French Dip Recipe

Prepare rolls

Preheat oven to 180°C (350°F). Spread softened butter inside each split roll. Place rolls on a baking tray, brush outside lightly with olive oil, and warm in the oven for 6–8 minutes until just crisped. Keep warm.

Season the sliced roast beef lightly with sea salt and freshly ground black pepper. If slices are very thick, warm them briefly in a pan with a teaspoon of olive oil over medium heat for 1–2 minutes per side until just heated through; do not overcook. Pile 150 g of roast beef into each warmed roll when assembling.

Heat butter and olive oil in a wide skillet over medium-low heat until butter melts. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring every few minutes, for 20–30 minutes until the onions are deeply golden and soft.

Around the 15-minute mark, add the caster sugar to encourage browning. When onions are almost caramelised, add the red wine vinegar to deglaze the pan and cook for another 2 minutes until most liquid evaporates. Remove from heat and keep warm.

In a small bowl, whisk together prepared horseradish, sour cream, mayonnaise and lemon juice until smooth. Taste and season with a pinch of salt and black pepper. Adjust horseradish amount to preference (more for extra heat). Chill until ready to use.

In a medium saucepan, heat 1 tsp olive oil over medium heat. Add the chopped charcuterie trimmings (if using) and cook until they release fat and begin to brown, about 3–4 minutes. Add the finely chopped shallot and crushed garlic and sauté for 1–2 minutes until fragrant.

Pour in the red wine and increase heat to medium-high. Reduce wine by half, about 3–4 minutes. Add the beef demi-glace or beef stock, thyme sprigs and bay leaf. Bring to a gentle simmer and reduce for 12–15 minutes until the liquid is slightly thickened and concentrated. Taste and season with salt and black pepper.

Strain the sauce through a fine sieve into a clean saucepan, pressing on solids to extract flavour. Return to low heat and whisk in the cold cubed butter a few pieces at a time to create a glossy emulsion. Keep warm until serving. Remove thyme sprigs and discard solids.

To assemble each French Dip: open a warmed roll, spread 1–2 tbsp horseradish cream on the bottom half, top with a generous portion (about 150 g) of warmed roast beef, and spoon a tablespoon of caramelised onions over the beef. Close the roll.

Serve each sandwich with a small bowl (approx. 120 ml) of warm charcuterie jus for dipping. Garnish jus with a few chopped parsley leaves. Offer cornichons on the side.

Optional: For a pressed, slightly toasted sandwich, place assembled sandwiches in a preheated grill or sandwich press for 1–2 minutes until the outside is crisp and the filling warmed through. Serve immediately.