French Dip Recipe
Slow roasted sirloin on a French baguette with caramelized onions, Provolone, side of au jus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef and Marinade
Caramelized Onions
Au Jus
Assembly
Method
Beef and Marinade
- 1
Season and Sear
Preheat oven to 275°F (135°C). Pat the roast dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder and onion powder. Rub the roast all over with olive oil, then evenly coat with the dry seasoning. Heat a heavy ovenproof skillet or Dutch oven over medium-high heat until hot. Sear the roast on all sides (about 2–3 minutes per side) until well-browned to develop flavor. Remove roast and set aside.
- 2
Low and Slow Roast
Reduce heat under the pan to medium. Add 1/2 cup of the beef broth and the optional red wine to deglaze the pan, scraping up any browned bits. Stir in Worcestershire sauce. Return the seared roast to the pan. Pour remaining beef broth around (not over) the roast so the liquid comes about 1/3 up the side. Cover Dutch oven with lid or tightly with foil. Roast in the preheated oven until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 1.5–2 hours depending on roast size. For medium, roast to 135–140°F (57–60°C). Use an instant-read thermometer for accuracy. When done, remove roast to a cutting board and tent loosely with foil; rest 20 minutes before slicing (carryover will raise temp a few degrees). Reserve pan juices and solids for the au jus.
Caramelized Onions
- 3
Slice Onions
While the roast cooks, peel the onions and slice them into 1/4-inch thin half-moons.
- 4
Caramelize
In a large skillet over medium-low heat, melt the butter with the olive oil. Add the sliced onions, sprinkle with kosher salt and the optional sugar. Cook slowly, stirring every 3–5 minutes so they brown evenly; this will take 25–35 minutes. If the pan dries or browns too quickly, add a splash (1–2 tbsp) of water to deglaze. When onions are deeply golden and jammy, stir in the optional balsamic vinegar, cook 1 more minute, then remove from heat and keep warm.
Au Jus
- 5
- 6
Add Liquids and Simmer
Gradually whisk in 2 cups beef broth, scraping up any browned bits from the pan. Add soy sauce or additional Worcestershire, fresh thyme and bay leaf. Bring to a gentle simmer and cook 6–8 minutes until slightly reduced and flavorful. Taste and season with salt and freshly ground black pepper as needed. Strain the au jus through a fine mesh sieve into a serving bowl or small pot to remove solids; keep warm. If the au jus is too thin, simmer to reduce further; if too strong, add a little extra broth or water to balance.
Assembly
- 7
- 8
Toast and Build
Heat a large skillet or grill pan over medium heat. Place the buttered cut sides of the baguette down and toast until golden, about 2 minutes. Place several slices of the thinly sliced roast onto the bottom half of the baguette, top with a generous portion of caramelized onions, then layer Provolone slices over the meat and onions.
- 9
Melt Cheese
To melt the cheese, place the assembled open sandwich under a preheated broiler set to high about 4–6 inches from the element for 1–2 minutes, watching closely until the cheese is melted and slightly bubbling. Alternatively, cover the sandwich in the skillet with a lid for 1–2 minutes to steam-melt the cheese.
- 10