French Dip W/ Swiss & Provolone Recipe
Make French Dip W/ Swiss & Provolone Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich Components
Au Jus (Dipping Broth)
Optional Garnish / Add-ins
Method
Au Jus (Dipping Broth)
- 1
Prepare base
In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the chopped shallot and minced garlic and sauté 1–2 minutes until fragrant and translucent, but not browned.
- 2
- 3
Season and simmer
Add soy sauce or Worcestershire, thyme sprig, bay leaf, and black pepper. Bring to a gentle simmer, then reduce heat and simmer uncovered 10–12 minutes to concentrate flavors. Taste and season with salt (about 1/2 teaspoon) as needed.
- 4
Finish and keep warm
Remove thyme sprig and bay leaf. Stir in the remaining 1 tablespoon unsalted butter for sheen and mouthfeel. Transfer to a heatproof bowl and keep warm on the lowest stove setting or in a small slow cooker on 'warm' while assembling sandwiches.
Sandwich Assembly & Finish
- 5
Prep rolls and beef
Preheat oven broiler to high (or set oven to 450°F / 230°C). Lightly spread 1/2 tablespoon butter on cut faces of each roll. If using Dijon mustard, spread about 1/2 teaspoon on the bottom half of each roll.
- 6
Assemble sandwiches
Layer approximately 4 ounces (about 1/4 lb) thinly sliced roast beef on the bottom half of each roll. If using, add caramelized onions and/or pepperoncini on top of the beef in desired amounts. Place 1 slice Swiss and 1 slice provolone over the beef (you can overlap the cheeses). Top with the roll caps.
- 7
Melt cheese
Place assembled open-faced sandwiches (tops off, cheese exposed) on a baking sheet. Slide under the broiler 2–4 minutes, watching closely, until the cheese is melted and beginning to bubble. Alternatively, place in a 450°F oven for 3–5 minutes.
- 8
- 9
Finish and serve
Place the beef-and-cheese portion on the bottom half of each roll, cap with the top half, and serve immediately with a small bowl or cup of warm au jus for dipping. Recommend 3/4 to 1 cup au jus per person for dipping.