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Cowboy® Smokin' Cups pack of three, hickory, mesquite and apple wood chip cups
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Entrees

Smoked French Dip Sandwiches

 This Smoked French Dip Sandwich melts in your mouth!

Smoked French Dip Sandwiches with Cowboy All Natural Hickory Briquets bag Smoked French Dip Sandwiches with Cowboy All Natural Hickory Briquets bag

Smoked Au Jus and Onion Dip are the perfect accompaniments.

Ingredients

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

5 shallots 

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

Rolls

Provolone Cheese 

 

Preparation

Prep the grill: 

Prep your grill with Cowboy All Natural Hickory Hardwood Briquets to hold around 325 degrees.   Cowboy 100% Natural Wood Wool Firestarters and a chimney are a great way to start your charcoal fire.

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. 

To Assemble: 

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. 

Recommended Products

Charcoal Chimney

Pit Barrel 

Heat Resistant Gloves

 

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