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Sous Vide French Dip Recipe

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This sandwich is beyond delicious. The beef comes out perfectly medium rare and infusing the tallow adds some strong herbal notes to the jus and the beef itself. If you're like me, you'll probably eat as many slices of beef cold as you put it through the slicer as you do in the sandwich!

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide French Dip Recipe

  • Published: March 21, 2023
  • By Mike La Charite
  • Prep Time: 12 hours
  • Total Time: 20 Hours
  • Cooks: 131°F (55°C) for 8 hours
  • Serves: 4

Ingredients for Sous Vide French Dip

  • For the Beef

  • 1 NY strip roast (striploin), approx 4 - 5 lbs.
  • Kosher Salt
  • 3 tablespoons rendered beef tallow (below)
  • For the Rendered Beef Tallow

  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 clove garlic
  • 3 - 4 black peppercorns
  • For the Jus

  • 3 tablespoons rendered beef tallow (about 60 grams)
  • 1 tablespoon all purpose flour (about 20 grams)
  • 1/4 cup dry red wine
  • 1 quart low/no sodium beef stock
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Porcini mushroom powder
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and black pepper to taste
  • To Finish

  • 2 tablespoons Plating Grace and Grub Creamy Parisian sauce
  • 2 tablespoons mayonnaise
  • 1 French / hoagie roll
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Cooking Instructions for Sous Vide French Dip

For the Beef

Trim the fat cap and any visible thick fat off the roast. Reserve for the tallow below.

Salt the roast liberally on all sides and place on a rack in the refrigerator overnight to dry brine.

The next day, place the roast in a vacuum bag with rendered beef tallow and seal.

Cook at 131°F / 55°C for 8 hours, then chill in an ice bath and refrigerate.

For the Rendered Beef Tallow

Place all the trim in a vacuum bag with herbs, smashed garlic clove and peppercorns.

Cook the fat at 183°F / 83°C for 8 hours

Strain the rendered fat through a fine mesh strainer, then chill completely in the fridge.

For the Jus

In a saucepan over medium heat, combine the tallow and flour to make a roux. Cook 1 - 2 minutes.

Add the red wine, whisking well to incorporate into the roux. Cook for 1 - 2 minutes until the strong alcohol smell dissipates.

Add the beef stock and whisk well to combine until there are no clumps. Bring to a simmer, then lower the heat.

Add the garlic powder, porcini powder and worcestershire sauce and whisk to combine.

Add salt to taste, then remove from the heat. The jus can now be refrigerated until ready to use.

To Finish

Set your oven to 250°F / 121°C. Place rolls in the oven to heat while you finish the dish.

Remove the meat from the fridge. It's important to slice while cold so you get a more consistent slice.

Using a meat slicer, slice roast to 1.5 - 2mm thick. Alternatively, slice as thin as possible with a knife.

While slicing the meat, heat the jus over medium heat until it reaches 130°F / 54.5°C. The Breville Commercial Control Freak probe mode makes this super easy - but if you don't have one, use a stove and monitor the temperature to make sure it doesn't get too hot. If you'd like, you can skim off the fat while the jus is still cold - this is personal preference.

Once the meat is sliced, place in the jus for 1 - 2 minutes to heat through.

Meanwhile, mix mayo and Creamy Parisian sauce to create a sandwich spread.

Remove the bread from the oven and slice open.

Spread the Creamy Parisian spread on both halves of the bread

Using a slotted spoon, remove the meat from the jus and add 6 - 8 ounces to each sandwich.

Once the sandwich is assembled, slice it in half on the bias.

Serve sandwich with a side of the jus for dipping.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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All tags for this article: Beef, Dips, ISVA Sous Vide Recipe Collection, Sandwiches, Sous Vide Beef , Sous Vide Recipes, Sous Vide Sandwiches , Sous Vide Steak , Sous Vide Strip Steak , Steak, Strip Steak

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