French Dip Recipe
Smoke House Market Roasted Top Round of Beef on French Baguette with Havarti (Cow, Denmark) and au Jus
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Ingredients
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Beef Preparation
Sandwich Assembly
Method
Beef Preparation
- 1
Season the Beef
Rub the top round of beef with salt, black pepper, and garlic powder evenly on all sides.
- 2
Sear the Beef
In a large skillet over medium-high heat, add olive oil. Once hot, sear the beef on all sides until browned (about 3-4 minutes per side).
- 3
Roast the Beef
Transfer the seared beef to a roasting pan. Pour beef broth around the beef and roast in a preheated oven at 325°F (163°C) for about 1.5 hours or until the internal temperature reaches 135°F (57°C) for medium-rare.
- 4
Rest the Beef
Remove the beef from the oven, cover with foil, and let it rest for 15 minutes before slicing.
Sandwich Assembly
- 5
Prepare the Baguette
While the beef rests, slice the French baguettes in half lengthwise.
- 6
Slice the Beef
Thinly slice the rested beef against the grain.
- 7
Assemble the Sandwich
Layer the sliced beef onto the bottom half of each baguette. Top with slices of Havarti cheese.
- 8
Melt the Cheese
Place the assembled sandwiches under a broiler for 2-3 minutes until the cheese is melted and bubbly.
- 9
Serve with Au Jus
Serve the sandwiches with a small bowl of warm beef broth (au jus) for dipping. Garnish with fresh parsley.
