Cooking Weblog

This is a classic restaurant favorite I’m sure you will enjoy. Tender slices of rotisserie beef on a french roll with au jus and steak fries. It’s a simple recipe with lots of flavor… delicious!

Ingredients: Sandwich

2 lbs. tri tip ( trimmed )

1 1/2 teas. salt

1 teas. pepper

1/2 teas. garlic powder

1/2 teas. onion powder

6 french rolls ( sliced )

Method: Sandwich

Add salt, pepper, garlic powder and onion powder to a small bowl and mix well. Sprinkle mixture onto your meat and rub it in evenly to coat. Insert the meat onto your rotisserie and roast at 375 degrees for about 1 hour and 45 minutes to 2 hours, until meat is cooked to medium well ( about 160 degrees internal temperature ). It should look like this when done.

If you don’t have a rotisserie you can do this in the oven using the same time and temperature and by placing the meat on a rack inside a baking dish. You can also line your baking dish with foil for an easier clean up.

Remove the meat from the oven and transfer to a plate to rest, covered until cooled. Slice the meat into about 1/8 inch thick slices, slicing against the grain of the meat.

Place the bottoms of your french rolls onto a baking sheet ( covered with foil for easy cleaning ) and arrange your slices of meat evenly across them and pile it high using all of the meat. Place the tops on and cover with foil and bake in a 350 degree oven for about 15 minutes or until warm all the way through. Remove and serve immediately. Cut in half if desired.

Ingredients: Easy Au Jus

3 cups water

4 beef bullion cubes

any beef juice left from your meat

1/8 teas. garlic powder

1/4 teas. onion powder

1 1/2 teas. Kitchen Bouquet ( this is a browning liquid you can find usually next to the bbq sauces or soup section of most grocery stores )

Method: Easy Au Jus

Add all ingredients to a small sauce pan and bring to a boil. Reduce heat to low and simmer for about 10 minutes, until the bullion cubes have dissolved. Turn heat of and let it steep for about 5 minutes covered.

Your au jus is now ready, pour about a 1/2 cup into a small bowl per person ( this is the dip part of your french dip ).

Note: Start your au jus when you put your sandwiches in the oven and they should both be done about the same time.

Ingredients: Steak Fries

3 to 4 russet potatoes

1 to 1 1/2 qts. cooking oil ( vegetable or canola )

3 qts. water

salt

Method: Steak Fries

Scrub the potatoes under running water with a brush to get rid of any dirt and dry. Cut them in half lengthwise. Slice each half lengthwise into about 1/4 inch slices, continue until all of your potatoes are done.

Par boil by adding your potatoes and cold water to a large sauce pan or stock pot with a little bit of salt. Bring it to a boil and boil for 3 to 5 minutes. Remove the potatoes to a dish covered with paper towels to drain, pat dry with a clean, dry cloth or paper towel. It is important that they are dry before frying or they will spatter.

Add your oil to a pot big enough that the oil only goes half way up the side of the pan. Heat to 350 to 370 degrees. Add about 10-15 fries at a time and fry for 3 to 5 minutes or until golden brown. Don’t add to many fries at one time as it will cool the oil and your fries will not cook right. Remove the fries to a plate covered with paper towels and salt immediately. Continue cooking in batches until done.

If you start your fries when the meat comes out of the oven they should be done at the same time as everything else.

And there you have it, it’s time to make up your plates and dig in.

If you have any questions or comments please feel free to send them to me and… HAPPY COOKING!

David

One Stop Cook