Beef Dip Sandwiches
Tender, juicy beef roasted to perfection with a rich au jus, served in a warm hoagie roll with provolone cheese and optional horseradish or mustard.
Ingredients
Main Ingredients
- 1 lb beef roast (choose a lean cut for optimal flavor) Use brisket or chuck roast for variations.
- 4 cups beef broth (homemade or store-bought, make sure it's halal) Add more broth if necessary to avoid drying out.
- 6 hoagie rolls your choice of bread Warm hoagie rolls enrich the overall experience.
- 1 onion, sliced (sweet onions work great)
- 1 cup provolone cheese, shredded Can melt cheese for a gooier sandwich.
- Salt and pepper to taste Adjust seasoning based on preference.
- Optional: horseradish or mustard for serving For an added kick!
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Season the beef roast generously with salt and pepper to enhance its natural flavors.
- In a large skillet, heat a tablespoon of oil over medium-high heat and sear the beef roast on all sides for about 3-4 minutes until it develops a golden-brown crust.
Cooking
- Transfer the seared roast to a roasting pan. Pour in the beef broth and add the sliced onions around the meat. Cover with foil and place in the oven.
- Cook for 3-4 hours or until the beef is tender and easily shreds with a fork. Check halfway through and add more broth if necessary.
- Remove the beef from the oven and let it cool slightly before shredding with two forks.
Assembly
- Assemble the hoagie rolls by filling them with a generous portion of shredded beef and placing some provolone cheese on top.
- For extra gooeyness, pop the assembled sandwiches back into the oven for about 5 minutes until the cheese melts.
- Slice the sandwiches in half and serve with a small bowl of the rich beef broth for dipping.
- Don’t forget to add horseradish or mustard if desired!
Notes
Store leftovers in an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months. Reheat with broth to maintain moisture.