Perfect French Dip Sandwiches
Rustic rolls drenched in savory jus deliver a mouthwatering upgrade on a beloved comfort favorite.
Introduction to French Dip Sandwiches
French dip sandwiches are a classic comfort food, loved by many for their rich flavors and satisfying textures. The Pioneer Woman, Ree Drummond, offers a recipe that elevates this dish to new heights with a tender beef and a deeply flavored aromatic broth. In this article, we’ll explore her recipe and provide tips on how to create the perfect French dip sandwiches.
Ingredients and Supplies
To make Ree Drummond’s French dip sandwiches, you will need the following ingredients:
- 1 whole boneless ribeye loin, about 4 to 5 pounds (or sirloin)
- 2 whole large onions, sliced thin
- 5 cloves garlic, minced
- 1 whole packet French onion soup mix (dry)
- 1 can beef consommé
- 1 cup beef broth or beef stock
- ¼ cup dry sherry or white wine (optional)
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. soy sauce
- 1 cup water
- 1 Tbsp. Kosher salt
- 2 Tbsp. black pepper
- ½ tsp. ground oregano
- ½ tsp. ground thyme
- 10 whole crusty deli rolls/sub rolls
Preparation Steps
Step 1: Prepare the Beef Rub
Start by mixing the salt, pepper, oregano, and thyme in a small bowl. This rub will add a depth of flavor to the beef.
Step 2: Roast the Beef
Preheat the oven to 475 degrees Fahrenheit. Tie the piece of meat tightly with kitchen twine and rub the salt mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast to medium-rare, about 20-25 minutes, until it registers 125 degrees on a meat thermometer.
Step 3: Prepare the Aromatic Broth
Remove the beef to a cutting board and cover it with foil. Return the roasting pan to the stovetop over medium-high heat. Add the sliced onions and minced garlic and cook until they are soft and golden, about 5 minutes. Sprinkle in the French onion soup mix, then pour in the consommé, broth, sherry (if using), Worcestershire sauce, soy sauce, and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes, stirring occasionally.
Step 4: Assemble the Sandwiches
Slice the beef very thin. Pile the meat and some of the onions onto toasted deli rolls. Serve with dishes of the aromatic broth on the side for dipping.
Tips and Variations
For a variation, you can also use a slow cooker to cook the beef and onions for hours, similar to The Pioneer Woman’s slow-cooker drip beef sandwiches recipe.
Alternative Option: Slow-Cooker Method
For a more relaxed cooking experience, you can use a slow cooker. This method involves cooking the beef with ingredients like pepperoncini and rosemary for several hours, resulting in tender, flavorful meat.
| Ingredients | Slow-Cooker Method |
|---|---|
| Beef | 2 1/2-lb. beef chuck roast |
| Seasonings | 1 tsp. minced fresh rosemary, 3/4 tsp. kosher salt, black pepper |
| Additional | 1 (12-oz.) jar pepperoncini, 1 cup beef broth, 6 Tbsp. softened salted butter |
Frequently Asked Questions (FAQs)
Q: What cut of beef is best for French dip sandwiches?
A: A boneless ribeye loin or sirloin is ideal for French dip sandwiches due to their tenderness and flavor.
Q: Can I use other types of broth in the French dip?
A: Yes, you can experiment with different broths like chicken broth or beef stock, but beef consommé provides the richest flavor.
Q: How do I prevent the broth from evaporating too much?
A: Keep an eye on the broth during simmering and add more water if necessary to maintain the desired consistency.
Q: Can I make French dip sandwiches ahead of time?
A: Yes, you can prepare the beef and broth ahead of time. Simply assemble the sandwiches just before serving for the best results.
What others are reading
References
- http://www.dvo.com/newsletter/weekly/2019/3-15-527/cooknart4.html
- https://www.thepioneerwoman.com/food-cooking/recipes/a32436798/slow-cooker-drip-beef-sandwiches-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9852/drip-beef-two-ways/
- https://www.thepioneerwoman.com/food-cooking/recipes/a86873/french-dip-sandwiches/
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