French Dip Sandwich Recipe

This is our take on a Hearty French Dip Sandwich, a rich treat, deep in beef flavor and topped with cheese, onions and mushrooms on a nice crusty roll.

• 2 Sweet Onions (Sliced Thin)
• 3 TBSP Olive Oil
• 1 Pint of Sliced Baby Bella Mushrooms
• 1 10 oz. Can of Beef Consommé
• 1 10 oz. Can of French Onion Soup
• 16 oz. Water
• 3 TSP of Killer Hogs AP
• 4lbs of Bottom Round or Eye of Round
• 2 French Baguette Loafs
• 3 Slices of Cheese (your choice)
• ½ Cup of Beef Stock

Start the pit of your choice to run at 300 -325 degrees. Season your beef with the Killer Hogs AP. Sauté your mushrooms and onions until caramelized. In a half pan, place the two cans of soup, the water and the sautéed onion & mushrooms, stir to combine. Place the Au Jus pan on the pit. Using a rack above the half pan place your meat on the pit and cook until an internal temp of 130-135 degrees, reverse searing at the end. Once the meat has reached your desired temp, remove and let rest for 10min. Thinly slice the meat, almost shaving it. Place into the pan of Au jus. Toast your bun and build your sandwich, top with a cheese of your choice. Dip & Enjoy!

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