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French Dip Sandwiches

Description

We used the smoker and the meat slicer. Unbelievably good meal. Made for 2021 Opening NFL weekend (Chargers/WFT with Hiep’s family).

Ingredients

  • 1 boneless ribeye loin or sirloin (about 4 to 5 pounds)
  • 1 tbsp. kosher salt
  • 2 tbsp. black pepper
  • 1/2 tsp. ground oregano
  • 1/2 tsp. ground thyme
  • 2 whole large onions, thinly sliced
  • 5 cloves garlic, minced
  • 1 whole packet French onion soup mix (dry)
  • 1 can beef consomme
  • 1 c. beef broth or beef stock
  • 1/4 c. dry sherry or white wine (optional)
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. soy sauce
  • 1 c. water
  • 10 whole crusty deli rolls or sub rolls, toasted

Directions

  1. Preheat the oven to 475˚ degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine.
  2. In a small bowl, mix together the salt, pepper, oregano, and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125˚ degrees on a meat thermometer. (If you want it less pink, go to 135˚.) Remove the meat to a cutting board and cover it with foil.
  3. Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions.
  4. Slice the beef very thin.
  5. Split the rolls and spread with butter. Then grill the rolls on a griddle or in a skillet until golden brown and crisp.
  6. To build the sandwiches, pile sliced meat on the bottom half, dip the sliced beef quickly into the jus before putting on the roll, then top with the top half of the roll. Serve with little dishes of au jus.
  7. Melt provolone on top if desired.

Source

Deborah Mundorff from the Pioneer Woman's Drippy French Dip Sandwiches