Beef Dip Sandwiches

When I was a kid, I LOVED a beef dip sandwich and can remember ordering it many times on those occasions when out to lunch with my mum. It’s the simplest of sandwiches, but somehow it’s made fun by having the jus to dip into. It’s not just a kid thing though, because I still love a good beef dip sandwich today!

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Beef Dip Sandwiches

  • Prep Time: 20 m
  • Cook Time: 1 h 50 m
  • Total Time: 2 h 10 m
  • Servings:


  • 1 3-pound beef chuck roast
  • salt and lots of freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 onions thinly sliced
  • 2 cloves garlic peeled and smashed
  • 1 teaspoon brown sugar
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 3 cups good-quality beef stock
  • 8 white Italian bread rolls
  • ½ cup horseradish
  • ¼ cup sour cream


  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Season the beef roast with salt and pepper on all sides. Add the oil and brown the beef well on all sides. Take some time with this step and try not to be impatient. Remove the roast to a side plate and add the onion, garlic, brown sugar and dried herbs and cook until the onions start to brown. Add a little beef stock, stir and continue to brown until the onions are golden – about 15 minutes. Pour in the beef stock, scraping the bottom of the cooker to stir up any of the brown bits, and return the roast to the cooker. Lock the lid in place.
  3. Pressure cook on HIGH for 35 minutes.
  4. Let the pressure release NATURALLY and carefully remove the lid. Remove the roast to a resting plate and loosely tent with foil for at least 10 minutes. While the roast is resting, return the cooker to the BROWN setting and let the onion jus reduce to concentrate the flavors. Season to taste with salt and pepper. Pour the jus into a fat separator and let the fat rise to the surface. Pour the flavorful jus out into ramekins and discard the fat.
  5. Combine the horseradish and sour cream and spread the mixture on each side of the rolls. Thinly slice the beef and fill the sandwiches with the beef and onions. Serve each sandwich with a little ramekin of jus for dipping.
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Comments (9)Post a Reply

  1. 5 stars
    Made this recipe for the beef dip sandwich and dip. Loved it! The “BlueJean Chef” is a welcome addition to my home.

    1. No, I would leave the onions in as the jus reduces. Then strain out the onions, saving the liquid and let the fat rise to the surface before pouring off the jus.

  2. 5 stars
    Thank you for this amazing recipe! My entire crew loved it…. even my dad who doesn’t eat leftovers! Said it was the best sandwich he has ever eaten! Delicious with added sauteed mushrooms! :).

    1. You can definitely make this in a slow cooker if you prefer. Follow steps 1 and 2 on the stovetop and then transfer everything to a slow cooker and cook on LOW for 8 to 10 hours.

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