Roast Beef Dip Recipe

Prepare buns

Preheat oven to 350°F (175°C). Split pretzel buns horizontally. Brush cut sides lightly with softened butter and place cut-side up on a baking sheet. Toast in the oven 5–7 minutes until warm and lightly golden.

Warm roast beef

Place sliced roast beef in a shallow oven-safe dish. Scatter a tablespoon of beef drippings or a little water over the meat to keep moist. Cover loosely with foil and warm in the oven 6–8 minutes, or until heated through to 120–130°F for medium-rare to medium. Alternatively, warm thin slices in a skillet over medium-low heat 2–3 minutes.

Assemble sandwiches

Spread about 1 tablespoon of horseradish aioli on the bottom half of each toasted pretzel bun. Divide warmed roast beef evenly between the two buns, piling high (~5 oz per sandwich). Top the hot beef with 1 slice of Havarti per sandwich so the cheese softens from the heat. Season beef lightly with 1/8 tsp salt and a pinch of black pepper. Cap with bun tops and hold until ready to serve.

In a small bowl whisk together mayonnaise, prepared horseradish, Dijon mustard, lemon juice, minced garlic, 1/8 tsp black pepper and 1/8 tsp salt until smooth and well combined. Taste and adjust horseradish for heat. Chill in refrigerator at least 15 minutes to let flavors meld. Use ~1 tbsp per sandwich as noted above; reserve remaining aioli for serving.

In a small saucepan over medium heat combine beef stock and red wine (if using). Add Worcestershire sauce, soy sauce, and butter or beef drippings. Bring to a gentle simmer.

If you prefer a slightly thicker jus, make a slurry by stirring cornstarch into cold water until smooth. Slowly whisk the slurry into the simmering stock and cook 1–2 minutes until slightly thickened. Season with black pepper to taste. Keep warm and serve in small dipping bowls alongside the sandwiches. Note: soy sauce and some Worcestershire brands contain gluten; this jus is not gluten-free.

If using frozen fries: bake according to package directions at 400°F (204°C), tossing with 1–2 tbsp oil and a sprinkle of salt, until golden and crisp (usually 18–25 minutes), turning once halfway. If using fresh fries: toss cut potatoes with oil and salt, roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until crisp and browned.

When fries are hot, transfer to a serving bowl or basket. Sprinkle optional chopped parsley and an additional pinch of salt if desired. Serve immediately with the roast beef dip sandwiches and bowls of au jus.