French Dip Sandwich with Au Jus

Quick facts

Ingredients

• 1 lb thinly sliced cooked roast beef
• 4 hoagie or French rolls
• 4 tbsp unsalted butter, divided
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1/2 tsp dried thyme
• 8 slices provolone cheese
• Black pepper to taste

Step-by-step method

1. Melt 2 tablespoons butter in a saucepan. Cook onion 6–8 minutes until softened and lightly browned.

2. Add garlic for 30 seconds, then stir in broth, Worcestershire, soy sauce and thyme. Simmer 10 minutes.

3. Add roast beef to the hot jus for 1–2 minutes just to warm it without overcooking.

4. Split rolls and butter the cut sides. Toast until lightly crisp.

5. Fill rolls with warm beef and provolone. Broil briefly until cheese melts.

6. Strain or ladle the au jus into small bowls and serve alongside the sandwiches.

Tips for the best result

• Do not boil thin roast beef or it can become tough.
• A sturdy crusty roll holds up best to dipping.
• Use low-sodium broth so the jus does not become too salty.

Storage and reheating

Refrigerate beef and jus separately up to 4 days. Reheat gently.