French Dip Sandwich

Author: Sistersnacking

Print

With ImageWithout Image

French Dip Sandwich

Our all time favorite restaurant in NYC is 4 Charles Prime Rib and they make our number 1 burger in the city but sometimes we like their french dip sandwich even more. Here’s our attempt at recreating it.

Ingredients

• 2-3 lb beef roast
• 5 tbsp butter
• Lots of salt & pepper
• Few sprigs rosemary
• Whole head of garlic, top sliced off to expose the cloves
• 2-3 medium/large onions, halved and sliced
• Pinch of sugar
• Crusty large ciabatta loaf or baguette
• Sliced Provolone cheese

Au Jus

• 2-3 cups good quality beef bone broth or stalk
• Garlic from above
• 1/2 onion
• 2 stalks celery
• 2 sprigs rosemary
• 2 bay leaves
• 8-10 dashes of worcestershire sauce
• Small slice of beef shank (optional)

Horseradish aioli

• 1-2 cups of mayo (depending on how much you are making)
• We used about 3 tbsp of horserradish but you can add more for a spicier sauce
• 1 clove grated garlic
• Juice of 1/2 lemon
• Salt and pepper

Instructions

1. Season your beef roast on all sides with salt and pepper
2. Heat 1 tbsp of butter in a pan on medium heat and sear beef on all sides until slightly crisp, when it’s almost finished add 1 more tbsp of butter, the cut garlic head (cut side down), and 2 sprigs of rosemary and baste meat with the butter mixture
3. Preheat oven to 450 degrees and place beef in the oven on a wire rack for 10 or so minutes until a furter crust forms
4. Turn down oven to 200 degree and let cook for another 1 and a half to 2 hours until the internal temp hits 125 degrees (+10 minutes rest time for medium rare)
5. In the pan you seared the meat in, add au jus ingredients and let simmer on low until beef is done - if you use beef shank, sear this off first before adding the broth, strain before serving
6. Meanwhile while the roast cooks, add remaining 3 tbsp of butter to a pan and melt on low heat then add onions a pinch of salt and pinch of sugar - you want these to cook very low and slow almost the whole time the beef is cooking, this will allow the sugars in the onions to break down, stir often
7. Combine all horseradish aioli ingredients in a bowl, tasting for seasoning and set aside
8. Slice bread in half, and remove the filling from the larger half - now toast on the stove or in the oven right before serving
9. Now that the meat has rested, slice into pieces and add to a shallow pan with some of the au jus and provolone on top, cover to melt
10. Build sandwich with aioli, meat and melty cheese, caramelized onions, and a small ladle of au jus - make sure to pair with extra au jus for dipping and aioli on the side

Notes

Hope you try this and let us know in the comments what you think!