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Roast Sirloin French Dip
Andre Lewis

Roast Sirloin French Dip

French dip needs rosy beef and a clean, savory jus—not gravy. Roast the sirloin only to medium, rest it properly and slice it thinner than you think. Toasting the rolls buys enough structure for a few real dips without scraping the roof of your mouth.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs center-cut top sirloin roast
  • 1 1/2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tbsp olive oil
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1/2 tsp dried thyme
  • 6 French rolls split
  • 6 slices provolone cheese

Method
 

  1. Heat the oven to 425°F and season the sirloin with salt and black pepper.
  2. Heat the olive oil in an oven-safe skillet over medium-high heat and brown the roast for 2 minutes on each side.
  3. Roast for 18 to 24 minutes until the center reaches 145°F, then transfer it to a board and rest for at least 3 minutes.
  4. Pour the broth, Worcestershire, soy sauce and thyme into the skillet, scrape the browned bits and simmer for 8 minutes.
  5. Toast the split rolls for 3 minutes, add one provolone slice to each bottom and return them to the oven for 1 minute.
  6. Slice the rested beef very thin across the grain, fill the rolls and serve each sandwich with a cup of hot strained jus.