Sous Vide French Dip Sandwich

Name: Sous Vide French Dip Sandwich
Prep time: 30 min
Cook time: 1480 min
Ingredients: 2 lb beef roast (I used top sirloin); 1 clove garlic (crushed); 1 bay leaf; 1/2 cup red wine; 2 cups beef broth; 3 10 in crusty roll (halved horizontally); 1/3 cup aioli (I used roasted garlic); 2 large red pepper (halved, seeds remove); 1 large spanish onion (sliced into 1/8" strips); 1/4 cup butter; olive oil; 9 slices gouda cheese (each slice split in half)

I’ll never roast a roast in the oven again. Sous vide roast FOR LIFE. So tender and flavourful.

Print Recipe

24 hour sous vide french dip sandwich. Roast Beef Au Jus

Prep Time30 mins

Cook Time1 d 40 mins

Course: Main

Cuisine: French

Servings: sandwiches

Calories: 1039kcal

Ingredients

The Roast

2 lb beef roast I used top sirloin
1 clove garlic crushed
1 bay leaf
1/2 cup red wine
2 cups beef broth

The Rest

3 10 in crusty roll halved horizontally
1/3 cup aioli I used roasted garlic
2 large red pepper halved, seeds remove
1 large spanish onion sliced into 1/8" strips
1/4 cup butter
olive oil
9 slices gouda cheese each slice split in half

Instructions

The Roast

Preheat your sous vide water to 140F
liberally season all sides with salt and pepper then sear all sides in a pan on medium-high heat- about 2-3 minutes per side
Place the roast in a ziplock bag, crush in a garlic clove and the add the bay leaf
Deglaze the pan with the red wine, then add the beef broth and simmer for a couple minutes
Allow the wine and broth to cool below 140F then add it to the bag with the roast.
Press out all the air and sous vide for 24 hours. cover your water as much as possible to minimize loss from condensation. Top up with hot water as needed.
When the roast is done, heat a pan with oil on medium- high
Remove the roast from the bag with tongs and pat dry on all sides, then sear again on the 2 big sides, 2-3 mins per side
While the roast sears strain the juices from the bag through a sieve into a measuring cup

The Rest

Roast the peppers cut side down for 30 minutes at 450F.
When the peppers finish, wrap them in tinfoil and let them sit for 10 minutes to steam the skins. After 10 minutes pull the skins off, then slice into 1/4" strips
Add olive oil to a large pan on medium heat, once shimmering melt in the butter and add the onions
Saute for 30-40 minutes on low to medium low, covered. Stir the onions every 5-8 minutes until caramelized a deep brown

Making the sandwiches

Turn on your broiler
Place the bread cut side up on a baking sheet. Spread the top piece with the aioli, pile the meat on the bottom liberally, then add peppers and onions then 6 gouda halves spread over the bottom pile evenly
Broil the sandwiches for 2-3 minutes or until the garlic side is toasted and the cheese is fully melted.
Place the lid on the sandwich, cut in half and serve with jus and a side of pepperoncinci

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