Pit Turkey French Dip Recipe

Season turkey

Pat the turkey breasts dry with paper towels. Rub with 2 tablespoons olive oil. Combine kosher salt, black pepper, smoked paprika, and garlic powder; sprinkle evenly over the turkey and rub to coat.

Sear and roast

Preheat oven to 400°F (200°C). In a heavy ovenproof skillet over medium-high heat, add a thin film of oil and sear turkey 2–3 minutes per side until golden. Transfer skillet to oven and roast 12–18 minutes, or until internal temperature reaches 155–160°F (68–71°C). Remove from oven and tent with foil for 10 minutes (carryover will bring to 165°F). Slice thinly across the grain for sandwiches.

Cook onions low and slow

In a large sauté pan over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the sliced onions and 1 teaspoon kosher salt. Cook, stirring occasionally, until translucent then reduce heat to medium-low. Continue to cook 25–35 minutes, stirring every few minutes to prevent burning. If pan becomes dry, add a tablespoon of water.

Finish onions

When onions are deeply golden and jammy, sprinkle 1 teaspoon sugar and add 1 tablespoon balsamic vinegar. Stir and cook 1–2 more minutes to deglaze and concentrate flavors. Remove from heat and keep warm.

Build consommé

In a medium saucepan combine chicken stock, beef broth, white wine (if using), soy sauce, Worcestershire, thyme, bay leaf, smashed shallot, crushed peppercorns and 1 teaspoon salt. Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered 15–20 minutes to meld flavors.

Clarify & finish (optional)

For a clearer, richer consommé: strain solids through a fine-mesh sieve lined with cheesecloth, pressing to extract liquid. Return strained broth to saucepan and whisk in cold butter, 1 tablespoon at a time, off heat to give a glossy finish. Keep warm over the lowest heat; do not boil.

Prepare rolls

Split rolls lengthwise without cutting all the way through. Butter cut faces lightly. Heat a griddle or skillet over medium heat and toast cut sides until golden, about 1–2 minutes.

Assemble sandwiches

Place a layer of sliced roasted turkey onto the bottom halves of the rolls. Top turkey with a generous portion of caramelized onions. Drape 1–2 slices provolone over the onions and turkey. If you want melted cheese, place assembled open sandwiches under a broiler for 1–2 minutes until cheese is melted and bubbling—watch carefully.

Serve with consommé

Divide consommé into small individual dipping bowls (about 3/4 to 1 cup per person). Garnish consommé with a teaspoon of chopped parsley and a light crack of black pepper. Place sandwich halves alongside dipping bowls and serve immediately so guests can dip warm turkey and provolone into the consommé.

Optional: brush the outside of the rolls lightly with reserved melted butter and sprinkle a little parsley for presentation. Serve hot with extra consommé on the side.