Tippecanoe French Dip Recipe
Sliced tender slow roasted beef, caramelized red onions, swiss cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Roast the Beef
Roast the beef in the preheated oven for about 3 hours or until it reaches an internal temperature of 135°F (57°C) for medium-rare. Remove from the oven and let it rest for 15 minutes before slicing.
- 3
Caramelize the Onions
While the beef is resting, slice the red onions. In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the sliced onions and cook, stirring frequently, until they are soft and caramelized, about 15-20 minutes.
- 4
Prepare the Au Jus
In a saucepan, heat the beef broth over medium heat. This will be served as the dipping sauce.
- 5
Assemble the Sandwiches
Slice the French rolls in half. Layer the sliced beef, caramelized onions, and Swiss cheese on the bottom half of each roll. Place the tops on and optionally toast in the oven for a few minutes.
- 6
Serve
Serve the sandwiches warm with a side of hot beef broth for dipping.