We use 1/3 of our Slow Cooker/Crockpot Shredded Tri-tip for this recipe.
Course: Main Course
Keyword: French Dip Sandwich
This recipe uses 1/3 of our Slow Cooker/Crockpot Shredded Tri-tip meat.
4-8Hoggie Rolls, split-top rolls or other rolls you prefer
1Package of sliced Provolone Cheese
1Shallot, thinly sliced
1/2pkgLipton Onion Soup Mix
1/4tspMontreal Steak Seasoning, Grill Mates
2cupsReserved juice from making Tri-tip about 2 cupsAlternative: 2-14 oz cans of beef broth
Making the French Dip Sauce
In a medium-sized saute pan add vegetable oil and heat.
Add in the sliced scallion stirring to coat with oil and saute. This will not take very long. All that's needed is to soften the scallion slices.
Move sauteed scallions to the outer edge of the saute pan, add in the butter and heat.
Once butter is heated sprinkle in flour. Using a whisk stir and cook flour until it is golden brown.
Once the flour is browned continue whisking while you slowly add in the reserved meat juice from your slow cooker/crock-pot meat. This is usually about two cups of juice. Alternative: slowly pour in two cans of beef broth.
Stir in 1/2 package of Lipton onion soup mix.
Pour in a shot of good red wine.
Allow to simmer and thicken. About 10 minutes.
Slice or open the rolls and place them onto a baking tray. Top with Provolone Cheese and heat using your oven's broiler setting. You only want to heat the rolls and soften the cheese.
When the French Dip sauce is ready, ladle into small round bowls, place a bowl onto each dinner plate, add cheese topped heated rolls to a plate, top with shredded tri-tip, and serve and enjoy!
This is one of the three recipes we use after making our Slowcooker/crockpot shredded tri-tip.