This Smoked French Dip Sandwich melts in your mouth!
Smoked Au Jus and Onion Dip are the perfect accompaniments. Watch the video for a demonstration.
For the Smoked Eye of Round
3 to 4 lbs Eye of Round
1 tbsp Olive Oil
2 tbsp GirlCarnivore Over Easy from Spiceology
1 tsp Salt
1 tsp Pepper
For the Au Jus
1 tsp Beef Bouillon
3 cups Beef Stock
1 Sweet Onions
1 tbsp GirlCarnivore Ooomami Powder from Spiceology
For the Onion Dip
1 Yellow Onion
12 scallions, chopped (white and green parts separated)
1 1/2 cups sour cream
1 cup mayo
2 tsp white wine vinegar
1 tsp Worcestershire sauce
For the Sandwiches
Prep the grill:
Add Cowboy Cherry Wood Chunks when ready to smoke.
For the Eye of Round Roast
Place on the smoker and cook for about 1 hour to 1 ½ hour, or until the beef is 125 degrees internally, rotating once halfway through cook time.
Remove from heat and rest for 20 to 30 minutes before slicing thin.
For the Au Jus:
Place the sliced onion in an aluminum pan and toss with 1 tbsp oil.
Season with Ooomami powder and a pinch of salt.
Smoke for about 25-30 minutes.
Whisk the bouillon and stock it together in a bowl until the bouillon is completely dissolved.
Pour the stock into the pan with the onions and cover, allowing to cook for another 60 minutes, until the onions are tender.
Remove from heat and set aside.
Strain the liquid into serving bowls.
For the Dip:
Smoke the whole onion and shallots for 30 minutes. Remove from heat and allow to cool until safe to handle.
When safe to handle, dice the onion and mince the shallots.
In a large bowl, combine the diced onion and shallot, rice wine vinegar, oil, minced green onions whites, sour cream, mayo, and Ooomami.
Season with salt.
Whisk to combine.
Add the Worchestershire sauce and whisk again.
Fold in the remaining green onion and parsley.
Cover with plastic wrap and allow to chill for at least 2 hours.
Toast the hoagie rolls.
Slice the eye of round into paper-thin slices.
Slather onion dip over the inside of each roll.
Fold beef into the roll.
Add provolone to the top.
Toast on the grill until heated through and melted, about 5 minutes back on the grill.
Serve with a cup of au jus for dipping.
Heat Resistant Gloves
Cowboy® 100% All Natural Cherry Wood Chips add a smoky flavor to your grilled foods. The unique crisp aroma from rich cherry wood smoke will enhance any grilling experience. This cherry wood flavor goes well with any meat, but pairs particularly well with beef, chicken and seafood. Like all Cowboy® Wood Chips, these cherry wood chips burn more quickly than chunks, making them perfect for shorter cook times.
Cowboy® All Natural Hickory Hardwood Briquets are made with up to 15% real hickory wood. The full, woodsy flavor these briquets provide pairs particularly well with beef, chicken, pork and turkey.
Cowboy® 100% All Natural Hickory Wood Chunks add a smoky flavor to your grilled foods. The hearty aroma and full flavor of hickory wood gives meat an unmistakable woodsy taste. This flavor goes well with any meat, but pairs particularly well with beef, pork and chicken. These hickory wood chunks are larger than chips, making it easy to maintain a steady long-term smoke source.