Are you ready for a show stopping sandwich?! Then, let me introduce you to these beef dip sandwiches with horseradish mayo. This is a sandwich that will change the sandwich game!
If you love sandwich recipes you need to try my apricot brie chicken sandwiches, my diner deluxe clubhouse sandwich and my blackened chicken sandwiches, also!
Beef dips have always been a favourite of mine and after being influenced by a restaurant that makes them with horseradish mayo, my life was changed. I knew I needed to recreate that sandwich at home!
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Ingredients you’ll need
- Hoagie Buns
- Beef Roast (2.5-3 lbs)
- Steak Spice & Black Pepper
- Vegetable Oil (or other neutral high smoke point oil)
- Provolone Cheese
- Yellow Onion
- Red Bell Peppers
- Light Mayonnaise
- Fresh Parsley
- Lemon Juice
- Garlic Powder
- Red Wine
- Beef Drippings
- Beef Stock
- Worcestershire Sauce
How to Make Beef Dips
First, the roast beef
Making roast beef from scratch can seem like a daunting task. But I promise that it is SUPER easy and SO worth the effort.
First things first, preheat the oven to 400°F and line a baking dish with aluminum foil.
Remove the roast from any packaging, pat dry with a paper towel and season all four sides of the beef roast with the steak spice and fresh black pepper.
In a large cast iron skillet add the vegetable oil*. Heat over medium-high heat until the oil shimmers.
*you may use any neutral oil with a high smoke point for this step. Some other options would be avocado oil, canola oil, or grapeseed oil.
Lower heat slightly to medium-high and sear the beef for 2-3 minutes per side. The beef will take on a black-brown color on the outer flesh.
Transfer the seared beef roast to the foil lined baking dish and bake for 1 hour - 1 hour 30 minutes, or until an internal temperature of 145°F is reached. Once an internal temperature of 145°F is reached, remove from the oven and tent with foil. Let rest for 5 minutes.
Do not discard the drippings in the bottom of the pan! We are going to use those to make the Au Jus!
A few tips for this step
- To sear the beef, if you don't have a cast iron pan, any heavy bottomed frying pan will work.
- Cook the beef roast in a baking dish with sides. Preferably just a couple inches bigger than the roast itself. This helps to keep the drippings from burning during the cooking time. I prefer to use an 8”x 8” glass baking dish lined with aluminum foil.
- The baking time will vary depending on the temperature of the beef when you started cooking, etc. Using a meat thermometer is highly recommended and a safe way to ensure that your meat is cooked properly.
While the meat is cooking, make the Horseradish Mayo and caramelized onions and peppers!
While the roast beef is cooking, this is a perfect time to prepare the horseradish mayo, the caramelized onions and peppers.
Preparing the horseradish mayo is REALLY really easy. All you have to do is put all of the ingredients into a small bowl and stir it up. That’s it! Then cover and place in the refrigerator until you are ready to assemble the sandwiches.
P.S. horseradish mayo is a bomb dip for fries, too!!
Cooking the onions and peppers is just as easy! To caramelize the onions, start by melting the butter in a small saucepan over medium-low heat. Add the onions and cook for around 20 minutes until the onions golden brown.
Once the onions are golden brown, add the peppers and cook for an additional 7-10 minutes until the peppers are completely softened. Set aside until ready to serve.
Au Jus is pretty much a fancy name for gravy, if you were to ask me. It is incredibly flavorful and absolutely essential for dipping the beef dip in!
It is pretty easy to make too and this is where the drippings from the roast come in!
To make Au Jus, start by adding the red wine to a small sauce pan and reducing the volume by half.
Great question! Reducing wine literally means you are starting with ½ cup of wine and cooking it until it is ¼ cup. This happens quite fast and only takes a couple of minutes to complete.
After the wine is reduced, add the rest of the ingredients for the Au Jus and bring to a boil. Lower to a simmer and let cook while you assemble the sandwiches!
Assembling the Sandwich
Thinly slice the roast beef and add as many servings as you are making to a deep skillet. (one serving = 0.3-0.5 lbs of beef)
To the deep skillet, add ½ cup of Au Jus on top of the beef and heat over low heat until the beef is just heated through and warm. Remove from the heat and set aside.
Now onto the bread! Turn the broiler on your oven to high.
Cut open the hoagie rolls lengthwise and place open faced on a baking sheet. Top with provolone cheese and cook under the broiler for 2-3 minutes until the cheese is melted and bubbly.
Spread a generous layer of horseradish mayo onto one side of the hoagie roll and pile the warmed roast beef on top of the buns. Then, add the caramelized onions and peppers.
Fold the sandwich in half using toothpicks to keep it in place and slice in half.
Serve with a side of Au Jus for dipping and your choice of side dish.
Recommended side dishes
- Crispy Baked Wedge Fries
- Kale Caesar Salad
- Veggie Curly Fries
- Baked Sweet Potato Fries (recipe coming soon!!)
How to Store Leftovers
Keep leftovers unassembled in an airtight container in the refrigerator. Only assemble the sandwiches when you are ready to eat them, otherwise you could risk the bread becoming overly soggy.
Use leftovers within 3 days.
I hope you enjoyed this recipe for homemade beef dip sandwiches as much as I do!
Check out some of our other sandwich recipes!
- Blackened Chicken Sandwiches
- Pure Beef Burgers
- Apricot Brie Chicken Sandwiches
- Slow Cooker BBQ Pulled Pork
- Diner Deluxe Clubhouse Sandwich
If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.
Beef Dip Sandwiches with Horseradish Mayo
Traditional Beef dip sandwiches made from scratch and seriously elevated!
- 6-8 Hoagie Buns
- 1 Beef Roast (2.5-3 lbs)
- 2-3 Tablespoons Steak Spice
- 2 teaspoons Black Pepper, freshly cracked
- 2 teaspoons Vegetable Oil (or other neutral high smoke point oil)
- 10-12 slices Provolone Cheese
- 1 medium Yellow Onion, sliced
- 2 Red Bell Peppers, sliced
- 2 Tablespoons Butter
- ½ cup Light Mayonnaise
- ¼ cup Horseradish
- 1 Tablespoon Fresh Parsley, chopped
- 1 Tablespoon Lemon Juice
- ½ teaspoon Garlic Powder
- ½ cup Red Wine
- Reserved Beef Drippings
- 2 cups Beef Stock
- 1 Tablespoon Worcestershire Sauce
- ½ - 1 cup Water
- Preheat the oven to 400°F and line a baking dish with aluminum foil.
- Generously season all four sides of the beef roast with the steak spice and fresh black pepper, patting to hold the seasonings in place.
- Add the vegetable oil to a large cast iron skillet and heat over high heat until shimmering.
- Lower to medium-high heat and sear the beef for 2-3 minutes per side.
- Transfer the seared beef roast to the foil lined baking dish and bake for 1 hour - 1 hour 30 minutes, or until an internal temperature of 145°F is reached.
- Once an internal temperature of 145°F is reached, remove from the oven and tent with foil. Let rest for 5 minutes. (Do not discard the drippings in the bottom of the pan!)
- In a small bowl combine the mayonnaise, horseradish, fresh parsley, lemon juice, and garlic powder.
- Stir well to combine, cover and refrigerate until ready to serve.
Caramelized Onions and Peppers
- In a small frying pan over medium-low heat, melt the butter.
- Add the sliced onions and stir regularly, cooking until the onions are golden brown, about 15-20 minutes.
- Once the onions are golden brown, add the peppers and cook until softened, about 7-10 minutes.
- Remove from the heat and set aside until ready to serve.
- In a small saucepan add the red wine and bring to a simmer over medium heat, stirring regularly to reduce volume by half. This will take about 3-5 minutes.
- Once the red wine has reduced, add the drippings from the bottom of the pan, beef stock, worchestershire sauce, and ½ cup of water then stir to combine.
- Bring to a boil over medium-high heat, lower to a simmer and let cook for 10-15 minutes while you assemble the sandwiches.
- *If the Au Jus is too salty for your liking add up to ½ cup more water. The salty-ness of the Au Jus will be determined by the type of steak spice you use.
Assembling the Beef Dip Sandwiches
- Thinly slice the beef roast and add as many servings as you are making to a deep skillet. (one serving = 0.3-0.5 lbs of beef)
- Add ½ cup of Au Jus on top of the beef and heat over low heat until the beef is heated through and warm. Remove from heat and set aside.
- Turn the broiler (on your oven) to high.
- Cut open the hoagie rolls lengthwise and place open faced on a baking sheet.
- Top with provolone cheese and cook under the broiler for 2-3 minutes until the cheese is melted and bubbly.
- Remove from the oven and transfer to a plate.
- Spread a generous layer of horseradish mayo onto one side.
- Pile the warmed roast beef on top of the buns and add the caramelized onions and peppers.
- Fold the sandwich in half, using toothpicks to keep it in place and slice in half.
- Serve with a side of Au Jus for dipping and your choice of side dish.
- Recommended side dishes for this recipe: Crispy Baked Wedge Fries, Kale Caesar Salad, Veggie Curly Fries, Poutine, or Sweet Potato Fries.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 625Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 66mgSodium: 1287mgCarbohydrates: 61gFiber: 4gSugar: 7gProtein: 29g
Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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