Winter is here….even in California. With some extra time off to spend at home, I thought I would share with you a perfect homemade lunch for you and your family. Warm and toasty French Dip sandwiches are sure to hit the spot on a chilly day. I have also included my favorite potato salad recipe… It is something you can keep in the fridge for a few days and it only gets better with time!
French Dip Sandwiches
3 lbs. Chuck Roast or London Broil Beef
1 can beef broth or beef bouillon
One small while onion, sliced
Provolone cheese, 8 slices
4 small sandwich loaves, crusty French or sourdough
Canola Oil, 2 tablespoons
- Heat oven to 400 degrees.
- On medium-high, heat a cast-iron or large saucepan. While heating, season your cut of beef liberally with salt and pepper. When hot, add 2 tablespoons of Canola oil to your pan and sear the beef. Spend time to ensure good, golden color on each side of the meat. When seared on all sides, remove from heat.
- Once oven is preheated, place meat on baking sheet and cook about 20-30 minutes.
- When ready, remove meat from oven and let rest about 15 minutes to ensure all the juices stay inside. Leave the oven on to warm your bread later.
- While waiting for the meat to rest, slice your onions and add them to a small-medium pot. On top of those, pour your beef broth. Heat the broth on medium-low until you are ready to serve.
- Once your meat has rested, slice very thinly against the grain. If you would like your meat cooked through and very flavorful, add it to your beef broth and cook 5 minutes. If you like it medium-rare, use your meat as it has come out of the oven.
- Slice your bread in half and add two slices of provolone cheese on each loaf. Assemble the bread on a baking sheet and place in oven about 5-7 minutes, until the cheese is melted and bread is warm.
- Now you are ready to assemble your sandwiches. Add a good pile of meat to each loaf and you can add some of those onions too. Serve each sandwich with a small bowl of the au jus for dipping!
Nicole’s Bacon Potato Salad
6 red potatoes, quartered
5 slices bacon, diced
Half of a red onion, diced
4 green onions, diced
5 sprigs parsley, chopped
5 stalks celery, diced
2 tablespoons dill relish or 5 dill pickles, diced
1 clove garlic, minced
¾ cup mayonnaise
¼ cup Dijon or whole grain mustard
1 teaspoon lemon pepper
1 teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon salt
- Fill a large pot with water and quartered potato pieces. Place over high heat and cook at a low boil until tender, about 8 minutes. When ready, drain using a colander and set in large bowl in refrigerator to cool.
- Using a small saucepan over-medium-low heat, cook bacon pieces until crisp. Remove from heat, set aside.
- Use the time when your potatoes are cooling and your bacon is cooking to dice all of your vegetables.
- In a small bowl, mix mayonnaise, mustard, lemon pepper, pepper, garlic powder and salt together. Add vegetables to mayonnaise mixture and combine.
- When ready, add your mayo mix to the potatoes and bacon (grease and all!). Mix to combine and let sit in the fridge for at least 2 hours.
*Please note, you don’t have to add the bacon grease to the mixture but it sure is tasty!