French Dip Recipe

SANDWICHES

1. 1

   Roast preparation

   Pat the prime top sirloin roast dry. Mix kosher salt, black pepper, garlic powder, and onion powder. Rub the roast with the spice mix and drizzle with olive oil to coat all surfaces.

2. 2

   Sear the roast

   Heat a heavy skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 2-3 minutes per side.

3. 3

   Roast in oven

   Transfer the seared meat to a rack in a roasting pan. Roast at 450°F for 15 minutes to start, then reduce oven to 325°F and continue until the internal temperature reaches 125–135°F for medium-rare to medium (roughly 60–75 minutes). Remove and let rest 15–20 minutes.

4. 4

   Rest and slice

   Tent the roast and rest for 15–20 minutes. Slice thinly across the grain into sandwich-sized pieces.

5. 5

   Make au jus

   Skim off excess fat from pan drippings. In a saucepan, sauté minced shallots and garlic in butter until translucent. Deglaze with red wine, then add beef stock and Worcestershire sauce. Simmer 15–20 minutes, strain, and whisk in any remaining butter. Season to taste with salt and pepper.

6. 6

   Toast baguettes

   Split the baguettes lengthwise and toast in a 350°F oven until lightly crisp, about 5–7 minutes.

7. 7

   Assemble sandwiches

   Layer Havarti slices on the bottom halves, pile on thinly sliced roast beef, then cover with the top halves. Optional: return to oven briefly to melt the cheese, about 1–2 minutes under a broiler.

8. 8

   Serve

   Cut sandwiches into portions. Serve immediately with warm au jus on the side for dipping.