French dip sandwich with beef and gravy
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 675, total fat 37 G., saturated fats 20 G., proteins 46 G., carbohydrates 39 G., fiber 3 G., cholesterol 142 mg, sodium 989 mg, sugar 1 G.
Calories 675, total fat 37 G., saturated fats 20 G., proteins 46 G., carbohydrates 39 G., fiber 3 G., cholesterol 142 mg, sodium 989 mg, sugar 1 G.
The French dip sandwich, despite its name, is an American invention. It's a long bun filled with cheese, thin slices of roast beef, and fried onions, served with a dipping sauce. Toast the sandwiches under a press until golden brown and the cheese starts to ooze—it's incredibly delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3.5 tbsp unsalted butter
- 1 large onion, thinly sliced
- 1.5 cups lightly salted beef broth
- 1/4 teaspoon freshly grated nutmeg
- 1 tbsp horseradish + more to taste
- 220 g thin slices of Gruyere
- 350 g thin slices of roast beef
- 4 hoagie buns, split in half on the sides
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Recipes with similar ingredients: beef, sandwich buns, Gruyere cheese, nutmeg, horseradish
Cooking the dish according to the recipe:
- In a large nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add the onion and 1/4 teaspoon salt; cook, stirring, until golden brown, about 10 minutes. Transfer to a bowl; do not wash the skillet.
- Meanwhile, prepare the sauce.:
In a small saucepan, bring the beef broth to a boil, adding the nutmeg. Remove from heat and stir in the horseradish and 1/2 tbsp butter. Cover and keep warm. - Top the buns with half the cheese, then the roast beef, onions, and the remaining cheese. Melt 1 tablespoon butter in a skillet over medium heat. Add 2 sandwiches and press them down with a heavy skillet. Cook, pressing down on the skillet to flatten the sandwiches, until the bread is golden brown and the cheese is melted, about 4 minutes per side. Repeat with the remaining 1 tablespoon butter and 2 sandwiches. Serve with gravy.
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