Spicy Roast Beef Sandwich Dip

This is somewhat like a French dip, but with some kick! We really liked it. We used some jalapeños from our garden. They're rather small this year, but they are very tasty.



Printable Recipe

For the sauce:

• 1 (10oz) can chopped tomatoes with diced green chiles
• 2 (8oz) cans tomato sauce
• 1/4 cup chopped fresh cilantro
• 2-3 chipotle chiles in adobo, seeded and chopped (or leave the seeds in)
• 2 t adobo sauce from canned chipotles
• 1 lime, juiced
• 1 t salt
• 1 cup low-sodium beef broth

For the meat:

• 2 T oil
• 1 large onion, sliced thinly
• 4 garlic cloves, minced
• 2 jalapeños, seeded and minced
• 1 pound deli roast beef, rare and sliced thin
• 1 avocado, smashed
• 4 sub buns, toasted
• Sliced/Shredded Monterrey Jack cheese or Swiss

1. In large saucepan over medium heat combine tomatoes, tomato sauce, chipotles and adobo sauce, lime juice, cilantro, and salt. Bring to a simmer then lower heat and cook for 15 minutes, stirring.

2. In a large skillet add oil and heat, then add onions. Cook until onions begin to soften, about 3-5 minutes.

3. Add garlic and jalapeño. Stir, and cook for 3-4 minutes until onions are starting to brown.

4. Add roast beef and toss. Heat thoroughly. Add 3/4 - 1 cup of sauce, tossing more.

5. Remove sauce (in saucepan) from heat and add beef broth. Puree using immersion blender.

6. In toaster oven or under broiler, brown buns. Top with cheese and return to heat to melt.

7. Spread smashed avocado evenly onto buns.

8. Ladle sauce into bowls.

9. Top buns with meat mixture.

Dip the sandwiches into the sauce and enjoy!