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French Dip Braid

This recipe takes the flavors of a traditional french dip sandwich and combines them in a delicious dough pocket.

Prep Time

20 minutes

Cook Time

40 minutes




1 Yellow onion, thinly sliced

16 ounces Shaved steak

Salt and pepper, to taste

1/4 cup Tulkoff Original Garlic Sauce, divided use

1/2 cup Beef broth

Pizza dough

2 Tbsp Mayonnaise

1-2 Tbsp Tulkoff Extra Hot Horseradish, per taste

7 slices Provolone cheese


In a large skillet over medium-low heat, sauté onions until golden brown, about 20 minutes.

Meanwhile, preheat oven to 400 degrees and lightly grease a baking sheet.

Turn heat of skillet up to medium and add shaved steak to onions, a pinch of salt and pepper and 2 Tbsp Garlic Sauce and continue cooking until steak reaches desired doneness. Remove steak mixture from pan and set aside. Deglaze pan with beef broth, scraping up any brown bits. Set liquid aside, to be served as jus for dipping.

Roll out the dough into a large rectangle. Spread mayonnaise down the middle of dough and dot with horseradish. Next, place 3 slices of cheese, followed by steak mixture and remaining cheese. Cut the dough on both sides into 2 inch slits. Take a piece of dough from either side and fold over cheese and meat mixture. Place on prepared baking sheet and bake for 15 to 20 minutes. About halfway through baking, brush remaining Garlic Sauce on top.

Serve alongside jus and enjoy!