A French dip sandwich was hands down one of my favorite childhood things to eat. The thinly sliced roast beef was delicious, but the best part to me was the way the crusty bread got soft when you dipped it into the warm au jus. I always had to ask for extra au jus because I could just drink it on its own. The salty beef broth was the best!
As I got older, my mom would make a version of the sandwich by throwing the meat in a crockpot with one of those store-bought season packets and dip the bread directly in the au jus. Everyone loved it!
I have refined the recipe a bit. I don’t use a store-bought season packet of beef broth because I have created a simple homemade au jus with shallots and broth, I pick up thinly sliced roast beef from the deli and my favorite French rolls. It’s easy, fast, and oh so tasty! I can’t wait for you to try this American classic sandwich.
What is “au jus” and how do you make it?
“Au jus” is a French culinary word meaning “with juice.” Loosely translated it means a light broth made from the juices that are released when cooking meat. So for my dish, I’m using the term “au jus” very loosely because I am not cooking any meat that will release juice. I sauté butter and shallots together until sweet and caramelized then add beef stock and bring to a simmer. The flavor is not as deep as it would be if I used actual meat drippings, but I’m a busy mom and don’t have all day to cook a roast. So I’m improvising!
Here’s how to make the french dip sandwich:
After you make the au jus is made it’s pretty simple from there. You’re going to add the sliced roast beef to the broth to warm it up slightly and then pile it onto a toasted french roll. That’s it! If you feeling adventurous and want to get fancy add a slice of provolone cheese and stick it under the broiler for a minute until the cheese is melted. After that, you can top it with caramelized onions. (Recipe found here: https://inthekitchenwithsteff.com/how-to-make-caramelized-onions/
This fancy version is so, so tasty and it’s definitely worth trying, but if you want to keep it classic- don’t add a thing, just enjoy the sandwich as is. You’re going to love it either way!
Feeding a crowd?
If you are feeding a crowd of more than 4 people it’s easy if you have a crockpot. You will still make the au jus in a deep pan or pot. Just adjust the ingredients to double or even triple the recipe. Once the au jus is done, add it to a crockpot and turn the setting to warm. From here, add the roast beef a few minutes before being ready to serve.
I like to set everything up by the crockpot. I start by putting a bunch of small ramekins or bowls out for the au jus. Next, I place all the french rolls on a platter or cookie sheet. Then I let everyone make their own sandwiches. Another idea would be to assemble a bunch of sandwiches yourself. Then cut them in half and put them on a platter and let everyone grab and go. No matter how you set up, the sandwiches will speak for themselves and everyone will be happy!
French Dip Sandwich
This iconic sandwich is easy to make and super tasty. A French dip sandwich is made with thinly sliced roast beef piled on top of a crusty French roll and served with hot au jus on the side for dipping.
Ingredients
- 2 tbsp butter
- 1 shallot or 1/4 cup red onion, finely diced
- 1 tbsp flour
- 1 tbsp dry sherry, optional
- 1 large carton (32 oz) or 2 cans of beef broth (14.5 oz each)
- 1- 1 1/2 lbs. of sliced deli roast beef
- 4 French rolls, split or sliced in half
Instructions
1. Melt butter in a deep pan. Add shallots, cook 2 minutes until softened
2. Add flour to butter, whisk to combine, and cook for 1 minute
3. Whisk in sherry and cook liquid out.
4. Whisk in broth until combined. Bring to a rapid simmer, then lower the heat to low and simmer.
5. Meanwhile, layout meat on a large surface like a cutting board and season with salt and pepper.
6. Add meat to broth and stir to coat all the meat and warm slightly.
7. To assemble sandwiches, pile roast beef onto each roll dividing the meat equally amongst 4 rolls.
8. Pour “au jus” (the broth) into small ramekins or bowls and serve alone side each sandwich.
If serving a large crowd considered using a crock-pot. Here’s how. Prepare the broth up through step 4. Then carefully transfer the broth to a crock-pot. Add roast beef to the crockpot and keep warm until ready to serve.
Notes
Variation: If you want to take the sandwich to the next level try adding a slice of provolone or swiss cheese and melting it under the broiler. Then top with caramelized onions.
