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Put away the crockpot and make a smoked french dip sandwich on the grill. You will never look back! The beef is cooked low and slow over the delicious herby broth with drippings infusing more of the beef flavor. All piled on a toasted bread with gooey cheese and dunked in the homemade au jus, this recipe is pure perfection.
Table of Contents
Step 1: Prepare the beef and broth.
For this recipe I used a boneless ribeye roast. It’s meaty, fatty and beefy. Another protein option would be a sirloin.
To prepare the ribeye roast, simply coat it with dijon mustard and season generously with Dad’s Steak Seasoning. Full of herby and buttery notes, this seasoning has the perfect flavor profile for this recipe. Set aside.
In a dutch oven or foil pan, add beef broth, sliced onion and mushrooms, Worcestershire sauce, garlic, rosemary, butter and more Dad’s Steak Seasoning. Mix the ingredients together.
Must have grillin seasonings!
Step 2: Time to smoke meat.
Set up the grill for indirect heat at 250 degrees. First, place the dutch oven with the broth on the grill and wait until it heats up. Next, place a seasoned ribeye roast on a wire rack and place it over the bubbling broth. Make sure to select a wire rack large enough to sit on top of the dish rather than inside. This will allow the beef to smoke above the broth, and allow the drippings from the meat to add another layer of amazing beefy goodness that you cannot replicate if cooked directly in the broth. Slowly smoke the meat until it reaches 120 degrees internally.
Remove off the grill and allow the meat to rest for 20 minutes before slicing.
Ribeye Grilling Tips
- Smoke to 120 degrees internal temperature for the perfect medium rare cook.
- Rest for 20 minutes to ensure a juicy cut of meat.
Step 3: Assemble the smoked french dip sandwich.
Place provolone cheese slices on a french roll and place it on the grill to a good toast and melty cheese. Place a few slices of the smoked ribeye roast on the sandwich along with the sautéed veggies.
For the au jus, pour the beef through a strainer and keep the liquid. Dunk that smoked french dip sandwich in the au jus and enjoy!
Frequently Asked Questions:
Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
Printer friendly recipe below:
Smoked French Dip Sandwich
- 4 lbs Ribeye roast
- 32 oz Beef broth
- 1 cup Mushrooms
- 4 French rolls
- 1 Yellow onions
- 4 tbsp Dad's Steak seasoning
- 1 tbsp Worcestershire sauce
- 1 tbsp Minced garlic
- 1 strig Rosemary
- 1 stick Unsalted butter
- Coat the ribeye roast with dijon mustard and season with 2 tbsp's of Dad's Steak Seasoning. Set aside.
- In a dutch oven or foil pan, add beef broth, sliced onion and mushrooms, Worcestershire sauce, garlic, rosemary, butter and 2 tbsp's Dad's Steak Seasoning. Mix the ingredients together.
- Preheat the grill to 250 degrees and set for indirect heat.
- Place the dutch oven with the broth on the grill and wait until it heats up.
- Place a seasoned ribeye roast on a wire rack and place it over the bubbling broth. Make sure to select a wire rack large enough to sit on top of the dish rather than inside.
- Slowly smoke the meat until it reaches 120 degrees internally.
- Remove from the grill and rest for 10 minutes before slicing.
- For the au jus, pour the beef through a strainer and keep the liquid for dipping.
Check out the Recipes Page for other tasty ideas!