Simple, delicious, AND helps reduce food waste – that’s a winning combo if you ask me! That’s exactly what these Leftover Pot Roast French Dip Sandwiches are all about. And because everything (but the onions) is pre-cooked they can be made in no time at all. I mean, really – the most time consuming part of this recipe is waiting on the oven to pre-heat. But then again, it might just be my oven that takes an insanely long time to heat up… 😬
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Ground beef must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Leftover Pot Roast French Dip Sandwiches
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 sandwiches 1x
Ingredients
1 tablespoon olive oil
1 medium onion, halved + thinly sliced
1 pound leftover pot roast, shredded
2 1/2 cups cooking liquid from the pot roast, or beef broth (divided)
2 teaspoons soy sauce
4 hoagie buns
8 slices provolone cheese
Softened butter for spreading
Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a large skillet, heat olive oil over medium high heat. Once the oil is hot, add the onion and saute 5-8 minutes or until the onion has wilted and has started to turn a light golden brown.
Add the leftover pot roast to the skillet along with 1/2 cup of the cooking liquid (or beef broth). Reduce heat to low and simmer while you make the au jus.
Heat the remaining cooking liquid (or beef broth) in a small pot over medium high heat until it begins to simmer. Add the soy sauce and simmer an additional 2-3 minutes before removing from heat.
Remove the meat mixture from heat to begin sandwich assembly.
To assemble, open the buns and spread both sides with a thin layer of butter. Cut the slices of provolone in half, layer two half slices on the bottom bun, followed by leftover roast/onion mixture, then two more half slices of cheese. Close the sandwiches and wrap with foil.
Place the foil-wrapped sandwiches on the top oven rack and bake for 7-10 minutes or until the cheese is deliciously melty. Serve with small dishes of au jus for dipping and your favorite side. Enjoy!
Hello! I’m Terryn – the wife, mother, food safety enthusiast, Stormy Kromer fanatic who has slightly (okay, a lot) random tendencies, dabbles in photography, and shares (maybe a little too much) here at FFB.