I love sandwiches and one of my favorite sandwiches is the French dip sandwich. It's bursting with flavor and is incredibly delicious.
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Ingredients:
5lb Top Sirloin Roast
2 Tablespoons Kosher Salt
1 Tablespoon Ground Black Pepper
1 teaspoon garlic powder
1 teaspoon Onion Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1/2 teaspoon crushed Red Pepper
4 Beef Bouillon cubes
6 cups Water
Bolillo Rolls or French Rolls
Instructions:
Pre Heat your oven or smoker to 325 degrees
Trim fat from outer surface of top sirloin roast.
Combine salt, pepper, garlic, onion, herbs, and crushed pepper in a small bowl.
Apply a good coat of the seasoning to the surface. Reserve the remaining seasoning.
Add 6 cups of water to a 9x13 baking pan. Add the beef bullion cubes and add 1/2 table spoon of remaining rub.
Place a wire baking rack over the pan and sit the top sirloin roast on the rack. Insert a wired probe thermometer and smoke until the internal temperature reaches 125-135 depending on how you rare you like your roast beef. Around a 2 hour cook time.
Remove the roast from the oven/smoker, pour the beef juice into a large container and place the roast in the baking pan. Loosely cover the roast with aluminum foil and refrigerate overnight to completely cool. Place the container with the beef juice in the refrigerator as well.
Slice the Roast as thin as possible with a knife or use a meat slicer.
French Dip Assembly
Split French Roll in half lengthwise (don’t cut all the way through the bread)
Place several slices of the beef in the simmering beef juice for 1 minute
Hollow out both sides of the bread to make room for the meat.
Add a layer of cream horse radish sauce
Add 2 slices of provolone cheese
Add the meet to the bread
If you like it extra sloppy, pour a little more juice on top of the meat or if you are feeling crazy loco, dunk the entire sandwich in the juice.
ENJOY!