French Dip
When I was young I used to love getting this sandwich and a local bowling alley where I grew up. Through the years, it has remained a favorite of mine because it’s easy to make and always taste delicious.
Ingredients
1-3 pound beef chuck roast
1 tbsp steak seasoning
2 beef bullion cubes
2 green onions, chopped
1 cup sour cream
1 tbsp creamy horseradish sauce
10 large dinner style rolls or hamburger buns
Instructions
1
Sprinkle the roast with steak seasoning and roast in the oven until the internal temperature is 130 degree’s.
2
Remove the roast from the oven and let is rest for a good 10 to 15 minutes before slicing.
3
While the roast is resting, use the pan drippings of the roast to create an au jus for dipping the sandwich in.
4
If the pan drippings are convenient for making au jus, add the 2 beef bullion cubes to two cups of water along with the chopped green onions and one or two slices of the beef roast. Bring to a boil dissolving the bullion cubes, taste for seasoning and adjust as needed. Be sure to add any of the roast drippings into the au jus.
5
When the roast has rested for a good 10 to 15 minutes, thinly slice it. With this cut of meat it’s very important to thinly slice it or it will be tough to chew.
6
Once the roast has been thinly sliced, divide the slices between the rolls.
7
In a small bowl whisk the sour cream and horseradish together. Divide the mixture between the sandwiches.
8
When ready to serve, divide the au just into small dipping bowls and serve with the beef sandwiches. Enjoy!
