This French Dip Sandwich is so delicious and so much fun to make! It’s great for some weekend cooking that you can enjoy all week long!
For the Beef:
1 (21/2 pound) beef eye of round roast
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 garlic cl0ves, smashed and unpeeled
1 cup beef or chicken stock, divided
For the Dipping sauce:
1 stick of unsalted butter
2 cups beef stock
2 tablespoons apple cider vinegar
4 dashes of Bragg’s Liquid Aminos
2 pinches of kosher salt
For the Creamy Horseradish Dressing:
1 cup mayonnaise (regular or Whole30)
¼ cup grated horseradish or 2 tablespoons prepared horseradish
2 tablespoons chopped chives
1 teaspoon Dijon mustard
1 teaspoon red wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
For the Sandwich:
2 to 4 French rolls
Unsalted, softened butter
8 to 10 ounces provolone cheese
Make the Beef
Preheat the oven to 500°F.
Put the beef in a roasting pan. Thoroughly coat with the olive oil, rolling it around to completely cover. Season the beef with the salt and pepper. Remover the beef from the pan and set aside.
Set a roasting rack securely in the pan and spread the unpeeled garlic cloves over the bottom off the pan. Pour ½ cup of the stock into the pan, then put the beef on the rack.
Transfer to the oven and reduce the oven temperature to 475°F. Roast for 12 ½ minutes if you prefer medium-rare, or about 16 minutes for medium. Note: In case your roast is not exactly 2 ½ pounds, the calculation is 5 minutes per pound for medium-rare and closer to 6 ½ minutes per pound for medium.) Turn off the oven and – here’s the hard part – do not open the oven door. I tie mine with a ribbon and put a sign on the door that reads, “Do not open.” Leave the beef in the (turned-off) oven to slowly cook for 2 ½ hours more.
Remove the beef from the oven and transfer it to a cutting board to rest and cool for about 30 minutes. Once the beef is cooled, cover tightly in aluminum foil and place in the fridge overnight.
Option #1 for dipping sauce: Set the roasting pan on the stovetop over low heat. Add the remaining ½ cup stock and stir, scraping up all the caramelized bits from the bottom of the pan. Transfer the liquid to a small saucepan and set aside.
Option #2 for dipping sauce: In a saucepan, melt the butter over medium heat. Add the beef stock, apple cider vinegar and the liquid aminos. Add the pinches of salt and bring to a low simmer and let the sauce cook for about 5 to 7 minutes. Remove from heat and set aside.
Once the beef has cooled and rested overnight, thinly slice the beef. Set aside.
Make the Creamy Horseradish Sauce
Make the dressing by blending the mayonnaise, horseradish, chives, mustard, red wine vinegar, salt, and pepper together in a food processor or blender. Set aside.
Assemble the Sandwich
Preheat oven to 400°F.
On a baking sheet, place French rolls, sliced open. Spread the butter evenly on both sides of the rolls. Place in the oven to lightly toast, about 2 to 3 minutes. Remove from the oven.
Warm up the dipping sauce of choice. Dip the sliced beef in the warmed sauce and place on one side of the sandwich. Generously layer the provolone cheese slices over the beef and place in the oven for about 5 minutes, or until the cheese has browned and melted. Remove from the oven and spread a couple of tablespoons of the Creamy Horseradish Sauce on the sandwich.
Serve with the extra dipping sauce, pickles and chips and you have the most delicious French dip. Enjoy!
Keywords: french dip, french dip sandwich