French Dip Sandwiches

By Kj and Company

 

For the roast:

• 3 1/2 pound Certified Piedmontese sirloin roast
• 2 tablespoons extra virgin olive oil
• 2 teaspoons salt
• 1 teaspoon pepper

For the au jus:

• 32 oz beef stock
• 1 small onion, quartered
• 3 sprigs fresh thyme
• 2 tablespoons butter
• 2 cloves garlic
• 1 teaspoon salt

For the sandwiches:

• 6 torpedo sandwich rolls
• 3 tablespoons butter, softened
• 1 teaspoon garlic salt
• 12 slices havarti cheese

Instructions

For the roast:

1. Preheat your oven to 450 degrees. Pat the roast dry with a paper towel and evenly rub it down with the olive oil. Generously season with the salt and pepper.
2. Place in a roasting pan and roast for 40-45 minutes, or until the center reads 135 degrees. Let rest for about 10-15 minutes before slicing.

For the au jus:

1. Combine all of the ingredients for the au jus into a medium-sized sauce pan. Bring to a low boil over medium heat, then cover, reduce the heat to low and allow to simmer on low for about 30 minutes.
2. Remove the onion, thyme and garlic from the au jus to have a clear sauce before serving.

For the sandwiches:

1. Butter the insides of the rolls with the softened butter. Evenly season each one with some of the garlic salt.
2. After the beef has rested, thinly slice it against the grain. Layer 3-5 slices of beef on top of each sandwich roll. Add on 2 slices of havarti cheese per sandwich.
3. Broil on high for just a minute or so, or until the cheese has melted. Trying to not over-cook the meat on the sandwiches.
4. Serve with a side of au jus for dunking and enjoy!