Emeril Lagasse’s French Dip Sandwich for the Super Bowl

French Dip and the Super Bowl go together like Emeril and his table. Here’s a French Dip Sandwich recipe from celebrity chef and star of Emeril’s Table, Emeril Lagasse.

Emeril Lagasse

Yield: 4 8-inch sandwiches

Serving Size: 4 to 8 servings (or more if part of a sports party

Emeril Lagasse


4 cups beef stock or store-bought low sodium beef broth

½ white onion, roughly chopped

1 carrot, peeled and roughly chopped

2 celery ribs, roughly chopped

Four 8-inch lengths of French bread, split lengthwise

8 slices provolone cheese (about 6 ounces total), optional

8 tablespoons Homemade Mustard (recipe follows)

24 ounces very thinly sliced roast beef, room temperature, recipe follows or excellent

quality, deli sliced roast beef

1 cup Caramelized Onions, recipe follows


1. Position an oven rack in the center of the oven and preheat to 350 degrees F.

2. Place the broth, onion, carrot, and celery in a small pot and bring to a simmer. Turn the

heat down to low and cover with a lid to keep warm.

3. Place a piece of parchment paper on a baking sheet and arrange the slices of bread, cut

sides up, on the baking sheet. Using your fingers, gently remove some of the soft, inner

part of the bread (if it is too thick or dense), leaving about a ½-inch thick shell. Spread 2

tablespoons of Homemade Mustard per sandwich along the top and bottom. Place two

slices of provolone cheese along the bottom side of the sandwich and 6 ounces of roast

beef. Drizzle a scant tablespoon of the broth over the beef. Transfer to the oven and

cook until meat is just warmed through, about 6 minutes.

4. Remove from the oven and spread ¼ cup of the caramelized onions on top of the meat

and place the sandwiches on serving plates. Carefully dip sandwiches on both sides into

beef broth before serving or pour the beef broth into four serving ramekins and serve

with the sandwiches for dipping.


Photography provided by Anders Krusberg/Hallmark Channel

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