Alberta prime time beef dip

By Matt Dean Pettit
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  • 227 grams Alberta Prime steak, cooked medium rare and thinly sliced
  • 3/4 cup beef stock
  • 1 teaspoon caraway seeds
  • 1 tablespoon Montreal steak spice
  • 1 large Kaiser roll
  • 1 teaspoon Dijon mustard
  • 1 side of potato chips


  1. Once the steak is cooked, let rest and slice it super thin, set aside. In a medium saucepan over medium to high heat add the beef, stock and caraway seeds bring to boil. Once boiling lower heat to medium.  Add the Montreal steak spice and thinly sliced steak, mix well and keep warm. 
  2. At the same time, cut open the Kaiser roll and spread on the Dijon mustard. Carefully using tongs place the hot, beef slices that has been sitting in the beef stock, pile high!  
  3. Use all the beef and close the Kaiser, pour the beef stock into small bowl so you can dip the sandwich into. Serve with a side of plain potato chips and dig in! TOUCHDOWN!!!!


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