Getting French With The French Dip Sandwiches
Who says that you only get meaty sandwiches when you have leftover meat? I love to make fresh meat sandwiches and make french dips on the sides to give it a much yummier taste.
In this French dip sandwich recipe, you can expect it to be deliciously drippy, beefy and filled with beautifully dark onions.
For the meat, I prefer to use sirloin strips. It is not as tender as rib eye but it packs a lot of flavors. But it is important to slice it really thin. I usually tie with a couple times with a string to hold it together while roasting. It also gives it more dimension when it’s time to cut it. I prefer to use a really sharp knife to cut the meat. I find the Priority Chef Knife is sharp enough to allow me to cut thin slices of meat.
Here’s the recipe for the extremely succulent French Dip Sandwich:
- 1 tbsp salt
- 2 tbsp Black Pepper
- 1/2 tsp Ground Oregano
- 1/2 tsp Ground Thyme
- 4-5 lbs sirloin
- 2 whole thinly sliced
- 5 cloves minced garlic
- 1 whole packet dry French Onion Soup Mix
- 1 can beef consommé
- 1 cup beef broth
- 1/4 cup dry sherry Or white wine (optional)
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 cup Water
- 10 whole toasted deli rolls or deli rolls
First, you need to preheat the oven to 475 degrees Fahrenheit. Using a kitchen twine, tie the piece of meat tightly with a couple of times.
In small mixing bowl, combine the ground oregano, ground thyme, salt, and pepper. Rub this season all over the beef. Make sure that you cover all the cracks and crevices. Place well-seasoned meat on a roasting rack and put in the oven for about 20 to 25 minutes. Remove from the oven once the internal temperature reads 125 to 130 degrees. This will give you a medium-rare meat. Take the meat out of the pat and set aside on a cutting board and cover with foil.
Place the roasting pan over a medium high heat and throw in the sliced onions and minced garlic. Cook everything for about 4 to 5 minutes. The onions should be soft and caramelized. Add in the French onion soup mix. Mix it all together and then add in the beef consommé, beef broth, dry sherry or white wine, a bit of the soy sauce and Worcestershire sauce. Add in a cup of water to the mix and let it come to a boil and then turn the heat to low. Allow the mixture to simmer for 45 minutes. It will give you a deep and rich flavor that you cannot simply imagine possible.
Remove the magical mixture from the heat and pour through a mesh strainer. Set the liquid sauce on the sides and place the onions in a small bowl. You are going to use this for the sandwiches later on.
Now, it’s time to slice up the meat. Make sure to slice as thin as you can. Pile up the sliced meat on your sliced toasted deli roll. Top the beef with the caramelized onions and then save with the juicy and rich sauce on the sides. You can also add micro-greens to your sandwich. And you are ready to serve a warm and hearty version of a French Dip Sandwich!