Beef Dip Recipe

In a small bowl combine 1/2 cup mayonnaise, minced garlic, 1 tsp lemon juice, 1/2 tsp Dijon and 1 tsp olive oil. Whisk until smooth.

Season with 1/4 tsp salt and 1/4 tsp black pepper, taste and adjust. Refrigerate covered while you prepare the rest so flavors meld (at least 15 minutes).

Heat a medium saucepan over medium heat and add 1 tsp olive oil. Add the thinly sliced shallot and smashed garlic clove and cook, stirring, until softened and fragrant, about 2–3 minutes.

Pour in 2 cups beef stock and 1/4 cup dry red wine (if using). Add 1 tbsp beef drippings or beef base, 1 tsp Worcestershire sauce and the thyme sprig. Stir to combine.

Bring to a simmer, reduce heat to maintain a gentle simmer and cook 8–10 minutes to concentrate flavors. Skim any foam or excess fat from the surface as needed.

Remove thyme sprig and smashed garlic. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. Finish by whisking in 1 tsp unsalted butter for a glossy finish. Keep hot; transfer to small individual dipping bowls or a single serving pot for the table.

Prepare rolls

Preheat oven to 375°F (190°C). Split the sandwich rolls lengthwise, leaving a hinge if desired. Lightly brush the cut sides with the 2 tbsp softened butter (or spread with a knife) and place cut-sides up on a baking sheet.

Toast the rolls in the oven 6–8 minutes until edges are lightly golden and slightly crisp. This prevents sogginess when dipped.

Warm the roast beef: place the thinly sliced roast beef in a skillet over medium-low heat with 1 tsp olive oil just until warmed through (about 1–2 minutes) — you want it hot but not overcooked.

Season warmed beef lightly with 1/2 tsp salt and 1/2 tsp black pepper, tossing to distribute evenly.

Assemble sandwiches: spread about 1 tbsp garlic aioli on the bottom half of each warm roll. Pile approximately 4 oz (about one-quarter pound) of warmed roast beef per roll. Top the beef with 2 oz sliced fresh mozzarella per sandwich (arrange slices so they will melt slightly from the warm beef). Close the top of the roll.

Optional melting step: place assembled sandwiches on a baking sheet and slide under a broiler or back in the 375°F oven for 1–2 minutes, watching closely, until the mozzarella softens and just begins to melt and the roll tops warm.

Serve immediately: place each sandwich on a plate with a small bowl of hot au jus for dipping. Provide extra garlic aioli if desired.