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French Dip Strudels
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French Dip Strudels

3 hServes 6Nutri-Score D€€
from @maisonmarvina1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roastMeat450 g
  • puff pastry sheet (thawed)Bakery1 piece
  • provolone cheese (sliced)Dairy150 g
  • onions (sliced)Produce4 pieces
  • shallot (sliced)Produce1 piece
  • garlic (clove, minced)Produce1 piece
  • fresh rosemary (sprigs)Produce3 g
  • fresh thyme (sprigs)Produce3 g
  • bay leavesSpices2 pieces
  • beef bouillon (cube)Pantry1 piece
  • beef broth (1 box)Pantry900 ml
  • red wineBeverages240 ml
  • Worcestershire saucePantry30 ml
  • soy saucePantry15 ml
  • egg (beaten)Dairy1 piece
  • garlic powderSpices3 g
  • water (splash)Other15 ml
  • butter (melted)Dairy30 g
  • parsley (chopped)Produce10 g

per serving

Nutrition

398kcal

Carbs
22 g
Proteins
22 g
Fat
25 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • Baking tray
  • Pastry brush
  • Mixing bowl

step by step

Method

  1. Sear the chuck roast

    • Season the chuck roast and sear it in a hot Dutch oven until deeply browned on all sides.
    • Remove the roast and set aside.
    Step 1

  2. Soften the aromatics

    • Add the onions and shallot to the pot and cook until soft and golden.
    • Stir in the garlic, rosemary, thyme and bay leaves.
    Step 2

  3. Build the braising liquid

    • Pour in the red wine and scrape up the browned bits.
    • Add the beef broth, bouillon, Worcestershire sauce and soy sauce.
    Step 3

  4. Braise the beef

    • Return the roast to the pot, cover and braise gently until the meat shreds easily.
    • Shred the beef and mix it back into the reduced juices.
    Step 4

  5. Prepare the egg wash

    • Whisk the egg with the garlic powder and a splash of water.
    Step 5

  6. Fill the strudels

    • Cut the puff pastry sheet into rectangles.
    • Layer provolone cheese and shredded beef on each, then roll up and seal the edges.
    Step 6

  7. Bake

    • Brush the pastries with the egg wash and place them on a baking tray.
    • Bake at 200 °C until puffed and golden.
    Step 7

  8. Finish and serve

    • Brush the warm strudels with melted butter and sprinkle with chopped parsley.
    • Serve with the braising juices for dipping.
    Step 8
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