French Dip Sandwiches
π₯π₯© Get ready to make the most delicious French Dip Sandwiches at home! This recipe uses tender meat, melted cheese, and a flavorful au jus sauce.
These sandwiches are perfect on their own, but you can also pair them with coleslaw or French fries for an even more filling meal. Enjoy the tender, flavorful result! π½οΈ
Remember, you can always adjust the recipe to your taste preferences and dietary needs. Happy cooking! π΄π©βπ³π¨βπ³
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French Dip Sandwiches
For a delectable and savory French Dip experience, begin by seasoning a boneless ribeye loin or sirloin with a blend of kosher salt, black pepper, ground oregano, and ground thyme before roasting it to medium-rare perfection.When exploring French dip variations, consider using alternative cuts like top sirloin or beef tenderloin for a unique twist on this classic sandwich. These cuts can add different textures and flavors to your dish, elevating the traditional French Dip to a whole new level of sophistication.
Equipment
- 1 Carving Knife
- 1 Chefs Knife
- 1 Roasting Pan
- 1 Twine
- 1 Stirring Spoon
- 1 Cutting Board
- 1 Measuring Cup Set
- 1 Fine Mesh Strainer
Ingredients
- 5 lbs boneless ribeye
- 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
- 6 tbsp French onion soup mix dry
- 1 can beef consomme
- 1 cup beef broth or beef stock
- 1/4 cup dry sherry or white wine optional
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 cup water
- 10 deli rolls toasted
Instructions
Preparing the Meat
- Preheat the oven to 225Λ degrees (107ΛC).
- Tie the boneless ribeye tightly with a couple of pieces of kitchen twine to help the ribeye maintain its shape while cooking.5 lbs boneless ribeye
- Mix the salt, pepper, oregano, and thyme in a small bowl.1 tbsp kosher salt, 2 tbsp black pepper, 1/2 tsp ground oregano, 1/2 tsp ground thyme
- Rub the seasoning mixture all over the surface of the ribeye.
- Place the ribeye on a roasting rack in a roasting pan and roast it to medium-rare, about 45 minutes, until it registers 125Λ degrees on a meat thermometer. (If you want it less pink, go to 135Λ.)
- Once done, transfer the beef to a cutting board, cover loosely with foil, and let it rest.
Making the Au Jus
- Place the roasting pan over medium-high heat on the stove. Use the residual fat and juices from the roast.
- Add the sliced onions and minced garlic, cooking for about 5 minutes until soft and golden.2 whole large onions, 5 cloves garlic
- Sprinkle the soup mix over the onions and garlic and stir for 1 minute.6 tbsp French onion soup mix
- Add the beef consommΓ©, beef broth, sherry (if using), Worcestershire sauce, soy sauce, and water to the pan.1 can beef consomme, 1 cup beef broth or beef stock, 1/4 cup dry sherry or white wine, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 cup water
- Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes to develop the flavors, stirring occasionally. Add more water if necessary to maintain volume.
- Strain the liquid through a fine mesh strainer into a bowl or pot, reserving both the liquid (for dipping) and the cooked onions.
Assembling the Sandwiches
- Slice the rested beef thinly against the grain for tenderness.
- Toast the rolls until lightly crispy.10 deli rolls
- Pile the sliced beef and some of the reserved caramelized onions onto each toasted roll.
- Serve each sandwich with a side of the warm au jus for dipping.
Nutrition
Serving: 1sandwitchCalories: 673kcalCarbohydrates: 37gProtein: 53gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 138mgSodium: 1462mgPotassium: 770mgFiber: 2gSugar: 6gVitamin A: 47IUVitamin C: 3mgCalcium: 46mgIron: 15mg
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