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A comforting, classic French Dip sandwich featuring tender, thinly sliced roast beef piled high on a toasted crusty hoagie roll, topped with melted provolone cheese, and served with a rich, deeply savory homemade au jus for dipping.
Ingredients
Au Jus
- 2 tablespoons unsalted butter — divided
- 0.5 cup yellow onion — finely chopped
- 2 cloves garlic — minced
- 3 cups beef broth — high quality or bone broth preferred
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce — adds umami
- 2 sprigs fresh thyme — or 1/2 tsp dried thyme
- 0.5 teaspoon black pepper — freshly ground
Sandwiches
- 1 pound roast beef or prime rib — thinly sliced deli-style or leftover prime rib
- 4 rolls hoagie rolls or French baguettes — split lengthwise
- 8 slices provolone or Swiss cheese — 2 slices per sandwich
- 2 tablespoons unsalted butter — softened, for spreading
Instructions
-
Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the finely chopped onion and sauté until softened and golden brown, about 5-7 minutes.
~7 minTaking the time to lightly caramelize the onions builds a deep flavor base for the au jus. -
Add the minced garlic and cook for 1 minute until fragrant.
~1 minDo not let the garlic burn. -
Pour in the beef broth, Worcestershire sauce, soy sauce, fresh thyme sprigs, and black pepper. Bring the mixture to a simmer, then reduce heat to low and let it gently simmer for 10-15 minutes to allow flavors to meld.
~15 minTaste the au jus at the end of simmering. If it needs more salt, add a dash more soy sauce or a pinch of kosher salt. -
Preheat your oven's broiler. Place the split hoagie rolls cut-side up on a baking sheet. Spread the softened butter evenly over the cut sides of the rolls.
~2 min -
Broil the rolls for 1-2 minutes until lightly toasted and golden brown. Watch them closely so they don't burn. Remove from the oven.
~2 min -
Using tongs, submerge the thinly sliced roast beef into the simmering au jus for about 30 to 60 seconds just to warm the meat through and coat it in flavor. Do not leave it in too long or it will overcook and become tough.
~2 min -
Remove the meat from the jus with tongs, letting the excess liquid drip back into the pot. Divide the beef evenly among the toasted bottom halves of the hoagie rolls.
~2 min -
Top the beef on each sandwich with 2 slices of provolone or Swiss cheese. Return the baking sheet to the broiler for 1-2 minutes, or until the cheese is beautifully melted and bubbly.
~2 min -
Remove the thyme sprigs from the au jus. Ladle the hot jus into small ramekins or bowls.
~1 min -
Close the sandwiches with the top halves of the rolls. Serve immediately alongside the ramekins of au jus for dipping.
~1 min
Nutrition
Equipment
- Medium saucepan
- Baking sheet
- Tongs
- Small bowls or ramekins (for serving au jus)
Tips & Storage
- If using deli roast beef, ask the deli counter to slice it 'shaved' or very thin for the best texture.
- For an extra flavor kick, spread a thin layer of horseradish mayo or whole grain mustard on the top bun before serving.
- Crusty bread is essential; soft bread will dissolve too quickly when dipped in the au jus.
- Storage: Store leftover meat and au jus separately in airtight containers in the refrigerator for up to 3 days. Store rolls at room temperature. Assemble and heat just before serving.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
