Going to cooking school in Calgary was an amazing experience. Discovering what is ‘local’ in another city is really interesting – no maple syrup or summer sausage to be found! And there are definitely some things that you can count on to be on every menu in town. One of those great Albertan treasures was the Beef Dip Sandwich. My roommate would make this for dinner at least twice a month, featuring, of course, some great local beef.
So I was inspired the other day while deciding what to do with the better half of an eye of round beef roast that was roasted the day before. The beef is from Taylor Family Farms of Owen Sound, fed on a diet of non-GMO hay and barley – all the makings for really tasty beef.
Eye of round cut, which is a really lean cut of beef that, if over-cooked, can be extremely dry. We rubbed it simply with salt, pepper and a little oil and roasted it plain. The next day the leftover roast was easy to slice thin, heat up, and serve with the appropriate ‘Beef Dip’ staples. The following recipe is based on roasting the beef solely for the purpose of beef dip.
Rub roast well all over with a generous amount of salt, pepper and oil;
Place in roasting pan and roast at 425°F for 20 minutes; reduce oven heat to 375°F and continue to roast for a further 40 minutes. This will produce a roast between medium-rare and medium. Do not turn oven off;
Remove from roasting pan and let rest on carving board, covered, for about 15 minutes. This will allow the juices to redistribute themselves throughout the roast;
Meanwhile, sauté onions and mushrooms in a little oil in a saucepot. Add beef stock and simmer until reduced slightly;
Slice rolls in half, but not all the way through. Spread lightly with butter and sprinkle a little cheese in each roll; toast in oven for about 5 minutes;
Slice beef thinly: use a sharp knife and make long, even strokes back and forth;
Pile beef into rolls; serve each roll with a ladle of the mushroom-onion beef jus in a small bowl for each person.
Classic Beef Dip (enough for 4-6 sandwiches)
- 2 lb eye of round beef roast
- Kosher salt and fresh ground black pepper,
- Canola oil, as needed
- 1 onion, thinly sliced
- 1 lb mushrooms, thinly sliced
- 3 cups beef stock (low, no salt or homemade)
- 6 crusty rolls
- butter, as needed
- 1/2-lb mozzarella cheese, grated