Description
This French Dip Pastrami Sandwich recipe features tender pastrami piled high on toasted hoagie rolls, topped with melted provolone or mozzarella cheese and sautéed mushrooms. Served with a rich, flavorful au jus made from reduced beef broth, these sandwiches make for a comforting and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 lb sliced pastrami beef deli meat
- 4 hoagie rolls
- 8 slices provolone cheese or 1 1/2 cups mozzarella cheese (shredded)
- 1/2 lb (about 10-12) mushrooms, thickly sliced
Seasoning
- Garlic Salt, to taste
- Black Pepper, to taste
Au Jus Sauce
- 1 1/2 cups beef broth
Additional
- Butter (small pat for sautéing rolls)
Instructions
- Sauté Mushrooms: Heat a skillet over medium heat and sauté the thickly sliced mushrooms until they become golden and soft. Season them with garlic salt and black pepper to taste. Once cooked, remove the mushrooms from the pan and set aside.
- Prepare Au Jus: In the same skillet, without cleaning it, pour in 1 1/2 cups of beef broth. Bring it to a boil and let it reduce slightly for a few minutes. Season the broth well to create a flavorful dipping sauce, then remove it from the heat. This becomes your au jus.
- Toast Rolls: Heat a large pan over medium heat and add a small pat of butter. When the butter is sizzling, place the hoagie rolls cut-side down and sauté just until golden brown.
- Assemble Sandwiches: Evenly divide the pastrami meat among the four toasted rolls. Top each sandwich with slices of provolone or shredded mozzarella cheese and the sautéed mushrooms.
- Bake Sandwiches: Place the assembled sandwiches on a baking sheet and bake in a preheated oven at 450°F (232°C) for 4-5 minutes, or until the cheese has melted and the pastrami is heated through.
- Serve: Serve each warm sandwich alongside an individual ramekin of the prepared au jus dipping sauce. Dip each bite for the authentic French Dip experience.
Notes
- Substitute mozzarella with provolone cheese based on your preference; both melt well and complement pastrami.
- Use fresh, thickly sliced mushrooms for best texture and flavor.
- The au jus can be made more flavorful with additional herbs like thyme or a splash of Worcestershire sauce if desired.
- Butter the rolls lightly before toasting to achieve a golden, crisp texture.
- Leftover au jus can be refrigerated for up to 3 days and reheated gently before serving.
- For a crispier sandwich, broil for the last 1-2 minutes but watch carefully to avoid burning.
