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The Best French Dip Sandwich You'll Ever Make: Smoked Picanha with Bone Marrow Butter & Rich Au Jus

Jason Hardee, Elite BBQ Smokers
Smoked to perfection and stacked high with juicy slices of Picanha, this French Dip Sandwich features bone marrow garlic butter and a deep, savory red onion au jus—an upscale twist on the steak sandwich you didn’t know you needed.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting Time 20 minutes
Total Time 3 hours
Course Dinner, Lunch, Main Course, Sandwich
Servings 4 people

Equipment

  • Smoker (Recteq Smoker) 
  • Induction Cooktop
  • Cast Iron Skillet - Large
  • Cast Iron Skillet - Medium

Ingredients
  

For the Picanha

  • 1 whole Picanha Roast (3–4 lbs)
  • 2 tbsp Dijon Mustard
  • 1 tbsp Prepared Horseradish
  • Uncle Feol - Vault Secured Rub
  • Pig on Fire - Sweet Heat

For the Caramelized Onion Au Jus

  • 1 Onion thinly sliced
  • 3 Cloves Garlic minced
  • 1 can Beef Consommé
  • 3/4 cup Beef Broth
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Butter for caramelizing onions

For the Sandwich

  • 4-6 qty Brat Rolls or Crusty French Sandwich Rolls
  • 6-8 slices Provolone Cheese
  • Bone marrow garlic butter for toasting rolls

Bone Marrow Butter

  • 6 qty Bone Marrows
  • 1 Clove Garlic minced

Instructions
 

Smoke the Picanha

  • Preheat your Recteq pellet smoker to 300°F.
    Elite BBQ Smokers - Smoked Picanha French Dip Sandwich
  • Trim any excess silver skin but keep the fat cap intact.
  • Season the Picanha generously on all sides.
  • Place the roast fat-side up on the smoker.
  • Smoke until internal temperature reaches 125°F (about 1.5 to 2 hours).
  • Remove, tent with foil, and rest for 15–20 minutes before slicing thinly across the grain.

Make the Bone Marrow Garlic Butter

  • Roast marrow bones at 425°F for 20–25 minutes until the marrow is soft and bubbly.
  • Scoop marrow into a bowl, mash with butter, minced garlic, thyme, and a pinch of salt.
  • Mix until smooth and set aside.

Prepare the Au Jus

  • Heat olive oil in a cast iron pan over medium heat.
  • Add sliced red onions and caramelize until deep golden (10–15 minutes).
  • Deglaze with red wine, then add beef consommé, water, and onion soup mix.
  • Simmer for 10–15 minutes to develop flavor.
  • Season to taste and keep warm.

Assemble the Sandwich

  • Slice hoagie rolls and toast them lightly on the grill or in a pan.
  • Spread a generous layer of bone marrow butter on each side.
  • Add a layer of provolone cheese and melt slightly.
    Smoked Picanha French Dip Sandwich - Elite BBQ Smokers Jason Hardee
  • Stack with thin slices of smoked Picanha.
  • Serve warm with a side of homemade au jus for dipping.

Video

Notes

Final Thoughts from Jason

If you’re tired of basic French Dip sandwiches, this version will completely change your expectations. By smoking a whole Picanha roast on a Recteq pellet grill, you're infusing the meat with deep, beefy flavor while keeping it tender and juicy under a rich fat cap. What sets this sandwich apart is the addition of roasted bone marrow garlic butter, slathered on toasted hoagie rolls, and finished with melty provolone. The homemade red onion au jus—made from real consommé, red wine, and caramelized onions—completes this indulgent steakhouse-style meal. Perfect for BBQ lovers, sandwich enthusiasts, and anyone who appreciates flavor layered with technique.

Tips for Success

  • Slice Picanha thinly against the grain for tenderness.
  • Resting the meat ensures juices redistribute before slicing.
  • Don’t skip the bone marrow butter—it adds a next-level savory richness.
This is the sandwich that turns heads at the cookout. It's packed with flavor, texture, and that "wow" factor thanks to the smoked Picanha and gourmet-level upgrades. Whether you're hosting friends or just feeding the family, this recipe proves that you don’t need to go to a steakhouse for the best French Dip you’ve ever had.

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