Finger Lickin’ French Dippin’

French Dip: Brilliant.

There is just something about the simplicity and infrequency of the consumption of these sandwiches that inspires me. Blake has always been a huge French Dip fan. He loves the one at J. Alexanders, but he rarely gets it because it’s darn near $30 a bite. After watching him enjoy one at the restaurant, I knew it was something that needed to be included on the Foster menu at home.

We both decided that we could recreate this simple and timeless masterpiece. We know that there are very few ingredients in this sandwich which indicates to us that each element much be spectacular. We started with the bread. The best match we found was a sub roll from Publix. They are hard (but not crumbly or flaky) on the outside and soft on the inside.

The major element is the meat. We all know that. We have found two different methods that we love. The first method, and the one we use most frequently is purchasing roast beef at the deli. I must have Boar’s Head roast beef because all of the other kinds are over cooked (in my opinion). Luckily, we found it on sale this week for $7.99/lb from $10.99/lb.

The other way we do the meat is to cook a rib roast and slice it thin. The great thing about this is that most grocers put rib roast on sale a few times a year. We purchase it when it is $5.99/lb and freeze it for a dinner party. We always have the butcher cut the ribs off but tie them back on for cooking. Then we have prime rib for one dinner, french dips (with natural au jus) for another and beef ribs for a third. Talk about eating for cheap!

French Dip Sandwiches and French Fries

Serves 4

Total Price $9.23

Price per Person $2.30

Average Retail Price $15.97

Total savings $6.74

French Dip

-1 lb of Roast Beef

-1 packet of AuJus mix (if not making the whole rib roast)

– 4 sub rolls

– caramelized onions (optional)

1. Make the AuJus according to the directions on the packet.

2. Butter and lightly toast the buns.

3. Top the buns with dipped mean and optional onions.

4. Serve piping hot with a side of AuJus.

5. Enjoy!!

Savings on this recipe:

*Buy day old sub rolls from your local super market or bakery. Generally they are 1/2 off

*Get rib roast when they are on sale and freeze them

*If you are lucky, catch Boar’s Head Roast beef on sale in the deli

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3 responses

  1. I agree on the Boar’s Head Roast Beef- it is hard to beat.
    Great idea about having the butcher cut the ribs off for you- I love that idea.
    We don’t do French Dips very often- but we DO love them.
    I must share my favorite steak sandwich recipe with you. I have been making it for 40 years- my best friend from high school’s Mom used to make it and it was love at first bite.
    Steak Dip Sandwiches
    6 slices French bread, cut 1 ½ inches thick
    6 pieces of steak cut ¼ inch thick (round or sirloin)
    __________
    ½ c. butter or margarine
    ¼ c. water
    3 Tablespoons bottled steak sauce (A-1 or Heinz 57- I use A-1)
    2 Tablespoons sliced green onions with tops
    1 Tablespoon Worchestershire sauce
    ¼ teaspoon salt.

    Preheat broiler. Toast French bread in broiler. Preheat electric skillet
    to 400
    Degrees; grease lightly with shortening (or oil). Grill steak on griddle 2-3
    minutes on each side.
    In small saucepan combine margarine, water, steak sauce, onions,
    Worcestershire Sauce, and salt. Heat through.
    Dip toast slices in sauce; place on serving plate. Top each slice toast with
    grilled Steak piece. Spoon remaining sauce atop steak.
    Make 6 servings.
    Thanks for starting your blog back. I love it!
    Aunt Sue

  2. Oh- one more thing your blog reminded me of….Grandma Lois used to buy Boar’s Head Horseradish Cheddar Cheese (from the deli) to put in a sandwich with Boar’s Head Roast Beef- mmmmmm- so good with a nice bread.
    That’s all!
    Aunt Sue

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