I wanted to make my take on the classic French dip sandwich, so here we go.
I started with a 4 pound beef chuck roast. I did a 12 hour dry brine (would’ve done 24 if I had the time for it) before I seasoned it up using mustard as a binder. I then smoked it for about 4 hours at 225, until it reached 165 internal. Once it reached 165, I took it off and put it in a tray with beef broth (pre boiled for time’s sake), sliced onions, peppers and mushrooms. Let this cook for another 4ish hours until the meat reached 205 internal and then it was time to shred. I separated the beef for shredding and added in the veggies after that was done. The leftover broth was the “dip” part of the sandwich.
We took hollowed out baguettes and toasted them, then put the cheddar cheese on for a broil. Then we loaded up the sandwiches and boom, ready to eat.
I thought this was a pretty unique take on a French dip/cheesesteak sandwich. Let me know your thoughts!
by UsualSide9753
7 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
da claws
Looks great, I prefer provolone creaminess vs cheddar & this is the only change I would make for me personally
Kinda reminds me more of an Italian beef than a French dip, but looks great. I made a boneless rib roast on my sister’s Traeger for thanksgiving and we made French dips out of the leftovers. Makes me really want a Traeger now
That looks like something I wanna try in the future!
Got a dumb question. After wrapping the meat does it have any benefit of cooking in the traeger vs an oven? at that point is it getting any more smoke infused? I’ve wondered this when wrapping my pork butts.
That sure looks great,I’m trying it !!!
I’m going to try this. Got some chuck roasts in the freezer