Sandwiches ranging from peanut butter to BLT to Reuben might appear American as a hot dog, on the 4th of July but this wasn’t always the case. Initially sandwiches were viewed as a reminder of times and early Americans demonstrated their resistance against rule by shunning British goods and traditions. Cooks played their part by steering of culinary fads, including sandwiches which were famously linked to John Montagu, the 4th Earl of Sandwich. After securing independence and fading memories of rule sandwiches made a comeback in American cuisine. Larger, tastier and more popular than ever. Today the United States proudly boasts, over 60 varieties of sandwiches that have originated here.
The sandwich, acting as a platform, for expression is simple to assemble, convenient for on the go consumption and can be enjoyed without the need for utensils. Transforming any dish into a delight is a practice with sandwiches, exemplified by todays feature; the Tri tip French Dip. Utilize any leftover meat from our Tritip recipe to craft this Smoked Tri tip French Dip, a beloved staple in our culinary repertoire that has sparked friendly rivalry, between two renowned eateries.
In the 1900s Philippe the Original, in Los Angeles, California shared a story about their cook who unintentionally dropped a roast beef sandwich into a pan of meat drippings while preparing it for a police officer. Surprisingly the officer enjoyed the sandwich. From on it became quite popular. At their establishment they dip the roll, in hot beef juice. Serve it “wet.”
Coles Pacific Electric Buffet asserts that this sandwich originated during a time when they sought to accommodate a customer, with periodontitis by creating a tender sandwich. They accompany their tip sandwich with a side bowl of au jus.
It doesn’t really matter to us either way. A tasty sandwich is a sandwich. I always appreciate whoever prepares it for me usually Mountain Man Radd, known for his unique recipe creations. Our kitchen is known for its recipes with even the traditional ones having a twist, to them often incorporating a local craft beer.
Tri tip steak is known for its flavor and tender texture. Despite being a cut it offers a touch of fat that adds a buttery taste. This traditional Tri tip French Dip sandwich showcases our cooking method. Includes Scotch Ale from Kettlehouse Brewing, in Missoula, Montana. Be sure to pick up some growlers or cans of the Scotch Ale to savor. Remember to save some for the cooking process.
Cheers to another fun day in the kitchen.
Ingredients
- Smoked Tri-tip sliced thin
- 2 hoagie rolls
- Havarti cheese sliced thin
- 3 cups au jus
- 1 yellow onion sliced thin
- 1 TBSP butter
- ¼ cup Kettlehouse Cold Smoke Scotch Ale
- Kosher salt and black pepper
- Frank’s Red Hot Sauce
Instructions
- Bring your au jus up to a simmer and add the smoked tri-tip slices into the soup.
- Start by melting the butter in a sauté pan then toss in the onion. Cook until the onion turns see through. Pour in the Cold Smoke Scotch Ale. Let it simmer until it thickens. Season, with salt, black pepper and a dash of Frank’s Red Hot Sauce.
- Stack the beef, sautéed onions and Havarti cheese on each hoagie roll. Pour the au jus into a dish.
- Now it’s time to dip and bite!
I spent a good bit of my 20’s touring the country playing music. As a teenager, and throughout my 20’s, in between music, I always worked in restaurants, in various capacities. Somewhere in my late 20’s I realized that I was not on the cover of Rolling Stone, as planned, and so, I started thinking about my future and trying to figure out other ways to have an impact, be creative and still live a bit of that rock ‘n roll lifestyle. The restaurant industry provided me with a good bit of those things. And so, I started honing my chops in the kitchen, putting my nose in food lover’s companion, and really started to go somewhere with it.