FRENCH DIP SLIDERS WITH SMOKED AU JUS

Frank Campanella's

White Scribbled Underline

French dip was created in California in the 1950s, the sandwich is also known as a beef dip because the entire sandwich was dunked in au jus.

Ingredients

-Smoked Tri Tip -Texas Dry Rub -Provolone Cheese -Slider Rolls SMOKED AU JUS -Beef Broth -Worcestershire sauce -Carrots -Celery -Onions Quartered -Fresh Rosemary -Fresh Thyme

Step 1

Place the carrots, onions, celery and herbs in a foil pan then pour over beef broth and Worcestershire sauce. Smoked for 90 minutes alongside the beef.

Step 2

Strain au jus through a fine mesh strainer and set aside while you slice the beef.

Step 3

Assemble the sliders by cutting the rolls in half and topping with sliced tri tip, provolone and fresh cilantro (optional).

Step 4

 Serve with a side of Smoked Au Jus  and dig in.

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