Made this recipe last night. The meat flavor with the soy sauce, thyme, rosemary, and bay leaf, was a refreshing change to most french dips that are made with just au jus mix or french onion soup. And yes tweaked it a little. I used a reduced sodium beef base called "Better than Bouillon" and a low sodium Soy Sauce. I also put the meat on fresh baked hoagie rolls instead of french bread. Since I like my French dips "loaded", I grilled some onions, peppers, mushrooms and topped the sandwich with the veggies, added a slice of provolone, and toasted the french dip in a oven to warm the bread and melt the cheese. All in all, the recipe made the meat and dip taste great. Thanks for sharing Giselle.
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Made this recipe last night. The meat flavor with the soy sauce, thyme, rosemary, and bay...