French Dip Extraordinaire Sandwich Recipe / blog / zak! designs
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French Dip Extraordinaire Sandwich Recipe

Image for French Dip Extraordinaire Sandwich Recipe French Dip Extraordinaire Sandwich Recipe

I went to a restaurant this week and had the most extraordinarily delicious French Dip sandwich ever! Besides enjoying it on a gorgeous golden fall day at a table providing a panoramic lakeside view, the food was melt in your mouth delectable. First the bread was toasted to perfection and buttered generously. Deli sliced, slightly rare, roast beef combined with melted provolone cheese was complemented with sautéed mushrooms and tempura fried red onions. The dipping sauce was rich and beefy. I went home and replicated what I had eaten and came up with a tasty lunch or dinner recipe which my family loved.

French Dip Recipe Instructions

French Dip Extraordinaire Recipe

Serves: 4-8


  • 4 Hoagie buns, split lengthwise
  • 1/2 cup room temperature butter
  • Deli sliced roast beef
  • Provolone cheese sliced for sandwiches
  • 1 medium red onion sliced into rings
  • Tempura batter mix
  • 8 large brown mushrooms, scrubbed and sliced
  • Coarse salt and pepper
Dipping Sauce
  • 2 cups beef soup stock
  • 2 Tablespoons soy sauce
  • 2 Tablespoons sherry or rice cooking wine


  1. Preheat the oven to 375 degrees. Prepare the red onion according to the directions on the box of tempura batter mix and set aside. In a frying pan, sauté the sliced mushrooms in about 1 tablespoon of butter over medium heat until golden brown. Set aside.
  2. Prepare the dipping sauce in a saucepan. Combine the ingredients and heat to a gentle simmer. Let it simmer while you assemble the sandwiches.
  3. On a baking sheet place the hoagie buns crust side down. Butter the open faces generously. Brown under the broiler for 3 to 5 minutes. Watch carefully so you don’t over brown.
  4. Fill with 3 to 4 slices of deli roast beef and top with 2 slices of Provolone cheese. Put the sandwiches in a 375 degree oven for about 5 minutes to melt the cheese. Top the sandwiches with the fried onions and the mushrooms and close them. Serve with about ½ cup of dipping sauce for each sandwich. These sandwiches are quite large. If serving for lunch you may want to cut them in half.


Becky Palmer
This post was contributed by Becky Palmer

Becky Palmer, a recently retired teacher, spent 30 years teaching and has a Masters in Education from Gonzaga University. Currently, Becky enjoys time with her 9 grandchildren and lives in Spokane, WA.

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