French Dip Recipe

Prepare rolls

Preheat oven to 400°F (200°C). Slice the French rolls lengthwise, leaving a hinge if desired. Spread about 1/2 tablespoon unsalted butter on the cut interior of each roll.

Heat a large skillet or griddle over medium-high heat. Add 1 teaspoon oil. When hot, place the buttered rolls butter-side down in the skillet and toast until golden brown, about 1–2 minutes. Remove and set aside.

Season the thinly sliced roast beef lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing gently to coat.

Using the same skillet, warm the roast beef in a single layer over medium heat just until heated through (about 1 minute per side if cold). If you have drippings reserved, add 1 tablespoon beef drippings to the pan for extra flavor. Do not overcook; roast beef should remain tender.

Pile about 4 ounces (1/4 lb) of warmed roast beef onto the bottom half of each roll. Top each with 2 slices of Swiss cheese (place cheese on top of hot beef so it melts). Close the sandwich and, if you like extra melty cheese, place assembled sandwiches on a baking sheet and put under the oven broiler or in the 400°F oven for 1–2 minutes until cheese is melted — watch carefully to avoid burning.

Spread optional horseradish or Dijon mustard on the top half of rolls before serving, if desired. Sprinkle chopped parsley over sandwiches for garnish.

In a medium saucepan over medium heat, melt 1 tablespoon unsalted butter together with 1 tablespoon beef drippings (if using). Add the thinly sliced onion and cook, stirring occasionally, until softened and lightly browned, about 5–7 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant.

Sprinkle 1 tablespoon all-purpose flour over the onions and garlic and cook, stirring, for 1–2 minutes to make a light roux. This will slightly thicken the au jus.

Slowly whisk in 3 cups beef broth to the roux, scraping up any browned bits from the pan. Add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, the thyme sprig, and bay leaf.

Bring the mixture to a gentle simmer, then reduce heat and simmer uncovered for 10–12 minutes to meld flavors. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting as needed. Remove and discard the thyme sprig and bay leaf.

If you prefer a very clear and thin au jus, strain the broth through a fine-mesh sieve into a warmed serving bowl or small individual dipping cups. Keep warm until ready to serve. For a richer jus, finish with a small knob of butter (about 1/2 tablespoon) whisked in off heat.