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SideChef
Recipes
American
Smoked French Dip Sandwich
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Recipe

18 INGREDIENTS • 10 STEPS • 3HRS 30MINS

Smoked French Dip Sandwich

4.5
2 ratings
Warm, thinly sliced Roast Beef piled high on a soft French Roll served with piping hot Au Jus.
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Smoked French Dip Sandwich
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How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Warm, thinly sliced Roast Beef piled high on a soft French Roll served with piping hot Au Jus.
3HRS 30MINS
Total Time
$6.61
Cost Per Serving
Ingredients
Servings
6
US / Metric
Eye of Round Beef Roast
4 lb
Eye of Round Beef Roasts
Olive Oil
2 Tbsp
Olive Oil
Kosher Salt
1 Tbsp
Kosher Salt
Freshly Ground Black Pepper
1 Tbsp
Freshly Ground Black Pepper
Water
16 fl oz
Water
Johnny's French Dip Au Jus Base
8 fl oz
Johnny's French Dip Au Jus Base
or 24 Ounces of Beef Stock
Sweet Onion
1
Sweet Onion, thinly sliced
Olive Oil
1/2 Tbsp
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Mayonnaise
1 1/2 cups
Mayonnaise
Creamy Horseradish Sauce
1/2 cup
Creamy Horseradish Sauce
Horseradish
1 tsp
Horseradish
Frank's® RedHot® Sauce
1 tsp
Frank's® RedHot® Sauce
Salt
1 pinch
Salt
Ground Black Pepper
1 pinch
Ground Black Pepper
Provolone Cheese Slice
to taste
Provolone Cheese Slices
French Roll
to taste
French Rolls
Nutrition Per Serving
VIEW ALL
Calories
1085
Fat
73.6 g
Protein
92.5 g
Carbs
8.0 g
Add to plan
logo
Smoked French Dip Sandwich
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Cooking InstructionsHide images
step 1
Prepare BBQ Smoker or grill for indirect cooking at 250 - 275 degrees F (120 - 140 degrees C). Add pecan wood chunks to hot coals for smoke.
step 1 Prepare BBQ Smoker or grill for indirect cooking at 250 - 275 degrees F (120 - 140 degrees C). Add pecan wood chunks to hot coals for smoke.
step 2
Rub Olive Oil (2 Tbsp) over the surface of the Eye of Round Beef Roasts (4 lb) and season with Kosher Salt (1 Tbsp) and Freshly Ground Black Pepper (1 Tbsp) on all sides.
step 2 Rub Olive Oil (2 Tbsp) over the surface of the Eye of Round Beef Roasts (4 lb) and season with Kosher Salt (1 Tbsp) and Freshly Ground Black Pepper (1 Tbsp) on all sides.
step 3
Place the roast on one side of the cooking grate. Toss the Sweet Onion (1) in a half-size aluminum pan with Olive Oil (1/2 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Place the pan on the cooking grate with the roast.
step 3 Place the roast on one side of the cooking grate. Toss the Sweet Onion (1) in a half-size aluminum pan with Olive Oil (1/2 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Place the pan on the cooking grate with the roast.
step 4
Sweat the onion for 20 minutes stirring half way and add Johnny's French Dip Au Jus Base (8 fl oz) and Water (16 fl oz). Cover the pan and simmer.
step 4 Sweat the onion for 20 minutes stirring half way and add Johnny's French Dip Au Jus Base (8 fl oz) and Water (16 fl oz). Cover the pan and simmer.
step 5
Turn the roast after 30 minutes of smoking to brown both sides. Insert a meat probe thermometer set for an internal temperature of 130 degrees F (55 degrees C) (medium rare).
step 5 Turn the roast after 30 minutes of smoking to brown both sides. Insert a meat probe thermometer set for an internal temperature of 130 degrees F (55 degrees C) (medium rare).
step 6
Continue to cook the roast until it hits target temp and remove from smoker. About 1 hour 15 minutes total cook time.
step 6 Continue to cook the roast until it hits target temp and remove from smoker. About 1 hour 15 minutes total cook time.
step 7
Rest the roast for 30 minutes before thinly slicing. Place the slices in the jus for serving.
step 7 Rest the roast for 30 minutes before thinly slicing. Place the slices in the jus for serving.
step 8
While the roast rests, make the Creamy Horseradish Sauce. Combine Mayonnaise (1 1/2 cups). Creamy Horseradish Sauce (1/2 cup), Horseradish (1 tsp), Frank's® RedHot® Sauce (1 tsp), Salt (1 pinch), and Ground Black Pepper (1 pinch).
step 9
Serve the roast beef on French Rolls (to taste) topped with creamy horseradish sauce, Provolone Cheese Slices (to taste) and a bowl of the Au Jus for dipping.
step 9 Serve the roast beef on French Rolls (to taste) topped with creamy horseradish sauce, Provolone Cheese Slices (to taste) and a bowl of the Au Jus for dipping.
step 10
Serve and enjoy!
step 10 Serve and enjoy!
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Tags
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American
4th of July
Grill
Comfort Food
BBQ
Lunch
Shellfish-Free
French
Father's Day
Sandwiches & Wraps
Summer
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