roast beef sandwich

Keepin' it super hearty with this French Dip from Delish.com.

Best-Ever French Dip

boneless ribeye steaks (about 3 pounds)

olive oil

tbsp. kosher salt

tsp. black pepper

oregano

sage

yellow onion, thinly sliced

garlic,

thyme

beef broth

Worcestershire sauce

hoagie rolls

provolone

What type of bread do you prefer with your french dip?

I am a beginner cook, this recipe is easy and delicious. New favorite dinner!

This recipe is wonderful!  When we are in the mood for a French dip but don't have any leftover roast beef, I buy hoagie rolls, Boar's Head London broil (sliced medium), Boar's Head Provolone and Johnny's French dip Au Jus sauce from Publix.  Yummy!!!

I used the seasonings on thinly sliced bottom rounds and it was amazing. I used pre-made au ju mix (kids limit my cooking time) but it was amazing just the same! Husband loved it as well!

First french Dip I have ever made, and the best french dip I have ever had.. Only thing is we had a lot of leftover ribeye but I am not complaining because it was delicious

I used banquettes (spellings?) as I hate soggy sandwiches and I find Hoagies tend to get to sloppy.  I also toast the bum centers for above same reason.  Dipping these sandwiches was a joy, then I ran out of Jou....how do you get enough?

Learn step by step how to make smoked eye of round roast beef on ANY grill, pellet grill, or smoker! Whether you have a Traeger or Pit Boss pellet grill, a Masterbuilt, or a Weber, we&#39;ve got you covered. Seasoned and smoked to a perfect medium rare then sliced ultra thin and served atop a brioche bun with a delicious horseradish cream.

Smoked Eye of Round Roast Beef

Eye of Round Beef Roast (About 6 lbs)

Brioche Sandwich Buns

Salt

Black Pepper

garlic

Tbsp Paprika

Tbsp rosemary rosemary (finely minced)

½ Tbsp Onion Powder

tsp Dried Thyme

Sour cream

Horseradish

Tbsp Stone ground or dijon mustard

tsp white wine vinegar

black pepper

Take the eye of round out of the packaging and trim any excess fat present.

Rub with a thin layer of cooking oil.

Mix all the rub ingredients and thoroughly coat the entire outside of the eye of round roast including the sides with the mixture.

Wrap in plastic wrap and place in the refrigerator until ready to put on the grill or smoker.

Season the Eye of Round

Start or light your smoker and bring the temperature up to 225°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.

Add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the burners on a gas grill.

Setup and Start the Grill or Smoker

Place the eye of round roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest part of the roast.

Cook about 2 hours until the internal temperature reaches about 120°F.

Smoke the Eye of Round Roast Beef

While the eye of round is smoking you can prepare the horseradish cream sauce if you wish.

Combine all the horseradish cream sauce ingredients in a small bowl and mix well to incorporate. Add extra salt as needed.

Cover the bowl with plastic wrap and place in the refrigerator to serve with the smoked roast beef later.

Prepare the Horseradish Cream

Prepare to move the eye of round to the hot side of the grill for reverse searing, or, prepare a hot skillet with cooking oil or Grill Grate on a pellet grill to sear the eye of round when it is ready.

Once the internal temperature of the smoked eye of round reaches 120°F, move the eye of round beef roast to the selected place for reverse searing.  Rotate about 2 minutes on each side until it is fully seared on all edges.

Reverse Sear the Eye of Round

Let the smoked eye of round rest on a cutting board, uncovered, for about 20-30 minutes.

Using a good meat slicing knife, slice in as thin of slices as possible.

Layer on the Brioche Buns, and serve immediately with the horseradish cream sauce.

Remove, Rest, and Slice the Smoked Eye of Round

https://www.youtube.com/watch?v=bQRYxzzayjY

Smoked Eye of Round Roast is an inexpensive cut of beef you can smoke and if done properly, can be very juicy and tender. We smoked our Eye of Round Roast at 225 degrees Fahrenheit for approx 2.5 hours (internal temperature of 125 degrees Fahrenheit), sliced it up nice and thin, and served it with some smoke potatoes.    
The key to keeping it nice and tender is cutting very thin slices.
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#PelletSmoker #SmokedMeat #OutdoorCooking

Smoked Eye of Round in a Pellet Smoker

Sous Vide French Dip is made with melt-in-your-mouth sous vide beef, sautéed onions and melty cheese all piled on a French roll with horseradish sauce and pan juices for dipping!

Sous Vide French Dip

bottom round roast

salt

bay leaves

beef stock

red wine

peppercorns

salt (optional)

butter

onion

French rolls

horseradish

sour cream

mayonnaise

lemon juice

Coat the round roast in the 2 tablespoons of salt and cracked pepper. Let it sit, uncovered, in the fridge overnight.

Heat a covered sous vide water bath to 135F degrees.

Heat a skillet over high heat until smoking. Add the round roast, fat cap side down, and sear for 2-4 minutes, until golden brown.

Flip over and sear the other side for 2-4 minutes, until a crust has formed. Continue for all sides until a brown crust is formed all around.

Remove and set aside to cool.

Turn the heat in the skillet down to medium and add the red wine. Cook down for 2-3 minutes, using a wooden spoon to scrape any bits off the bottom of the pan.

Add the peppercorns, garlic and bay leaves and continue to simmer for about 2-3 minutes.

Add the beef stock and simmer for 2-3 minutes.

Add the additional 1/2 teaspoon of salt to taste if required (taste it first - if you used homemade unsalted stock, you will need to add salt here).

Turn the heat off and let the mixture cool so it won&#39;t melt the bag.

Combine the beef stock mixture and the roast in a vacuum seal or ziplock bag (if using the water displacement method discussed above). **It may be easier to use the water displacement method here as we are adding liquid to the bag.

Vacuum seal the bag using the moist setting on the vacuum sealer, OR seal the top of the ziplock bag, leaving the corner open while submerging the bag so the air is pushed out. Seal once the bag is submerged.

Cook the roast for 24 hours, checking periodically to ensure too much water has not evaporated, and that your beef is remaining completely submerged.

During the last 10-15 minutes of the beef cooking, heat a skillet over medium heat and add the butter and onions.

Sauté for 5-7 minutes, until the onions have browned and softened. Remove and set aside.

Remove the bag from the water bath and take the meat out of the bag, reserving the jus.

Line a strainer with cheesecloth and strain the jus. If you don&#39;t have cheesecloth, you can just use a strainer, but the jus won&#39;t be as clear. **You can strain it multiple times for extra clear jus.

Use a sharp knife to thinly slice the roast.

Place the beef on a French roll, add the cooked onions, top with cheese and place under the broiler for a minute or two to melt the cheese.

Slather it in horseradish sauce (see below) and serve with the jus on the side.

Combine all the ingredients in a bowl and mix well to combine. Add additional salt to taste if desired.

Horseradish Sauce

This Roast Beef Sandwich Recipe is loaded with thinly sliced roast beef, vegetables, and creamy horseradish sauce on a Kaiser Bun.

Roast Beef Sandwich Recipe

kaiser buns (sliced in half widthwise)

arugula leaves

cheddar cheese

horseradish sauce

roast beef

micro greens

radishes

½ peeled and thinly sliced red onions

tomato

If you are slicing the roast beef yourself, you can do so using a very sharp knife, a mandolin, or a meat slicer. I prefer the roast beef to be thinly sliced for this sandwich.

Start by adding your lettuce to the bottom bun.

Next, place on your cheese and then the sauce. The lettuce and cheese will help protect the bottom bun from getting too soggy from the sauce.

Stack on the sliced roast beef.

Add an optional micro greens. You can use any breed of micro greens.

Place on the sliced radishes and onions.

Lastly, place on the sliced tomatoes and then the top bun. Serve.

If you have leftover prime rib roast, this is a delicious way to make use of the prime rib leftovers. My Prime Rib sandwich is loaded with slices of tender, juicy, medium-rare seasoned prime rib and topped with warm caramelized onions and mushrooms. Finished with a slathering of horseradish sauce.

Leftover Prime Rib Sandwich

lb leftover prime rib

oz mushrooms (sliced)

arugula

baguette (or hoagie rolls)

au jus

horseradish sauce (*see recipe)

Prepare your horseradish sauce by mixing the sauce ingredients together in a small bowl and refrigerate until needed.

Melt 2 tablespoons of butter in a large skillet.

When the butter is melted, add the sliced onions and mushrooms to the pan.

Saute the onions and mushrooms over high heat until they begin to brown. Let them cook for 3-5 minutes without moving them around, so they have a chance to begin the caramelization process.

Turn the mushrooms and onions over and reduce to medium heat and let them continue to cook for another 5-7 minutes. Stir them around during this part of the process..

While the mushrooms and onions are cooking, trim the leftover prime rib. Remove the bone and extra fat from the edges of the meat. Take out any fat deposits from the middle of the beef ( I took this picture before removing the piece of fat in the middle)

Sliced the baguette in half log ways so you make a top and bottom.

Slather a good amount of creamy horseradish sauce on the bottom side of french bread.

Add a good handful of arugula (the peppery flavor of arugula improves the overall flavor of the sandwich.

Place thinly sliced prime rib on top of the arugula ( I like to fold the meat, setting it side by side so it’s not just lying on top of each other).

Add the caramelized onions and mushrooms to the sandwich.*Add a few slices of provolone cheese (or swiss cheese) to the sandwich for additional flavor. If you want melted cheese, add the slices before the warm mushrooms and onions, and the heat will help melt the cheese

Cover with the top of the baguette and cut into sandwiches. Serve with hot au jus and extra horseradish sauce.

If only this photo could capture just how incredibly delicious this garlic infused roast beef sandwich is with melted Swiss cheese and sweet caramelized onions!

Roast Beef Sandwich with Melted Cheese and Caramelized Onions

salt and black pepper (to taste)

oz leftover garlic lovers roast beef (sliced thin)

oz reduced-fat Swiss Cheese

white onion

Heat a 10-inch skillet over medium-low heat.

Stir in the oil and onions, season with salt and pepper and cook until slightly brown, turning occasionally about 15 to 17 minutes.

Slice the bread open, place 3 oz of cooked roast beef on each piece and top with 1/4 of the caramelized onions.

Top with cheese and place in the broiler for 1 to 2 minutes to melt the cheese, careful not to burn it.

Slow roasting beef gives you a juicy, tender roast served best with your favorite veggies. You will be amazed at how easy this roast beef is to prepare.

Roast Beef and Gravy

Meat thermometer a must

salt and fresh pepper (to taste)

toothpicks

tbsp flour

A serving size is the amount of a food or drink that is generally served. It is found both on the Food Pyramid and its successor program MyPlate and on Nutrition Labels and has two related but differing meanings. The USDA Center for Nutrition Policy and Promotion sets the standards for My Plate and related...

serving size

Remove roast from refrigerator 1 hour before cooking so that it reaches room temperature.

Trim all the fat off the meat to keep it lean.

Rub the meat with olive oil and season generously with salt and pepper.

Using toothpicks, adhere onion pieces to the top of the roast.

Place the thermometer all the way into the center of the meat.

Place in a pan and set your oven anywhere between 300° to 350°.

Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done.

Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices are distributed evenly. I always remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.

Add 1 cup of beef broth to the pan drippings, stirring to deglaze the bottom of the pan.

Pour it into a small pot and heat on medium.

Add 3 tbsp flour to remaining broth and mix well.

Pour it into the pot and whisk over low flame.

Add all drippings accumulated from cutting the roast beef into the pot, bring too a boil and stir until it thickens, simmering on low a few minutes.

Adjust salt and pepper.

To Make Gravy

Top 7 roast beef sandwich recipes from across the web

The most viewed roast beef sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best-Ever French Dip

Smoked Eye of Round Roast Beef

Sous Vide French Dip

Roast Beef Sandwich Recipe

Leftover Prime Rib Sandwich

Roast Beef Sandwich with Melted Che...

Roast Beef and Gravy

Top 7 roast beef sandwich recipes from across the web

The most viewed roast beef sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever French Dip

Smoked Eye of Round Roast Beef

Sous Vide French Dip

Roast Beef Sandwich Recipe

Leftover Prime Rib Sandwich

Roast Beef Sandwich with Melted Che...

Roast Beef and Gravy

The most viewed roast beef sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine