INGREDIENTS FOR THE PERFECT FRENCH DIP SANDWICH
The Onion Spread
- 1 large onion, sliced thinly
- 2 bunches of scallions, chopped up, the white and green parts should be separated
- 6 medium shallots, sliced thinly
- 1 cup of mayo
- 1 ½ cup of sour cream
- 3 tablespoons of vegetable oil
- 2 teaspoons of Worcestershire sauce
- 2 teaspoons of white wine vinegar
- Kosher salt
- One, 3 to 4 pound beef eye round roast
- 2 stalks of celery, chopped up
- 3 sprigs of parsley
- 1 small onion, chopped up
- 6 cloves of garlic
- 4 cups of low-sodium beef broth, make sure it is divided
- ¾ cup of water
- 1 teaspoon of extra-virgin olive oil
- Freshly ground black pepper
- Kosher salt
- A pinch of cayenne pepper
- Six, 6 inch Italian rolls, make sure they are split and toasted
- 2 tablespoons of all-purpose flour
- 2 tablespoons of unsalted butter
- 2 teaspoons of dry sherry
- A large skillet
- A roasting pan
- Meat thermometer
The Onion Spread
To begin the French Dip, using the large skillet, begin to heat up the vegetable oil. Place the burner on medium to low heat. Once the oil begins to heat up, add the onion and sprinkle it with a pinch of salt. Cook the onion, covered, for about 35 minutes and stir, making sure the coloring is a golden brown. The next step is to add the scallion whites and shallots; cover the skillet and cook. Making sure to stir, making sure it begins to brown. This could take about 25 more minutes. Once the 25 minutes are up, add the scallion greens into the skillet. Remove the skillet from the burner after adding the scallion greens.
Chop up the mixture and place it in a bowl. Add 1 teaspoon of salt, vinegar, sour cream, mayo, and Worcestershire sauce. Refrigerate the spread for at minimum of 2 hours and it can be stored for about a day.
The first step is to mince the garlic and season it with a teaspoon of salt; using the flat side of the large knife to mash it. It should be the consistency of a paste. This should be placed into a bowl and add the cayenne, celery salt, ½ teaspoon of black pepper, and oil. Take the beef and cut slits, small ones, into it. Use the garlic paste to push inside of the slits. Cover the beef and place it in the fridge for at least an hour. It can stay in the fridge overnight if needed.
The oven needs to be preheated to 425 degrees fahrenheit. The beef needs to be brought to room temperature before continuing. Use the ½ teaspoon of black pepper and 2 teaspoons of salt to sprinkle on top of the beef. Use a roasting pan to place the beef in; add celery, parsely, onion, water, and 1 cup of broth. Roast the beef for 10 minutes. Once the 10 minutes are up, lower the oven temperature to 350 degrees fahrenheit. Use the thermometer to insert into the beef to watch until the temperature reaches 115 degrees fahrenheit. This will take about 45 minutes. Take the beef out of the oven and place it onto a cutting board to rest for 20 minutes. Save the pan juices!
The first step is to melt the butter over medium heat. Once the butter is melted add the flour and stir for 1 minute. Whisk in the juices that were saved from the pan from the beef. Add 3 cups of broth and bring the mixture to a boil. Once it begins to boil, remove the pan and add the sherry. Stir again to make sure everything is mixed together.
Use the onion spread to spread on the rolls. Slice the beef into thin pieces, slicing against the grain. Dip the slices of beef into the jus, make sure to get a little extra on the bread. Use the leftover jus sauce as dip.
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