Flat Branch Pub Dip Recipe
Thinly-sliced house-smoked Certified Angus Beef® brand beef, jack cheese, and sautéed onions on a toasted sourdough baguette, with au jus and stout-horseradish cream sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef and Onions
Cheese and Sauce
Baguette
Au Jus
Method
Beef and Onions
- 1
Prepare the Beef
Thinly slice the Certified Angus Beef® brand beef against the grain into strips. Set aside.
- 2
- 3
Cheese and Sauce
- 4
Prepare Stout-Horseradish Cream Sauce
In a bowl, mix together the stout beer, horseradish, and sour cream until well combined. Set aside.
- 5
Melt Jack Cheese
In a small saucepan over low heat, add the jack cheese and stir until melted. Remove from heat.
Baguette
- 6
Toast Baguette
Preheat your oven to 350°F (175°C). Slice the sourdough baguette in half lengthwise and place it on a baking sheet. Toast in the oven for about 5-7 minutes until lightly golden.
Au Jus
- 7
Prepare Au Jus
In a saucepan, combine the beef broth and Worcestershire sauce. Bring to a simmer over medium heat and let it cook for about 5 minutes.
Assembly
- 8
Assemble the Dip
Layer the sautéed beef and onions on the toasted baguette halves. Pour the melted jack cheese over the beef mixture, and drizzle with stout-horseradish cream sauce. Serve with the au jus on the side for dipping.
