French Cuisine

French Dip Pastrami Sandwich Recipe – French Special

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French Dip Pastrami Sandwich Recipe – French Special

This French Dip Pastrami Sandwich Recipe brings together hearty layers of thinly sliced pastrami, melted provolone cheese, and sautéed mushrooms tucked inside a toasted hoagie roll. The rich au jus dipping sauce adds savory depth, making every bite moist and indulgent. Ideal for a satisfying lunch or cozy dinner, this sandwich is comfort food elevated, combining smoky meat, gooey cheese, and flavorful broth in one irresistible bite.
  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min

French Dip Pastrami Sandwich Ingredients:

  • 1/2 medium Vidalia onion, chopped
  • 1 tablespoon butter
  • 2 teaspoons flour
  • 1 teaspoon coriander
  • 1 teaspoon freshly cracked black pepper
  • 2 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 pound pastrami
  • 1 8-inch hoagie roll
  • 4 slices provolone cheese
  • Pickles

How To Make French Dip Pastrami Sandwich :

1

In a medium-sized saucepan over medium-high heat, melt butter. Add onions and cook until translucent, about 5 minutes.

2

Stir in flour with the cooked onions and cook for an additional 2 minutes, whisking continuously to cook off the raw flour taste. Add coriander, black pepper, beef broth, and Worcestershire sauce. Reduce heat to low and simmer while preparing the sandwich.

3

Arrange finely sliced or chopped pastrami on the bottom half of a bun. Place on a baking sheet and bake in a 400-degree Fahrenheit oven for 5 minutes. Top the pastrami with cheese and return to the oven for another 5–7 minutes, or until the cheese has melted evenly.

4

While the cheese is melting, spread mustard on the top half of the bun and transfer the au jus to a small bowl.

5

Remove the sandwich from the oven, add pickles, and place the top bun. Slice in half and serve with au jus and chips.

Recipe Notes

Bread choice: Use soft hoagie or French rolls that can absorb jus without falling apart.

Cheese variation: Provolone is classic; mozzarella or Swiss work well too.

Au jus depth: Simmer beef broth with onions, garlic, and Worcestershire for added flavor.

Mushroom add-on: Sautéed mushrooms are optional but add earthiness and texture.

Serving guide: Serve warm with extra dipping sauce and a side of pickles for contrast.

Storage tips: Store pastrami and jus separately in the fridge; reheat gently to keep meat tender.

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