French Dip Recipe
Shaved roast beef, on a toasted baquette with sautéed onions, side au jus
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Ingredients
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Sandwich
Au Jus (dipping sauce)
Method
Sandwich
- 1
Prepare onions
Heat 1 tsp olive oil and 1 tbs butter in a medium skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until soft and deeply golden, about 12–15 minutes. Add 1 tsp minced garlic in the last 1 minute of cooking. Season with 1 tsp kosher salt and 1/2 tsp black pepper (reserve remaining pepper for au jus). Remove from heat and keep warm.
- 2
Toast baguette
Preheat oven broiler or toaster oven. Split each baguette lengthwise (or leave hinged). Spread 1 tbs softened butter on cut interior surfaces of each half. Place under broiler 1–2 minutes until golden and crisp — watch closely to avoid burning. Alternatively, toast in a skillet over medium heat until golden.
- 3
Assemble sandwiches
Lay half of the shaved roast beef evenly on the bottom half of each toasted baguette portion (about 8 oz per sandwich if making two). Top the roast beef with the sautéed onions, dividing equally. Place two slices of provolone over the onions and beef. Close the sandwich and if desired, return to oven (350°F / 175°C) for 3–4 minutes to melt the cheese slightly.
- 4
Slice sandwiches on the bias and serve immediately with a small bowl of au jus for dipping.
Au Jus (dipping sauce)
- 5
Sauté aromatics
In a small saucepan over medium heat, melt 1 tsp butter. Add the minced shallot and sauté 1–2 minutes until softened and fragrant.
- 6
Build the jus
Pour in 2 cups beef broth, 2 tbs beef drippings or demi-glace (if using), 1 tsp soy sauce, and 1 tsp Worcestershire sauce. Add the thyme sprig and 1/2 tsp freshly ground black pepper. Bring to a gentle simmer and let reduce 6–8 minutes to concentrate flavor.
- 7
Finish and thicken
If you prefer a slightly thicker jus, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Remove thyme sprig, then slowly whisk slurry into the simmering broth. Cook 1–2 minutes until slightly thickened. Taste and adjust seasoning with salt or additional soy/Worcestershire if needed.
- 8
Keep au jus warm and transfer to small dipping bowls. Each diner dips a portion of the sandwich into the au jus while eating.