Italian Beef Dip +15 Recipe
roast beef, melted brie, caramelized onions, garlic aioli, au jus
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Ingredients
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Sandwich (assembly)
Garlic Aioli
Caramelized Onions
Au Jus
Method
Garlic Aioli
- 1
Make the aioli
In a small bowl, combine 0.5 cups mayonnaise, 2 minced garlic cloves, 1 tbsp lemon juice, 0.5 tsp Dijon mustard, 1 tsp olive oil, 0.25 tsp salt and 0.125 tsp black pepper. Whisk until smooth and taste-adjust. Cover and refrigerate until assembly so flavors meld.
Caramelized Onions
- 2
Slice the onions
Peel and thinly slice 2 large onions into 1/8"–1/4" slices so they cook evenly.
- 3
Cook low and slow
Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-low heat. Add the sliced onions, 1 tsp sugar, 0.5 tsp salt and 0.25 tsp black pepper. Stir to coat and spread into an even layer. Cook, stirring every 4–6 minutes, until onions are deep golden brown and jammy, about 30–35 minutes total. If they begin to stick, reduce heat and add a splash of water or 1 tbsp balsamic vinegar to deglaze.
- 4
Finish
When onions are deeply caramelized, stir in 1 tbsp balsamic vinegar and cook 1 more minute. Remove from heat and keep warm until assembly.
Au Jus
- 5
Combine and simmer
In a small saucepan combine 2 cups low-sodium beef broth, 0.25 cup dry red wine (optional), 1 tbsp Worcestershire sauce, 1 smashed garlic clove, 1 bay leaf and 0.5 tsp soy sauce (if using). Bring to a gentle simmer over medium heat.
- 6
Reduce & season
Simmer gently for 8–10 minutes to concentrate flavor. Taste and add 0.25 tsp salt and 0.25 tsp black pepper as needed. Remove and discard bay leaf and smashed garlic clove.
- 7
Optional slight thickening
If you prefer a slightly thicker jus for coating (not gravy), whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Stir slurry into simmering liquid and cook 1 minute until glossy. Keep warm on very low heat until serving.
Sandwich (assembly)
- 8
Prep the bread and fillings
Slice 4 ciabatta rolls in half horizontally. Spread about 1 tbsp garlic aioli on the inside of each top and bottom (adjust to taste). Season the inside of the rolls lightly with a pinch of salt and pepper if desired.
- 9
Layer the sandwich
Divide 16 oz thinly sliced roast beef evenly among the bottom halves. Top the roast beef with a generous portion of warm caramelized onions (about 0.5 cup per sandwich). Arrange slices of brie (about 2 oz brie per sandwich / total 8 oz) over the onions. Sprinkle a pinch (about 1 tsp total split among sandwiches) of fresh thyme leaves over the cheese if using.
- 10
Butter the outsides
Spread a thin layer of the remaining 2 tbsp unsalted butter on the outside cut faces of the top and bottom rolls — this helps the exterior crisp and brown when pressed.
- 11
Grill the panini
Preheat a panini press or heavy skillet/griddle over medium heat. If using a skillet, press sandwiches with a heavy pan or foil-wrapped brick. Place sandwiches butter-side down and close the press or press in skillet. Cook until bread is golden and crispy and brie is melted, about 3–5 minutes in a panini press or 4–6 minutes per side in a skillet, pressing occasionally. Adjust heat if bread browns too quickly before cheese melts.
- 12
Rest briefly
Remove sandwiches and let rest 1 minute to set, then halve if desired.
- 13
