American · Main · Easy
French Dip Sandwich
Thin sliced roast beef piled on a crusty roll with melted provolone, served with a rich savory au jus for dunking. Simple and perfect.
The whole recipe in 60 seconds
French Dip Sandwich, in 5 ideas
- Deli roast beef is the shortcut that makes this a weeknight meal instead of a weekend project.
- Do not boil the beef in the au jus, just warm it through or it gets tough.
- A crusty roll is essential. Soft buns fall apart the moment they hit the dip.
- The soy sauce deepens the beef flavor of the au jus without making it taste Asian.
- Strain the au jus for a clean dipping experience with no bits.
What you need
Ingredients
- 1.5 lbs deli roast beef, thinly sliced
- 4 crusty French rolls
- 8 slices provolone cheese
- 2 tbsp butter
- 4 cups beef broth
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 bay leaf
- Salt and pepper to taste
How to make it
Directions
- Combine the beef broth, soy sauce, Worcestershire, garlic powder, onion powder, and bay leaf in a saucepan. Simmer 15 minutes. Season with salt and pepper and keep warm.
- Slice the rolls and butter the cut sides. Toast under the broiler until golden.
- Warm the roast beef by dipping it briefly in the hot au jus, just 30 seconds.
- Pile the warm beef onto the rolls and top each with 2 slices of provolone.
- Return to the broiler for 1 to 2 minutes until the cheese melts.
- Strain the au jus into small bowls for dipping. Serve the sandwiches hot.
Ask the deli to slice the roast beef extra thin, almost shaved. Thin slices soak up the au jus better and eat more tender than thick ones.