French Dip Recipe

Prepare the Tri-Tip

Preheat your oven to 300°F (150°C). Season the tri-tip roast generously with salt and pepper. Place it on a roasting rack in a roasting pan and cook in the preheated oven for about 2-2.5 hours, or until it reaches an internal temperature of 130°F (54°C) for medium-rare.

Caramelize the Onions

While the tri-tip is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Slice the onions and add them to the skillet. Cook, stirring occasionally, for about 20-25 minutes until golden brown and caramelized.

Sauté the Mushrooms

In another skillet, heat the remaining tablespoon of olive oil. Slice the mushrooms and add them to the skillet. Sauté for about 5-7 minutes until they are tender and browned. Season with salt and pepper.

Make the Thyme Aioli

In a bowl, mix the mayonnaise, minced garlic, chopped fresh thyme, and a pinch of salt and pepper. Adjust the seasoning to taste.

Prepare the Shallots

Slice the shallots and roast them in the oven alongside the tri-tip for the last 15 minutes of roasting time.

Assemble the Sandwiches

Once the tri-tip is cooked, let it rest for 10 minutes before slicing thinly against the grain. Slice the French rolls and layer with tri-tip, caramelized onions, sautéed mushrooms, roasted shallots, and Swiss cheese.

Serve with Broth

Heat the beef broth in a saucepan. Serve the sandwiches with a side of warm beef broth for dipping.