French Dip Sandwiches

Name: French Dip Sandwiches
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 (5- to 6-pound) eye round of beef, rinsed and dried with paper towels; 3 (15½-ounce) cans beef broth; Kosher salt and freshly ground pepper, to taste; Kosher salt and freshly ground pepper, to taste; 3 French baguettes or loaves of Italian bread, sliced in half lengthwise, then in half crosswise; 3 French baguettes or loaves of Italian bread, sliced in half lengthwise, then in half crosswise

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 40

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

I love these sandwiches. The first time I tasted one was in Lake Tahoe, where I was working as a cook at Harrah’s Hotel and Casino. They served them in the employee cafeteria, and I was hooked. Now the guys at the firehouse are, too.

Ingredients

1 (5- to 6-pound) eye round of beef, rinsed and dried with paper towels
3 (15½-ounce)

Americas
Europe
France
United States
Sandwich
Lunch

Method

Follow the directions for cooking the Eye Round Roast au Jus. When the meat is cooked, set it aside to rest for 15 minutes before slicing.

Add 1 can beef broth to the roasting pan and scrape the drippings clinging to the bottom. Transfer the drippings and vegetables from the roasting pan to a saucepan and add the remaining 2 cans beef broth. Bring the