Beef Dip Sandwich

I love beef dip but more times than not the jus or dip is often bland and tasteless. This recipe I adapted from the Pioneer Woman has a very flavourful jus. After the roast is fully cooked and removed from the pan, onions and garlic are added and cooked on the stove top in the pan drippings. Then a packet of french onion soup mix, Worcestershire sauce, soy sauce and beef broth are added to the pan. The mixture simmers on the stove top for about an hour. The liquid is strained and the onions are saved to serve over the beef in the sandwich. The end result is a very tasty dip that knocks his recipe out of the park.

French Dip Sandwich

Makes 8-10 sandwiches depending on how much beef you like in your bun

1 Tablespoon Kosher Salt

2 Tablespoons Black Pepper

1/2 teaspoon Ground Oregano

1/2 teaspoon Ground Thyme

1 whole Sirloin roast, About 4 To 5 Pounds

2 whole Large Onions, Sliced Thin

5 cloves Garlic, Minced

1 whole Packet French Onion Soup Mix (dry)

4 Cups Beef Broth Or Beef Stock

2 Tablespoons Worcestershire Sauce

1 Tablespoon Soy Sauce

10 whole Crusty Deli Rolls/sub Rolls, Toasted

Grated monterey jack cheese (optional)

INSTRUCTIONS

Sprinkle the salt,pepper and thyme all over the surface of the roast.

Heat 2 tablespoons of olive oil in a frying pan large enough to accomodate the roast. Brown roast on all sides. Place roast into a roasting pan and bake in 350 degree oven until cooked according to your preferences. I prefer my beef well done so I cook until internal temperature reaches 170 degrees F. Ensure that the beef drippings during cooking do not dry up. If it looks like the juice is drying up add a little beef broth to the pan and continue cooking. Remove the meat from the oven and allow the roast to cool fully before slicing.

In the same roasting pan that you cooked the roast in, add sliced onions and cook on stove-top over medium heat. Stir them around for 5-10 minutes, until they are soft and golden. Add the garlic and cook for another minute. Sprinkle in the soup mix, then pour in the beef broth, Worcestershire and soy sauce. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more beef broth if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions.

Slice the beef very thin. Pile meat and onions on toasted rolls, then serve with dishes of jus. 

Optional: top with cheese and melt in oven.

Print Recipe:Beef Dip Sandwiches

I used two 2lb roasts. Season the meat

Heat a couple tablespoons of olive oil in a pan and brown meat on all sides.

Place the browned meat into a roasting pan. Cover. Bake in 350 degree oven.

These two little roasts were ready when my thermometer registered 170 degrees F.

Remove the roasts from the roasting pan. Cool completely before slicing.

Place roaster on the stove top and add onions. Cook over medium heat for about 5-10 minutes. Then add garlic and cook for another minute. 

Add the packet of french onion soup mix, beef broth, soy sauce and Worcestershire sauce. 

Bring mixture to a boil and then reduce heat and simmer for about 1 hour. Taste the jus and season with more salt if needed. 

Strain the liquid through a fine mess strainer.  Separating the jus from the onions.

Slice the beef thinly