
salt and pepper to taste
brothas needed
Horseradish Sauce
1cupsour cream
1tsp.Worcestershire sauce
1Tbs.freshly grated horseradish
Au Jus
10 3/4 oz. can Campbellās French Onion Soup
1cupbeef broth
1Tbs.Worcestershire sauce
Sandwiches
unsalted butter for toasting the buns
2 lbs.thinly sliced cooked roast beef or cooked shredded roast beefmay substitute sliced roast beef from the deli
8hard rolls may substitute 2 baguettes
8slices provolone cheese
Instructions
Make the Caramelized Onions
In a large skillet over medium heat, add the butter and the olive oil. When the butter is melted, add the sliced onions, cooking until they have softened a bit, stirring often. Add the wine, brown sugar, balsamic vinegar, stirring to combine; season to taste with salt and pepper. Cover the skillet with foil or a lid, reduce the heat to medium-low; cook the onions, stirring occasionally, adding a bit of broth as needed, until the onions are completely caramelized and cooked down; reserve.
Make the Creamy Horseradish Sauce
In a small bowl, combine the sour cream, Worcestershire sauce and horseradish, stirring until smooth; reserve in the fridge.
Make the Au Jus
In a medium skillet, add the French onion soup, broth, and Worcestershire; bring to a simmer over medium heat, then reduce the heat to low, keeping the au jus warm.
Make the Sandwiches
Preheat the oven to 350 degrees F. Slice the rolls in half horizontally; spread each half with butter, then place them onto a rimmed baking sheet. Bake the rolls for 10 minutes, or until lightly golden brown. *If you are using baguettes to make these sandwiches, slice each baguette into quarters, slicing each one in half horizontally; butter and bake as instructed for rolls.
Place the provolone cheese onto 8 rolls, then pile sliced roast beef onto the 8 rolls next to each bun with cheese; bake for 10 minutes to let the cheese melt and the roast beef heat throughout.
Remove the French dip sandwiches from the oven; top the beef with caramelized onions and creamy horseradish sauce, as desired, then add the bun with the melted cheese on top to make a sandwich; repeat with the remaining sandwiches. Serve at once with warm au just on the side, for dipping.