This French Dip Texas Toast is loaded with tender roast beef, caramelized onions, creamy horseradish sauce, melted provolone, and served with homemade au jus. An easy weeknight dinner or game day favorite that's ready in under an hour.
Total Time:55 minutes
Yield:8
Ingredients
1 box (8 slices) Texas Toast
1 pound thinly sliced deli roast beef
4 slices provolone cheese, cut in half
1 tablespoon chopped fresh parsley, for garnish
1 tablespoon avocado oil
3 large yellow onion, diced
1 teaspoon salt, pepper, garlic seasoning
½ cup mayonnaise
2 tablespoons prepared horseradish
1 (10.5-ounce) can beef consommé
2 cups water
1 packet au jus seasoning mix (low sodium)
Instructions
Heat avocado oil in a large skillet over medium-low heat, add the diced onion and season with the salt, pepper, garlic seasoning. Cook for about 30 minutes, stirring occasionally, until the onions are soft, golden, and caramelized.
In a small bowl, mix together the mayonnaise and prepared horseradish until smooth. Set aside.
In a medium saucepan, combine the beef consommé, water, and au jus seasoning packet. Heat over medium heat, stirring until the seasoning dissolves completely. Keep warm.
Bake the Texas Toast according to the package directions until golden brown and crispy. Gently press the center of each slice with the back of a spoon to create a shallow well.
Spread about 1 tablespoon of the creamy horseradish mixture onto each slice of toast, then top with a spoonful of caramelized onions.
Dip the roast beef into the warm au jus for 20–30 seconds, then pile about 2 ounces of roast beef onto each slice.
Place half a slice of provolone cheese on top of each sandwich.
Broil on High for 1–2 minutes, or until the cheese is melted and lightly browned.
Garnish with chopped fresh parsley and serve immediately with warm au jus for dipping.
Notes
Using a spoon to create a well in the Texas Toast helps keep the toppings in place.
Warm the roast beef in the au jus instead of boiling it to keep it tender.
Freshly shredded provolone melts beautifully, but sliced provolone is convenient and works perfectly.
Leftover au jus can be refrigerated and reheated for dipping.
