The Dublin Dip Recipe
Tender sliced roast beef on a toasted hoagie with Dublin's special au jus.
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Ingredients
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For the Roast Beef
For the Au Jus
For the Sandwich
Method
For the Roast Beef
- 1
Prep the Roast
Preheat your oven to 350°F (175°C). Rub the beef roast with olive oil, garlic powder, onion powder, salt, and black pepper.
- 2
Roast the Beef
Place the seasoned roast in a roasting pan and cook in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- 3
Rest the Roast
Once cooked, remove the roast from the oven and let it rest for 10-15 minutes before slicing it thinly against the grain.
For the Au Jus
- 4
Prepare the Au Jus
In a saucepan, combine beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer over medium heat.
- 5
Simmer the Au Jus
Let the mixture simmer for about 15-20 minutes to allow the flavors to meld. Remove the bay leaf before serving.
For the Sandwich
- 6
Toast the Hoagie Rolls
While the au jus is simmering, slice the hoagie rolls and toast them lightly in the oven or on a grill.
- 7
Assemble the Sandwich
Layer sliced roast beef on the bottom half of each hoagie roll. Top with provolone cheese and a sprinkle of fresh parsley if desired. Drizzle with hot au jus.
- 8
Serve
Serve the sandwiches with small bowls of au jus for dipping.