I thought about calling this a French dip but there ain’t nothing French about it. It’s good – I mean real good.

Let’s take a dip, a Texas Roast Beef Dip. I know you want to….

Start with the Perfect Sirloin Tip Roast. We had about 1 lb. leftover.

Really any oven roasted beef’ll do. Another brilliant word. Look that one up. Also look up blenderize while your at it.

Round up the hoagie rolls, butter, beef broth and the secret ingredient. Ready?

The “juice” or “au jus” from the scrumdee (code word for scrum delicious) Perfect Sirloin Tip Roast you made. Don’t have any “juice” left? Don’t worry just add some extra onion powder, maybe a pinch of garlic powder, plus salt and pepper to the beef broth.

But we’ll get to the dipping sauce in a minute.

Let’s start slicing that perfect sirloin roast

always against the grain

and nice thin slices

- mmmm.

Now wrap it up and place in the oven on low heat. I like to just warm it up and keep it rare – like me. Wink.

Can I have some too? Pleazzze!  Who can turn down this cute little face and those big brown eyes?

I am such a sucker.

Now for the Dipping Sauce:

Pour in the reserved “juice” and

add in some fatty pieces of meat, heat on low for 10 minutes.

What a great value!

Now add in 2 cans of the beef broth & heat on med/low until hot.

And the last addition – just a bit of onion powder and that’s it. The reserved roast “juice” is very concentrated with all the flavors and spices from the cooking. If you’re just using beef broth add the extra seasonings – onion salt, maybe a pinch of garlic powder, plus salt and pepper.

Just cover the dipping sauce and keep it on a low heat.  It is just too simple.  I like simple.

Now you don’t have to add onion but oh man it’s sooo good with some grilled onion. Opt in I say.

I chopped about 1/4 onion up, and used about 1 tablespoon olive oil. You can see the yummy scraps of meat and parsley.

Then I cook the onions down over med/high heat.

Nice perfect grilled onions – just set ‘em aside until assembly time.

Let’s get those sandwich rolls or deli rolls ready, how does hoagie roll sound? – just roll with it, hee hee.

Slice them open and spread butter on both sides – butter them up real good.

Heat up your griddle pan with more finger lick’n butter and

put on your sliced rolls – face down.

Then flip ‘em

& get them this nice golden color.

Yee haw! Now we are ready to put it all together.

Grab your toasted bun… hmm… excuse me, I mean roll. Then add on the warm roast beef and top it with the grilled onions.

Insert drool here.

Lets get this Texas Roast Beef partnered up.

How about a dip?

a Texas Roast Beef Dip.

That’s what I’m talking about!!

Hello, please eat me!

 Printable Recipe

Texas Roast Beef Dip

1 lb cooked Perfect Sirloin Roast or Roast Beef, sliced thinly
6 hoagie rolls
1 stick butter
1/4 onion, about ½ cup chopped up
1 Tablespoon olive oil

Slice the meat into thin slices. Wrap in foil and put in a warm oven.

In a small sauté pan, heat 1 tablespoon olive oil over medium high heat . Add the onions and grill them till nice and crispy.

Take the 6 rolls and slice them open. Spread lots of butter on both sides.

Heat up a very buttered griddle pan. Put the buttered rolls on face down, and cook until golden brown, then flip them over to cook the other side.

Dipping Sauce

¼ – ½ cup reserved “juice” or “au jus” (whatever you got left – just add it in there)
2 14.5 oz. cans beef broth
A pinch of onion powder

Heat the reserved “juice” and add in some fatty pieces of meat; heat on low for 10 minutes. Now add in 2 cans of the beef broth and heat on low/med until hot.
Add onion powder and that’s it. Note: If you’re just using beef broth add some extra seasonings – onion powder, maybe a pinch of garlic powder, plus salt and pepper. Cover the dipping sauce and keep it on a low heat.

Assemble your Texas Roast Beef Dip sandwich! To assemble put the warm roast beef on the toasted roll and top with grilled onions. Use the dipping sauce to dunk and dip your Texas Roast Beef Dip of a sandwich into.