Still on the hunt for the perfect French dip.
Finally got the bread to not be soggy, but I can’t slice the meat thin enough by hand.
I still find it best to cook the meat rare beforehand, let it cool, thinly slice, and dunk it in the hot au jus before assembly.
@allenbarthel lets try this sometime!
Yummy yummy yummy
These look great. Seems like a deli slicer is your next purchase! lol