Uncle Bill's French Dip and Roast Beef Sandwich

"This recipe goes back many years, very simple to make, and it tastes delicious."
photo by lazyme photo by lazyme
photo by lazyme
Ready In:


  • 4 tablespoons dry onion soup mix (Liptons)
  • 3 cups water
  • 2 teaspoons instant beef bouillon
  • 1 lb finely sliced deli roast beef or 1 lb of your own cooked beef
  • 4 4 large italian buns or 4 large portuguese buns
  • 2 tablespoons butter
  • 2 tablespoons horseradish, freshly processed (or more)
  • salt and pepper


  • Process dry onion soup mix in a coffee grinder until fine.
  • In a one quart microwave safe casserole dish or glass measure, add water, instant beef bouillon and dry onion soup mix.
  • Microwave on HIGH (full power) for 4 to 5 minutes until mixture has fully dissolved, stirring at least once.
  • Remove, cover and set aside to keep hot.
  • If you are using your own cooked roast beef, use an adjustable mandoline set on very thin, slice the amount of meat as required. You may also use a very sharp knife to slice the meat very thin.
  • If you desire the meat warm, place the thinly sliced meat on a micro-safe plate, cover with a paper towel and microwave on MEDIUM-HIGH for 1 to 2 minutes or until meat is just warm.
  • Cut buns partialy through lengthwise, leaving a hinge.
  • Butter each piece and spread some horseradish over each half.
  • Layer warmed sliced beef into buns; about 1/4 pound for each bun.
  • Salt and pepper to taste.
  • Close sandwich bun and place on individual plates and cut sandwich in half.
  • Pour beef broth mixture into individual small bowls.
  • Dip sandwich into beef broth mixture and enjoy.

Questions & Replies

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  1. Uncle Bill, this is the way they made French Dip Sammies when I worked at a restaurant 35 years ago in California! They were the best! When I make them here at home these days I put a slice of provalone cheese on them like they did at the restaurant, and wrap them up in foil and warm them in the oven. Thanks for posting this recipe, hopefully people will enjoy more French Dips. We just love your recipes. In fact your roast beef in the crockpot has become a family tradition on Christmas night! YUM! :)
  2. Great sandwich! I was really craving a French Dip and so glad that I picked this one. Easy, filling, and tasty. Thanks Uncle Bill for yet another keeper recipe. Made for Zaar Alphabet Chef Tag.
  3. A very enjoyable lunch this was. Used up leftover roast beef and heated the beef in some the dip and let it marinade for a couple of hours and then reheated. It was great( and would do this step again) also sauted some onion with garlic and pepper to put over the beef. This recipe will go into my favorites cookbook. Thanks Uncle Bill.
  4. This was a great way to use up leftover beef! Because I had all the ingred. I was able to fix this in five min. for my husband's lunch. Thanks Uncle Bill, for a great time-saving recipe! Roxygirl
  5. Thanks for a quick and easy success! DH is quite a fan of French Dip Sandwiches and was pleasantly surprised that they could be had "at home". Of course, there is now the request that they be produced more often - but that's no problem with this recipe. Suddenly my arsenal of quick/easy "no time, no energy" sandwiches has doubled (the other is grilled cheese with ham or bacon)


I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
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