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French Dip Sandwiches


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings 1x

Description

French Dip Sandwiches are a classic, comforting sandwich that you just can’t help but devour! Thinly sliced sirloin roast is layered on top of a buttery roll with cheese. A few quick seconds under the broiler to get everything melted together, and you have a French Dip Sandwich that is dunk-worthy into a homemade au jus!


Ingredients

Scale

For the roast:

  • 3 1/2 pound Certified Piedmontese sirloin roast
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper

For the au jus:

  • 32 oz beef stock
  • 1 small onion, quartered
  • 3 sprigs fresh thyme
  • 2 tablespoons butter
  • 2 cloves garlic
  • 1 teaspoon salt

For the sandwiches:

  • 6 torpedo sandwich rolls
  • 3 tablespoons butter, softened
  • 1 teaspoon garlic salt
  • 12 slices havarti cheese

Instructions

For the roast:

  1. Preheat your oven to 450 degrees. Pat the roast dry with a paper towel and evenly rub it down with the olive oil. Generously season with the salt and pepper.
  2. Place in a roasting pan and roast for 40-45 minutes, or until the center reads 135 degrees. Let rest for about 10-15 minutes before slicing.

For the au jus:

  1. Combine all of the ingredients for the au jus into a medium-sized sauce pan. Bring to a low boil over medium heat, then cover, reduce the heat to low and allow to simmer on low for about 30 minutes.
  2. Remove the onion, thyme and garlic from the au jus to have a clear sauce before serving.

For the sandwiches:

  1. Butter the insides of the rolls with the softened butter. Evenly season each one with some of the garlic salt.
  2. After the beef has rested, thinly slice it against the grain. Layer 3-5 slices of beef on top of each sandwich roll. Add on 2 slices of havarti cheese per sandwich.
  3. Broil on high for just a minute or so, or until the cheese has melted.Trying to not over-cook the meat on the sandwiches.
  4. Serve with a side of au jus for dunking and enjoy!

Notes

  • Have a meat thermometer on hand to accurately temp your roast as it is cooking. If your sirloin roast is smaller or skinnier, then you want to make sure to check the temperature after 20 or so minutes of cooking to see where you are at.
  • If you aren’t concerned about having a medium-rare center in your beef, then you can certainly make this recipe in a slow cooker! Simply add the roast into a slow cooker with all of the au jus ingredients and cook on low for 6-8 hours. Thinly slice and serve with the au jus as you would.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
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