Recipes

Beef Sandwich Dip

Course/Meal: 
Main Ingredient: 
Prep Time: 
10 minutes
Cooking Time: 
1 hour 15 minutes
Makes: 
8 servings

A restaurant classic roast beef sandwich is a tasty lunchtime treat to sink your teeth into. So why not make it at home and enjoy it with your family.

Ingredients: 
  • 1 eye of the round or sirloin tip oven beef roast (about 2 lbs/1 kg)
  • 2 tbsp (25 mL) Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) freshly ground black pepper
  • 2 cups (500 mL) no salt added beef broth
  • 1 cup (250 mL) water
  • 1 tbsp (15 mL) cornstarch
  • 1 tbsp (15 mL) water
  • 1 tbsp (15 mL) chopped fresh basil or Italian parsley (optional)
  • 8 small slices whole wheat bread
Directions: 

1.Using paper towel pat roast dry; set aside. In small bowl, stir together mustard, half of the garlic, and pepper. Spread evenly all over roast. Place roast on rack in small roasting pan.

2.Pour broth and water into bottom of roasting pan and roast in 500 F (260 C) oven for 30 minutes. Reduce heat to 275 F (140 C) and roast for about 40 minutes or until thermometer reaches 150 F (65 C) for medium rare. Remove roast to cutting board and tent with foil for 10 minutes. Thinly slice beef.

3.Meanwhile, skim fat from broth in roasting pan and bring to boil over high heat. Boil for 2 minutes. In small bowl, whisk together cornstarch and water and add remaining garlic. Whisk into beef broth and boil for 1 minute or until thickened. Stir in basil, if using. Pour into serving bowl.

4.Place bread onto plates and pile with beef. Drizzle with some of the sauce and serve remaining sauce alongside.

Tip: You can dip your sandwich pieces into the sauce for added flavour. This sauce is concentrated in flavour so a little goes a long way.

Nutrition Facts per serving:

Calories: 
232
Fat: 
4 g
Saturated: 
2 g
Cholesterol: 
48 g
Sodium: 
332 g
Potassium: 
343 g
Carbohydrates: 
2 g
Protein: 
29g