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French Dip Sandwich with Au Jus

January 1, 2015

Pretty much just a good old classic dish. It is comfort food. It has carbs, red meat and a sensational taste. It’s not going to check your daily veggie intake off (well, there’s onions, does that count?). But will it make your waist line trim? Probably not. Is it as bad a State Fair food? Hell no! So if you’re looking for your run of the mill weekday indulgence, look no further. We've got your carbs and protein boxes checked. (And maybe a little bit more.)

 

Ingredients:

4 torpedo rolls

2  lbs (ish) beef loin (tenderloin, rib loin, roast... basically a chunk of red meat that’s not super crappy)

1 yellow onion

4 cloves garlic

26 oz container beef stock

2 tbsp cooking sherry

2 tbsp Worcestershire

1 tbsp soy sauce

salt

pepper

garlic powder

4-6 slices Swiss cheese

mayonnaise for spreading

 

Instructions:

1. Heavily coat your cut of meat in salt, pepper and garlic powder. Put a thin layer of cooking spray or olive oil on the base of a Dutch oven (or any other non-stick pan that you can both roast the meat in and cook a sauce in.)

2. Preheat your oven to 475 degrees. Cook your roast for 20-30 minutes or until medium rare. (You can use your meat thermometer to verify the internal temperature.)

3. Remove the meat, and all it to rest. 

4. Add the stock, a quartered yellow onion, 4 coarsely minced cloves of garlic, the cooking sherry, Worcestershire sauce and soy sauce to the Dutch oven (or cooking vessel of choice). Once added, scrape the beef drippings off of the base of the pan to incorporate their flavor. Reduce on a medium high heat for roughly 20-30 minutes. 

5. Halve and toast your buns/rolls in the oven. Add the sliced Swiss to one side right before removing (allow it to melt for roughly 1 minute).

6. Slice your meat as thin as possible. For me, this meant that some of my cuts only went half through and were not a "complete slice". 

7. Spread mayonnaise onto the half of the bun that doesn’t have melted Swiss on it. 

8. Stack the meat and onions on top. Close with the top bun/bread.

9. Fill a ramekin with the Au Jus sauce.

10. Dip and eat. (I like to really let my bread absorb the delicious Au Jus flavors. This is a good 5 second dip per bite. You can do it your way. :)

Enjoy!

 

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