Beef Dip Sandwich Recipe

Season and warm beef

If using pre-sliced deli roast beef, place slices in a bowl and toss with olive oil, salt, pepper, and garlic powder. If using a home roast, thinly slice against the grain first. Warm the beef gently: heat a large skillet over medium-low heat, add the seasoned beef in an even layer, and warm for 2–3 minutes until just heated through. Remove from heat and cover to keep warm.

Prepare rolls

Halve each hoagie roll horizontally. Spread a thin layer of butter on the cut faces. Toast the rolls in a skillet or under a broiler until lightly golden — about 1–2 minutes under broiler or 1 minute per side in a skillet over medium heat. Watch carefully to prevent burning.

Assemble sandwiches

Place a layer of warmed roast beef evenly across the bottom halves of the rolls. Arrange one Ortega chile per sandwich (or more to taste) on top of the beef. Top each with two slices of Swiss cheese. If you prefer the cheese melted, place assembled open sandwiches under a broiler for 30–60 seconds until cheese softens and starts to bubble. Close sandwiches with top halves and keep warm, tented with foil.

Serve

Place each sandwich on a plate with a small bowl of au jus alongside for dipping. Add optional pickled peppers or a smear of horseradish sauce inside the roll or on the side.

Sauté aromatics

In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add the minced shallot and garlic and sauté until softened and fragrant, about 1–2 minutes, taking care not to brown them.

Build the au jus

Add the beef stock, red wine (if using), beef base (or crushed bouillon), Worcestershire sauce, soy sauce, and thyme to the pan. Stir to combine and bring the mixture to a gentle simmer.

Reduce & season

Simmer gently for 8–10 minutes to concentrate flavor. Taste and adjust seasoning with a pinch of salt and pepper as needed. Remove the thyme sprig.

Finish

Whisk in 1 tablespoon cold butter to give the au jus a glossy finish. If you prefer a slightly thicker jus for easier clinging to the sandwich, make a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk it into the simmering jus and cook 1–2 minutes until slightly thickened. Keep warm until serving.

Offer pickled banana peppers or pickles and horseradish sauce on the side. If using horseradish, spread about 1/2 tablespoon per sandwich inside the roll before adding beef for a sharp kick.