Tony’s Take on French Dip at The Lakehouse
Savoroid The Lakehouse

Tony’s Take on French Dip at The Lakehouse

A copycat recipe that you can easily make right at home in just 1 hour 15 minutes.

Recipe made for PelicanPassageBob
Optional flavor upgrade MANHATTAN See this blend at Salted Perfection $17.00

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Total time 1 hour 15 minutes
Serves 4

Whenever I am near the water, I think about those Sunday afternoons in Jersey where the salt air mixed with the smell of a slow-cooking roast in the kitchen. This sandwich, inspired by The Lakehouse in Muskegon, is pure nostalgia on a plate. It is about that perfect moment when the crusty bread meets the rich, savory au jus, softening just enough to melt in your mouth. We are doing it right with shaved beef and a garlic aioli that brings it all home.

Scale:

Ingredients

  • 1.5 lbs top round beef, very thinly shaved
  • 4 crusty French baguettes or long rolls
  • 8 slices sharp provolone cheese
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 teaspoon all-purpose flour (as a binder for the cheese)
  • 1/2 cup mayonnaise
  • 3 cloves garlic, minced and sautéed
  • 2 cups high-quality beef bone broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Manhattan Select Blend
  • 2 large Russet potatoes, sliced paper-thin
  • Vegetable oil for frying
  • 1 tablespoon Garlic Sauté Finishing Salt
  • 4 whole dill pickle spears

Instructions

  1. Start with the caramelized onions. Melt the butter in a heavy skillet over medium-low heat. Add the onions and a pinch of Manhattan Select Blend. Cooking them slowly for about 25 minutes until they are deep jammy brown. Sprinkle with the teaspoon of flour at the end; this acts as our binder to keep the cheese and onions unified on the sandwich.
  2. For the garlic aioli, whisk together the mayonnaise and the sautéed garlic in a small bowl. Set this aside in the fridge to let the flavors marry.
  3. In a small saucepan, bring the beef bone broth and Worcestershire sauce to a simmer. Add 1 tablespoon of Manhattan Select Blend. Let it reduce slightly to concentrate the flavor for your au jus.
  4. Prepare the chips by rinsing the potato slices in cold water to remove starch, then patting them completely dry. Fry in 350-degree oil until golden and crispy. Drain on paper towels and immediately season with the Garlic Sauté Finishing Salt.
  5. Split your baguettes. Spread a generous layer of garlic aioli on the bottom half. Pile the shaved beef high. The beef should be warmed quickly in a hot pan with a splash of the au jus before hitting the bread.
  6. Top the beef with the caramelized onion mixture and two slices of provolone cheese per sandwich.
  7. Place the open-faced sandwiches under a broiler for 1-2 minutes until the cheese is bubbly and the edges of the bread are toasted.
  8. Close the sandwiches, slice on a bias, and serve with a bowl of the hot au jus, a pile of the garlic-salted chips, and a crisp pickle. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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