Hot Beef Recipe

Combine the beef broth and beef drippings (if using) in a medium saucepan set over medium heat.

Add the red wine (if using), soy sauce or Worcestershire, thyme, garlic powder, and onion powder. Stir to combine and bring just to a gentle simmer.

Taste and adjust seasoning with salt and pepper if needed. Keep at a low simmer while you prepare the sandwiches so flavors meld (about 8–10 minutes).

Optional: Slightly Thicken the Jus

If you prefer a slightly thicker jus for clinging to the meat, mix the cornstarch and cold water to make a slurry. Whisk the slurry into the simmering jus and simmer 1–2 minutes until it slightly thickens. Remove from heat and keep warm.

Preheat your oven to 350°F (175°C) or preheat a skillet over medium heat if you prefer stovetop assembly.

Warm the sliced roast beef: place the roast beef in a shallow ovenproof dish, pour about 1/2 cup of the prepared au jus over the beef to keep it moist, cover loosely with foil, and warm in the oven 6–8 minutes until hot. Alternatively, dip slices briefly in the simmering au jus on the stovetop.

While the beef warms, split the rolls lengthwise but not all the way through. Spread butter on the cut faces of each roll and lightly toast them in the oven (5 minutes) or on a skillet until golden.

If using mustard, spread about 1/2 teaspoon on the bottom half of each roll.

Pile warm roast beef onto the bottom half of each roll (about 4 ounces per sandwich). Season beef lightly with the remaining salt and the freshly ground pepper.

Top the beef with one slice of provolone. Place the assembled sandwiches back in the oven just long enough to melt the cheese, about 2–3 minutes (or cover skillet with a lid for 1–2 minutes on low heat).

Remove sandwiches from oven. Spoon a few tablespoons of the hot au jus over the meat inside each sandwich for added moisture and flavor.

Serve each sandwich immediately with a small bowl of the remaining hot au jus for dipping.