Food Talk + Functions
Anatomy of a Dish: French Dip Sandwich

Top Sirloin French Dip

Top Sirloin French Dip Au Jus with Smoked Provolone and Roasted Peppers with a Crispy Potato and Arugula Salad

Roll up your sleeves, folks. This juicy French dip isn’t just a sandwich – it’s an experience.

“It’s a little bit naughty,” says Chef Curtis Shaver.

Your first hint that this is something special? The sandwich arrives in a bowl, plunged headfirst into an aromatic pool of jus studded with caramelized onions.

The jus begins with red onions, slowly caramelized and deglazed with red wine. Curtis and his team add garlic, thyme, rosemary, and veal stock for a rich, flavorful broth that’s akin to French onion soup.

Meanwhile, the sirloin gets rubbed with a blend of herbs, garlic, salt and pepper. Curtis uses pastured Virginia Angus beef from Seven Hills Food Company in Lynchburg, which sources all their meat from local family farms.

“I chose top sirloin because it’s a good piece of meat that roasts well,” Curtis says. “It’s also something different from the typical lunch menu steaks, like hanger steak.”

The beef is roasted to medium rare and sliced in house, yielding a perfectly tender texture.

When it’s time to assemble your sandwich, our team will melt layers of smoked provolone onto a hoagie roll, then pile on medium rare roast beef and house roasted bell peppers. The whole sandwich heats up in the oven, then dives into the aforementioned bowl of jus.

Topping it all off are thinly sliced, fried Yukon potatoes tossed with arugula, oil and lemon.

“The potatoes give you something crunchy, but once you pick it up and stuff falls into the broth, the potatoes will soak it up,” Curtis says.

As for how you should eat it, Curtis advises you to “just pick it up and dip.” But you might want to keep your knife, fork and spoon handy just in case.

Whichever way you slice it, this is a sandwich experience you won’t want to miss. Join us for lunch sometime soon!

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