Texas Roast Beef Dip

Created by Robyn Clark on November 18, 2009


Texas Roast Beef Dip

1 lb cooked Perfect Sirloin Roast or Roast Beef, sliced thinly
6 hoagie rolls
1 stick butter
1/4 onion, about ½ cup chopped up
1 Tablespoon olive oil

Slice the meat into thin slices. Wrap in foil and put in a warm oven.

In a small sauté pan, heat 1 tablespoon olive oil over medium high heat . Add the onions and grill them till nice and crispy.

Take the 6 rolls and slice them open. Spread lots of butter on both sides.

Heat up a very buttered griddle pan. Put the buttered rolls on face down, and cook until golden brown, then flip them over to cook the other side.

Dipping Sauce

¼ – ½ cup reserved “juice” or “au jus” (whatever you got left – just add it in there)
2 14.5 oz. cans beef broth
A pinch of onion powder

Heat the reserved “juice” and add in some fatty pieces of meat; heat on low for 10 minutes. Now add in 2 cans of the beef broth and heat on low/med until hot.
Add onion powder and that’s it. Note: If you’re just using beef broth add some extra seasonings – onion powder, maybe a pinch of garlic powder, plus salt and pepper. Cover the dipping sauce and keep it on a low heat.

Assemble your Texas Roast Beef Dip sandwich! To assemble put the warm roast beef on the toasted roll and top with grilled onions. Use the dipping sauce to dunk and dip your Texas Roast Beef Dip of a sandwich into.

Recipe printed from My Zesty Life: http://myzestylife.com

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