The French Dip Recipe

Build the flavor base

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the halved, thinly sliced onion and smashed garlic cloves. Cook, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 6–8 minutes.

Deglaze and simmer

Pour in 1/2 cup dry red wine (or an additional 1/2 cup beef broth if avoiding alcohol) to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the wine reduce by half, about 2–3 minutes.

Add broth & aromatics

Add 4 cups beef broth, 1 tsp beef base (if using), 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 2 thyme sprigs, and 1 bay leaf to the pot. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes to marry flavors.

Strain and finish

Remove from heat. Strain the jus through a fine-mesh sieve into a bowl or heatproof measuring cup, pressing on solids to extract flavor. Discard solids. Return liquid to the saucepan, stir in 1 tablespoon butter and 1/4 tsp freshly ground black pepper, and keep warm over the lowest heat or in a small slow cooker on warm.

Prepare rolls

Preheat oven broiler to medium-high (or a 425°F/220°C oven if you prefer baking). Split the rolls lengthwise, leaving a hinge if desired. Spread about 1/2 tablespoon unsalted butter on each cut side (total 2 tablespoons).

Toast rolls

Place buttered rolls cut-side up on a baking sheet and broil 1–2 inches from the heat until golden and lightly crisp, about 1–2 minutes under a broiler or 4–6 minutes in a 425°F oven. Watch carefully to avoid burning.

Warm the roast beef

If roast beef is chilled, warm slices briefly in a skillet or in the warmed jus for 30–60 seconds until heated through. If the roast beef is already warm, keep covered and rested until assembling.

Assemble sandwiches

On the bottom half of each toasted roll, pile 4 ounces (approx. 1/4 lb) of warm sliced roast beef. Season lightly with coarse salt and 1/8 tsp freshly ground black pepper per sandwich. Top the beef with one slice of provolone or Swiss cheese. Close sandwiches with the top half of the roll.

Melt cheese (optional)

If you prefer the cheese melted, return assembled sandwiches to the baking sheet and place under the broiler for 30–60 seconds until cheese is bubbly and just melted. Alternatively, wrap in foil and place in a 350°F (175°C) oven for 5–7 minutes.

Pour the hot au jus into small individual dipping bowls or one wide shallow bowl. Place sandwiches on plates alongside optional pickled pepperoncini or sliced pickles, a dollop of Dijon mustard, and a sprinkle of chopped parsley.

To eat, dip each sandwich generously into the au jus and enjoy immediately while warm. Leftover jus can be refrigerated for up to 3 days or frozen for up to 3 months.