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Beef and Mushroom French Dip

For your next lunch, put our recipe for Beef and Mushroom French Dip to use. Hearty and full of flavor, you’ll want to add this to your menu.

35 mins
4 Serving(s)
Beef and Mushroom French Dip


  • 1 tbsp. Schnucks unsalted butter
  • 1 lb. mushroom caps, gills removed and thinly sliced
  • 1 medium onion, sliced
  • 1 cup unsalted beef broth
  • 1 tbsp. Schnucks coarse-ground mustard
  • 1 tbsp. Worcestershire sauce
  • 3/4 lb. no-salt-added Boar’s Head roast beef, sliced
  • 4 small whole wheat hoagie rolls, split
  • 4 Sargento Ultra Thin Swiss Natural Cheese Slices


  1. Preheat oven to 350 degrees. Heat butter in a large high-sided skillet over medium high heat. Add mushrooms and cook until browned, 6-8 minutes. Reduce heat to medium, add onion to pan and cook until softened, about 5 minutes.
  2. To make au jus, add beef broth, mustard and Worcestershire to pan with mushrooms. Bring mixture to a boil, reduce heat to low and simmer 5 minutes.
  3. Add slices of beef, one at a time, to au jus and continue to cook until warmed through, about 2 minutes. Remove from heat. Season with salt and pepper, if desired.
  4. Place rolls on a baking sheet split-side up. Place one slice of cheese into each roll and bake until cheese melts, about 2 minutes. Using tongs or a slotted spoon, remove beef and mushroom mixture from au jus and divide among rolls. Serve immediately with au jus on the side for dipping.

Nutrition Facts

419 Calories Per ServingFat: 15gSaturated Fat: 7gCholesterol: 71mgSodium: 505mgCarbohydrates: 43gFiber: 7gSugars: 10gProtein: 33g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe