The Classic Beef Dip Recipe

Prepare and season

Remove beef from refrigerator 30 minutes before roasting so it comes closer to room temperature. Preheat oven to 475°F (245°C). Pat roast dry with paper towels. Rub roast with olive oil, then evenly coat with kosher salt, black pepper, and garlic powder.

Sear and roast

Heat a heavy ovenproof skillet or roasting pan over medium-high heat. Sear the roast on all sides until well browned, about 2–3 minutes per side. Transfer to the oven and roast at 475°F for 10 minutes to develop crust, then reduce oven temperature to 325°F (160°C) and continue roasting until an instant-read thermometer inserted into the center reads 125°F (52°C) for medium-rare (about 25–35 more minutes depending on thickness). For medium, roast to 135°F (57°C).

Rest and chill

Remove roast from oven, tent loosely with foil and let rest 20 minutes. For very thin slicing (preferred for beef dip), refrigerate the rested roast until chilled, at least 1 hour, or slice warm very thinly against the grain using a sharp carving knife or a meat slicer.

While the roast rests (or chilled slices are resting), make the au jus. In a medium saucepan melt butter over medium heat. Add chopped onion and crushed garlic and sauté until softened and translucent, about 4–5 minutes.

Pour in the red wine (if using) and simmer for 2–3 minutes to reduce slightly and deglaze the pan, scraping up browned bits. Add beef stock, beef base, soy sauce, Worcestershire sauce, bay leaf and freshly ground pepper. Bring to a gentle simmer and let simmer 10–12 minutes to concentrate flavors.

Taste and adjust seasoning with salt if necessary. Strain the au jus through a fine mesh sieve into a heatproof bowl or small pitcher to remove solids. Keep warm until serving. If you prefer a thicker jus for dipping, whisk 1 tsp cornstarch with 1 tbsp cold water and add to simmering jus, cooking another 1–2 minutes until slightly thickened.

Warm rolls: Split kaiser buns and butter cut sides lightly. Place cut-side down in a hot skillet or under a broiler for 1–2 minutes until golden and toasted.

Assemble sandwiches: If using, spread Dijon mustard on bottom halves. Pile thinly sliced roast beef high on each bottom bun (about 6–8 oz per sandwich). Place a slice of provolone over the warm beef so it begins to melt. Add pickle slices if desired.

Finish and serve: Top with bun tops and serve immediately with small bowls or ramekins of hot au jus for dipping. Recommend serving family-style so guests can dip to taste.