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Left over steak? Try this French Dip Recipe from CCM Ambassador Austen Granger

Have some left over steak from your last barbecue? Try out this recipe from CCM Ambassador and Traeger Corporate Chef, Austen Granger. 


  • Leftover carter country tri tip
  • 8 slices provolone cheese
  • Half bottle carter country meats bone broth
  • 4 pretzel buns or hoagie rolls
  • Prepared Horseradish sandwich sauce
  • Black pepper to taste
  • Kosher salt to taste
  • Chive’s for garnish

Horseradish Sauce:

  • 1 cupwell-drained prepared horseradish
  • ½ cupsour cream
  • ½ cupmayonnaise
  • 2 tablespoonsfresh squeezed lemon juice
  • 1 teaspoonkosher salt
  • ¼ teaspoonfreshly ground black pepper
  • 2 teaspoonsWorcestershire sauce
  • Few drops Tabasco sauce


  1. Take leftover tri tip out of fridge and slice as thin as possible.
  2. Add all ingredients for sauce in a medium bowl and mix to combine. Place in fridge to chill.
  3. In a medium pot, bring bone broth to a boil. Add black pepper and salt to taste, turn heat down to medium and simmer.
  4. Slice buns or rolls and toast under broiler on high until browned. Keep broiler on.
  5. Add sliced tri tip to simmering pot of broth for 1 minute. Remove to a bowl with a slotted spoon, tongs or spider strainer. Reserve broth and keep warm.
  6. Add 1 tablespoon of unsalted butter to broth and whisk to combine.
  7. Place buns on a baking sheet and evenly distribute roast beef between 4 bottom buns.
  8. Add 2 slices of provolone cheese to each over meat and place pan under broiler.
  9. Broil until cheese is bubbling and beginning to brown. Remove from oven.
  10. Spread horseradish sauce on top bun.
  11. Split broth into 4 bowls and garnish with chives.
  12. Serve with sides of choice and a bowl of broth.

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