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Mississippi Drip Beef Sandwiches dipping

Mississippi Drip Beef Sandwiches

Savory Mississippi pot roast-style italian drip beef sandwiches.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 sandwiches

Ingredients

For the Beef

  • 3.5 pounds beef roast such as bottom round or arm roast
  • 1 packet gluten free brown gravy mix
  • 1 packet gluten free powdered ranch dressing mix such as Hidden Valley, 2 tablespoons
  • 2 cups beef broth
  • 1/2 stick unsalted butter (1/4 cup)
  • 1/2 cup deli sliced peperoncini peppers
  • 1/3 cup juice from peperoncini jar
  • 5 cloves garlic peeled and lightly crushed the side of a knife

To Assemble

  • 1 1/2 teaspoon cornstarch
  • 2 teaspoons warm water
  • 8 sandwich rolls or 4 baguettes cut in half split, see notes for gluten free recommendations
  • 16 slices swiss cheese
  • 1 1/2 cup beef broth
  • 1 tablespoon steak seasoning

Instructions

  1. Preheat oven to 325 degrees F.

  2. Place beef in a large dutch oven or braiser. Combine gravy mix, ranch mix, and 2 cups beef broth in a measuring cup and pour over beef. Add butter, peperoncinis and juice, and garlic cloves to the dutch oven/braiser and cover.

  3. Bake for 4 hours or until beef is easily shredded with two forks. When the beef is done, remove the beef to a separate container and shred. Set aside.

  4. Move the dutch oven/braiser with the cooking juices to the stovetop over medium heat until it's starting to bubble. Mix together cornstarch and water to make a "slurry" and pour it in, whisking until thickened (you want it to be gravy consistency).

  5. Add beef back to the sauce in the dutch oven/braiser and stir until the beef is completely coated. Set aside.

  6. Turn broiler to high. Assemble your sandwiches on a baking sheet lined with foil (for easy clean-up). Split sandwich rolls or baguettes 3/4ths of the way through, but not cutting them fully in half. Add 2 slices of swiss cheese per sandwich and top with a pile of beef. Broil until cheese is melted and bread is toasted.

  7. While sandwiches are broiling, heat 1 1/2 cups beef broth with steak seasoning in the microwave until hot, and then serve in ramekins for dipping.

Recipe Notes

GLUTEN FREE SANDWICH ROLLS: I like to use Against the Grain baguettes for this type of sandwich. Each baguette makes 2 sandwiches.