The French Dip
- Ready In:
- 2hrs 5mins
- Ingredients:
- 6
- Serves:
-
5-6
ingredients
- 1 (4 lb) sirloin tip roast, trimmed of excess fat
- ground black pepper
- 1 cup beef stock
- 1 1⁄2 cups cold beef stock
- 1 teaspoon garlic juice
- 5 -6 French rolls (or 6-inch lengths of French bread)
directions
- Preheat the oven to 475°.
- Sprinkle ground black pepper all over the roast, pressing it into the meat as much as possible.
- Place roast in a small roasting pan, and add 1 cup of beef stock.
- Cook for 35 minutes, then lower temperature to 400° and cook 40 minutes.
- Take roast out of the oven (do not turn off the oven) and pour the 1 1/2 cups cold beef stock into the bottom of the pan.
- Let stand 15-20 minutes.
- Add garlic juice to the broth in the bottom of the pan, and return roast to oven.
- Roast until meat reaches the desired degree of doneness for rare or medium (use a meat thermometer to test).
- Some like their beef well done while other prefer medium-rare to medium.
- Remove pan from oven and transfer roast to a platter or carving board; let cool slightly before carving.
- Transfer the pan drippings to a small, wide pan and keep it warm over low heat.
- Cut the rolls open horizontally; if desired, remove some of the bread from the inside, creating a pocket to hold the beef.
- Slice the beef as thinly as possible.
- Dip rolls quickly into the au jus (drippings), fill generously with sliced beef, and serve right away.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I cannot tell you how good these were, and they reminded me SO much of Philippe's!! I sliced the roast VERY thin, added some provalone as well. Brought me right back to the sawdust covered floors I remember, and all that was missing were the tickets to the Dodger games we would go to after stuffing ourselves! Thank you so much for a great sandwich and fond memories. :)