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Traeger French Dip Sandwich

Difficulty 3/5
|
Prep time 20 mins

Cook time 2 hrs
|
Serves 6-8

Hardwood Hickory

Take a plunge into wood-fired flavor with a Traeger’d up French Dip Sandwich. Savory au jus, crusty bread, and tender beef make this the ultimate smokin’ sandwich.

Ingredients

Roast Beef
Carmelized Onions

2 YELLOW ONIONS, THINLY SLICED

1 TBSP BUTTER

SALT, TO TASTE

Au Jus

1 QRT GOOD QUALITY BEEF STOCK

1 SPRIG THYME

1 SPRIG ROSEMARY

4 PEPPERCORNS

2 CLOVES GARLIC

Sandwich

2 BAGUETTES CUT INTO SANDWICH SIZED ROLLS, OR HOAGIE ROLLS

MAYONNAISE, AS NEEDED

6 SLICES PROVOLONE CHEESE

Preparation

When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

Season the roast liberally with Traeger Beef Rub and salt.

Place roast directly on the grill grate and cook for 45 minutes until the exterior starts to caramelize and brown.

Reduce the grill temperature to 325℉ and continue to cook roast until the internal temperature reaches 125℉, about 75 minutes.

Remove roast from grill and let rest for 15 minutes before slicing.

After resting, thinly slice the meat on a meat slicer or with a very sharp knife. Set meat aside. 

For the Caramelized Onions: Place butter and onions in a sauté pan and cook over medium heat. Season liberally with salt and cook, stirring frequently until the onions are browned and caramelized. If the bottom of the pan starts to stick before the onions are completely cooked through, add 1 Tbsp of water, scrape up the browned bits with a wooden spoon and continue to cook. When completely softened and caramelized, remove from the heat and set aside until ready to build the sandwiches.

For the Au Jus: Place the ingredients for the au jus in a pot and bring to a simmer. Cook for 30-45 minutes, season liberally with salt and strain the solids out.

Toast the buns cut side down on the grill for 5-10 minutes until lightly browned.

To build the sandwiches, place them toasted side up on a sheet tray. Spread the mayonnaise on the bun, top with the thinly sliced meat, then caramelized onions and cheese.

Place the tray directly on the grill grate and cook just until the cheese is melted.

Serve sandwiches hot with au jus. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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