Pastrami French Dip Sandwiches
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Change up your typical french dip saidwiches by swapping out that beef for pastrami. You will love the flavor you get with these pastrami French dip sandwiches.
Pastrami is just a highly seasoned smoked beef. That is why it works so great in a french dip and gives you even more flavor. Go to the deli counter to buy the pastrami. You may find some in the refrigerated lunch meat section but you will get a better quality by hitting the deli counter.
I also reccomend getting a hoagie roll from the bakery at your grocery store over the bread isle. The bakey version is usually fresher and will give you that crisp crust with a soft inside. The bread for this sandwich gets toasted with some butter. I love the added texture you get from doing this. Plus, it helps the bread hold up better for dipping in the au jus.
As far as the cheese goes, I like to use provolone because of the flavor you get with that cheese. However, mozzarella will also work if you want to use that. I also included some sliced sauteed mushrooms on this sandwich because I LOVE mushroom. But, feel free to skip them if you don’t love them. You could even use sauteed onions instead if you would rather have those.
Last is the us jus. This is just made from a package you can pick up at the store. It’s easy and always has good flavor.
Pastrami French Dip Sandwiches
Real Mom Kitchen
Equipment
Ingredients
- 8 oz sliced mushrooms
- 1 Tbsp butter plus addition butter for toasting rolls
- garlic salt
- pepper
- 1 pkg au jus mix
- 4 hoagie rolls
- 1 lb sliced pastrami
- 8 slices or 1 1/2 cups shredded provolone or mozzarella cheese
Instructions
- In a skillet, add mushrooms with 1 tbsp butter. Sprinkle with garlic salt and pepper. Cook until tender. Set aside.
- Prepare pkg of au jus according to pkg directions.
- Slice hoagie rolls in half. Spread butter over the inside of the rolls and place butter side up on a baking sheet. Broil in the oven until golden brown.
- Preheat oven to 450 degrees.
- Divide prastrami evenly between the 4 srandwiches. Then top with mushrroms and cheese. Bake at 450 degrees for 4-5 minutes until cheese is melted. Serve sandwiches with some of the au jus for dipping. Makes 4 sandwiches.
This recipe is adapted from Natasha’s Kitchen.
