French Dip Recipe
Sliced roast beef round on home-baked hoagie with melted swiss and warm au jus.
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Ingredients
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Beef & Au Jus
Sandwiches
Finishing & Garnish
Method
Beef & Au Jus
- 1
Season and sear the roast
Pat the 2 lb top round roast dry with paper towels. Combine 2 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder; rub evenly all over the roast. Heat 1 tablespoon olive oil in a large oven-proof skillet or Dutch oven over medium-high heat until shimmering. Sear the roast 2–3 minutes per side until browned on all sides.
- 2
Roast in oven
Preheat oven to 325°F (160°C). Transfer the seared roast to the oven-proof pot (or keep in skillet) and add 1 large peeled and quartered yellow onion, 4 cups beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon dry red wine (optional), 2 sprigs thyme and 1 bay leaf. Bring liquid to a gentle simmer on the stovetop, then cover and roast in the oven until internal temperature reaches 125–130°F (for medium-rare) — about 35–50 minutes depending on thickness. For medium, roast to 140°F. Use an instant-read thermometer.
- 3
Rest and slice
Remove roast to a cutting board, tent loosely with foil and rest 15–20 minutes. Strain the cooking liquid into a measuring cup or bowl, pressing down on solids to extract juices; discard solids and skim fat if desired. Thinly slice the roast against the grain into roughly 1/8–1/4" slices. Reserve 1.5 lb sliced beef for sandwiches and the rest for other uses.
- 4
Make the au jus
Place strained cooking liquid in a saucepan and bring to a gentle simmer over medium heat. Taste and season with up to 1/2 tsp salt and 1/4 tsp black pepper. If you prefer a slightly thicker jus, whisk 1 tsp cornstarch with 1 tablespoon cold water to make a slurry and whisk into the simmering liquid; simmer 1–2 minutes until slightly thickened. Keep warm over low heat until ready to serve.
Sandwich Assembly & Finish
- 5
Prepare rolls
Preheat broiler to high (or oven to 425°F / 220°C if broiler not available). Split 4 hoagie rolls lengthwise. Lightly butter the cut sides with the 2 tablespoons softened unsalted butter.
- 6
Assemble sandwiches
Place a generous layer of the warm sliced roast beef (about 6 oz per roll) on each bottom half. Add 2 slices Swiss cheese per sandwich on top of the meat. If using, spread about 1/2 tsp Dijon mustard on the top half of each roll.
- 7
Melt cheese and toast
Place assembled open-faced sandwiches on a baking sheet and broil 2–3 inches from the broiler element for 1–2 minutes until the cheese melts and the roll edges are lightly toasted. Watch closely to avoid burning. Alternatively, bake at 425°F for 4–6 minutes until cheese melts.
- 8