House French Dip Recipe
Make House French Dip Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roast Beef & Jus
Sandwich Assembly & Bread
Finishes & Garnish
Method
Roast Beef & Jus
- 1
Season and sear the roast
Pat the top round roast dry with paper towels. Combine kosher salt, black pepper and garlic powder and rub evenly over the roast. Heat a large ovenproof skillet or Dutch oven over medium-high heat and add olive oil. When shimmering, sear the roast 2–3 minutes per side until well browned. Transfer roast to a plate.
- 2
- 3
Deglaze and braise
Pour the red wine into the pan to deglaze, scraping up any browned bits with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. Return the seared roast to the pan. Add beef broth, Worcestershire sauce, thyme and bay leaf. Bring to a simmer, then cover and transfer to a 325°F (160°C) oven or reduce heat to low on stovetop and simmer gently. Cook until roast reaches an internal temperature of 130–135°F for medium-rare, about 45–60 minutes depending on thickness. (For a more shreddable result, cook to 150–155°F.)
- 4
Rest and slice
Remove roast from the jus and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes. Meanwhile strain the cooking liquid through a fine mesh sieve into a saucepan, pressing on solids to extract flavor. Discard solids.
- 5
Make the jus
Skim off excess fat from the strained liquid, leaving about 1–2 tablespoons for flavor. Bring the liquid to a simmer over medium heat. Whisk cornstarch and cold water to make a slurry, then drizzle into the simmering jus to slightly thicken; simmer 2 minutes until glossy. Taste and adjust seasoning with salt and additional Worcestershire if needed. Keep warm.
- 6
Thinly slice beef
Using a sharp carving knife, slice the rested roast very thinly across the grain. Keep slices warm by loosely covering with foil or placing in a low oven (200°F/95°C).
Sandwich Assembly & Bread
- 7
- 8
Toast bread
Place the rolls buttered-side down on the hot skillet and toast until golden and crisp, 1–2 minutes. Remove and spread Dijon mustard on the bottom halves (optional).
- 9
Assemble sandwiches
Pile a generous amount of thinly sliced beef onto the bottom half of each roll (about 6 oz cooked beef per sandwich for 4 servings). Top the beef with two slices of provolone. Optionally place pickled pepperoncini or pickles on the side or inside the sandwich. Close the sandwich and, if desired, return to the skillet, cover, and cook briefly until cheese melts, about 1–2 minutes.
