French Dip Recipe
Smoke House Market Roasted Top Round of Beef on French Baguette with Havarti (Cow, Denmark) and au Jus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with French Dip
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Preparation
Sandwich Assembly
Method
Beef Preparation
Season the Beef
Rub the top round of beef with salt, black pepper, and garlic powder evenly on all sides.
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).
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.
Rest the Beef
Remove the beef from the oven, cover with foil, and let it rest for 15 minutes before slicing.
Sandwich Assembly
Prepare the Baguette
While the beef rests, slice the French baguettes in half lengthwise.
Slice the Beef
Thinly slice the rested beef against the grain.
Assemble the Sandwich
Layer the sliced beef onto the bottom half of each baguette. Top with slices of Havarti cheese.
Melt the Cheese
Place the assembled sandwiches under a broiler for 2-3 minutes until the cheese is melted and bubbly.
Serve with Au Jus
Serve the sandwiches with a small bowl of warm beef broth (au jus) for dipping. Garnish with fresh parsley.