French Dip Recipe
Recipe information
Make French Dip in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Roast Beef & Seasoning
Au Jus (Dipping Broth)
Sandwich Assembly
Roast Beef & Seasoning
1. Season and warm the beef
If using cold deli roast beef, separate slices and toss gently with olive oil, salt, pepper, and garlic powder. Heat a large skillet over medium-high heat. Add the seasoned roast beef in batches, warming quickly for 1–2 minutes per side until just heated through and slightly crisp at the edges. Remove to a plate and keep warm. If using leftover hot roast, simply slice thinly and keep warm.
Au Jus (Dipping Broth)
2. Build the broth
In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the halved onion and smashed garlic cloves and cook, stirring, until fragrant and lightly browned, about 4–5 minutes.
3. Deglaze and simmer
Add the dry red wine (if using) to deglaze the pan, scraping up browned bits, and simmer 1–2 minutes to reduce slightly. Pour in the beef stock, soy sauce, and Worcestershire sauce. Add the thyme sprigs and bay leaf. Bring to a gentle simmer, then reduce heat and simmer uncovered for 15–20 minutes to develop flavor.
4. Strain and finish
Remove from heat. Strain the broth through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract flavor. Return strained jus to the saucepan and keep warm over low heat. Taste and adjust seasoning with salt and pepper.
5. Optional: Thicken the jus
If you prefer a slightly thicker jus, make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water. Whisk slurry into the simmering jus and cook 1–2 minutes until slightly thickened. Remove from heat and keep warm for serving.
Sandwich Assembly
6. Prep and toast rolls
Split the rolls lengthwise but not completely through if you like hinged buns, or slice fully. Butter the cut sides with the 2 tablespoons butter. Heat a large skillet or griddle over medium heat and toast the buttered cut sides until golden and crisp, about 2–3 minutes.
7. Assemble and melt cheese
Pile warmed roast beef onto the bottom halves of the toasted rolls. Top each with 1 slice of provolone or Swiss. If desired, briefly place assembled open sandwiches under a broiler or in a 375°F (190°C) oven for 2–3 minutes to melt cheese, or cover skillet with a lid until cheese melts.
8. Serve with au jus
Place the sandwich tops on and serve each sandwich with a small bowl or ramekin of hot au jus for dipping. Offer horseradish sauce or Dijon mustard on the side or spread a thin layer inside the rolls before assembling if desired.
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