French Dip Recipe

Prepare rolls

Preheat oven to 375°F (190°C). Split the hoagie rolls lengthwise but not completely through. In a small bowl, mix the softened butter with garlic powder and a pinch of salt. Brush the cut sides of each roll with the garlic butter.

Toast rolls

Place the rolls cut-side up on a baking sheet and toast in the preheated oven until lightly golden and crisp, 6–8 minutes. Remove and set aside.

Warm beef

While the rolls toast, place the thinly sliced prime rib in a shallow baking dish. Pour 1/2 cup of the prepared au jus (see Au Jus section) over the meat to warm and keep moist. Cover loosely with foil and warm in the oven for 6–8 minutes, or until heated through. Alternatively, warm slices in a hot skillet for 2–3 minutes.

Assemble sandwiches

Open each toasted roll and spread about 1/2 tablespoon Dijon mustard on the bottom half if using. Divide the warmed beef among the four rolls (about 5 oz per sandwich). Top the beef with two slices of Swiss cheese per sandwich, arranging to cover the meat.

Melt cheese

Return assembled open-faced sandwiches to the oven for 2–4 minutes, or place under a broiler for 60–90 seconds, until cheese is melted and bubbly. Watch closely to avoid burning.

Finish and serve

Close the sandwiches, slice in half if desired, and serve immediately with individual ramekins or bowls of hot au jus for dipping.

Build the base: In a medium saucepan over medium heat, combine the beef broth, beef drippings or consommé (if using), red wine or sherry, Worcestershire sauce, soy sauce, quartered onion, smashed garlic clove, fresh thyme, crushed peppercorns, and 1/4 tsp salt.

Simmer: Bring to a gentle simmer, then reduce heat to low and let simmer uncovered for 10–12 minutes to concentrate flavors. Taste and adjust seasoning with additional salt or Worcestershire if needed.

Strain: Remove from heat and strain the liquid through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract flavor. Discard solids.

Finish consistency: If you prefer a slightly thicker jus, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Return strained jus to low heat and whisk in the slurry. Simmer 1–2 minutes until slightly thickened. Do not over-thicken—jus should remain a light dipping broth.

Keep warm: Keep the au jus warm on the lowest heat setting or in a thermos until ready to serve. Skim any excess fat from the surface before serving, if desired.