As a full time, recipe developing, food blogger extraordinaire, one of my jobs is to try new restaurants for recipe inspiration (tough job I know 😉 )
I recently stopped in San Diego restaurant Rubicon Deli, for the first time, and was totally blown away! I’d been following them on Instagram for a while and saw a picture of a sandwich that I just had to have, their Dapper Dipper, a Slow Roasted Tri Tip French Dip Sandwich on Blue Cheese Bread, rated the #1 Must Have Sandwich in San Diego by Zagat! Let’s just say, it was given that rating for a reason!
Everything from the bread, to the meat, to the cheese, to the au jus was filled with flavor!
After adding Rubicon Deli, and this scrumptious sandwich, to my San Diego Food & City Guide, I knew that I couldn’t stop there, I had to recreate this sandwich so that whether you’re in San Diego, or elsewhere, you can enjoy the deliciousness!
While I loved the Blue Cheese Bread from Rubicon Deli (and still have great ambitions of recreating that in my kitchen as well) I decided to recreate this sandwich at home with Rosemary Focaccia Bread. It’s been a favorite for years with my friends and family, and I knew it would go perfectly with the Slow Cooked Rosemary Tri Tip I was planning to prepare for the middle of the sandwich!
To top it all off, I added a little creamy horseradish for a kick and melted some Cabot Horseradish Cheddar over the tri tip, and BOOM, the ultimate french dip sandwich was born!
- 1 large onion (sliced)
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 4 cloves garlic (crushed)
- 2 tbsp fresh rosemary (chopped) + 1 fresh rosemary sprig
- 3-4 lb tri tip steak (fat trimmed)
- 2 tbsp worcestershire sauce
- 4 cups beef broth
- 1 bay leaf
- Rosemary Focaccia Bread (click link for homemade recipe)
- 2 cups Cabot Horseradish Cheddar Cheese (shredded)
- ¼ cup creamy horseradish
Place the sliced onion in the bottom of a slow cooker, set to high heat.
Combine the kosher salt, black pepper, crushed garlic and chopped fresh rosemary in a small bowl.
Rub this mixture on the tri tip. Place in the slow cooker on top of the onion.
Pour the worcestershire sauce and beef broth over the tri tip. Add the bay leaf and rosemary sprig to the slow cooker.
Cover and cook on high for 6-8 hours.
While the tri tip is slow cooking, prepare the Rosemary Focaccia Bread. Click the link for the recipe, then follow the instructions until the very end. Instead of making two loaves of bread, you will form the dough into four rolls.
Bake as directed in the recipe.
Remove from the oven and set aside to cool before preparing the sandwiches.
Once the tri tip has cooked on high for 6-8 hours, it should easily pull apart with a couple of forks. Shred the meat then slice the focaccia rolls in half and place a heaping of shredded tri tip, and slow cooked onions, on the bottom half of the roll, top with the horseradish cheddar.
Place under the broiler in the oven for 2-3 minutes, or until the cheese has melted over the meat.
Spread a light amount of creamy horseradish on the top half of the roll, then place it on the sandwich.
Drain the liquid from the slow cooked tri tip to serve as the au jus on the side for dipping.
I know a recipe is really good, when my mouth is literally watering as I write the post!
The tender, flavorful meat could be served on it’s own, but combined with the spice of horseradish, the creaminess of cheddar and the melt-in-your-mouth fresh baked focaccia bread, all dipped in warm au jus…. seriously O-M-G, is all I can say!
The great thing about this recipe is that it’s just as delicious (maybe even more delicious!) leftover. You can place the meat and au jus in the refrigerator and make scrumptious sandwiches for an entire week!
♦ Gluten Free Option: Serve the sandwich on gluten-free bread. Always make sure the worcestershire sauce and beef broth used for the tri tip is gluten-free.