I hate being a downer, but this is a safe space so let me get this off my chest at the beginning so we can move on to more awesome things (like this amazing sandwich!). Remember how I said I was sick? Let’s just say I was being way too optimistic. Flu season is in full force here in the Cornelius residence and I spent the larger part of today hobbling around our apartment like a little old lady and have been subsisting off of popsicles and Fresca. It’s rough, friends.
But, because it really could be worse, I will now end my rant and tell you all about this crazy good sandwich! When I was growing up my parents used to make French Dip Sandwiches all the time. In fact, it’s one of the few things I remember my dad cooking (aside from top ramen) which makes it extra special. In their version, they used thinly sliced roast beef topped with caramelized onion and sandwiched in a hoagie roll then dipped in a warm au ju sauce. While the classic is always a win, I decided to switch things up a bit starting with the roast beef.
Instead of buying deli slices, I decided to do a slow-cooked, shredded beef instead. Then, I topped the roast beef with provolone, roasted red peppers, and caramelized onions! So SO good! And let me tell you friends, for something so easy, this beef is so tender you’ll have to stop yourself from eating it straight from the pot (guilty). 
But what I’m super excited about are these harissa fries! They’re crispy, spicy, salty and all around delicious. They’re the perfect side-dish for this French Dip Sandwich! And they’re super simple to throw together.
To make the fries, simply peel and thinly slice the potatoes. Then submerge in ice-water for about 30 minutes. Drain and toss with salt, harissa and olive oil then spread on a baking sheet and bake for 35-40 minutes! Easy.
- 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
- 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).
- Peel the potatoes and cut into thin strips then add to an ice-water bath. Soak for about 30-40 minutes.
- 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).
- Once they're finished, add the halved peppers to the same baking sheet and cook for 15 minutes at the same temp.
- 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.
- To assemble, add the shredded beef to your subway roll then the sliced peppers, provolone, and top with caramelized onions.
- To melt the cheese, simply place the assembled sandwich under the broiler for a minute.
- Harissa Fries
- Peel and thinly slice the russet potatoes then submerge in a large bowl of cold water. Let sit for about 30-40 minutes.
- Drain and toss together with the harissa, salt, thyme, and olive oil.
- Spread on a parchment lined baking sheet and bake at 380 for about 35-40 minutes (or until golden brown)
