FRENCH DIP SANDWICH
(serves 8)
Ingredients:
* 4-5 pound sirloin tip roast, ribeye loin, or chuck roast
* 1 tablespoon kosher salt (optional, I don't use it, because their is enough salt in the canned stuff)
*2 tablespoon black pepper
*1 teaspoon ground oregano
*1/4 teaspoon ground thyme
*2 bay leafs
*2 large onions, slice thin
*6 cloves garlic, roasted (does't have to be roasted, but I think it adds more flavor)
*1 ( ounce) package of dry french onion soup mix
*1 10.5 ounce) can of beef consommé
*1 (10.5 ounce) can of beef stock
*2 tablespoons Worcestershire sauce
*1 tablespoon soy sauce
*8 crusty deli sub rolls, toasted
*16 slices provolone cheese
Slow Cooker Instructions:
~In a small bowl, mix salt, pepper, oregano, and thyme together.
~Rub on both sides of roast.
~Place into slow cooker.
~Add sliced onions and roasted garlic over steak/roast.
~Sprinkle dry French onion soup mix over top.
~Pour beef consommé, beef broth, Worcestershire, soy sauce and water over steak/roast.
~Cover and cook on low for 8 hours or high for 4 hours.
~Remove the roast and slice very thin or shred.
~Pour liquid through a fine mesh strainer (keep onions if you want them on your sandwich).
~In a small saucepan, simmer liquid down for 10 minutes to thicken up for au jus (optional).
~Preheat oven to 350 degrees.
~Place toasted buns in a 9x13 inch pan
~Spoon in meat.
~Top with provolone cheese.
~Cover pan with foil.
~Bake for 5-8 minutes, or until cheese is melted.
~Serve while still hot, with a side of au jus.
Instant Pot Directions:
~In a small bowl, mix salt, pepper, oregano, and thyme together.
~Rub on both sides of steak/roast.
~Turn the instant pot to sauté and add 1 tablespoon of olive oil when pan is hot.
~Sear steak/roast on both sides for 1-2 minutes, or until golden brown.
~Remove from pot and set aside.
~Add onions and sauté until tender.
~Pour beef stock into pan and scrape the bottom of the pan with a wooden spoon to lift up the bits of meat from the bottom.
~Add dry French onion soup mix and roasted garlic and stir it in.
~Add steak/roast back into pan.
~Pour beef consommé, Worcestershire, soy sauce and water over steak/roast.
~Add lid and seal.
~Cook on high pressure for 90 minutes.
~Do a natural release.
~Remove the steak/roast and slice very thin or shred.
~Pour liquid through a fine mesh strainer (keep onions if you want them on your sandwich).
~In a small saucepan, simmer liquid down for 10 minutes to thicken up for au jus (optional).
~Preheat oven to 350 degrees.
~Place toasted buns in a 9x13 inch pan
~Spoon in meat.
~Top with provolone cheese.
~Cover pan with foil.
~Bake for 5-8 minutes, or until cheese is melted.
~Serve while still hot, with a side of au jus.
