French Dip Sandwich with Harissa Fries
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Serves: 3 sandwiches
 
What You'll Need
  • 2 lbs. beef chuck (I used the same rub as in this post)
  • 32 oz. beef stock
  • 6 slices provolone
  • 1 red pepper
  • 1 yellow onion
  • 2 tbs. butter
  • 2 subway rolls
  • 2 russet potatoes
  • 1 tbs. harissa (I got mine from Whole Foods)
  • 2 tsp. salt
  • 2 sprigs fresh thyme
Instructions
  1. In a crockpot add the chuck and the beef broth. Cook for about 6-8 hours on low (this is perfect to throw together right before work).
  2. Peel the potatoes and cut into thin strips then add to an ice-water bath. Soak for about 30-40 minutes.
  3. Drain then toss together with the harissa, olive oil and salt then lay on a parchment-lined baking sheet and bake for about 35-40 minutes at 380 (or until golden brown).
  4. Once they're finished, add the halved peppers to the same baking sheet and cook for 15 minutes at the same temp.
  5. Once the beef has almost finished cooking, add the onion and butter to a medium-sized pan and cook over a medium-low heat for about 20-30 minutes or until caramelized.
  6. To assemble, add the shredded beef to your subway roll then the sliced peppers, provolone, and top with caramelized onions.
  7. To melt the cheese, simply place the assembled sandwich under the broiler for a minute.
  8. Harissa Fries
  9. Peel and thinly slice the russet potatoes then submerge in a large bowl of cold water. Let sit for about 30-40 minutes.
  10. Drain and toss together with the harissa, salt, thyme, and olive oil.
  11. Spread on a parchment lined baking sheet and bake at 380 for about 35-40 minutes (or until golden brown)
Recipe by The Blonde Chef at https://www.theblondechef.com/french-dip-sandwich/