French Dip----sort of

[Bob Correll]

I'd rather have a good French Dip sandwich than a good burger.
Just meat, bread, and au jus for me.
A local store sells shaved CAB beef, not sure of the cut, so I thought I'd see how well it would make a FD sandwich.
Lamb & Weston shoestrings nuked to thaw, then browned up on the griddle before the meat went on.
Weber's steak & Chop seasoning on the beef.





Plated:



I wasn't expecting a traditional taste, and it didn't have one, but was pretty darn good.
The only downside was the beef being shaved with the grain giving it a little too much chew.
Now to see if my cell shots show up and stay up, they wouldn't on the "old" forum.

 

[Timothy F. Lewis]

I like some caramelized onion on mine, but, I agree, less is more on those!

 

[Cliff Bartlett]

Nothing better than a French Dip. Looks terrific! The "sort of" gives it character.

btw..... cell pics seem to be holding fine.

 

[Ed M.]

It all looks mighty tasty to me, Bob! Pics are showing on my computer.

 

[Dustin Dorsey]

I love a French dip. That looks great, Bob!

 

[JimK]

Pics look good, as does that sandwich.

 

[Michael C.]

Awesome Sammy there!!! Looks great!!!!

 

[Brad Olson]

Nice sandwich, Bob! I love a good French dip...anything special about the bread?

 

[Bob Correll]

Nice sandwich, Bob! I love a good French dip...anything special about the bread?

Thanks everyone!
Brad,
It was cut from a loaf of crusty French bread from a local grocery store's bakery department.

 

[Karl Quist]

Yum! Sandwich looks great to me, and the fries look to be excellent.

 

[Rich Dahl]

Don't know how I missed this one Bob. French Dip is my favorite meal with some toasty fries. I really like the Pioneer brand of Au Jus mix, great stuff.
I just finished smoking a bottom round and slicing it up for French dips. Got 10 packs in food saver bags in the freezer just for French Dip sammies.

 

[James Lake]

Beautiful plate...I would need two of those please?

 

[Dwain Pannell]

Those look awesome!

We love a French Dip, too. I slice brisket and heat it in the Au Jus, put it on the roll, top with cheese and melt cheese on top in the oven. Served with more of the Au Jus.

 

[Tony R]

That’s what I’m talking about

 

[Gene Brownson]

As always my friend looks scrum dilly um chew us!!

 

[J Grotz]

I must make a trip downtown to Philippe's...