What’s more, making it at home is quite simple! (Eating a leftover roast beef sandwich is one of my favorite pastimes). There is never a bad moment to prepare this low-carb French dip; it is quick enough for a quick lunch and filling enough for dinner. It’s so delicious that I might even eat it for breakfast!
The French dip was one of my all-time favorite dinners before I went keto.
Questions and Answers
How Do Chaffles Work?
A chaffle is a simple keto dish that may be used in place of bread, bagels, buns, and many other foods. They are made with cheese and eggs, and you may add almond or coconut flour for texture if you choose. Enjoy them salty or sweet!
Can This Be Made With Another Bread?
Absolutely! Any keto-friendly bread will work for this dish, but I suggest picking one that won’t get soggy.
Can I prepare something in advance?
Of course! It’s a terrific method for meal preparation so you can quickly make a low-carb French dip.
You may prepare the au jus gravy and horseradish sauce up to four days in advance.
If I don’t own a Dash Mini Waffle Maker, what should I do?
No miniature waffle maker? No issue! Simply use a standard waffle maker in its place. The sandwich will still be excellent even if the bread isn’t perfectly shaped.
QUICK KETO ROAST BEEF SANDWICH MATERIALS
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Mini waffle iron, saucer, and baking sheet from Dash
Keto French Dip
- Salt and pepper
- 1 clove garlic minced
- 2 teaspoons Dijon mustard
- 1 tablespoon coconut aminos
- ¼ cup cooking sherry
- 1 ½ cups beef broth or beef stock
- 2 tablespoons horseradish sugar-free prepared
- ¼ cup mayonnaise
- 4 slices Gruyere cheese
- ¾ pound thinly sliced roast beef
- 8 chaffles cooked according to this recipe
- The broiler to its highest setting.
- Broth, sherry, coconut aminos, Dijon, and garlic should all be brought to a boil in a small saucepan over medium-high heat. Simmer for five minutes on low heat. With salt and pepper, season to taste. Low-heat setting.
- Horseradish and mayonnaise should be mixed together in the meantime.
- Cover the chaffles with the mayonnaise mixture.
- Shortly after dipping it, remove the roast beef from the warm broth mixture. Not to be cooked!
- Between the four chaffles, distribute the drained meat evenly. Add the gruyere on top and place on a baking pan.
- To melt the cheese, broil the dish for two minutes.
- Include the warm jus with the remaining chaffles on top.
The following are the nutritional breakdown of this serving: Calories: 476.64kcal; Carbohydrates: 4.34g; Protein: 37.72g; Fat: 32.87g; Saturated Fat: 8.06g; Trans Fat: 0.03g; Cholesterol: 85.16mg; Sodium: 1943.26mg; Potassium: 347.77mg; Fiber: 0.84g; Sugar: 1.13g; Vitamin A: 276.53IU; Vitamin