French Dip Platter Recipe

In a medium saucepan, combine beef broth, sliced onion, minced garlic, Worcestershire sauce, salt, and black pepper.

Bring the mixture to a simmer over medium heat. Allow it to cook for about 10-15 minutes, stirring occasionally, until the onions soften.

Add the thinly sliced roast beef to the saucepan, allowing it to warm in the broth for 5 minutes.

While the beef is warming, preheat a grill or grill pan over medium heat.

Slice the French bread loaf in half lengthwise, and spread softened butter on the cut sides.

Place the bread on the grill, cut side down, and grill for about 2-3 minutes or until golden and crispy.

Preheat your oven to 220°C (425°F).

In a large bowl, toss the cut sweet potatoes with olive oil, salt, and paprika until evenly coated.

Spread the fries on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until crispy.

In a large bowl, combine shredded cabbage and grated carrot.

In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

Pour the dressing over the cabbage and carrot mixture, and toss until everything is well coated. Refrigerate until ready to serve.

To serve, pile the warm roast beef on the grilled French bread halves, and ladle some of the au jus over the top.

Serve the French Dip Platter with sweet potato fries and coleslaw on the side.