Pioneer Woman French Beef Dip Sandwiches are made with beef ribeye or sirloin, onions, garlic, French onion soup mix, beef broth, and crusty deli rolls. This beef Dip sandwich recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
Ingredients Needed:
- 1 boneless ribeye loin or sirloin (about 4 to 5 pounds)
- 1 Tbsp. kosher salt
- 2 Tbsp. black pepper
- 1/2 tsp. ground oregano
- 1/2 tsp. ground thyme
- 2 large onions, thinly sliced
- 5 garlic cloves, minced
- 1 packet French onion soup mix (dry)
- 1 can beef consomme
- 1 cup beef broth or beef stock
- 1/4 cup dry sherry or white wine (optional)
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. soy sauce
- 1 cup water
- 10 crusty deli rolls or sub rolls, toasted
How To Make This French Beef Dip Sandwiches:
- Preheat the oven: Set the oven to 475˚F. Tie the beef tightly with kitchen twine to help it cook evenly.
- Season and roast the beef: In a small bowl, mix together the salt, pepper, oregano, and thyme. Rub the seasoning all over the beef. Place the beef on a roasting rack in a roasting pan and roast it for 20-25 minutes, or until the internal temperature reaches 125˚F for medium-rare (or 135˚F if you prefer less pink). Remove the beef and cover with foil to rest.
- Prepare the jus: Place the roasting pan on a stovetop burner over medium-high heat. Add the onions and garlic, cooking for about 5 minutes until softened and golden. Sprinkle in the soup mix and pour in the consomme, broth, sherry, Worcestershire sauce, soy sauce, and water. Bring it to a boil, then reduce to low heat and simmer for 45 minutes, stirring occasionally. If the liquid reduces too much, add more water. Strain the liquid through a fine mesh strainer and reserve both the jus and onions.
- Assemble the sandwiches: Slice the beef very thinly. Pile the sliced beef and caramelized onions onto the toasted rolls. Serve with a side of the jus for dipping.
Recipe Tips
- Use a meat thermometer: To ensure perfect doneness, use a meat thermometer to check the internal temperature of the beef.
- Thinly slice the beef: For the best sandwich experience, slice the beef as thin as possible to create tender and flavorful bites.
- Caramelize the onions well: Cooking the onions until golden and soft adds a deep, rich flavor to the sandwiches.
- Add water if needed: Keep an eye on the jus as it simmers—add extra water if it evaporates too much.
- Toast the rolls: Toasting the deli rolls before assembling the sandwiches will add texture and help them hold up to the jus.
How To Store & Reheat Leftovers
Storing in the Fridge: Store the sliced beef, caramelized onions, and jus separately in airtight containers. They can be kept in the fridge for up to 3 days.
Freezing: You can freeze the sliced beef and onions in freezer-safe bags for up to 3 months. The jus can also be frozen in a separate container.
Reheating: Reheat the beef and onions in the microwave or on the stovetop until warmed through. Reheat the jus on the stovetop over medium heat.
If reheating frozen beef and onions, thaw them overnight in the fridge before reheating.
Nutrition Facts
- Calories: 639
- Fat: 31 g
- Saturated fat: 12 g
- Trans fat: 0 g
- Cholesterol: 154 mg
- Sodium: 1062 mg
- Carbohydrates: 36 g
- Fiber: 3 g
- Sugar: 3 g
- Protein: 48 g
Try More Pioneer Woman Recipes:
- Instant Pot Beef Stew And Cheesy Grits
- Beef Stew And Cheese Grits
- Slow Cooker Chipotle Beef Chili
- Beef And Bean Chili
Pioneer Woman French Beef Dip Sandwiches
Description
Pioneer Woman French Beef Dip Sandwiches are made with beef ribeye or sirloin, onions, garlic, French onion soup mix, beef broth, and crusty deli rolls. This beef Dip sandwich recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat the oven: Set the oven to 475˚F. Tie the beef tightly with kitchen twine to help it cook evenly.
- Season and roast the beef: In a small bowl, mix together the salt, pepper, oregano, and thyme. Rub the seasoning all over the beef. Place the beef on a roasting rack in a roasting pan and roast it for 20-25 minutes, or until the internal temperature reaches 125˚F for medium-rare (or 135˚F if you prefer less pink). Remove the beef and cover with foil to rest.
- Prepare the jus: Place the roasting pan on a stovetop burner over medium-high heat. Add the onions and garlic, cooking for about 5 minutes until softened and golden. Sprinkle in the soup mix and pour in the consomme, broth, sherry, Worcestershire sauce, soy sauce, and water. Bring it to a boil, then reduce to low heat and simmer for 45 minutes, stirring occasionally. If the liquid reduces too much, add more water. Strain the liquid through a fine mesh strainer and reserve both the jus and onions.
- Assemble the sandwiches: Slice the beef very thinly. Pile the sliced beef and caramelized onions onto the toasted rolls. Serve with a side of the jus for dipping.
Notes
- Use a meat thermometer: To ensure perfect doneness, use a meat thermometer to check the internal temperature of the beef.
- Thinly slice the beef: For the best sandwich experience, slice the beef as thin as possible to create tender and flavorful bites.
- Caramelize the onions well: Cooking the onions until golden and soft adds a deep, rich flavor to the sandwiches.
- Add water if needed: Keep an eye on the jus as it simmers—add extra water if it evaporates too much.
- Toast the rolls: Toasting the deli rolls before assembling the sandwiches will add texture and help them hold up to the jus.