French Dip Recipe
Shaved roast beef shaved and tossed with French onion soup served on a baguette with gruyere and roasted garlic aioli (NF)
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Ingredients
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Roast Beef & Onion Toss
Baguette & Cheese
Roasted Garlic Aioli
Au Jus (Dipping Broth)
Garnish / To Finish
Method
Roasted Garlic Aioli
- 1
Make aioli
If you haven't roasted garlic: preheat oven to 400°F (200°C). Slice top off 1 head garlic, drizzle with olive oil, wrap in foil and roast 35–40 minutes until soft. Cool and squeeze out cloves. In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons mashed roasted garlic, 1 tsp lemon juice, 1/2 tsp Dijon, 1/4 tsp salt and 1/4 tsp pepper. Whisk until smooth. Taste and adjust salt or lemon. Refrigerate until assembly.
Roast Beef & Onion Toss
- 2
Warm and combine beef
In a large skillet over medium heat, melt 1 tablespoon butter. If using fresh sliced onion for extra flavor, add 1/2 cup thinly sliced yellow onion and sautée 6–8 minutes until softened and lightly caramelized. Add 2 cups French onion soup and bring to a gentle simmer. Add 1.5 lb thinly sliced/shaved roast beef in batches, stirring to coat and warm through, about 2–3 minutes—do not overcook. Season with 1/2 tsp freshly ground black pepper and adjust salt if needed. Keep warm on low while preparing bread and jus.
Au Jus (Dipping Broth)
- 3
Prepare jus
In a small saucepan combine 3 cups beef broth, 1/2 cup French onion soup, 1 tsp Worcestershire sauce and 1/2 tsp soy sauce (optional). Bring to a gentle simmer over medium heat, taste and add 1/4 tsp black pepper and up to 1/4 tsp salt if needed. Maintain at a low simmer so jus is hot for serving.
Baguette & Cheese
- 4
Prep and toast baguette
Preheat oven broiler or set oven to 425°F (220°C). Slice the 12-inch baguette lengthwise or into sandwich portions (2–3 equal sandwiches). Lightly spread softened butter on cut sides. Place cut sides up on a sheet pan and toast under broiler or in oven until lightly golden, 1–3 minutes—watch closely so it doesn't burn.
- 5
Assemble and melt cheese
Divide warmed beef mixture evenly along the bottom halves of the baguette portions. Sprinkle about 1.5 cups grated Gruyère evenly over the beef (adjust per sandwich). Place on baking sheet and put under broiler or in 425°F oven just until cheese melts and bubbles, about 1–3 minutes. Remove when cheese is melted and blistered to your liking.
Assembly & Serve
- 6
Finish sandwich
Spread 1–2 tablespoons roasted garlic aioli on the inside of each top baguette half. Close sandwiches over the cheesy beef. Cut into portions as desired.
- 7
Serve with au jus
Pour hot au jus into individual small bowls or a communal dipping pot. Garnish sandwiches with chopped parsley. Serve immediately with warm au jus for dipping and roasted garlic aioli on the sandwich.