Talk about flavor. These smoked French dip sandwiches pack a serious punch with layers of deep beefy flavor from the smoked onion dip to, perfectly grilled raost beef and rich au jus all piled high on a bun just begging to be dipped again!
Contents
French Dip Sandwiches are everywhere, with just about every deli and casual eatery offering a version of this classic sandwich. But we turned the dial up on our smoker to infuse serious flavor into these smoked French Dip Sandwiches with au jus, and WOW! This is one of those over-the-top delicious recipes. Got a smoker? You HAVE to make these smoked French dips!
Ingredients
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For the Onion Spread
- ▢ 3 tbs canola oil
- ▢ 1 onion thinly sliced
- ▢ 1 tsp Kosher salt
- ▢ 1 head garlic top removed
- ▢ 1 1/2 cups sour cream
- ▢ 1 cup mayo
- ▢ 2 tsp white wine vinegar
- ▢ 2 tsp Worcestershire sauce
- ▢ 1 tbsp GirlCarnivore Ooomami Umami Powder
- ▢ 6 scallions chopped
- ▢ ½ tsp freshly cracked black pepper
For the Beef:
- ▢ 1 head garlic
- ▢ Kosher salt
- ▢ 1 tbsp GirlCarnivore Ooomami Umami powder
- ▢ 1 tsp neutral cooking oil canola, vegetable, or avocado
- ▢ 1 3-to-4 lb beef eye of round roast
- ▢ 2 cups low-sodium beef broth
For the Jus:
- ▢ 2 tbs unsalted butter
- ▢ 2 tbs all-purpose flour
- ▢ 1 tsp GirlCarnivore Ooomami Umami powder
- ▢ 2 cups low-sodium beef broth
- ▢ 1 tsp fresh thyme
- ▢ 1 tbsp sherry
To Serve
- ▢ 6 6″ inch Italian rolls split and lightly toasted
Instructions
Prep the Smoker:
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Prep your smoker for 225 to 250° F by building a 2-zone fire for direct and indirect heat.
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Allow the smoker to come to a steady and consistent heat before smoking.
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Add 2 to 3 post oak wood chunks if desired when ready to cook to add more flavor.
Make the Onion Dip:
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Coat the sliced onions in oil and season with a pinch of salt.3 tbs canola oil, 1 onion, 1 tsp Kosher salt
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Drizzle the head of garlic with oil, making sure garlic gets into the cloves.3 tbs canola oil, 1 head garlic
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Add the onion and garlic to an aluminum foil pan and smoke for 35 to 40 minutes, until tender
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Remove from heat and allow to cool until easy to handle.
Chop the Garlic
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Remove the garlic cloves from the head and mince.
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Whisk the sour cream and mayo in a bowl.1 1/2 cups sour cream, 1 cup mayo
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Stir in the white wine vinegar, worcestershire sauce, Ooomami powder and black pepper.2 tsp white wine vinegar, 2 tsp Worcestershire sauce, 1 tbsp GirlCarnivore Ooomami Umami Powder, ½ tsp freshly cracked black pepper
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Fold in the chopped onion, garlic and scallions.6 scallions
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Season with salt to taste.1 tsp Kosher salt
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Store in an airtight container and chill in the fridge for at least 2 hours.
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Can be made up to 3 days ahead and stored in an airtight container in the fridge until ready to use.
Smoke the Beef:
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Remove the top of the garlic and rub with oil.1 head garlic, Kosher salt, 3 tbs canola oil
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Place in the smoker or in a prehaeted oven to 35 to 45 minutes, until softened (this step can be done while prepping the onion dip).
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Remove the cloves, mash with a fork and season with salt to create a paste like texture. Stir in the Ooomami umami powder.1 tbsp GirlCarnivore Ooomami Umami powder
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Rub the eye of round roast liberally with the oil.1 tsp neutral cooking oil, 1 3-to-4 lb beef eye of round roast
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Coat the beef evenly with the garlic paste mixture.
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Wrap in plastic wrap and chill in fridge 4 hours to over night.
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When ready to cook, prep the smoker for indirect heat, for about 225 to 250° F degrees.
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Add a pan with 1 cup broth under your cooking area for the eye of round roast to create a moist environment and to catch any of the garlic rub that falls off.2 cups low-sodium beef broth
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Smoke the roast untl it reaches 120° F, about 1 ½ to 2 hours, adding 1 more cup of broth to the drip pan halfway through cooking.
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Remove from the grill, wrap in foil and rest.
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Carefully remove the pan with the drippings.
Make the au Jus:
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Place a large cast iron skillet on the grill over direct heat to get the pan warm.
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Move to indirect heat just before it’s smoking.
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Stir in the butter and flour. Allow to cook 1 minute.2 tbs unsalted butter, 2 tbs all-purpose flour
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Whisk in the Ooomami umami powder.1 tsp GirlCarnivore Ooomami Umami powder
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Carefully whisk in the broth from the drip pan, a little at a time to avoid clumps, forming a roux.2 cups low-sodium beef broth
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Whisk in all of the remaining broth from the pan and the additional.2 cups low-sodium beef broth
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Add the thyme and bring to a simmer.1 tsp fresh thyme
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Allow to simmer for 15 to 20 minutes to reduce by half.
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Remove from heat and whisk in the sherry.1 tbsp sherry
Slice to Serve:
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Slice the beef into thin deli sized slices.
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Only slice as much as you will need to prevent the leftover meat from drying out.
Assemble the sandwiches:
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While the grill is still hot, toast the buns. The toasted bread holds the au Jus liquid better.6 6″ inch Italian rolls
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Brush a hearty dollop on onion spread on either side of the roll.
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Dunk slices of the beef into the hot au jus and layer onto the prepared rolls.
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Serve immediately with additional cups of au jus for dipping.
Nutrition
Serving: 1g | Calories: 936kcal | Carbohydrates: 9g | Protein: 73g | Fat: 66g | Saturated Fat: 19g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 1164mg | Potassium: 1592mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1951IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 8mg
