French Dip with Pub Fries
Prep: 15 min | Cook: 40 - 45 min | Serves: 2
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FEATURED PRODUCT
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Pub Fries
Have the restaurant experience at home with Cavendish Farms Restaurant Style Pub Fries! These premium, skin-on, thick-cut fries are lightly seasoned with sea salt to deliver the authentic taste of your neighbourhood pub. While they’re delicious on their own, the thicker cut of these fries means they’re great for dipping in your favourite sauces. Serve them with specialty ketchups, aioli, curry mayo, or whatever you please. Made in Canada from domestic and imported ingredients.
Ingredients
- 1 bag Cavendish Farms Restaurant Style Pub Fries
- 3 tbsp unsalted butter, divided
- 1/2 large yellow onion, thinly sliced
- Salt and pepper, to taste
- 2 baguette-style French rolls, sliced lengthwise
- 1/2 lb thinly sliced deli roast beef
- 4 slices provolone cheese
- 1 clove garlic, finely chopped
- 1 cup beef broth
- 2 tsp Worcestershire sauce
- 1 thyme sprig, chopped
- 1 tbsp fresh parsley, chopped (for garnish)
Directions
- Preheat oven to 425°F.
- Spread Pub Fries in a single layer on a non-stick baking sheet and cook according to packaging instructions.
- To prep, melt 2 tbsp butter in a large skillet over medium heat. Add sliced onion and season with salt and pepper. Cook, stirring occasionally, for 30 - 35 minutes until softened and caramelized.
- Place baguette rolls on a separate baking sheet. Divide roast beef between the rolls and top with caramelized onions and provolone cheese.
- Bake for 5 - 7 minutes, until sandwiches are warmed through, cheese is melted and rolls are lightly toasted.
- While the sandwiches bake, melt remaining 1 tbsp butter in the same skillet over medium heat. Add garlic and cook for about 1 minute until fragrant. Add beef broth, Worcestershire sauce and chopped thyme. Season with salt and pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until slightly reduced.
- Transfer French Dip sandwiches to plates and sprinkle with fresh parsley. Serve hot with cooked Pub Fries and au jus alongside for dipping.
