Bistro Beef Dip Sandwich Recipe

Bistro Beef Dip Sandwich

1. 1

   Prepare the Beef

   Season the beef roast with salt, black pepper, and paprika. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side.

2. 2

   Cook the Beef

   Transfer the seared beef to a slow cooker. Add the beef broth, Worcestershire sauce, and minced garlic. Cover and cook on low for 8 hours or until the beef is tender and easily shredded.

3. 3

   Prepare the Fried Onions

   In a separate pan, heat the remaining tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the thinly sliced red onions and cook, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes. Remove from heat and set aside.

4. 4

   Make the Stroganoff Dipping Sauce

   In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually add 2 cups of the beef broth from the slow cooker, whisking constantly until thickened. Stir in the Dijon mustard and season with salt and pepper to taste. Remove from heat.

5. 5

   Assemble the Sandwiches

   Once the beef is cooked, shred it using two forks and mix it back into the broth. Slice the French rolls in half and layer with the shredded beef and provolone cheese slices. Top with the caramelized onions.

6. 6

   Serve

   Serve the sandwiches warm with the stroganoff dipping sauce on the side for dipping.