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Recipes

Not Your Average French Dip

By Heinz® Mayonnaise
This image may contain Burger Food and Bread
Photography by Chelsie Craig

Are you down to dip? We’re digging this top-notch spin on a traditional French Dip, created by Jacob Dixon at Mean Sandwich. The crew created this stellar recipe that’s prepared with housemade roast beef, sauteed mushrooms and butter pickles on homemade bread with a perfect layer of NEW, deliciously creamy Heinz® Mayonnaise. And of course, it’s served with an au jus side for dipping.

Recipe information

  • Yield

    Makes 8 sandwiches

Ingredients

For the jus

2

pounds beef knuckle bones

Kosher salt, freshly ground black pepper

For the roast beef

1

tablespoon kosher salt

1

1/2 teaspoons sugar

1

teaspoon ground black pepper

1

teaspoon shichimi togarashi (found in Japanese grocery stores; substitute with 2 teaspoons orange zest, 3/4 teaspoon cayenne pepper, 1/2 teaspoon black sesame seeds)

2

tablespoons olive oil

1-3

pounds beef top round roast, tied and at room temperature

For the pickles

6

Persian cucumbers, thinly sliced into rounds

Kosher salt

1

tablespoon yellow mustard seeds

1

teaspoon red chili flakes

1

teaspoon turmeric

2

cups distilled white vinegar

1

cup sugar

For the sandwich

6

tablespoons unsalted butter

1

small onion, thinly sliced

1

pound oyster mushrooms, trimmed

Kosher salt

Sliced roast beef, for serving

Heinz® Mayonnaise, for serving

8

buns, split

2

cups frisée

Need to make a substitution?

Preparation

  1. For the jus

    Step 1

    Preheat oven to 450°. Roast bones in oven until caramelized, turning occasionally, about 30 minutes. Transfer bones to a medium stock pot, cover with 8 cups water, and bring to a boil. Simmer bones on medium-low, uncovered, until the broth is reduced by three-quarters, about 2 1/2 hours. Season with salt and pepper

  2. For the roast beef

    Step 2

    Preheat oven to 375°. Whisk together salt, sugar, black pepper, and togarashi in a small bowl. Rub beef with salt mixture and oil. Transfer beef roast in roasting pan and roast until an instant-read thermometer inserted into the thickest part registers 120°, 20 to 25 minutes. Transfer roast to a cutting board and let rest 15 minutes before removing kitchen twine and slicing.

    Step 3

    To slice the beef, use a very sharp slice knife or deli slicer, and cut very thin slices of roast beef. Divide sliced beef into 8 portions.

  3. For the pickles

    Step 4

    Toss cucumbers and 2 teaspoons salt in a large bowl; let stand 30 minutes. Drain and squeeze well to remove as much excess moisture as possible. Transfer salted cucumbers into a large glass jar and add mustards seeds, turmeric, and chili flakes. Bring vinegar, sugar, and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat and let cool. Carefully pour into jar, filling all the way to the top. Seal jar and chill at least 1 day.

  4. Sandwich Assembly

    Step 5

    Melt 4 tablespoons butter in large skillet over medium. Add onions and cook, stirring occasionally, until onions are softened and browned in spots, 15 to 20 minutes. Add mushrooms and cook 5 to 7 minutes. Season with salt. Melt remaining butter in large skillet or on a griddle over medium. Toast buns, cut-side down, until golden brown, 2 to 3 minutes

    Step 6

    Spread Heinz® Mayonnaise on both sides of each bun, top with sliced roast beef, oyster mushrooms & onions, pickles and frisée.