French Dip Roast Beef Sandwiches in Amber Ale Gravy 6.000

Bill O'Leary

Jan 9, 2008

Cold leftover roast beef made from top round or eye of round works especially well for this quick preparation. Choose a French baguette or other firm, crusty bread that can be sliced thick.

Servings: 6 - 8
  • 1 1/2 to 2 pounds thinly sliced slow-roasted beef
  • 12 ounces amber beer
  • 1 cup low-sodium beef broth
  • 1/2 cup coarsely chopped mushrooms (optional)
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • Kosher or celery salt (optional)
  • 2 regular-size French baguettes


Preheat the oven to 170 degrees. Place the thinly sliced roast beef in a casserole dish and cook for 10 to 15 minutes, until heated through.

Meanwhile, combine the beer and beef broth in a medium saucepan over medium-high heat. Add the mushrooms, if using, and bring almost to a boil, then reduce the heat to medium or medium-low and cook for 15 to 20 minutes or until the liquid has reduced by half. Whisk in the butter in 2 or 3 increments until thoroughly incorporated. Season with pepper to taste and salt, if desired; keep warm on the lowest setting.

To assemble: Moisten the warmed roast beef slices with a small amount of the beer-broth gravy. Cut the baguettes into 3 or 4 lengths, then cut each length in half horizontally. Place about 1/4 pound of the beef on each sandwich. Serve with small bowls or ramekins of the remaining gravy on the side for dipping.

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Recipe Source

From author and food writer Steven L. Katz.

Tested by Bonnie S. Benwick.

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