The Dipper

The Dipper

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Allrecipes 539417

"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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40 m servings 976 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 976 kcal
  • 49%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 123.1g
  • 40%
  • Protein:
  • 55.5 g
  • 111%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 2723 mg
  • 109%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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 ...

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 ...

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

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

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 in...

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...

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!

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!!!

This sandwich is hellishly good! That`s why it`s not so healthy for you. Made this a couple of times, and comes out perfect! I would love to make this at a large party, but, it would be too much...

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