Smoked French Dip Recipe

Make the Salsa Verde

In a food processor, combine fresh parsley, cilantro, garlic cloves, lemon juice, and olive oil. Blend until smooth. Season with salt and black pepper to taste.

Prepare Piquillos and Walnuts

Chop the piquillo peppers and walnuts coarsely and combine them in a mixing bowl. Set aside.

Cook Onions

Slice the large onion thinly and sauté in a skillet over medium heat until caramelized, about 10-15 minutes.

Prepare Cheese

Grate the Midnight Moon and Gruyere cheese and set aside.

Assemble the Sandwich

Slice the hoagie rolls in half lengthwise. Spread a generous amount of salsa verde on each side. Layer the sautéed onions, chopped piquillos and walnuts, and then top with the grated cheeses.

Make the Rosemary Jus

In a saucepan, combine beef broth, fresh rosemary, salt, and black pepper. Bring to a simmer over medium heat and let it cook for about 10 minutes.

Toast the Sandwich

Preheat a pan or grill. Place the assembled hoagies on the grill and cook until the cheese is melted and the bread is toasted, about 3-5 minutes.

Serve

Serve the smoked French dip sandwiches hot with a side of rosemary jus for dipping.