Deliciously seasoned, slow-cooked beef on a crusty bun, ready to dip in handmade au jus. It's easier than you think to make this restaurant-quality French Dip Sandwich at home.
– 4 pound ribeye loin– 2 teaspoons salt– 2 teaspoons black pepper– 1 tablespoon oregano– 1 tablespoon olive oil– 2 large onion– 10 cloves garlic– 2 bay leave– ¼ cup Worcestershire sauce– ¼ cup white wine– 3 cups beef broth– 8 crusty roll– 8 slices swiss cheese
Ingredient
1
If needed, tie meat with kitchen thread. Mix salt, pepper, and oregano in a small basin.
2
Apply the seasoning mixture generously to all sides of the beef. Heat olive oil in a large skillet on medium-high.
3
Sear the meat on all sides until brown. Stir in the remaining ingredients in the slow cooker.
4
Add steak and pour some liquid over it. Cook on HIGH 2–3 hours or LOW 4–6 hours.
5
Meat is done when the internal temperature reaches 130℉-135℉ for medium-rare or 145℉ for medium. My beef was medium, but for rarer, check it after 2 hours on HIGH or 4 hours on LOW.
6
After transferring the meat to a cutting board, wrap it with foil. Before slicing, allow it to rest for ten to fifteen minutes.
7
Meanwhile, run the slow cooker's residual liquid through a strainer with fine mesh.
8
Save the onions and the juice for sandwiches. Throw away the bay leaf. Cut the beef into thin slices.
9
To assemble the sandwiches, cut the rolls in half, then place a layer of beef on each, followed, if desired, by onions and a piece of Swiss cheese.
10
If preferred, grill the rolls for a few minutes to allow the cheese to melt. Serve them right away with the au jus for dipping the sandwiches in.