Okay, welcome to Day 1 of the triple batch pizza dough, 3 ways, for 3 meals series. Where we make French Dip Sandwiches, English muffin breakfast sandwiches, and stromboli. We put in all the dough work on a Sunday Evening, pop it in the fridge, and pull it out when we need it throughout the week! If you missed the beginning of this series, start here! https://www.michalgrappe.com/post/pizza-dough-a-series
French Dip Beef
serves 6
Ingredients:
2 pounds of sirloin steak
1 sweet onion
12 ounce frozen bag Bonafide Provisions French Onion Soup with Bone Broth
1 TBS butter
Salt and pepper
2 medium sized French baguettes
Provole cheese
Optional: Arugula
Slow Cooker or Electric Pressure Cooker
Directions:
Cut the steak into cubes, and slice the onions into thin strips. Salt the steak generously. Turn your pot on sauté and put it a tablespoons of butter. Add the steak cubes and brown. Add in onions and soup. Cook on high pressure for 15 minutes. In a slow cooker, you can throw it all in for 4 hours and it will be great. Release the pressure, turn on sauté again and shred the meat. The juice will begin to condense and cook down, just packing more punch into those bites. When you feel good about the juice consistency, put it back on warm. Taste test and salt and pepper to your buds liking!
** If you cannot find french onion soup bone broth, slice up 2 sweet yellow onions and carmelize them in 2 tbsp of butter in a skillet. Optional, but feel free to deglaze the pan with a splash of red wine if you have it on hand, it just add an extra layer of YUM! Set aside and add them with 17 oz carton of regular beef bone broth to the recipe.
NOW for the French Bread!
If you are following this series, you will make a triple batch of my pizza dough recipe, knead and do the first rise before you put it in the fridge. You will need a french bread baking pan. It is perforated and shaped super well to help support a nice round loaf which is kind of challenging with a high hyrdration and whole grain bread!
French Bread Shaping and Baking Instructions
Makes 3 loaves
Take one container of dough out of the fridge and let it sit at room temperature for about 30 minutes. Preheat the oven to 400 degrees.
If your dough feels really sticky and hard to work, just dust the dough with more flour and flour your rolling pin. Another option is to spray your work surface with olive oil and oil your rolling pin so you can work it.
Divide the dough into 3. Stretch your dough and fold into itself to make 3 balls. Use a rolling pin to roll the dough into a rectangle that is about 12 inches long and 6-8 inches wide. Flip the dough over, because the side you just rolled is the prettier side. Roll the dough lengthwise, tightly, so that it is the shape of French bread. Pinch the seam together and tuck the ends.
Place the bread dough on a French bread pan.
Use a serrated knife and carefully add some cuts to the top of the dough.
Bake for 18 minutes or until internal temperature is 190 degrees.
Once the bread has cooled, slice in half and in half again lengthwise, and fill with french dip beef. Top with provolone and arugula. ENJOY!
Now here is a video for the visual instruction! I am very visual and feel like it always helps me to see someone do something!
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