Beef and Mushroom French Dip
Beef and Mushroom French Dip Beef and Mushroom French Dip

For your next lunch, put our recipe for Beef and Mushroom French Dip to use. Hearty and full of flavor, you’ll love it.

35M 35M 35M 4
Nutrition facts: 419 15G 71MG 505MG 43G 7G 33G
Ingredients: 1 tbsp. Schnucks unsalted butter 1 lb. mushroom caps, gills removed and thinly sliced 1 medium onion, sliced 1 cup unsalted beef broth 1 tbsp. Schnucks coarse-ground mustard 1 tbsp. Worcestershire sauce 3/4 lb. no-salt-added Boar’s Head roast beef, sliced 4 small whole wheat hoagie rolls, split 4 Sargento Ultra Thin Swiss Natural Cheese Slices Instructions: Preheat oven to 350 degrees. Heat butter in a large high-sided skillet over medium high heat. Add mushrooms and cook until browned, 6-8 minutes. Reduce heat to medium, add onion to pan and cook until softened, about 5 minutes. To make au jus, add beef broth, mustard and Worcestershire to pan with mushrooms. Bring mixture to a boil, reduce heat to low and simmer 5 minutes. Add slices of beef, one at a time, to au jus and continue to cook until warmed through, about 2 minutes. Remove from heat. Season with salt and pepper, if desired. Place rolls on a baking sheet split-side up. Place one slice of cheese into each roll and bake until cheese melts, about 2 minutes. Using tongs or a slotted spoon, remove beef and mushroom mixture from au jus and divide among rolls. Serve immediately with au jus on the side for dipping.

Beef and Mushroom French Dip

Beef, Lunch, Sandwiches, Tacos & Wraps

For your next lunch, put our recipe for Beef and Mushroom French Dip to use. Hearty and full of flavor, you’ll love it.

35M

4

For your next lunch, put our recipe for Beef and Mushroom French Dip to use. Hearty and full of flavor, you’ll want to add this to your menu.

Ingredients

  • 1 tbsp. Schnucks unsalted butter
  • 1 lb. mushroom caps, gills removed and thinly sliced
  • 1 medium onion, sliced
  • 1 cup unsalted beef broth
  • 1 tbsp. Schnucks coarse-ground mustard
  • 1 tbsp. Worcestershire sauce
  • 3/4 lb. no-salt-added Boar’s Head roast beef, sliced
  • 4 small whole wheat hoagie rolls, split
  • 4 Sargento Ultra Thin Swiss Natural Cheese Slices

Instructions

  1. Preheat oven to 350 degrees. Heat butter in a large high-sided skillet over medium high heat. Add mushrooms and cook until browned, 6-8 minutes. Reduce heat to medium, add onion to pan and cook until softened, about 5 minutes.
  2. To make au jus, add beef broth, mustard and Worcestershire to pan with mushrooms. Bring mixture to a boil, reduce heat to low and simmer 5 minutes.
  3. Add slices of beef, one at a time, to au jus and continue to cook until warmed through, about 2 minutes. Remove from heat. Season with salt and pepper, if desired.
  4. Place rolls on a baking sheet split-side up. Place one slice of cheese into each roll and bake until cheese melts, about 2 minutes. Using tongs or a slotted spoon, remove beef and mushroom mixture from au jus and divide among rolls. Serve immediately with au jus on the side for dipping.

Nutrition Facts

419 CALORIES Per Serving

FAT: 15G

SATURATED FAT: 7G

CHOLESTEROL: 71MG

SODIUM: 505MG

CARBOHYDRATES: 43G

FIBER: 7G

SUGAR: 10G

PROTEIN: 33G

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