#3 is #1 in my book!

Here is meal #3 from our original prime rib of three days ago. You may not know this, but I am a French Dip aficionado, I know my French Dips, and this is a keeper, trust me!

Use a very sharp knife to slice the beef as thinly as possible.  Since the meat is cold from being refrigerated for the last couple of days, it’s not as hard as you may think.

The little “dips” pictured here are a bit smaller than usual because I made them appetizer size for a little happy hour birthday celebration for my BFF, Peggy.   Make these and thank me later!

French Dip for Two

Carmelized Onions
1 teaspoon olive oil
2 teaspoons unsalted butter
2 medium onions, peeled and cut into medium dice
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Horseradish Sauce
1/4 cup sour cream
2 tablespoons prepared creamy horseradish, or to taste

Beef
Salt and freshly ground pepper to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, peeled and minced
2 garlic cloves, peeled and minced fine
1/2 teaspoon minced fresh thyme
1/4 cup dry white wine
3/4 cup beef broth
3/4 cup leftover beef, sliced across the grain on the diagonal bias as thin as possible

2 French rolls, split and spread lightly with butter

Onions: Heat oil and butter in a large nonstick skillet over medium heat.  Add onions; saute 5 minutes or until onions are translucent. Reduce heat to medium-low, stir in sugar and cook until onions are golden, stirring frequently, about 45 minutes longer.  Season with salt and pepper.  Remove from heat and transfer to a large bowl, cover to keep warm. Do not wash the skillet. Preheat the oven to 300 degrees.

Horseradish Sauce: Mix sour cream and horseradish in a small bowl, cover, and refrigerate.

Beef: Heat the olive oil and butter in the same skillet over medium heat. Add shallots, garlic, and thyme to the skillet and cook, stirring, for 2 to 3 minutes, or until shallots are softened.  Add the wine, increase the heat to high and reduce the liquid by half.  Add the stock and simmer for 5 minutes.

Place the beef in an 8 x 8-inch baking dish. Pour the shallot mixture over the beef and place it on the bottom rack of the oven while toasting the rolls, so no more than 5 minutes.

Place rolls on the top rack of the oven for 5 minutes, until lightly toasted.  Remove meat and rolls from the oven.  Drizzle some of the jus over cut sides of rolls. Divide meat and onions among 2 bottom halves and place on the top half of the rolls. Transfer sandwiches to serving plates.

Transfer jus to individual dipping bowls and serve sandwiches with jus for dipping.

Serves 2