Beef French Dip Recipe

Prepare beef

If your brisket is not already thinly sliced, partially freeze it for 30–60 minutes to firm up, then slice across the grain as thinly as possible (about 1/8-inch). Pat slices dry with paper towels. Season both sides evenly with kosher salt, black pepper, and garlic powder.

Sear (optional for extra flavor)

Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the seasoned beef slices 20–30 seconds per side just until browned (they will be thin). Transfer seared slices to a plate. Searing is optional if you are using pre-cooked deli roast beef; it adds extra flavor.

Build the au jus

In a medium saucepan or the same skillet used to sear, melt 1 tablespoon butter over medium heat. Add the halved onion and smashed garlic and sauté 3–4 minutes until softened and lightly browned. Pour in 4 cups beef broth and 1/4 cup dry red wine (or additional broth). Add Worcestershire sauce, soy sauce, bay leaf, and thyme sprigs. Bring to a gentle simmer.

Simmer and infuse

Add the seared beef (and any juices collected) to the simmering liquid to warm through and infuse flavor, or if using pre-cooked sliced beef, add just to reheat for 2–3 minutes. Simmer gently 10–12 minutes to meld flavors. Taste and adjust seasoning with salt and pepper as needed.

Strain and finish

Remove and discard onion, garlic, bay leaf, and thyme stems. If you prefer a richer jus, return liquid to the pan and simmer to reduce slightly, or whisk in an optional cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) over medium heat until sauce thickens slightly. Keep jus warm; transfer to a heatproof bowl for dipping when serving.

Toast rolls

Spread softened butter evenly on cut sides of the French rolls. Heat a large cast-iron skillet or griddle over medium heat and toast the rolls cut-side down until golden and crisp, about 2–3 minutes. Remove from heat.

Assemble sandwiches

If using Dijon mustard, spread about 1/2 tsp on each bottom roll. Pile warm thinly sliced beef evenly onto bottom halves of the rolls (about 6 ounces per sandwich). If using cheese, top the beef with a slice of provolone or Swiss while still hot so it melts slightly. Close sandwiches with top halves of rolls.

Serve

Place each sandwich on a plate with a small bowl or ramekin of hot au jus for dipping. Alternatively, spoon some warm jus over the beef before topping with the roll for a wetter French dip. Serve immediately.