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I was drawn to this recipe because of the onion spread. I’ve made French dip a couple of times, so I wanted something new. The spread had a little too much worschestershire for my taste, and not enough onions. But it was a fun addition to a pretty standard sandwich!

I didn’t use Food Network’s beef recipe because I bought a cut that is more suited to a crock pot. So I used Real Mom Kitchen’s recipe for the Best Ever Beef Dip Sandwich. I used beef broth instead of water. It would be cool to make the sliced beef and the butter/shery sauce according to Food Network’s recipe. Maybe one day! I found the recipe on Pass the Sushi.

French Dip Sandwiches

from Food Network Magazine, April 2011


For the Onion Spread

  • 3 tbs vegetable oil
  • 1 large onion, thinly sliced
  • Kosher salt
  • 6 medium shallots, thinly sliced
  • 2 bunches scallions, chopped (white and green parts separated)
  • 1 1/2 cups sour cream
  • 1 cup mayo
  • 2 teas white wine vinegar
  • 2 teas Worcestershire sauce

For the Beef:

  • 6 cloves garlic
  • Kosher salt
  • 1 teas extra-virgin olive oil
  • 1/2 teas celery salt
  • Pinch of cayenne pepper
  • Freshly ground black pepper
  • 1 3-to-4 lb beef eye round roast
  • 4 cups low-sodium beef broth, divided
  • 3/4 cup water
  • 2 stalks celery, roughly chopped
  • 1 small onion, roughly chopped
  • 3 springs parsley

For the Jus:

  • 2 tbs unsalted butter
  • 2 tbs all-purpose flour
  • 2 teas dry sherry
  • 6 6-inch Italian rolls, split and lightly toasted


For the Onion Spread: Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring, until browned about 25 more minutes. Stir in the scallion greens, then remove from heat and let cool.

Chop the onion mixture and transfer to a bowl. Add the sour cream, mayo, vinegar, Worcestershire, and 1 teas salt. Cover and refrigerate at least 2 hours and up to 1 day.

For the Beef: Mince the garlic, then sprinkle with 1 teas salt and mash into a paste with the flat side of a large knife. Transfer to a bowl; add the oil, celery salt, cayenne, and 1/2 teas black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour to overnight.

Preheat the oven to 425 degrees F. Bring the beef to room temperature. Sprinkle with 2 teas salt and 1/2 teas pepper. Place on a rack in a roasting pan; add 1 cup broth, water, the celery, onion and parsley to the pan. Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 minutes more. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices, reserve.

For the Jus: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices and the remaining 3 cups broth slowly and bring to a boil, whisking. Remove the pan from the heat and stir in the sherry.

Assemble the sandwiches: Brush the rolls with some of the onion spread. Thinly slice the beef against the grain. Dunk the slices in the jus, then layer on the rolls. Serve with the remaining jus in small bowls for dipping.

Best Ever Beef Dip Sandwiches

  • 1 tablespoon minced garlic
  • 1 tablespoon dried rosemary
  • 3 bay leaves
  • 1 cup soy sauce
  • 6 cups water
  • 3-4 pounds beef chuck roast
  • rolls or buns
  • sliced provolone
  1. Combine garlic, rosemary, bay leaves, soy sauce, and water in a slow cooker.  Stir to combine.
  2. Place the roast in the liquid in the slow cooker.  Cook on low for 6-10 hours.
  3. Remove roast from slow cooker and shred.  Place liquid from slow cooker in another container and remove bay leaf.  Return shredded beef to slow cooker.  Add a small amount to the reserved liquid.  Add just enough to make the beef nice and moist.
  4. Place slice rolls or buns on a baking sheet.  Place one slice of provolone on each roll.  Place on the center rack of an oven under the broiler. (placing it on the center rack prevents burning)  Broil until cheese is melted and bread is golden brown.
  5. Serve meat on the rolls or buns along side reserved liquid for dipping.

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