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French Dip Sandwiches

Posted by Carissa Team Tink Staffer     0 Comment(s)    Add a Comment  comment-icon.png
01/26/2014 08:02 PM

Greetings from Tink World! 

We recently had a customer purchase a Sirloin Tip roast, but wasn’t quite sure what to do with it. So, Tink shared her favorite recipe with the customer. It’s so good, that we feel like we should share it with you as well. The recipe below is for French Dip Sandwiches, Tink style.

What you need:

1 Tink’s Beef Sirloin Tip Roast sirlointiproast.png

Olive oil



Black pepper

3-4 onions


Provolone Cheese

1 c. red wine

Bread (We use French style)

Beef broth, we like to make our own using Tink’s Bones

First, thaw the Tink’s Sirloin Tip Roast. Be sure to bring it to room temperature before proceeding with any of the steps listed below.

After roast reaches room temperature, place it in a roasting pan and rub it with olive oil. You want just enough to coat the entire roast. Then, dust it with salt, garlic and black pepper. Feel free to add any other spices that you like. We just keep it simple.

You will then add beef broth. You want just enough to cover about ¼ of the roast. Add 1 ½ to 2 onions to the broth and pop the pan in the oven at 375 degrees. You will cook the roast for 40 minutes.

While the roast is cooking, caramelize the remaining onions on the stove top using a separate pan with a little butter. We also like to add a tad of garlic and pepper to the onions while they are cooking. Feel free to caramelize as many onions as you like. After all, you can never have too many onions.

When the roast has finished its turn in the oven, remove the pan. Take the roast out of the pan and place it on a cutting board to cool. Let the roast cool to room temperature before trying to slice. Once the roast reaches the proper temperature; it’s time to slice it.

The slicing part is very important. You want to slice/cut against the grain and the pieces should be very thin. This ensures that the meat is tender. If you don’t cut against the grain and/or the slices are too thick, the meat will be tough.

Now, it’s time to make the Au Jus. It’s easy. Just take the broth from the roasting pan (the broth that you cooked the roast in). You want to pour that into a pot with the wine. Simply mix those two together in the pot and warm on top of the stove. Again, add more spices if you like.

It’s time now to build the sandwiches. Place your bread on a cookie sheet. Then, add the meat to one side and top with cheese. Once you pile the bread with meat, place the cookie sheet in the oven on broil. You just want to melt the cheese and toast the bread. So, this won’t take but a few minutes on broil.

Once the cheese is melted, add the onions and the top piece of bread. Pour the au jus in a small bowl for dipping and voila. It’s that simple.

This recipe is so easy. It's great the night of and leftover. Plus, it's warm and we are going to need lots of warmth this week!

As for markets, Team Tink will be at the Decatur Farmers Market on Saturday, February 1. The market is from 10 a.m. to 1 p.m. Remember, you can order on-line for pick up at the market. Also, don't forget that if you live in Washington, you can email an order to pick up from Sandy at the Washington Farmers Market. Please have orders in by Friday at noon. 

Well, that’s all for now. Have a good week! We’ll see you at the market! 

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