French Dip Philly Recipe
Make French Dip Philly Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Au Jus (dipping broth)
Method
Prepare Onions and Roll Assembly
- 1
Slice and caramelize onions
Peel and halve the yellow onion, then slice thinly. Heat 1 tablespoon vegetable oil and 1 tablespoon unsalted butter in a large skillet over medium heat until butter foams. Add sliced onions, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Cook, stirring occasionally, for 12–18 minutes until deep golden and softened. If onions begin to stick, reduce heat and add 1–2 tablespoons water to deglaze.
- 2
- 3
Prepare rolls
Preheat broiler to high and split each hoagie roll lengthwise, leaving a hinge if desired. Spread remaining 1 tablespoon butter lightly on cut sides of the rolls. Place rolls cut-side up on a baking sheet and broil 1–2 minutes until edges are lightly toasted and butter is bubbly — watch closely to avoid burning.
- 4
Assemble sandwiches
On the bottom half of each toasted roll layer about 3.5 oz (approximately 6 oz divided across 4 rolls equals 1.5 lb total) of warmed roast beef folded to fit. Top the beef with a generous portion of caramelized onions. Tuck 2 slices provolone over the beef and onions. Close the sandwich and return to the oven or under the broiler for 1–2 minutes until cheese melts and becomes slightly bubbly. If broiler is too hot, use 350°F for 4–5 minutes instead.
- 5
Finish
Remove sandwiches, sprinkle with chopped fresh parsley if using, slice in half, and place on plates with small bowls or ramekins of au jus for dipping.
Au Jus (dipping broth)
- 6
Sauté aromatics
In a medium saucepan over medium heat, melt 1 tablespoon unsalted butter. Add the minced shallot (or 2 tablespoons minced onion) and one crushed garlic clove. Cook, stirring, 1–2 minutes until softened and fragrant but not browned.
- 7
Deglaze and build flavor
Pour in 1/4 cup dry red wine (if using) and simmer 1–2 minutes to reduce slightly and burn off alcohol, scraping up any browned bits. Add 4 cups beef stock, 1 tablespoon beef base (or bouillon), 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, a fresh thyme sprig, and 1 bay leaf. Stir to combine.
- 8
Simmer
Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered 10–12 minutes to concentrate flavor. Taste and adjust seasoning with additional salt or a pinch of sugar if the broth tastes too sharp.
- 9
Finish and optionally thicken
Remove thyme sprig and bay leaf. For a silkier, slightly thicker au jus, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk into simmering broth and cook 1–2 minutes until slightly thickened. Off heat, whisk in the remaining 1 tablespoon unsalted butter for sheen and richness. Keep warm until serving.
- 10
Serve
Ladle au jus into small bowls for dipping. If you warmed roast beef directly in the jus earlier, strain out solids before serving for a clear dipping broth.