French Dip Recipe

Slice and sweat onions

Thinly slice the yellow onion. In a large skillet over medium heat, add 1 tsp vegetable oil and 1 tbsp butter. When shimmering, add the sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Transfer onions and garlic to a bowl and keep warm.

Warm the roast beef

Wipe the skillet if needed, then return to medium-low heat. Add the remaining 1 tbsp butter. Add the roast beef in batches, briefly warming and turning until just heated through, about 1–2 minutes per side. Season with the 1 tsp freshly ground black pepper as it warms. Remove beef to a plate and cover to keep warm.

Prepare rolls

Slice rolls lengthwise but not all the way through. Lightly spread butter on cut sides. On a hot skillet or griddle over medium heat, toast the cut sides until golden and crisp, about 2 minutes. Remove from heat.

Assemble sandwiches

Divide warmed roast beef evenly among the 4 rolls, topping each with sautéed onions. Place a provolone slice on top of the beef in each sandwich. If desired, add 1/2 tsp prepared horseradish to each bottom bun before adding beef. Close sandwiches and set aside, keeping warm. The cheese will soften from the warm meat; if you prefer melted cheese, place assembled sandwiches under a broiler for 1–2 minutes, watching closely.

Combine liquids and aromatics

In a medium saucepan, combine 4 cups beef broth, 1 tbsp dry red wine (if using), 1 tsp Worcestershire sauce, 1 tsp soy sauce, and 1 tbsp beef base (if using). Add the thyme sprig and bay leaf. Bring to a gentle simmer over medium heat.

Simmer and reduce

Allow the broth to simmer gently for 8–10 minutes to concentrate flavors. Taste and season with up to 1 tsp salt if needed.

Optional slight thickening

If you prefer a slightly thicker jus, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Slowly whisk the slurry into the simmering jus and cook 1–2 minutes until it slightly thickens. Remove thyme sprig and bay leaf before serving.

Keep warm

Keep the au jus warm on the lowest stove setting until ready to serve. Ladle into small bowls for dipping alongside the sandwiches.

Place each sandwich on a plate with a small bowl of hot au jus. Serve immediately with pepperoncini or pickles on the side. Encourage diners to dip the sandwich halves into the jus, or spoon jus over the meat for extra flavor.