You better beef adding these 15-minute roast beef dip sandwiches with purple sweet potato fries to your dinner menu. They are fresh, healthy, and incredibly simple to make.
This is the mom-on-the-go version of the classic French dip sandwiches. Although I do love a good slow cooker roast beef dip sandwich, I default to this meal about every other week. It upgrades a regular deli sandwich, and since it is warm, it’s perfect for these rainy days.
And let’s talk about these PURPLE sweet potato fries. My heart rate elevated with excitement when I saw the bags piled at the entrance of Trader Joe’s. It’s not everyday you get your hands on purple sweet potatoes. Without a special trip to the farmer’s market, anyway. I immediately grabbed a bag and tossed it in my cart, knowing they would make the coolest french fries. I told my boys they are Ninja Turtle french fries, specifically what Donatello eats to stay strong. And purple. It worked like magic.
This is a healthy alternative to fries and hot sandwiches, because the fries are roasted and the meat and veggies are light and fresh. It doesn’t have to be excessively heavy to be a comforting, drizzly day meal. But it’s still packed with flavor. And quick! Two of my favorite things.
Grab the recipe to these 15-minute roast beef sandwiches with purple sweet potato fries below. Enjoy!
15-Minute Roast Beef Dip Sandwiches with Purple Sweet Potato Fries
Prep time: 15 minutes
Bake time: 25 minutes
Yield: 4 servings
Roast Beef Sandwiches:
4 hoagie rolls
1 tablespoon olive oil
1 green pepper, sliced
1/2 red onion, sliced
1/2 pound sliced deli roast beef
4 slices provolone cheese
salt and pepper to taste
Au Jus Dip:
2 cups beef broth
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Roasted Purple Sweet Potato Fries:
2-3 large purple sweet potatoes, julienned
2 tablespoons olive oil
salt and pepper
1. Preheat oven to 450°F.
2. Place the hoagie rolls face down on a parchment lined baking sheet. Spread out julienned purple sweet potatoes (cut to 1/4 inch thickness) on another parchment lined baking sheet, and drizzle with olive oil, salt, and pepper. Toast the rolls for 5 minutes, and roast the sweet potato fries for 25 minutes. (Note that the thinner fries are cut, the crispier they will turn out.)
3. In a skillet, grill the peppers and onions in olive oil on medium high heat, about 5 minutes. When slightly charred and tender, remove and set aside.
4. Flip the hoagie rolls and layer meat and one slice of provolone on each sandwich. Bake for another 5-7 minutes until cheese is melted and bubbling, and the bun is toasted.
5. While sandwiches and fries are baking, prepare the au jus dip. In a small saucepan, whisk together beef broth, soy sauce, salt, garlic powder, and pepper. Heat over medium high heat, about 5 minutes, until warm.
6. Top the baked sandwiches with grilled peppers and onion. Serve with 1/2 cup au jus dip and a side of fries. Enjoy!