French Dip with Creamy Horseradish Sauce and Provolone - Canyon Bakehouse

French Dip with Creamy Horseradish Sauce and Provolone

Hot roast beef and melted provolone on a gluten-free bun with creamy horseradish sauce and au jus for dipping.


  • 2 Canyon Bakehouse Burger Buns, toasted

  • ¼ C. Horseradish Cream Sauce (see below)

  • ¾ lb. Thin Sliced Roast Beef

  • ¼ lb. Shredded Provolone Cheese

    Creamy Horseradish Sauce
  • 4 oz. Sour Cream

  • 2 oz. Horseradish Sauce

  • 1 tsp. Fresh Lemon Juice

    Au Jus
  • 1 ½ C. Beef Bone Broth

  • 1-2 tsp. Worcestershire sauce, to taste

    Optional Sides
  • Chips

  • Whole Dill Pickles


  1. For the creamy horseradish sauce, whisk together the sour cream, horseradish sauce and lemon juice.
  2. 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.
  3. 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.
  4. Place the tops on the sandwiches. Serve with hot au jus, chips and pickles.

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