French Dip sandwich

French dip sandwich is what I have been craving this week as I drag myself through the end of an 11-day work week, so I haven’t had time to cook. This week while I’m off I’ll be cooking but swinging from morning to night has left me drained as a human so well see.

We went to see Brad Williams like 2 weeks ago, and I haven’t seen my husband except in passing. That means no snuggles or anything; for a person that needs physical touch it’s difficult to work that many days in a row. Now I’m the sole money maker since Alex health started acting up again, so I take every opportunity to pick up a shift.

 Well, this one is going to be quick and dirty because I’m at work handwriting this to stay awake and not get in trouble for being on my phone. Thers a few different ways to do this; well call them the easy way and the time-consuming way. Neither is terribly difficult, but both are equally delicious.

When I make prime rib or roast (depending on where you are as to what it’s called), I crust the roast with rosemary, thyme, cumin, and peppercorns. When I say crust, I mean the seasoning you rub on the outside of the meat and sear it off to seal in the juice and make it tender. After you do that pull it out and set it aside. Cut into quarters 2 onions, 3 carrots, and 3 stocks of celery and sauté until tender or about 5 minutes. Add red wine or vinegar and scrap the stuff off the bottom of the pan. That’s called deglazing. Let the wine come to a boil then reduce the so it will simmer for about 5 minutes or until it’s reduced by half. Then add beef stock and add the roast back into the pan. Either transfer into a roasting pan or put this pan in the oven at 350 until the internal temperature is 140. This is important to keep mid-rare look of the beef when it shaved. Once all that’s done pull the meat out carefully and let it rest. If you’re doing this route, I suggest refrigerating overnight for easier slicing, it’s an old cook’s trick. When you’re ready to assemble your sandwiches, strain your juice from the roast and heat up on the stove, preheat your oven to 425 and slice your meat bread and provolone if it’s not already done. I use deli sliced provolone and Sams hoagie rolls. Once everything is sliced dip your meat into the au jus to warm for about a minute and add to the hoagie roll and add your cheese on top. Do this as many times as you have hoagie rolls and put them in the oven to bake until the cheese is melted and bubbly.

The easier way, which is what I ended up doing, is to go to the supermarket and have them slice some deli roast beef go to the soup isle grab some beef stock, provolone cheese, hoagie rolls, and rosemary. While your oven heats up, heat up the stock by slightly warming some chopped rosemary, I added sherry wine for a bit of flavor and the beef stock and let that boil until your oven is preheated. The only difference is time and effort because the money is about the same.

Last random thought, the girls at work told me to start filming myself making the receipts like those TikTok chefs do. They said it would help pay for the food truck. Tell me in the comments below what you think, because I’m shy when it comes to talking in front of people of being on camera. It’s just not an area that makes me feel very confident. After writing the initial handwritten post, I talked to Alex about it, and he agreed. Now we have a set up so here in the next few weeks there will be how to video up in a new segment on the website and possibly on the Facebook and TikTok. Anyways, as always if you have any questions, comments, or concerns please email me or comment below.