French Dip Sandwiches from The Pioneer Woman Cooks: Dinnertime by Ree Drummond
We’re excited to share a delicious recipe from the highly anticipated The Pioneer Woman Cooks: Dinnertime by Ree Drummond, on sale today! In this cookbook, the #1 bestselling author and fan favorite home cook on Food Network brings her solutions to the classic 6 o’clock question—“What’s for Dinner?”—bringing together more than 135 simple, scrumptious, step-by-step recipes for delicious dinners the whole family will love. With the pressures of school, work, and a host of other time-consuming daily obligations, the dinnertime struggle is real, but Ree makes it easy for families to whip up simple, homemade meals with minimum fuss and maximum enjoyment. The Pioneer Woman Cooks: Dinnertime includes delicious, easy-to-make recipes for comfort classics, 16-minute meals, and freezer-friendly food, as well as soups, main dish salads, and the ever-popular breakfast for dinner.
To celebrate Ree’s new cookbook, we’re sharing her recipe for a hearty, savory crowd favorite, French Dip Sandwiches. Purchase a copy from your favorite retailer or order a special signed edition from Books-A-Million.
FRENCH DIP SANDWICHES
Very few things are more comforting to me than a deliciously drippy French dip sandwich. Fantastically flavorful beef . . . golden toasted rolls . . . dark, beautiful onions . . . and the most delectably savory liquid to dip it in. Man. That was one delicious daydream just then. Here’s how you can make one in real life.
- 1 tablespoon kosher salt
- 2 tablespoons black pepper
- ½ teaspoon ground oregano
- ½ teaspoon dried thyme
- One 4- to 5-pound boneless beef rib loin, tied
- 2 large onions, halved and thinly sliced
- 5 garlic cloves, minced
- One 2-ounce packet French onion soup mix
- One 10.5-ounce can beef consommé
- 1 cup beef broth
- ¼ cup dry sherry (or you may use beef broth)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 8 to 10 crusty sub rolls, toasted
- Preheat the oven to 475°F.
- In a small bowl. mix together the salt, pepper, oregano, and thyme. Sprinkle the seasoning mix liberally over the beef loin, using your hands to rub it all over the surface.
- Place the meat on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125°F on a meat thermometer. If you prefer it not as pink, roast it longer.
- Set the meat aside on a cutting board and cover it with foil to keep warm. Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and stir them around for 5 minutes, until they get soft and golden. Sprinkle in the soup mix, then pour in the consommé, broth, sherry, Worcestershire, soy sauce, and 1 cup water. Bring the mixture to a boil, then turn the heat to low and simmer for 45 minutes, until the flavors are deep and rich.
- Pour through a fine-mesh strainer and reserve both the liquid (jus) and the onions for the sandwiches!
- Slice the beef very thin with a sharp knife. Pile beef and onions on each of the bottom halves of the rolls and serve the sandwiches with dishes of piping-hot jus!
Add 10 ounces sliced white mushrooms to the roasting pan with the onions.
Add 2 sliced bell peppers (any color) to the roasting pan with the onions.
After rubbing the seasoning on the beef, wrap it tightly in plastic wrap and refrigerate overnight to really drive the flavor home.