French Dip Sandwiches

Ingredients

  • 2 cups cooked shredded beef, such as leftover Classic Pot Roast
  • 1½ cups reserved pot roast cooking liquid or beef broth
  • 1 tbsp Worcestershire sauce
  • ½ tsp garlic powder
  • 4 hoagie or sub rolls
  • 4–8 slices provolone cheese
  • 2 tbsp butter, softened

Horseradish Mayo (Optional)

  • ½ cup mayonnaise
  • 1–2 tbsp prepared horseradish, to taste
  • ½ tsp Worcestershire sauce
  • Pinch of black pepper

Instructions

  1. Warm the beef: Add the shredded beef, ½ cup of the reserved pot roast cooking liquid, Worcestershire sauce and garlic powder to a skillet over medium-low heat. Cook for 5–7 minutes, stirring occasionally, until the beef is hot and juicy.
  2. Prepare the au jus: Heat the remaining 1 cup of reserved cooking liquid in a small saucepan. Taste and season with salt and black pepper if needed. Keep warm for dipping.
  3. Make the horseradish mayo: Stir together the mayonnaise, prepared horseradish, Worcestershire sauce and black pepper. Taste and add more horseradish if you like a stronger kick.
  4. Toast the rolls: Split the rolls and spread the cut sides lightly with butter. Place cut-side up under the broiler for 1–2 minutes, just until lightly toasted.
  5. Assemble the sandwiches: Spread horseradish mayo on the toasted rolls. Divide the warm shredded beef among the rolls and top each with 1–2 slices of provolone.
  6. Melt the cheese: Return the open sandwiches to the broiler for 1–2 minutes, just until the cheese is melted.
  7. Serve: Close the sandwiches and serve immediately with warm au jus on the side for dipping and extra horseradish mayo if desired.