Roast Beef Sandwiches with Horseradish Dip
Hot roast beef sandwiches topped with melted provolone, spread with roasted garlic horseradish dip, and toasted in the oven. Served with a quick French onion and Worcestershire sauce for dipping. Ready in under 15 minutes.
Ingredients
Instructions
- 1
Preheat oven to 400°F.
- 2
Heat soup and Worcestershire sauce in a small saucepan over medium-high heat until boiling. Set aside.
- 3
Spread a generous layer of Roasted Garlic Horseradish Dip on each roll.
- 4
Divide roast beef evenly among the rolls.
- 5
Top beef with cheese slices and place sandwiches on a baking sheet.
- 6
Bake until toasted and cheese is melted.
- 7
Serve by dipping in French onion sauce.
Tips
Monitor cheese closely during baking to prevent overdrying
Good to Know
Leftover sandwiches can be wrapped and refrigerated for up to 2 days. Reheat gently in oven.
Prepare dip spread and beef assembly components up to 4 hours in advance. Assemble and bake just before serving.
Serve hot with dipping sauce alongside.
Common Mistakes
Do not overbake to avoid dried-out beef and burnt cheese
Do not skip setting aside the sauce to avoid cooling the assembled sandwiches
Substitutions
Dairy-Free Swaps
General Alternatives
larger sandwich