This post may contain affiliate links. Read my disclosure policy.
The French Dip Pastrami Sandwich,.. my favorite! A hot, juicy, cheesy, mushroomy sandwich loaded with tender pastrami in a toasted hoagie roll and all dipped in a fabulous au jus (broth). Yeah… I got hooked on these when my late and very sweet boss,
Pearl, took me to a country club by her home for lunch. These are really just as good as I remembered them. This really is a simple French Dip Pastrami Sandwich, but has country club written all over it! Make these and they’ll totally make you feel like your dining out.
Ingredients for French Dip Pastrami Sandwich:
1 lb sliced pastrami beef deli meat
4 hoagie rolls
1 Tbsp butter, divided
8 slices provolone cheese or 1 1/2 cups mozzarella cheese, shredded
1/2 lb (about 10-12) mushrooms, thickly sliced
Garlic Salt & Black Pepper, to taste
1 1/2 cups Beef Broth
How to Assemble the French Dip:
1. Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste. Remove mushrooms from pan and set aside. In the same skillet (without cleaning it), add 1 1/2 cups beef broth, season broth to taste (you want it to be flavorful for use as a dip) then remove from heat – this broth is your “au jus” dipping sauce.
2. Heat a large pan over medium heat. Add a small pat of butter and when butter is done sizzling, Saute the cut side of the rolls just until golden. Divide the pastrami meat evenly among the four sandwiches. Top with cheese and mushrooms.
3. Bake at 450˚F for 4-5 minutes or until cheese melts and meat is hot.
4. Serve each sandwich with an individual ramekin of AuJus – Dip with every bite.
French Dip Pastrami Sandwich Recipe
Ingredients
- 1 lb sliced pastrami beef deli meat
- 4 hoagie rolls
- 8 slices provolone cheese or 1 1/2 cups mozzarella cheese, shredded
- 1/2 lb about 10-12 mushrooms, thickly sliced
- Garlic Salt & Black Pepper, to taste
- 1 1/2 cups Beef Broth
Instructions
- Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste. Remove mushrooms from pan and set aside. In the same skillet (without cleaning it), add 1 1/2 cups beef broth and boil for a few minutes to reduce slightly. Season broth to taste (you want it to be flavorful for use as a dip) then remove from heat - this broth is your "au jus" dipping sauce.
- Heat a large pan over medium heat. Add a small pat of butter and when butter is done sizzling, Saute the cut side of the rolls just until golden. Divide the pastrami meat evenly among the four sandwiches. Top with cheese and mushrooms.
- Bake at 450 for 4-5 minutes or until cheese melts and meat is hot.
- Serve each sandwich with an individual ramekin of AuJus – Dip with every bite.
♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
*We love this Cuisinart Mini Convection Oven for smaller baking tasks
*Reversible Cutting Board by John Boos 24 by 18 by 1.5-Inch, Walnut
Now I’m curious – What’s your favorite sandwich?