French Dip with Creamy Horseradish Sauce and Provolone
Featured Product
Burger Buns Hot roast beef and melted provolone on a gluten-free bun with creamy horseradish sauce and au jus for dipping.
Ingredients
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2 Canyon Bakehouse Burger Buns, toasted
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¼ C. Horseradish Cream Sauce (see below)
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¾ lb. Thin Sliced Roast Beef
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¼ lb. Shredded Provolone Cheese
Sandwiches
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4 oz. Sour Cream
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2 oz. Horseradish Sauce
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1 tsp. Fresh Lemon Juice
Creamy Horseradish Sauce
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1 ½ C. Beef Bone Broth
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1-2 tsp. Worcestershire sauce, to taste
Au Jus
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Chips
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Whole Dill Pickles
Optional Sides
Directions
- For the creamy horseradish sauce, whisk together the sour cream, horseradish sauce and lemon juice.
- Spread the bottom half of each toasted bun with creamy horseradish sauce. Add sliced roast beef and shredded provolone. Toast under the broiler until the cheese is melted.
- To make the au jus, whisk the beef bone broth and Worcestershire sauce in a small saucepan over medium heat and heat the mixture until just steaming.
- Place the tops on the sandwiches. Serve with hot au jus, chips and pickles.