American Wagyu French Dip Recipe

Roast (optional, for deeper flavor)

Preheat oven to 425°F (220°C). If using beef roast or bones, place them on a rimmed baking sheet with the halved onion and roast until well browned, about 30–40 minutes. This step enhances flavor but can be skipped if using store-bought broth.

Deglaze and combine

In a medium saucepan or Dutch oven over medium heat, add 1 tsp vegetable oil. Add the roasted bones/roast pieces (or a splash of oil if using only broth) and any pan drippings. Pour in the dry red wine (if using) and scrape up browned bits with a wooden spoon. Let the wine reduce by half, about 2–3 minutes.

Simmer the broth

Add the low-sodium beef broth (4 cups), smashed garlic cloves, halved onion, thyme sprigs, and bay leaf to the pot. Stir in Worcestershire sauce and soy sauce. Bring to a simmer over medium heat, then reduce heat to low and simmer gently for 20–30 minutes to marry flavors. If you roasted beef pieces, you can simmer with them and then remove and discard solids at the end.

Clarify and thicken slightly

Remove and discard onion, garlic, thyme stems, bay leaf and any large solids. Keep the liquid warm. In a small bowl, whisk the all-purpose flour with 2 tbsp cold water to form a smooth slurry. Whisk the slurry into the simmering broth to slightly thicken the au jus, simmering 2–3 minutes until glossy. Taste and season with salt and 1/2 tsp freshly ground black pepper. Keep warm over very low heat until ready to serve.

Prepare beef

If your Wagyu is not pre-sliced, partially freeze the roast for 20–30 minutes to make thin slicing easier, then slice as thinly as possible across the grain. Lightly season the slices with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If desired, warm the slices briefly in a hot skillet (no more than 30–60 seconds per side) to take the chill off and develop slight browning; avoid overcooking to preserve tenderness. Alternatively, reheat slices in the au jus (step below) for 1–2 minutes.

Toast rolls

Split the French rolls lengthwise but not all the way through. Spread about 1/2 tablespoon of unsalted butter on the cut faces of each roll. Place rolls buttered-side down on a hot skillet or griddle over medium heat and toast until lightly golden, about 1–2 minutes. Remove and keep warm.

Assemble and melt cheese

Spread about 2 tablespoons mayonnaise evenly on the bottom half of each toasted roll (approximately 1/8 cup total per 2 sandwiches). Pile a generous portion of the warm Wagyu slices onto each bottom roll (about 4 oz per sandwich). Top the beef with 2 slices of Swiss cheese per sandwich. Place assembled open sandwiches under a broiler or in a 375°F (190°C) oven for 1–3 minutes until the cheese is melted and bubbly. Watch carefully to avoid burning.

Finish

Remove sandwiches from the broiler/oven. Lightly grind additional black pepper over the cheese if desired and sprinkle chopped parsley for garnish. Close the sandwiches with the top roll and serve immediately with warm au jus in small dipping bowls.

Optional reheat method (for extra-dip flavor)

If you prefer the beef to be infused with au jus, place the thin beef slices in a shallow pan and pour 1/2–1 cup hot au jus over them to warm for 1–2 minutes, then assemble as above. Reserve the remaining au jus for dipping.

Divide sandwiches among 4 plates. Serve each sandwich with a small bowl (about 3/4 cup) of hot au jus for dipping. Provide extra napkins — these are deliciously messy. Enjoy immediately.