French Dip Sandwich Recipe | Smoked French Dip on UDS Smoker
Smoked French Dip Recipe | French Dip Sandwich with Au Jus
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How to make a French Dip Sandwich on the smoker.
First you need a 4lb choice grade, Eye of the Round. Coat the outside of the roast with a little olive oil and season with a good dose of Kosher Salt and Coarse Ground Black Pepper. Let the roast hang out on the counter while the smoker comes up to temperature about 30 minutes.
You can use any grill/smoker set up for indirect cooking. You want to hold the temperature steady between 250-275⁰. Once the coals are good and hot add a couple chunks of pecan to the fire and get the cooking grate in place. Set the roast on one side of the grate.
The Au Jus is just as important as the beef for this sandwich, so in a half size aluminum pan, sweat down a thinly sliced Vidalia sweet onion. (Toss the onion in 2 teaspoons Olive Oil and salt and pepper for extra flavor)
After about 20 minutes the onion are soft enough. Add 8oz of Johnny’s French Dip Au Jus base and 2 cups of water to the pan. (If you can’t find Johnny’s at your local store substitute 24oz of Beef Stock) Stir this mixture and cover with a lid or aluminum foil to prevent it from reducing too much.
Flip the Eye of Round after 20 minutes of smoking, and insert a probe thermometer into the center. Set the alarm for 130⁰ - medium rare. It should take in the neighborhood of 1 hour 15 minutes to reach desired doneness, but trust the thermometer, don’t go by time alone.
Once the alarm sounds, remove the roast from the pit and cover loosely with aluminum foil. It’ll need to rest for at least 30 minutes before slicing. Leave the pan of Au Jus on the pit until it’s time to carve.
For serving, slice the roast across the grain as thin as possible. Place that beautiful pile of smoked beef into the hot jus; and serve it up with some fresh French Rolls, thinly sliced provolone cheese, a touch of Creamy Horseradish Sauce, and of course you can’t forget the Au Jus for dipping.
This is one classic sandwich that your bbq pit takes to the next level!
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Instant Pot French Dip Sandwiches
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If you want EASY and FLAVORFUL--this recipe for Instant Pot French Dip Sandwiches is for you! Made with only a couple of ingredients and nearly zero effort in the Instant Pot, this is one easy Instant Pot recipe that will please your family or a crowd.
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Full Printable Recipe:
Recipe:
3 -4 pound Chuck Roast
salt and pepper
1/2 tbsp oil
4 cups beef broth
3 garlic cloves divided
1 small onion, thinly sliced
1 tbsp soy sauce
8 hoagie buns
1 tbsp butter optional
16 slices provolone cheese
Directions:
Season meat on all sides with salt and pepper.
Turn Pressure Cooker to Saute and let heat to hot. Add oil and sear meat on all sides until golden (about 2-3 minutes per side).
Add beef broth, 2 garlic cloves, onion slice, and soy sauce to pressure cooker. Place lid on Instant Pot and turn to sealed.
Cook on high pressure for 60 minutes for extremely tender meat or 40 minutes for meat that can be sliced.
Once cooking time is finished, allow the pressure cooker to naturally release for 15-20 minutes before manually releasing pressure.
Remove meat and shred with 2 forks or thinly slice.
Heat oven to 400 degrees and brush hoagie rolls with melted butter or oil.
Toast rolls for 5 minutes or until golden and rub a garlic clove over inside of the roll.
Layer meat and cheese on rolls and return to oven until cheese melts--about 3 minutes.
Serve with a side of strained au jus (cooking liquid) on the side for dipping.
The Incredibly Delicious French Dip Sandwich
Does it get any better than a French Dip Sandwich? Could this be the greatest sandwich of my life? And isn’t it just the best thing ever that you can actually make it at home?! I did just that in today’s video, with a quick and easy French Dip Sandwich recipe that gets this insane sandwich on the table in front of you in just a few hours.
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Ingredients
1.5kg Beef roasting joint
Herbs
600ml Beef stock
Tin of French Onion soup
Worcestershire Sauce
Beer
Garlic paste
Onions
Baguette
Dijon mustard
Cheese slices (I used Port Salut)
Parsley
Method
There are all sorts of different cuts of meat you could use for a French Dip sandwich, from the best piece of steak to a roasting joint of beef, which is what I used. Brush the whole joint with oil then season with pepper before whacking it into a hot pan to sear it and brown it on all sides.
Next, stick your seared beef into Betty the crock pot or a slow cooker along with some herbs - I winged it here with some sage, rosemary and thyme. On top of that, add the beef stock, the tin of French onion soup (which already has onions in, who knew?!), a few dashes of Worcestershire sauce and the beer. You could add more like mustard here to enhance it, but we’re saving ours till the end. If you happen to find some garlic paste on the side, whack that in too. And finally, roughly chop your onions in half or big wedges and dollop those in.
If you want to slow cook it, you absolutely can for like 8 hours. But honestly I just wanted mine immediately, like I could literally have drank the juice from this at this point, so I put my crock pot on high power for 4 hours. If you use an Instant Pot, it could be even quicker!
When the time is up, take your beef out and slice it up into fairly thick cuts. I like mine nice and chunky in my sandwich! Add those slices back into the juices in the crockpot for another hour on high heat to let the beef soak up all the saucy goodness, and let the jus that we’re going to dunk it develop that rich meaty flavour.
It’s finally time to build the French Dip sandwich now! Remove the onion wedges and beef slices from the liquid, then strain all the herbs and bits out so you’re left with pure jus.
Now slice the baguette down the middle and spread on some Dijon mustard. Layer in the beef and onions, then top with the slices of cheese and a sprinkle of parsley. Pop the sandwich into a warm oven now, just enough to let the cheese melt a little bit.
You’ve now got two options - or at least with my method you do, I may or may not have read it wrong! But option number one is to grab the sandwich then dunk the end and bite then repeat, dunk and bite, dunk and bite - we’re not worried about double dunkers here! Option number two, get the entire sandwich and totally submerge it in your jus. You may need a knife and fork for this option, but this is totally the one that Mrs B and I would recommend, it’s absolutely incredible with all the juices soaking into every part of the sandwich.
00:00 Intro
00:40 French Dip Drama
01:23 The Meat
06:54 The Jus
08:39 Building a French Dip Sandwich
10:06 The Dunk
11:38 The Submerge
#frenchdip #barrylewis #sandwich
Smoked French Dip Sandwich
You asked for it, and we heard you! It's the Smoked French Dip Sandwich. Chef Tom brings you this classic roast beef sandwich, with a flavor packed jus!
Full recipe:
5 Minute French Dip Sandwiches
Super easy dinner idea. French Dip Sandwiches in under 5 minutes.
cook well,
Rob Barrett, Jr.
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