Signature Smoked French Dip

Indulge in the ultimate comfort food with these exquisite Smoked French Dip Sandwiches. Featuring succulent, thinly sliced smoked beef, crafted from a budget-friendly cut and imbued with incredible flavor, these sandwiches are lovingly dipped in a rich, homemade beef jus and served on a perfectly soft, bakery-style bun. Experience this gourmet hot sandwich right in your own backyard, expertly prepared on your Traeger or any other pellet smoker.

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Crafting the Perfect Smoked French Dip: Flavor, Affordability, and Comfort

There’s nothing quite like a classic French Dip sandwich – tender beef, a warm bun, and that irresistible, savory dipping sauce. But what if you could elevate this beloved classic with the smoky depth of a pellet grill and make it incredibly budget-friendly? This recipe for Smoked French Dip Sandwiches does exactly that, transforming an often-overlooked cut of beef into a culinary masterpiece that promises pure comfort and knock-your-socks-off flavor.

Our journey begins with the humble eye of round, a lean and economical cut of beef often associated with dryness. However, with the magic of low and slow smoking, this cut is rendered exceptionally tender and juicy. The key is in the patient cooking process on your Traeger or preferred pellet smoker, which allows the muscle fibers to relax and absorb that beautiful smoky aroma, creating a flavor profile far superior to standard deli roast beef.

To further enhance the beef’s natural goodness, we generously coat it in Montreal steak seasoning. This robust blend, featuring cracked black pepper, coarse salt, and pungent garlic, provides an assertive burst of flavor that complements the smoky beef perfectly. The spice rub creates a delicious crust during smoking, locking in moisture and building complex layers of taste that will have your taste buds singing.

The Unsung Hero: Homemade Beef Jus

While the smoked beef is undeniably the star, the accompanying beef jus is its equally important co-star. This rich, piping hot dipping sauce is what truly defines a French Dip. While convenience might tempt you to reach for a packet, we wholeheartedly encourage you to make your beef jus from scratch. It’s a surprisingly easy process, requiring only a few pantry staples, but the difference in flavor is monumental.

Our homemade jus boasts an incredible depth of beefy flavor, largely thanks to a secret weapon: Better Than Bouillon. This concentrated beef base provides a richness that powdered packets simply can’t match, creating a restaurant-quality jus that will impress even the most discerning palates. Imagine thinly sliced, perfectly tender smoked beef, gently warmed in this homemade jus, then nestled into a fresh, soft bakery-style bun. Each dip is an explosion of savory goodness, making every bite an unforgettable experience. If time is truly of the essence, a high-quality packet jus can suffice, but once you taste the homemade version, you’ll understand why it’s worth the extra effort.

INGREDIENTS FOR AN UNFORGETTABLE FRENCH DIP

• Buns: Opt for fresh, soft bakery-style buns. A good bun is crucial as it needs to be sturdy enough to hold the juicy beef and jus, yet soft enough to absorb some of that delicious dipping sauce without falling apart. Consider brioche, hoagie rolls, or even crusty French bread.
• Smoked Eye of Round: This is the heart of our sandwich. Using a recipe tailored for smoked eye of round ensures the most tender and flavorful meat. The slow smoking process breaks down the fibers, turning this lean cut into succulent perfection. Alternatively, high-quality deli roast beef can be used for a quicker assembly, though you’ll miss the distinct smoky flavor.
• Horseradish Sauce: A simple yet essential condiment that provides a delightful kick and creamy texture. A mix of mayonnaise and prepared horseradish offers a tangy counterpoint to the rich beef.
• Beef Jus: The soul of the French Dip. While a packet can be used in a pinch, our homemade beef jus recipe below elevates the sandwich to new heights with its rich, deep flavor.

ESSENTIAL BEEF JUS INGREDIENTS

Creating a truly remarkable beef jus from scratch is simpler than you might think, and the payoff in flavor is immense. Here’s what you’ll need for this savory dipping sauce:

• Butter: We recommend using salted butter, as it adds a touch of seasoning and creates a richer roux base for the jus.
• Flour: All-purpose flour is used to create a roux with the butter, which thickens the jus to the perfect consistency, ensuring it coats the beef beautifully.
• Red Wine: Any dry red wine will work wonderfully here. It adds a sophisticated depth of flavor and a subtle tanginess that brightens the beef jus. Don’t worry about choosing an expensive bottle; a table wine you enjoy drinking is perfectly fine.
• Beef Broth: The foundation of our jus. Use a good quality homemade beef broth if possible, or a reputable store-bought low-sodium beef broth to control the overall saltiness.
• Worcestershire Sauce: This fermented condiment is a flavor powerhouse, adding umami, tang, and a subtle spice that makes the jus more complex and irresistible.
• Garlic Powder: Provides a mellow, aromatic garlic flavor that blends seamlessly into the jus without the sharpness of fresh garlic.
• Onion Powder: Similar to garlic powder, onion powder contributes a foundational savory sweetness, enhancing the overall beefy profile.
• Better Than Bouillon (Roasted Beef Flavor): This is our secret ingredient for an exceptionally robust and concentrated beef flavor. It’s a paste concentrate that delivers a richness unparalleled by typical bouillon cubes or powders. You can typically find it in the soup or broth aisle of your grocery store.

HOW TO ASSEMBLE THE BEST SMOKED FRENCH DIP SANDWICHES

Creating these incredible smoked French Dip sandwiches is a straightforward process, ensuring a delicious meal with minimal fuss. Follow these simple steps for a sandwich experience that will leave you craving more:

1. Prepare the Horseradish Sauce: In a small bowl, combine the mayonnaise and prepared horseradish. Whisk until smooth and thoroughly combined. Set this creamy, zesty sauce aside as it’s best when the flavors have a moment to meld.
2. Start the Jus Roux: In a small saucepan over medium heat, melt the butter until it’s fully liquefied. Once melted, add the all-purpose flour. Whisk continuously for about 1-2 minutes to create a smooth roux. This mixture will thicken your jus and add a nutty flavor.
3. Simmer the Jus to Perfection: Gradually whisk in the red wine, beef broth, Worcestershire sauce, garlic powder, onion powder, and Better Than Bouillon into the roux. Bring the mixture to a gentle simmer, whisking occasionally, and allow it to thicken for 5-7 minutes. The jus should reach a consistency that lightly coats the back of a spoon. Taste and adjust seasonings as needed.
4. Warm the Buns: Slice your bakery-style buns lengthwise, being careful not to cut all the way through. Place them in a preheated oven at a low temperature (around 200°F / 95°C) for a few minutes, or lightly toast them under the broiler until just warmed through and slightly crisp on the edges. This ensures a delightful texture and prevents the bun from becoming soggy too quickly.
5. Spread the Sauce: Carefully spread approximately 1 tablespoon of the prepared horseradish sauce on the inside of each half of the warmed buns. This adds a foundational layer of creamy, zesty flavor.
6. Dip and Layer the Beef: Heat the homemade beef jus until it’s piping hot. Take your thinly sliced smoked eye of round beef and gently dip each slice into the hot jus for just a few seconds. This warms the beef through without overcooking it and infuses it with incredible flavor. Neatly layer the warmed, juicy beef onto the bottom half of the sauced bun.
7. Serve and Enjoy: Place the top half of the bun over the beef. Serve your Smoked French Dip Sandwiches immediately with a small bowl of the remaining hot beef jus on the side for an authentic dipping experience. Garnish with fresh parsley if desired.

CHEF JENN’S EXPERT TIPS FOR PERFECTION

• Master the Meat: For an unparalleled flavor and texture, always use my smoked eye of round recipe. The meticulous process of low and slow smoking ensures the beef is incredibly tender, juicy, and infused with a deep, complex smoky aroma that sets these sandwiches apart.
• Scaling for a Crowd: Planning a party or family gathering? This recipe is incredibly forgiving and can be easily doubled or even tripled. Just ensure you have a large enough smoker and saucepan to accommodate the increased quantities. When doubling the beef, be mindful of smoker space and maintain consistent temperatures.
• Smart Meal Prep: To make future meal times a breeze, consider preparing a larger batch of the smoked beef. Once it’s cooked and cooled, slice it thinly and portion it into vacuum-sealed pouches. Freeze these portions, and you’ll have ready-to-use smoked beef for quick French Dips, wraps, or salads all year long. Thaw overnight in the fridge before use.
• Jus for Days: Don’t limit yourself to just one batch of beef jus! It freezes beautifully. Prepare a larger quantity, let it cool completely, then store it in airtight containers or even ice cube trays for smaller, individual portions. When a craving strikes, simply reheat the frozen jus on the stovetop.
• Embrace Convenience (When Needed): While the homemade jus is superior, life happens! If you’re truly pressed for time, a high-quality beef jus packet can be a perfectly acceptable substitute. Just follow the package directions and enhance with a dash of Worcestershire or a pinch of garlic powder if you wish.
• Elevate with Toppings: Want to add another layer of flavor? Consider topping your Smoked French Dip Sandwiches with sweet and savory caramelized onions or a rich, smoky bacon jam. These additions bring a delightful textural and flavor contrast that takes the sandwich to gourmet levels.
• Temperature Control is Key: When dipping the beef slices into the hot jus, remember to do so quickly, just to warm them through. Over-dipping can make the beef lose its tender texture. The goal is a warm, flavorful slice, not a cooked one.
• Bun Selection Matters: The type of bun you choose can significantly impact the experience. A soft, yet slightly chewy bun like a good hoagie roll or a fresh French bread baguette is ideal, as it provides a stable base and absorbs the jus without becoming mushy.

RECOMMENDED PAIRINGS

MAKE IT A COMPLETE MEAL

STORAGE BEST PRACTICES

Proper storage is essential to maintain the quality and flavor of your Smoked French Dip components. Store any leftover smoked beef in an airtight container in the refrigerator for up to 3-4 days. For longer preservation, the thinly sliced meat can be frozen in vacuum-sealed pouches for several months, ensuring you always have a delicious protein ready for future sandwiches. When reheating the beef, always do so gently, preferably by dipping it into warm beef jus, which helps keep it moist and juicy. The homemade beef jus itself can be stored in the refrigerator for up to 7 days in an airtight container. Alternatively, freeze portions of the jus in small containers or ice cube trays; this allows for convenient reheating of just the amount you need, whenever a craving for a hot, savory dip arises.

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4.97 from 53 votes

Smoked French Dip Sandwiches

These Smoked French Dip Sandwiches are filled with tender and juicy slices of smoked beef made with a budget-friendly cut of beef, dipped in a homemade piping hot beef jus, and served on a soft bakery-style bun. This hot sandwich is pure comfort food.

Course Lunch, Main Course

Cuisine American

Keyword BBQ, beef, sandwich, smoked french dip sandwich

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 sandwiches

Calories 826kcal

Author Chef Jenn

Ingredients

Horseradish Sauce

• 1/4 cup mayonnaise
• 2 tablespoons prepared horseradish

For the sandwich

• 2 buns fresh from the bakery
• 10 ounces smoked eye of round or deli roast beef

For the beef jus

• 4 tablespoons butter unsalted butter
• 2 tablespoons all-purpose flour
• 1/4 cup red wine any kind will work
• 2 cups beef broth homemade or store-bought
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoons Better Than Bouillon: Roasted Beef Flavor

Instructions

• Mix together the simple horseradish sauce ingredients and set it aside.
• Melt the butter in a saucepan and add flour and whisk to combine.
• Add the remaining beef jus ingredients and whisk and simmer until thickened.
• Slice the buns and warm them in the oven or under the broiler.
• Top the buns with 1 tbsp of horseradish sauce per side.
• Dip the beef slices into the hot jus to warm them through and then layer them onto the sandwich.
• Serve with au jus on the side for dipping.

Notes

CHEF JENN’S TIPS

• • Use my smoked eye of round recipe for the best flavor!
• • You can easily double this recipe for a group.
• • Make the meat ahead of time, slice it, and freeze it in vacuum-sealed pouches for easy meals.
• • Make a batch of the beef jus and freeze it.
• • You can use a jus packet instead of making it from scratch.
• • For extra flavor, top with caramelized onions or bacon jam.

Nutrition

Serving: 1sandwich | Calories: 826kcal | Carbohydrates: 43g | Protein: 41g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 4460mg | Potassium: 841mg | Fiber: 2g | Sugar: 5g | Vitamin A: 732IU | Vitamin C: 70mg | Calcium: 508mg | Iron: 7mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

WANT MORE DELICIOUS AND EASY RECIPES?

If you loved these Smoked French Dip Sandwiches and are eager to explore more mouth-watering recipes, you’re in the right place! Chef Jenn specializes in transforming everyday meals into extraordinary culinary experiences, often with the added delight of a smoker or grill. Dive into our collection of popular recipes that promise big flavor and approachable cooking:

• Perfectly Seared Steaks on a Blackstone Griddle: Master the art of searing steaks to perfection on a flat-top griddle, achieving a beautiful crust and juicy interior every time.
• Homemade Peameal Bacon: Learn how to cure and prepare your own Canadian-style peameal bacon, a sweet and savory delight that’s fantastic for breakfast or sandwiches.
• Tender Smoked Lamb Chops: Discover the secrets to smoking incredibly tender and flavorful lamb chops that are sure to impress any guest.
• The Ultimate Smoked Eye of Round: Go deeper into the preparation of the star ingredient for our French Dips with this dedicated recipe, ensuring maximum tenderness and smoky taste.
• Irresistible Smoked Shotgun Shells: A unique and fun appetizer featuring pasta shells stuffed with delicious fillings and slow-smoked for incredible flavor.