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French Dip Sandwich

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Author Jessica

Ingredients

  • 2 tbsp worcestershire-sauce
  • 1 whole boneless ribeye-loin or sirloin (about 4-5 lbs)
  • ½ tsp ground-oregano
  • 1 tbsp saoy-sauce
  • 2 tbsp black-pepper
  • ½ tsp ground-thyme
  • 2 large onions, sliced thin
  • 10 whole crusty-deli rolls or sub rolls, toasted
  • 1 tbsp kosher-salt
  • 1 cup water
  • 1 whole packet French onion-soup mix, dry
  • 1 cup beef-broth or beef-stock
  • 1 can beef consomme
  • ¼ cup dry sherry or white-wine
  • 5 cloves garlic, minced

Instructions

  • Preheat the oven to 475 degrees. Combine the piece of meat-tightly with couple pieces of kitchen-twine.
  • Mix the pepper, salt, thyme and oregano rub it all around the surface of the beef.
  • Place the beef on a roasting-rack in a roasting-pan & roast it into medium-rare, about 20-25minutes, until it registers 125 degrees on a meat thermometer or if you would like it pink until 135. Then remove the meat to a cutting-board & cover with foil.
  • Return the roasting-pan to the stovetop burner above medium-high heat. Add the garlic and onions and stir them around for 5minutes, till they're golden & soft.
  • Sprinkle in the soup mixture, then pour into the broth, consomme, worcestershire, sherry, soy and even water. Bring it to a boil, then lower the heat to reduce. Simmer for 45minutes, stirring occasionally, to create the flavors.
  • Add more water when it begins to evaporate too much. Pour the liquid through a fine mesh strainer & reserve the liquid along with the onions.
  • Slice the beef really thin. Pile onions and meat rolls, then serve with meals of jus.