French Dip Sandwiches

Name: French Dip Sandwiches
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 1 kilograms beef eye round roast; 6 servings Freshly ground black pepper; 1 pinch Pinch of cayenne pepper; 2 stalks celery, roughly chopped; 1 teaspoons celery salt; 2 teaspoons dry sherry; 2 Tbsps all-purpose flour; 6 cloves garlic; 6 servings Kosher salt; 946 milliliters low-sodium beef broth; 237 milliliters mayonnaise; 1 teaspoon extra-virgin olive oil; 1 large onion, thinly sliced; 1 small onion, roughly chopped; 3 sprigs parsley; 2 bunches scallions, chopped (white and greens parts separated); 6 mediums shallots, thinly sliced; 355 milliliters sour cream; 6 6-inch Italian rolls, split and lightly toasted; 2 Tbsps unsalted butter; 3 Tbsps vegetable oil; 2 teaspoons white wine vinegar; 2 teaspoons Worcestershire sauce

French Dip Sandwiches might be just the main course you are searching for. This recipe makes 6 servings with 1122 calories, 73g of protein, and 70g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. Not A mixture of beef eye round roast, rolls, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. This recipe is typical of Mediterranean cuisine. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes approximately 3 hours and 40 minutes.

Instructions

Heat the vegetable oil in a large skillet over medium-low heat.

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Vegetable Oil

Equipment you will use

Frying Pan

Add the onion and a pinch of salt; cover and cook, stirring, until golden, about 35 minutes.

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Onion

Salt

Add the shallots and scallion whites; cover and cook, stirring, until browned, about 25 more minutes. Stir in the scallion greens, then remove from the heat and let cool.

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Green Onions

Shallot

Chop the onion mixture and transfer to a bowl.

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Onion

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Bowl

Add the sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 teaspoon salt. Cover and refrigerate at least 2 hours and up to 1 day.

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Worcestershire Sauce

Mayonnaise

Sour Cream

Vinegar

Salt

Make the beef for the sandwiches: Mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife.

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Garlic

Ground Meat

Beef

Salt

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Knife

Transfer to a bowl; add the olive oil, celery salt, cayenne and 1/2 teaspoon black pepper.

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Black Pepper

Celery Salt

Olive Oil

Ground Cayenne Pepper

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Bowl

Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour or overnight.

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Garlic Paste

Beef

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Knife

Preheat the oven to 425 degrees F. Bring the beef to room temperature.

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Beef

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Oven

Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper.

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Pepper

Salt

Place on a rack in a roasting pan; add 1 cup broth, 3/4 cup water, the celery, onion and parsley to the pan. Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 more minutes.

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Parsley