Poutine French Dip Sandwich

A symbol of Québécois and Canadian cuisine, poutine is a humble dish of French Fries topped with cheese curds and rich brown gravy, with variations ranging the likes of fast food and gourmet restaurants. In an ode to flavor maximalism, poutine is reinvented in ... A symbol of Québécois and Canadian cuisine, poutine is a humble dish of French Fries topped with cheese curds and rich brown gravy, with variations ranging the likes of fast food and gourmet restaurants. In an ode to flavor maximalism, poutine is reinvented in hot steak sandwich format - sirloin roast is sliced and doctored up with horseradish spread, cheese curds, and dipping sauce for max indulgence.  Read More Read Less
20m
PREP TIME
1hr 10m
COOK TIME
24
INGREDIENTS

Ingredients

INSTRUCTIONS

  • 1 For the French Dip, mix Worcestershire sauce, vinegar, brown sugar, stock and spices in small bowl until well blended. Place sirloin in large resealable plastic bag. Add marinade. Seal bag and turn to coat well, massaging marinade into meat. Refrigerate at least 1 hour or overnight for more flavor. Remove meat from marinade. Discard any remaining marinade.
  • 2 Mix all ingredients for the Horseradish spread in small bowl. Set aside until ready to assemble sandwiches.
  • 3 Preheat oven to 375°F. Place sirloin in large roasting pan. Roast 45 minutes to 1 hour, until tender and internal temperature reaches 145°F. Let stand 15 minutes. Transfer to cutting board and cut across the grain into very thin slices.
  • 4 Meanwhile, for the Au Jus, place gravy mix in medium saucepan. Whisk in water and bring to a boil. Stir in stock, Worcestershire sauce, and onion and garlic powder until blended and heated through. Keep warm until ready to serve.
  • 5 To assemble sandwiches, place baguettes, cut sides up, on sheet pan. Dip sliced beef into the Au Jus. Layer bottom halves of baguette with sliced beef. Top with cheese curds. Broil on high 6-inches from heat just until cheese is melty and top halves of baguettes are toasted. Top beef with fries. Spread horseradish spread evenly on cut side of top half of baguette and place on top of sandwich. Cut each baguette sandwich into 3 sections. Then cut each section in half on a bias. Serve with remaining Au Just on the side for dipping.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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