French Dip Sandwich Beef Bacon Smokecheesy

Smoked Roast Beefiness French Dip Sandwich

I knew the first time I ate a roast beef French dip sandwich that I was in beloved. Information technology's crazy what memories stick with us from childhood, right? I retrieve it like yesterday, I had earned some money raking leaves one autumn with my buddy and fellow gourmet griller James. After a long day we were hungry enough to eat an former shoe when we rolled into that timeworn Arby's on Telegraph Route. I ordered the French dip sandwich for the first time and thought I had died and gone to heaven.

Anyway, I've loved the roast beef French dip sandwich e'er since then and take been making a version of it for years. This one is simple and delicious, and with the assist of a deli slicer y'all tin shave the smoked roast beef thin enough to read a newspaper through. Side notation: a deli slicer isn't required for this, but it does make things easier. The downside to a deli slicer is the cleaning and storage, but I use it enough to justify it—at least to myself.

Tips for the Perfect Roast Beef Sandwich:

1. Start with a really practiced breadstuff. I prefer a nice day-erstwhile French loaf for this. The solar day-old gene allows the bun to stand up well to the repeated dipping into the au jus. Fresh bread volition work likewise, just the day-old stuff is the sweet spot.
2. As I mention in my pastrami dip sandwich , don't scrimp on the cheese. I'yard all about saving a buck but store brand provolone cheese should literally be outlawed.
3. Build your own horseradish sauce . Trust me on this i.
4. For a little different angle on this one: exercise without the au jus, substitute brie for the provolone, and chiffonade some fresh basil on the melted cheese.

What Cutting of Beef Is Best for Roast Beef Sandwiches?

When making the smoked roast beef y'all can apply a number of different cuts. I've used tritip roast (which is excellent), top round roast, and on occasion a prime rib roast when you tin can catch it on sale later on the holidays. My favorite for this roast beef sandwich though, is the eye of round roast . I simply observe the shape, consistency, and cost point to be the perfect combination for this sandwich. Proceed in mind, the centre of circular roast can be tough and lack flavor, but if yous follow my recipe for smoked roast beefiness you'll be glad you did.

What Condiments Become Best With a Roast Beef Sandwich?

I've used just evidently mayonnaise in a pinch and mustard works well likewise. Pickled ruddy onions are too a nice balance to this smoked French dip sandwich. My favorite though, is simple melted provolone cheese and my homemade horseradish sauce . Of form, you can buy the premade horseradish sauce at the market—it's ordinarily found most the cafeteria section.

In plenty of cases I advocate for store bought ingredients, when they don't cede quality. Only in this case, bootleg horseradish sauce is almost a must. Trust me—it's sooooooooooo good! Of grade, we can't forget the French dip au jus or this wouldn't be a truthful French dip. The au jus for dipping is central!

Smoked Roast Beef French Dip Sandwich Recipe

Serves: 2 | Prep time: ten minutes | Melt fourth dimension: 5-seven minutes

Ingredients
1 lb smoked roast beefiness
one 9″ French scroll
6 slices provolone cheese
Bootleg horseradish sauce , to sense of taste

For the Au Jus:
i tbsp butter
1 tsp olive oil
1/iv cup Vidalia onion, finely minced
1 tbsp flour
1 tsp fresh blackness pepper
2 cups beef stock
2 tbsp Worcestershire sauce

How To Make a Smoked Roast Beef French Dip Sandwich

Step 1: Preheat oven to 425° F and while oven is preheating, slice French roll in half horizontally.

Stride 2: In a small pan over medium high heat, melt butter along with olive oil. Sauté onion just till it's translucent, nigh 5 minutes. Add flour and cook while stirring for an additional minute. Add remaining ingredients for au jus, bring to a low boil, then remove from heat.

Step 3: Dip thinly sliced roast beef into hot au jus just to warm information technology upward quickly.

Step 4: Pile roast beef high on the lesser of your bun.

Step 5: Top roast beef with provolone cheese and place on an aluminum foil lined pan. Place in preheated oven for 5 to 7 minutes or until cheese has melted evenly.

Footstep 6: Add horseradish sauce, slice in half, and serve with warm au jus.

Smoked Roast Beef French Dip Sandwich

Prep Fourth dimension: 10 minutes

Melt Time: 7 minutes

Total Time: 10 minutes

Servings: 2

• 1 lb smoked roast beef
• 1 9" French curl
• 6 slices provolone cheese
• Bootleg horseradish sauce to taste

For the Au Jus

• one tbsp butter
• one tsp olive oil
• ¼ cup Vidalia onion finely minced
• 1 tbsp flour
• 1 tsp fresh black pepper
• two cups beef stock
• 2 tbsp Worcestershire sauce

• Preheat oven to 425° F and while oven is preheating, slice French roll in half horizontally.

• In a pocket-size pan over medium loftier heat, cook butter along with olive oil. Sauté onion only till it'due south translucent, nigh 5 minutes. Add flour and melt while stirring for an additional minute. Add remaining ingredients for au jus, bring to a low eddy, then remove from estrus.

• Dip thinly sliced roast beefiness into hot au jus only to warm it up quickly.

• Pile roast beef high on the bottom of your bun.

• Top roast beef with provolone cheese and place on an aluminum foil lined pan. Place in preheated oven for v to 7 minutes or until cheese has melted evenly.

• Add horseradish sauce, slice in half, and serve with warm au jus.

I knew the first time I ate a roast beefiness French dip sandwich that I was in love. It's crazy what memories stick with the states from childhood, right? I call up information technology similar yesterday, I had earned some money raking leaves one fall with my buddy and swain gourmet griller James. Later a long day nosotros were hungry enough to eat an old shoe when we rolled into that timeworn Arby'south on Telegraph Road. I ordered the French dip sandwich for the first time and thought I had died and gone to heaven.

Anyway, I've loved the roast beefiness French dip sandwich ever since and so and have been making a version of it for years. This one is unproblematic and succulent, and with the help of a deli slicer you can shave the smoked roast beef thin enough to read a paper through. Side note: a deli slicer isn't required for this, simply it does make things easier. The downside to a cafeteria slicer is the cleaning and storage, just I use information technology enough to justify it—at to the lowest degree to myself.

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