The Dipper Recipe - Allrecipes.com
The Dipper Recipe
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The Big Dipper Sandwich
See how to make a tender roast beef sandwich with dipping sauce. See more
  • READY IN 40 mins

The Dipper

Recipe by  

"Elevate the standard French dip to 'The Dipper.' Sliced roast beef is cooked together with mushrooms, hot peppers, onions, and Marsala wine, then piled into toasted buns topped with Swiss cheese."

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 500 degrees F (260 degrees C).
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, 1 tablespoon garlic basil spread, and Italian seasoning in the hot oil until onion has softened, 4 to 5 minutes. Stir in pepper rings and mushrooms; cook and stir until mushrooms have softened, about 5 minutes.
  3. Pour in Marsala wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Add beef broth and roast beef and stir until the beef is warmed through, 3 to 4 minutes.
  4. Spread each ciabatta roll with 1 tablespoon garlic basil spread and 1 tablespoon horseradish sauce. Top with 3 slices Swiss cheese.
  5. Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes. Using a slotted spoon, pile the beef-onion mixture into each sandwich and pour 1 to 2 tablespoons pan juices over the filling. Transfer the remaining pan juices to small bowls for dipping.
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Footnotes

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Reviews More Reviews

Dec 29, 2012

Maybe I was really hungry but I thought these were really great. My only comment would be the amount of beef per sandwich. Per recipe it would be 1/2 lb of beef per sandwich and that is a LOT of beef along with the onions, mushrooms etc. I would plan for 8 sandwiches with this amount of meat. You could up the onions without changing a thing.

 
Nov 16, 2012

Bread makes this sandwich. You will never go back to a regular French dip. So good!

 

10 Ratings

Apr 27, 2014

4-26-14: Great, although the garlic basil spread was a little too strong for my taste.

 
Oct 08, 2013

very tasty and messy. 1/2 lb beef per sandwich is too much, used closer to 1/3 lb and still had overstuffed sandwiches. My roast beef was left over lunch meat from a party, along with a ton of Provolone cheese so I used Provolone instead of the Swiss. Also cut the amount of horseradish in half, which is a good thing or the kids would not have eaten it.

 
Apr 16, 2013

This recipe was just awesome! I used it as a reference and made a few changes to suit my taste. No horseradish, and instead of the other spread called for I just made a garlic butter. Havardi instead of swiss,added red bell pepper and as I don't eat beef I laid on a fried egg instead. A mix of flavors that make your taste buds wake up and take notice!

 
Apr 15, 2013

like every one else this one was awesome.had ended up adding half the amount of horse radish. as well make sure you add plenty of liquid to make the dipping sauce. I will make this one again for sure.

 
Mar 25, 2013

I was afraid to try this recipe, as there weren't a lot of reviews. I had nothing to be afraid of, as this is an awesome sandwich!

 
Jan 29, 2013

this sandwich was amazing, I didn't have pickled peppers so I sliced some red, yellow, and orange peppers and added them to the meat mixture.. my family just loved it!!!

 

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Nutrition

  • Calories
  • 976 kcal
  • 49%
  • Carbohydrates
  • 123.1 g
  • 40%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 55.5 g
  • 111%
  • Sodium
  • 2723 mg
  • 109%

* Percent Daily Values are based on a 2,000 calorie diet.

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