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Traeger French Dip Sandwich

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Hickory

Take a plunge into wood-fired flavor with a Traegered up French Dip Sandwich. Savory au jus, crusty bread and tender beef make this the ultimate smokin’ sandwich.

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  • Traeger Beef Rub

  • Kosher salt

  • 2 1/2 Pound Manhattan Roast

  • 2 hoagie rolls

  • Mayonnaise

  • 6 Slices provolone cheese

Caramelized Onions

  • 2 Yellow onion, thinly sliced

  • 1 Tablespoon butter

  • Salt

Au Jus

  • 1 Quart beef stock

  • 1 Sprig thyme

  • 1 Sprig rosemary

  • 4 peppercorns

  • 2 Clove garlic

  • 1

    When ready to cook, set Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 2

    Season the roast liberally with Traeger Beef Rub and salt.

    • As Needed Traeger Beef Rub

    • As Needed Kosher salt

    • 2 1/2 Pound Manhattan Roast

  • 3

    Place roast directly on the grill grate and cook for 30 minutes until the exterior starts to caramelize and brown.

    450 ˚F

  • 4

    Reduce the grill temperature to 325℉ and continue to cook roast until the internal temperature reaches 125℉, about 30 minutes.

    325 ˚F

    125 ˚F

  • 5

    Remove roast from grill and let rest for 15 minutes before slicing.
  • 6

    After resting, thinly slice the meat on a meat slicer or with a very sharp knife. Set meat aside.
  • 7

    For the Caramelized Onions: Place butter and onions in a sauté pan and cook over medium heat. Season liberally with salt and cook, stirring frequently, until the onions are browned and caramelized. If the bottom of the pan starts to stick before the onions are completely cooked through, add 1 tablespoon of water, scrape up the browned bits with a wooden spoon and continue to cook. When completely softened and caramelized, remove from the heat and set aside until ready to build the sandwiches.

    • 2 Yellow onion, thinly sliced

    • 1 Tablespoon butter

    • To Taste Salt

  • 8

    For the Au Jus: Place the ingredients for the au jus in a pot and bring to a simmer. Cook for 30 to 45 minutes, season liberally with salt and strain the solids out.

    • 1 Quart beef stock

    • 1 Sprig thyme

    • 1 Sprig rosemary

    • 4 peppercorns

    • 2 Clove garlic

  • 9

    Toast the buns, cut-side down, on the grill for 5 to 10 minutes until lightly browned.

    450 ˚F

    • 2 hoagie rolls

  • 10

    To build the sandwiches, place them toasted side up on a sheet tray. Spread the mayonnaise on the bun, top with the thinly sliced meat, then caramelized onions and cheese.

    • As Needed Mayonnaise

    • 6 Slices provolone cheese

  • 11

    Place the tray directly on the grill grate with the temperature set to 450°F and cook just until the cheese is melted.

    450 ˚F

  • 12

    Serve sandwiches hot with Au jus. Enjoy!

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