There is nothing more iconic than the French Dip and using your grill to take these sandwiches to the next level will elevate grilling status to whole new heights. French Dip Sandwiches on the grill are ideal for a delicious dinner when served with a salad and maybe some chips or fries. You can always make the roast ahead of time and do the final sear on the grill at the big game too. French dips are great for tailgating. Sear and slice, then heat the sandwiches on the BBQ until the cheese is melty. No one can say no to that.
INGREDIENTS:
- 3 lb. beef top or bottom round roast
- Big Green Egg Classic Steakhouse Seasoning, Dizzy Pig Raising the Steaks Seasoning, or John Henry's Big Daddy's Smokehouse with Bacon Rub
- 2 cups beef broth
- ½ cup dry red wine like shiraz or merlot
- 2 cloves garlic, smashed
- 1Â bay leaf
Caramelized Onions:
- 3 large Spanish onions, thinly sliced
- 3Â shallots, thinly sliced
- 1 clove garlic, minced
- 3 tbsp. butter
- 2 to 4 tbsp. red wine
To Serve:
- 6 to 8 rolls or baguette that are crisp outside and fluffy inside
- Sliced swiss cheese or aged sharp cheddar
- Horseradish mayo
DIRECTIONS
There are two ways you can go about creating the most amazing sandwich experience of your life. One is using a sous vide cooker and the other is to slow roast your meat. Whichever way you choose to make this meal, you will find yourself quite satisfied.
- Trim the beef and season. Place your sous vide cooker into a pot with water and set the unit to heat to 136°F. At this time, you also want to preheat your sear station to high.
- Sear the roast on all sides using your SIZZLE ZONE side burner.
- Preheat your grill to 325°F. Place your roast onto a raised rack like Reversible Roast and Rib Rack Non-Stick and place a pan underneath. Fill the pan with the broth and wine, add the garlic and bay leaf. Roast using indirect heat for 3 to 4 hours, or until an internal temperature of about 135°F. Rest for at least 10 minutes once done.
- At any point, you can caramelize the onions. This process takes between 10 and 45 minutes, depending on your preference. Melt the butter over low heat and add the onions and shallots, gently cooking them until they are a deep brown color and super soft. Just before they’re done, add the garlic. Remove the onions from the pan and deglaze it with 2 to 4 tbsp. of wine.
- When the meat is done carefully remove it from the water bath, then the meat from the bag. Pour the juices and remaining liquid from deglazing the onions through a fine-mesh sieve.
- Preheat your sear station side burner to high once more. You should also preheat your main grill to medium-low, around 300 to 350°F using indirect heat. You can turn the SIZZLE ZONE to low and place the au jus in a saucepan to heat now if you would like.
- Sear the beef once more over high heat – you may need to pat it dry to get a good crust. Once seared, move the meat to a cutting board and slice super thin.
- On a baking sheet, assemble the sandwiches. Liberally spread the horseradish mayo, add a generous helping of caramelized onions, a heap of delicious meat, and top it all with thinly sliced cheese. Bake the sandwiches until the cheese has melted. Serve your amazing French Dip sandwiches with the warm au jus and your favorite sides.
