Sandwiches
Classic French Dip Sandwich with Rich Au Jus
Original name: French Dip Sandwich
About this dish
The French Dip sandwich is a Los Angeles original, born in the early 20th century when a tired cook supposedly dropped a roll into a pan of beef drippings and a customer loved it. This version layers thin-sliced roast beef on a toasted roll and serves it with a deeply savory au jus for dipping.
Ingredients
UK and US measurements are both included for every recipe.
Thinly sliced roast beef
protein450 g
Imperial measurement: 1 lb
Hoagie rolls
grain4 rolls
Beef broth
liquid480 ml
Imperial measurement: 2 cups
Unsalted butter
fat2 tablespoons
Yellow onion, thinly sliced
vegetable1 small
Garlic cloves, minced
vegetable2 cloves
Soy sauce
seasoning1 tablespoon
Worcestershire sauce
seasoning1 teaspoon
Dried thyme
herb1/2 teaspoon
Black pepper
spice1/4 teaspoon
Salt
seasoningto taste
Provolone cheese (optional)
dairy4 slices
Method
Prepare the au jus
PT13MIn a saucepan, melt butter over medium heat. Add onion and garlic; cook until softened, about 3 minutes. Stir in beef broth, soy sauce, Worcestershire, thyme, and pepper. Simmer for 10 minutes.
Warm the beef
PT3MAdd the sliced roast beef to the simmering au jus and cook for 2-3 minutes until heated through. Remove beef and set aside, keeping the au jus warm.
Toast the rolls
PT4MPreheat oven to 200°C (400°F). Split the rolls and place them cut-side up on a baking sheet. Toast for 3-4 minutes until lightly golden.
Assemble the sandwiches
PT1MDivide the warm beef among the bottom halves of the rolls. If using cheese, top with provolone and return to oven for 1 minute to melt. Close sandwiches with top halves.
Serve
PT0MPour the au jus into small bowls. Serve the sandwiches immediately with the au jus for dipping.
Equipment
- Saucepan
- Baking sheet
- Skillet (optional for toasting)
Nutrition facts
Tips
- For the best flavor, use homemade beef broth or a high-quality store-bought version, the au jus is the soul of this sandwich.
- If you can't find thinly sliced roast beef, ask your deli counter to shave it for you, or freeze a roast for 20 minutes to make it easier to slice thinly at home., Don't skip toasting the rolls, it helps them hold up to the juicy beef and au jus without getting soggy.
Serving suggestions
- Serve with a side of crispy fries or a simple green salad.
- Offer extra au jus on the side for enthusiastic dipping.
- Pair with a light lager or a glass of Cabernet Sauvignon.
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Recipe by
Chloe Lawson
Specialises in American cuisineChloe Walker makes buffalo wings with blue cheese dressing (not ranch, she has standards).
Describe yourself in three words: Spicy, saucy, blue cheese loyalist.