Jul 14 2026
Restaurants›White Spot Kingsway›Nat's Loaded Beef Dip Recipe

Nat's Loaded Beef Dip Recipe

Inspired by White Spot Kingsway
Time45m
Serves4

Make Nat's Loaded Beef Dip Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Au Jus

Toppings and Mix-ins

Rolls & Finishing

Method

Beef and Au Jus

  1. 1

    Prepare aromatics and sauté

    In a medium saucepan over medium heat, melt 2 tablespoons butter. Add the finely diced onion and sauté 6–8 minutes until translucent and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

  2. 2

    Build the au jus

    Pour in 3 cups beef broth, 1/4 cup beef demi-glace (or a spoonful of concentrated beef base dissolved in broth), 2 tablespoons Worcestershire sauce, and 1 tablespoon soy sauce. Add 1 teaspoon dried thyme and 1 teaspoon black pepper. Bring mixture to a gentle simmer.

  3. 3

    Finish and adjust consistency

    If you prefer a thicker jus, whisk 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering jus and cook 1–2 minutes until slightly thickened. Taste and adjust seasoning with additional salt or Worcestershire as needed. Keep warm on the lowest heat setting.

  4. 4

    Warm the beef

    Reduce heat to low. Add the thinly sliced roast beef to the jus in batches so the meat warms without overcooking—stir gently just to submerge and heat through, about 1–2 minutes per batch. Remove warmed beef with tongs to a plate, reserving the jus in the pan. Keep both warm.

Toppings and Mix-ins

  1. 5

    Caramelize additional onions (if not using pre-made)

    If you don’t have caramelized onions ready, thinly slice 1 medium onion and sauté in 1 tablespoon butter over medium-low heat, stirring occasionally, until deep golden and sweet, about 20–25 minutes. Set aside.

  2. 6

    Prepare horseradish mayo (optional)

    If making a quick horseradish mayo: stir 1/2 cup mayonnaise with 1–2 teaspoons prepared horseradish to taste. Otherwise use store-bought horseradish mayo.

  3. 7

    Assemble mix-ins

    Have the provolone slices, shredded Swiss, sliced pepperoncini, caramelized onions, and chopped parsley ready at the assembly station so sandwiches can be built quickly while beef and jus are hot.

Rolls & Finishing

  1. 8

    Prepare rolls

    Preheat the broiler (or oven to 425°F / 220°C). Split rolls lengthwise but keep hinges intact if desired. Brush cut sides with melted butter mixed with 1/2 teaspoon garlic powder and 1/2 teaspoon coarse salt. Place cut-side up on a baking sheet and broil or bake 1–2 minutes until just golden — watch carefully so they don't burn.

  2. 9

    Build the sandwiches

    Spread about 1 tablespoon horseradish mayo on the cut side of each roll bottom. Pile warmed roast beef evenly among the 4 rolls (about 5 ounces per roll). Top beef with generous caramelized onions (about 1/4 cup per sandwich), a few sliced pepperoncini, then lay 1–2 slices provolone over the meat and sprinkle about 1/4 cup shredded Swiss per sandwich.

  3. 10

    Melt the cheese

    Place assembled open sandwiches under the broiler for 1–2 minutes just until cheeses melt and bubble. Alternatively, cover the pan and place in a 350°F oven for 4–6 minutes until cheese is melted.

  4. 11

    Finish and serve

    Close the sandwiches, press gently, and cut in half if desired. Serve each sandwich with a warm small bowl or ramekin of the reserved au jus for dipping (divide the remaining jus among 4 bowls). Garnish sandwiches with chopped fresh parsley. Provide extra horseradish mayo and pepperoncini at the table.

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