RECIPE:Beef French Dip

Sink your teeth into this hearty sandwich loaded with tender sirloin steak, sautéed peppers, and melted provolone.

Ingredients

Canadian AAA Boneless Beef Sirloin Tip Steak
1 ½ lbs
Canadian AAA Boneless Beef Sirloin Tip Steak - • $0.00
Brioche Hot Dog Rolls
4 buns
Brioche Hot Dog Rolls - • $0.00
Fajita Blend
Fajita Blend - • $0.00

Ingredients

Extra-virgin olive oil3 tablespoon

Salt and pepper

For serving

Brioche Hotdog Buns

1 package

1 package

Extra-virgin olive oil3 tablespoon

2 to 3 cubes of

Beef gravy (of your choice)

Provolone12 slices

STEP 1 – PREP THE BEEF

- Pat and dry beef, then rub all over with1 tablespoon olive oil.
- In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef.

STEP 2 – COOK THE BEEF AND VEG

- In a large nonstick skillet, heat 2 tablespoons of olive oil over medium/high heat. Add beef until cooked through or until the internal temperature at the thickest part reaches 135F on an instant-read thermometer.
- Meanwhile, in a separate nonstick sauté pan, heat 2 tablespoon olive oil over medium/high heat. Sautee fajita blend (HL) and garlic (HL) for about 7-8 minutes or until onions are translucent.

STEP 3 – BUILD THE SANDO’S

- Fill each Brioche Bun with beef and peppers/onion mixture, then top with provolone. Broil in oven until cheese is melty and golden brown, about 2-3 minutes.

STEP 4 – PUTTING IT ALL TOGETHER