French dip as the name suggests is not a sauce or dip recipe. Rather it is a sandwich recipe and it is so called because the sandwich is consumed by first dipping it in a warm and tasty jus or broth. French dips are prepared by stuffing French breads or hoagie buns with roasted beef slices and with slices of delicious and creamy provolone cheese.
The cheese melts on top and takes the dip to an entirely different level. And the great thing about this recipe is it is super easy to make and you can prepare it for your dinner as well.
Difficulty level: Easy
Yields per recipe: 4
Time required for preparation: 15-20 minutes
Time required for cooking: 55 minutes- 1 hour 5 minutes
Required Ingredients For French Dip
1 lb.+ ½ lb. of beef culotte
4 French breads or hoagie buns, cut lengthwise
2 cups of thinly sliced onions (yellow or red onion)
4 cups of low-sodium beef broth
1 plum tomato, chopped into small pieces
½ cup of chopped carrots
8 slices of provolone cheese
1 teaspoon of freshly grounded black pepper
1 cup of red wine
7-8 fresh thyme leaves
½ cup of mustard
2 celery ribs, chopped
½ head of garlic, unpeeled and chopped in half
6-7 flat-leaf parsley
1 large white onion, chopped
Required Cooking Utensils
1 beef roast pan
4 aluminum foils
1 cookie sheet
1 large skillet
1 stirring spoon
1 parchment paper lined aluminum foil
Method of Preparation
1. Preheat your oven to 475 degrees Fahrenheit and prepare your roasting pan by placing a wire rack on that. Now take the beef slices on a plate and season them on both sides with a generous pinch of salt and freshly grounded black pepper. Once the beef slices are thoroughly seasoned, place them on the wire rack and transfer the roasting pan into the preheated oven to roast the beef slices for 10-15 minutes. Once the time elapses and the beef turns a little soft, carefully add the chopped onions, garlic, plum tomatoes, celery ribs and the carrots to the roasting pan below the wire rack.
2. Now reduce the oven temperature to 400 degrees Fahrenheit and insert back the roasting pan to the oven. Roast the vegetables and the meat slices for 25-30 minutes more or until the meat turns very soft. Once done, pick up the beef slices with the help of a tong and wrap them up in a parchment paper lined aluminum foil. Set aside the meat and let it come down to the room temperature. Once done, remove the rack from the roasting pan and transfer all its contents to a skillet. Place the skillet on medium high heat and then add the peppercorns to it.
3. Now tie the parsley and the thyme leaves using a kitchen twine and place the bunch in the skillet to cook with the other things. Cook the vegetables until they are slightly browned and then add the wine to it. Stir and cook the mixture until the wine gets evaporated to about ½ of its original volume. Once that happens, add-in the beef stock. Reduce the heat to medium and let the broth simmer uncovered for 15-20 minutes. Now unwarp the meat pieces and take the French breads in a tray. Slit open one side of the French breads lengthwise.
4. Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. Once you are ready with the broth, turn off the heat and strain it through a sieve to collect only the liquid part and to discard the solids. Now take the split French breads and coat their inner sides with generous amounts of mustard. Next, fill up each French bread with some slices of roasted beef and two slices of provolone cheese. Gently press the sandwich with your hands to secure the contents inside it. Finally, drizzle a teaspoon of the broth over each bread.
5. Once all the breads are stuffed with cheese and meat, roll them up in aluminum foils and place them on the prepared cookie sheet. Then insert the cookie sheet into the preheated oven and bake them for 6-8 minutes or until the cheese turns bubbly. Once you are done baking the sandwiches, serve them on a platter with the beef broth. Cut the sandwiches in half if you like and eat them by dipping them in the beef broth.