Pastrami Dip Recipe

Prepare rolls

Split the deli rolls horizontally, leaving a small hinge if desired. Spread 1/2 tablespoon unsalted butter on the inside cut faces of each roll.

Warm pastrami

Heat a large skillet over medium heat. Add the remaining 1 1/2 tablespoons butter and swirl to coat. Add the thinly sliced pastrami in an even layer (work in batches if necessary) and warm for 1–2 minutes per side until heated through and edges are slightly crisped. Do not overcook—pastrami should stay tender.

Assemble sandwiches

Divide the warmed pastrami evenly among the 4 rolls. Spread about 1 tablespoon yellow mustard on the top bun of each sandwich (adjust to taste). Top the pastrami with approximately 3 tablespoons dill pickle slices per sandwich (about 0.75 cups total across 4). Close sandwiches and press lightly.

Optional toast

If you prefer a toasted exterior, place assembled sandwiches butter-side down on the hot skillet for 30–45 seconds until golden, then flip briefly to warm the top, taking care not to melt too much mustard or crush the pickles.

In a small saucepan set over medium heat, combine 2 cups beef broth, 2 tablespoons beef drippings or reserved pastrami juices (if available), 1 teaspoon soy sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon minced garlic, 1 tablespoon minced shallot, and 1/4 teaspoon freshly ground black pepper.

Bring the mixture to a gentle simmer and let it reduce slightly for 4–5 minutes to concentrate the flavors.

In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon cold water until smooth to make a slurry. Slowly whisk the slurry into the simmering broth mixture and cook for another 1–2 minutes until the au jus slightly thickens and becomes glossy. Taste and adjust seasoning with a pinch of salt or additional soy sauce if needed.

Keep the au jus warm until serving. Transfer to individual small dipping bowls or one communal bowl for the table.