French Dip

Name: French Dip
Total time: 115 min
Yield: 2
Ingredients: 1 lb beef, top sirloin or bottom round (tied, patted dry); 1 ½ tsp salt (kosher); 1 tsp black pepper (coarse); 1 tbsp vegetable oil; 1 unit onion (thinly sliced); 2 clove garlic (smashed); 3 sprig thyme; 1 unit bay leaf; ¼ cup red wine (dry); 2 cup beef stock; 1 tsp worcestershire sauce; 2 tbsp butter; 2 unit French rolls (split)

Sandwiches & Handhelds · American

13 ingredients · 115 minutes · 2 servings

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948kcal67g protein55g fat37.7g carbs~$5.11/ serving*

Contains gluten, dairy, fish · sometimes contains soy — check the label · only in an optional ingredient: egg

Restrictions

Containsgluten · dairy · fishIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelsoy (Mayonnaise)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Only if you add itegg (Mayonnaise)Leave that ingredient out and the dish does not have it.

Diets

No pork

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 lb	beef, top sirloin or bottom round (tied, patted dry)
1 ½ tsp	salt (kosher)
1 tsp	black pepper (coarse)
1 tbsp	vegetable oil
1 unit	onion (thinly sliced)
2 clove	garlic (smashed)
3 sprig	thyme
1 unit	bay leaf
¼ cup	red wine (dry)
2 cup	beef stock
1 tsp	worcestershire sauce
2 tbsp	butter
2 unit	French rolls (split)

Optional

Not counted above. The dish works without them.

2 oz	gruyère (sliced)
1 tbsp	horseradish (prepared)
1 tbsp	mayonnaise

Steps

Season5 min
uncovered, refrigerated 12-24 h if you have it
- beef
- black pepper
beef + salt + black pepper on all sides — salt applied early draws moisture out and then back in, which seasons the interior and dries the surface so it browns instead of steaming
Sear8 min
heavy pan, high
beef + vegetable oil, turning every 2 min until every face is deep brown; this crust is the only source of the roasted flavor that later dissolves into the jus
Roast45 min
325°F, until 125°F internal
seared beef on a rack over the same pan, with onion + garlic + thyme + bay leaf scattered in the drippings below — pull at 125°F for medium-rare, because carryover adds 5-8°F and a lean roast taken past 135°F goes gray and dry and no amount of jus repairs it
Rest20 min
loosely tented, off heat
beef on a board while the juices redistribute; slicing it hot dumps that liquid onto the board instead of into the sandwich
Deglaze4 min
medium-high
- red wine
pan with drippings and softened onion + red wine, scraping the browned film off the metal until the pan is clean and the wine has cooked past its raw smell
Simmer15 min
bare simmer, uncovered
- beef stock
- worcestershire sauce
+ beef stock + worcestershire sauce, then strain out the aromatics and taste = jus; keep it thin and salty rather than reduced to a sauce, because the roll has to absorb it without turning to paste
Slice6 min
against the grain, as thin as the knife allows
rested beef, tipping any board juices into the jus — thickness is the whole texture of this sandwich, and thick slices make it chewy no matter how well the roast was cooked
Toast4 min
cut side down, medium
- butter
- French rolls
French rolls + butter, until the cut faces are crisp and slightly sealed; that dried, buttered surface is the barrier that keeps the dipped sandwich from collapsing
Top2 min
assembled hot
toasted rolls + sliced beef dipped for 3 seconds in hot jus, no longer — the slices are already cooked and any real simmering turns them gray and stringy + gruyère melted under the broiler and horseradish or mayonnaise if using, with the remaining jus in cups alongside for dipping