French Dip with Caraway Focaccia Bread and Horseradish Chives Cream Cheese


Date Published: Feb 10th, 2025 | Last Updated: Feb 10th, 2025
Author: Abby | Category: mains
Serves: 6 | Prep time: 3 hours | Cook time: 3 hours

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If you haven’t guessed it already, my last three published recipes have been gearing up for this one! This recipe makes the most incredible juicy roast beef sandwich that is balanced with a subtle hint of horseradish masked in the chives cream cheese, and placed between soft fresh focaccia bread topped with caraway seeds. The homemade jus made from the roast beef drippings bring it all together in this amazing sandwich. *chef’s kiss*

I’m going to admit, this combination of flavours is not my original idea. This sandwich is a copycat to a French dip that we had at WINNER Bakery in Brooklyn on 7th Ave a few months ago. If you’ve never been, you should definitely hit them up. There’s usually a queue but their sandwiches and breads are well worth it! I tried this sandwich for the first time a few months ago when I was strolling home from the farmer’s market, and the combination of flavours were so good that I had to bring Toby back to try it. I wanted this sandwich all the time, but at $20 a pop for a small sandwich and the long queue, it wasn’t going to be an everyday sandwich. I thought about this sandwich frequently and knew I just had to give it a go and try to make it myself – and I did! In my humble opinion (and Toby’s), I think my version is even better than the original with a more flavourful jus. I use a focaccia instead of a bun and fresh roast beef. The best part is that I can pack on as much roast beef and cream cheese I want and have it again and again. This recipe make enough for at least 6 sandwiches (if you’re a cream cheese fiend, you may want to double the horseradish chives cream cheese portion).

Where it all began – the French Dip sandwich at WINNER Bakery, Brooklyn

Everything is made from scratch in this recipe. I mean everything, from the bread to the roast beef to even the prepared horseradish. It is a labour of love so you’ll need to dedicate your morning to this. The good thing is, there’s a lot of waiting (ie. for the beef to come to room temperature, for the dough to proof, for the beef to cook), so you can do multiple steps while you’re waiting to cut down on the overall time to make this sandwich. If you’re in a rush, you can cut corners by using store bought roast beef deli slices, pre-made jus, and any kind of sandwich bread. The only thing you can’t buy is the horseradish chive cream cheese, which is pretty easy to whip up anyway. I’d highly recommend not cutting any corners to get the full experience of this beauty.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Roast Beef:
    • 2 lbs chuck roast/whole eye round/rump roast (I like to use chuck roast with some marbling)
    • 2 + 2 Tbsps salt
    • 10 cloves of garlic, peeled
    • Fresh ground black pepper
    • Olive oil
  • Caraway Seed Focaccia:
    • 1 x basic dough ball
    • Olive oil drizzle
    • Salt
    • 1/4 cup Caraway seeds
  • Au Jus:
    • 1 cup beef stock
    • 1 Tbsp Worccestershire sauce
    • 2 Tbsps red wine (ie. pinot noir)
    • +/- butter
    • +/- beef bouillon cube
    • Salt to taste
  • Horseradish & Chives Cream Cheese:
    • 1 package (8oz/226g) of plain cream cheese, softened
    • 3 Tbsps (7g) of fresh chives, chopped
    • 1-2 Tbsps horseradish (or more to taste) – check out how to make your own horseradish from scratch here
    • Salt to taste

Directions:

Roast Beef:

Take the beef out of the fridge 2 hours before. Rinse, pat dry and salt all sides. Wrap it back up in plastic wrap and leave it at room temperature.

You can make the caraway focaccia bread in this time.

After 2 hours, preheat the oven to 400˚F/200˚C (if it’s not already preheated from baking the focaccia). Unwrap the beef and pat dry with a paper towel. Use a pairing knife and create 5 slits into both sides of the roast and push a clove of garlic into each slit. Rub salt (yes, more salt), fresh ground black pepper, and olive oil on all sides of the beef. Cover again and leave at room temperature for another 20 minutes.

Make slits or X’s into the beef
Place a garlic clove in each slit
Garlic cloves in the slits
Rub more salt and pepper on all sides with oil
Rubbed in salt, pepper, and oil on all sides
Wrap and let it rest for another 20 mins

Prepare a baking tray with a metal rack over top and place the beef on the rack. Rub a small amount of olive oil on the outside one more time. If you have a layer on your beef, face the fat layer on top so the fat will drip onto the meat as it cooks. Insert an oven-safe thermometer into the middle of the beef if you’ve got one. Bake in the preheated oven at 400˚F/200˚C for 15 minutes to start the browning process, then turn the heat down to 325˚F/163˚C and continue to cook until the internal temperature reaches 120˚F/49˚C (roughly 1.5-2.5 hours, depending on the size of your beef).

Rub oil on one more time
Insert thermometer
Bake on the middle rack
Set thermometer temp for 120˚F/49˚C.

You can make the horseradish chives cream cheese in this time.

Once done cooking, let the roast rest for 20-30 minutes at room temperature before slicing.

You can make the au jus in this time.

When rested, use a sharp knife or deli meat slicer and slice the roast into very thin slices.

Use a knife or deli slicer to slice the beef into thin pieces

Caraway Focaccia Bread:

Follow the recipe for Easy Focaccia Bread. When you get to the toppings part, use 1/4 cup caraway seeds and a sprinkle of salt with the olive oil. Bake according to instructions at 400˚F/200˚C for 20-25mins.

After baking, brush on another 2 Tbsps of olive oil over the top. Let it rest for a few minutes then transfer on a cooling rack and let it cool completely before slicing.

Horseradish & Chives Cream Cheese:

In a mixing bowl, add the softened cream cheese, chopped chives, and the horseradish 1 teaspoon at a time until desired taste (horseradish can be very strong and some brands are hotter than others, so add small amounts until you’re happy).

Au Jus:

Once the roast beef has finished cooking, collect the drippings from the roast tray into a small saucepan. You should have about 1/4 cup (if not, add enough butter to make it 1/4 cup).

Add 1 cup of beef stock, 1 Tbsp of Worcestershire sauce and 2 Tbsps of red wine to the saucepan and heat on MED heat until simmering. Taste and adjust salt as needed. To make it a more robust beefy flavour, add in 1 beef bouillon cube.

Assembly of the sandwich:

Slice the focaccia into desired sandwich size rectangles, then slice it horizontally.

Apply a layer of the horseradish & chives sour cream onto one slice of the bread, then sandwich a few slices of roast beef in between. Serve with the jus. Done! Serve immediately with a hot jus.

Summarized Recipe:

French Dip with Caraway Focaccia Bread and Horseradish Chives Cream Cheese

Date Published: Feb 10th, 2025 | Last Updated: Feb 10th, 2025
Author: Abby | Category: mains
Serves: 6 | Prep time: 3 hours | Cook time: 3 hours

Ingredients:

  • Roast Beef:
    • 2 lbs chuck roast/whole eye round/rump roast (I like to use chuck roast with some marbling)
    • 2 + 2 Tbsps salt
    • 10 cloves of garlic, peeled
    • Fresh ground black pepper
    • Olive oil
  • Caraway Seed Focaccia:
    • 1 x basic dough ball
    • Olive oil drizzle
    • Salt
    • 1/4 cup Caraway seeds
  • Au Jus:
    • 1 cup beef stock
    • 1 Tbsp Worccestershire sauce
    • 2 Tbsps red wine (ie. pinot noir)
    • +/- butter
    • +/- beef bouillon cube
    • Salt to taste
  • Horseradish & Chives Cream Cheese:
    • 1 package (8oz/226g) of plain cream cheese, softened
    • 3 Tbsps (7g) of fresh chives, chopped
    • 1-2 Tbsps horseradish (or more to taste)
    • Salt to taste

Directions:

Roast Beef:

  1. Take the beef out of the fridge 2 hours before and salt all sides. Wrap it back up in plastic wrap and leave it at room temperature.
    • You can make the caraway focaccia bread in this time.
  2. After 2 hours, preheat the oven to 400˚F/200˚C (if it’s not already preheated from baking the focaccia). Unwrap the beef and pat dry with a paper towel. Use a pairing knife and create 5 slits into both sides of the roast and push a clove of garlic into each slit. Rub salt (yes, more salt), fresh ground black pepper, and olive oil on all sides of the beef. Cover again and leave at room temperature for another 20 minutes.
  3. Prepare a baking tray with a metal rack over top and place the beef on the rack. Rub a small amount of olive oil on the outside one more time. If you have a layer on your beef, face the fat layer on top so the fat will drip onto the meat as it cooks. Insert an oven-safe thermometer into the middle of the beef if you’ve got one. Bake in the preheated oven at 400˚F/200˚C for 15 minutes to start the browning process, then turn the heat down to 325˚F/163˚C and continue to cook until the internal temperature reaches 120˚F/49˚C (roughly 1.5-2.5 hours, depending on the size of your beef).
    • You can make the horseradish chives cream cheese in this time.
  4. Once done cooking, let the roast rest for 20-30 minutes at room temperature before slicing.
    • You can make the au jus in this time.
  5. When rested, use a sharp knife or deli meat slicer and slice the roast into very thin slices.

Caraway Focaccia Bread:

  1. Follow the recipe for Easy Focaccia Bread. When you get to the toppings part, use 1/4 cup caraway seeds and a sprinkle of salt with the olive oil. Bake according to instructions at 400˚F/200˚C for 20-25mins.

Horseradish & Chives Cream Cheese:

  1. In a mixing bowl, add the softened cream cheese, chopped chives, and the horseradish 1 teaspoon at a time until desired taste (horseradish can be very strong and some brands are hotter than others, so add small amounts until you’re happy).
    • Making your own horseradish:
      • 1. Add 240g horseradish root (peeled and chopped) to a small blender or food processor and add enough water to blend the horseradish into a smooth purée (I added about 1/4 cup).
      • 2. Once blended, strain out any excess water, then add in 1 Tbsp of white vinegar and a pinch of salt to offset the spiciness. Store in an airtight container in the fridge for up to a month.

Au Jus:

  1. Once the roast beef has finished cooking, collect the drippings from the roast tray into a small saucepan. You should have about 1/4 cup (if not, add enough butter to make it 1/4 cup).
  2. Add 1 cup of beef stock, 1 Tbsp of Worcestershire sauce and 2 Tbsps of red wine to the saucepan and heat on MED heat until simmering. Taste and adjust salt as needed. To make it a more robust beefy flavour, add in 1 beef bouillon cube.

Assembly of the sandwich:

  1. Slice the focaccia into desired sandwich size rectangles, then slice it horizontally.
  2. Apply a layer of the horseradish & chives sour cream onto one slice of the bread, then sandwich a few slices of roast beef in between. Serve with the jus. Done! Serve immediately with a hot jus.

AbbyLeave a comment

Jalapeño & Kielbasa Mac & Cheese with a Brown Butter Crumb


Date Published: Dec 10th, 2024 | Last Updated: Dec 10th, 2024
Author: Abby |Category: mains
Serves: 6 | Prep time: 20 mins | Cook time: 40 mins

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Hello! I can’t believe it’s been nearly 5 months since my last published recipe. Where did 2024 go? We’ve been busy working, travelling, and cooking as usual, but I’ve stepped up my travel blogging lately (coming soon) and have unfortunately put recipes on the back burner to catch up. But not worry, and I have a looooong list of half-written recipes waiting to be polished and will be coming back in full swing.

This recipe came out of a failed attempt at making a brown butter mac and cheese. I could never get the brown butter flavour to shine, so I decided to put it in a crumb topping instead. Although the brown butter is still only subtle, the end result was worth a recipe on its own. I actually made so much test mac and cheese that weekend that I brought some to work and ended up being a hit. After repeated requests for this recipe (here’s looking at you, Jasmin 😉), this recipe jumped the queue and here we are!

This hearty and by no means healthy mac and cheese is indulgent, perfect for this cold weather. The smokiness of the kielbasa paired with the subtle spicy pickled jalapeños covered in a béchamel cheese sauce makes this the perfect comfort food. The addition of the brown butter crumb is optional, but it adds an extra layer of toasty flavour and texture.

What is kielbasa?

Kielbasa is a smoked Polish sausage that’s packed full of flavour. They’re sold in the sausage section and usually comes in a ‘U’ shape (or cut in halves) and vaccuum-sealed. Most commercially available kielbasa is sold already cooked and ready to eat, but double check the package just in case. This is my all-time favourite sausage. You can eat it on its own as a snack, serve it as part of a charcuterie board, throw it in a soup such as my kielbasa chili, or mix it into any dish for that added smokey flavour.

This is my go-to brand from Whole Foods

Do not use pre-grated cheese for this recipe!

I get it, grating cheese is tedious and can be messy, but you absolutely must grate your own cheese for this recipe. The pre-grated bags of cheese have an anti-caking agent mixed in to prevent sticking and to increase the shelf life. As a result, this added agent will cause your cheese to not melt properly and you’ll get a gritty/grainy/clumpy texture in what should be a luxurious smooth cream sauce. If you have a food processor, use the grating function or just pulse small blocks of cheese until it turns into small pieces to make your life easier.

Can I use fresh jalapeños instead of the jarred/pickled ones?

I prefer the pickled jalapeños for this recipe because not only does it have the flavour, but the tartness from the pickled jalapeños is a nice contrast to break up the heavy flavours of the cheese sauce and sausage. If you want to use fresh jalapeños, I’d cook it down a little first with the melted butter in the first step of the cheese sauce and when it softens, continue the rest of the recipe. You may want to add a splash of Worcestershire at the end to brighten up the dish.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

*Note: this makes a BIG pot of mac & cheese, enough for 6 portions. Halve the recipe if needed!*

  • Brown Butter Crumb Topping:
    • 3 Tbsps (40g) unsalted butter
    • 1 cup Panko (Japanese breadcrumbs)
    • 1/4 tsp kosher salt
  • 1 box (1lb/16oz/454g) of elbow pasta/macaroni
  • Béchamel Cheese Sauce:
    • 3 Tbsps (40g) unsalted butter
    • 1/3 cup all purpose flour
    • 3.5 cups whole milk
    • 3 cups sharp cheddar, grated (do not get the pre-grated cheese)
    • 2 cups Parmesan cheese, grated (do not get the pre-grated cheese)
  • 1 whole (340g /12oz) kielbasa (Polish sausage), diced
  • 70g jarred/pickled jalapeños, drained and diced (the exact amount is not important, 70g is for a mild heat – add as much or as little to your liking)
  • Salt and pepper to taste

Directions:

Make the brown butter crumb topping:

In a large deep pan on LOW-MED heat, melt 3 Tbsps of butter until it lightly browns, then add in 1 cup of Panko and 1/4 tsp salt. Mix together and cook until the Panko is toasted with a golden brown colour (~3-5 mins). Turn off the heat and transfer to a bowl until ready to use. Wipe the pan clean with a paper towel to get rid of any residual Panko.

Make the béchamel cheese sauce:

In the same pan that was used for the Panko, melt another 3 Tbsps of butter on MED heat until lightly browned. Once melted, sprinkle in 1/3 cup of flour. Whisk for 2 minutes until the flour is incorporated, bubbles, and turns a light golden brown. Don’t worry if it gets a little clumpy at this stage.

Slowly add in the 3.5 cups of milk while whisking at the same time to ensure the flour and milk mixes well together and any clumps dissolve.

Let the sauce heat up and as it comes to a simmer, add in the 3 cups of shredded sharp cheddar and 2 cups of shredded Parmesan cheese. Mix until the cheese has melted and you have a smooth creamy sauce. Turn off the heat. Mix in the diced kielbasa and diced jalapeños.

Cook the pasta:

Cook the pasta according to package instructions with a pinch of salt in the water. Strain the pasta but reserve a cup of the pasta water in case needed later.

Putting it all together:

If your cheese sauce has gone a little cold while you were waiting for the pasta to cook, turn the heat back on to warm it up then pour the strained pasta directly into the cheese sauce and mix thoroughly. If it’s a little thick, add a few tablespoons of the reserved pasta water to loosen it up.

Taste and adjust salt, pepper, or more jalapeños to your liking. Sprinkle the brown butter crumb (from step 1) over the top before serving. Enjoy!

Summarized Recipe:

Jalapeño & Kielbasa Mac & Cheese with a Brown Butter Crumb

Date Published: Dec 10th, 2024 | Last Updated: Dec 10th, 2024
Author: Abby |Category: mains
Serves: 6-8 | Prep time: 20 mins | Cook time: 40 mins

Ingredients:

*Note: this makes a BIG pot of mac & cheese, enough for 6 portions. Halve the recipe if needed!*

  • Brown Butter Crumb Topping:
    • 3 Tbsps (40g) unsalted butter
    • 1 cup Panko (Japanese breadcrumbs)
    • 1/4 tsp kosher salt
  • 1 box (1lb/16oz/454g) of elbow pasta/macaroni
  • Béchamel Cheese Sauce:
    • 3 Tbsps (40g) unsalted butter
    • 1/3 cup all purpose flour
    • 3.5 cups whole milk
    • 3 cups sharp cheddar, grated (do not get the pre-grated cheese)
    • 2 cups Parmesan cheese, grated (do not get the pre-grated cheese)
  • 1 whole (340g /12oz) kielbasa (Polish sausage), diced
  • 70g jarred/pickled jalapeños, diced (the exact amount is not important, 70g is for a mild heat – add as much or as little to your liking)
  • Salt and pepper to taste

Directions:

  1. Make the brown butter crumb topping:
    • In a large deep pan on LOW-MED heat, melt 3 Tbsps of butter until it lightly browns, then add in 1 cup of Panko and 1/4 tsp salt. Mix together and cook until the Panko is toasted with a golden brown colour (~3-5 mins). Turn off the heat and transfer to a bowl until ready to use. Wipe the pan clean with a paper towel to get rid of any residual Panko.
  2. Make the béchamel cheese sauce:
    • In the same pan that was used for the Panko, melt another 3 Tbsps of butter on MED heat until lightly browned. Once melted, sprinkle in 1/3 cup of flour. Whisk for 2 minutes until the flour is incorporated, bubbles, and turns a light golden brown. Don’t worry if it gets a little clumpy at this stage.
    • Slowly add in the 3.5 cups of milk while whisking at the same time to ensure the flour and milk mixes well together and any clumps dissolve.
    • Let the sauce heat up and as it comes to a simmer, add in the 3 cups of shredded sharp cheddar and 2 cups of shredded Parmesan cheese. Mix until the cheese has melted and you have a smooth creamy sauce. Turn off the heat. Mix in the diced kielbasa and diced jalapeños.
  3. Cook the pasta:
    • Cook the pasta according to package instructions with a pinch of salt in the water. Strain the pasta but reserve a cup of the pasta water in case needed later.
  4. Putting it all together:
    • If your cheese sauce has gone a little cold while you were waiting for the pasta to cook, turn the heat back on to warm it up then pour the strained pasta directly into the cheese sauce and mix thoroughly. If it’s a little thick, add a few tablespoons of the reserved pasta water to loosen it up.
    • Taste and adjust salt, pepper, or more jalapeños to your liking. Sprinkle the brown butter crumb (from step 1) over the top before serving. Enjoy!

AbbyLeave a comment