Despite the name, a French Dip sandwich is not French. It is a California creation, and two restaurants claim to be its inventor. I have eaten a famed French Dip at one of the two, Philippe's in Los Angeles. It was fantastic, although I didn't get to do any of the"dipping" because the buns are already doused in the au jus prior to being served. A phenomenal sandwich, for sure. If I can't be in L.A. for Spring Break this week, I suppose I will just enjoy myself here in Michigan with a French Dip or two in my hand.
Making a French Dip at home is not particularly complicated. Making a delicious au jus that does not use random store-bought soup or seasoning packets and is also not bland and boring was another story. Don't worry, I've got you covered. It's not difficult at all, and is the best au just we've ever had. In this recipe I am sharing how to make French Dip Sandwiches with Au Jus from scratch (except for the French Bread...that is for another day). You could absolutely just make the Au Jus and then buy sliced good-quality Roast Beef if you would like.
French Dip Sandwiches with Au Jus
- Total Time: 2 hours
- Yield: Serves 4-6 1x
Ingredients
For the Jus:
- 2 tablespoons unsalted butter
- 1 sweet onion, sliced thin
- 2 tablespoons sugar
- 2 cloves fresh garlic, crushed
- 2 sprigs fresh thyme
- 2 bay leaves
- ⅓ cup Port wine
- 5 cups low-sodium beef broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- salt and pepper
For the Roast Beef:
- 2 tablespoons canola oil
- 2 pounds boneless beef roast
- ¼ cup unsalted butter
- 4 cloves fresh garlic, crushed
- 2 sprigs fresh thyme
For Sandwiches:
- French Bread
- Sliced Provolone
- Spicy mustard
- ¼ cup unsalted butter, melted
Instructions
Make the Au Jus:
- In a large skillet, melt the butter over medium heat. Add sliced onion and cook until they begin to brown slightly.
- Add sugar, garlic, thyme, and bay leaves to the skillet and continue cooking until the onions are a deep golden color, about 15 minutes.
- Add the wine and simmer until the liquid is nearly gone.
- Pour in the broth, Balsamic vinegar, and Worcestershire sauce and bring to a boil. Reduce heat to a simmer and let reduce by half, so that about 2 ½ cups of liquid remain. This takes about 30 minutes. Pour the Jus through a strainer set over a saucepan. Taste and season with salt and pepper.
Prepare the Roast Beef:
- Preheat the oven to 325° F.
- Heat the oil in an ovenproof skillet over medium-high heat. Season the beef with salt and pepper and sear for a few minutes on each side until browned.
- Add butter, garlic, and thyme, spooning the melted butter over the meat until well coated.
- Place skillet in the heated oven and roast for 25 minutes, spooning the butter over the meat a few times during the cooking process.
- Remove skillet from oven and transfer the roast beef to a cooling rack set over a baking sheet. Let beef rest for 20 minutes before slicing very thin.
Assemble the sandwiches:
- Heat oven to 425°.
- Slice the French bread in half horizontally. Lay bread halves on a baking sheet and spread each sandwich with a thin layer of mustard. Arrange the sliced roast beef on the bread and then top with sliced provolone. Place the top half of the bread onto the sandwich and brush the outside with the melted butter.
- Transfer the baking sheet to the hot oven and place another baking sheet on top of the sandwiches and weigh it down with a heavy skillet. Bake for about 5 minutes or until cheese is melted.
- Reheat the Au Jus and serve immediately.
Notes
Adapted from Food & Wine
sarbsgirl
I love this recipe Mand! It doesn't call for store~bought roast beef (which is perfectly fine). Look fabulous!
Mandy
Thanks, Tina!
sarbsgirl
*Looks :)