French Dip with Au Jus
Roast beef and prime rib are so delicious! These are cuts of meat I really appreciate and savor every time I have them. This is also an easy meal to serve when you are hosting a dinner. Last month just before Easter weekend, I posted my Roast Beef with Fresh Herbs an easy and flavorful dish to serve for any special occasion!
Now when I buy a roast, I love to get one bigger than I actually need because of the leftovers. The next meal is super easy and super-fast to prepare because all the cooking is already done. I just reheat a few slices of roast beef in the pan with some gravy and serve with a couple side dishes… tada! Although I really like it that way, there’s another dish I really, really love to make from it… it’s my French Dip with Au Jus for dipping. Oh my!
The combination of ingredients makes this sandwich one of my favorites because it elevates the flavors and believe me, this sandwich is a winner! David knows his French Dip and he thinks mine is the best… pat on the back, thank you! I also use my Homemade Horseradish to spread on the hoagies… yum!
If you have leftovers from your roast beef then you are in for a treat with this delicious, tasty sandwich along with the homemade Au Jus. Both are simple to put together and you’ll have a meal to enjoy in next to no time. I’m positive next time you are at the grocery store, you will buy a bigger roast just so you have an excuse to make this French Dip with Au Jus recipe… it’s that good!
Bon Appétit!
Check out these other tasty sandwich recipes…
– Spicy Leftover Steak Fajitas
– Chicken Gyros
– Stuffed Baguettes
– Tuna Melt
– Monte Cristo Sandwich
– Calzone
and for even more beef recipes, click on this link… Recipe Category • Beef
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French Dip with Au Jus
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Ingredients
AU JUS
- 1/2 tbsp. olive oil tips & tricks
- 1/4 cup red onions, chopped
- 1 large clove garlic, pressed
- 1/4 cup red wine
- 2 tsp. Worcestershire sauce
- 1/2 tbsp. whole mixed peppercorns
- 1 sprig rosemary tips & tricks
- 1 sprig thyme
- 2 cups low-sodium beef stock
- 1 tbsp. cooking sherry
- 2 tsp. granulated beef bouillon
FRENCH DIP
- 1 tbsp. butter
- 3 small hoagies
- 1/2 cup red onions, sliced (Lyonnaise cut) tips & tricks
- 1 large clove garlic, pressed
- 1 1/2 lbs. (750g) roast beef, thinly sliced see Recipe
- Dijon mustard, as needed
- hot cream horseradish, as needed see Recipe
- 6 slices Jarlsberg cheese (2 slices per hoagie)
Directions
AU JUS
- In a medium pot over medium heat, add oil. When it gets hot, add onions and sauté until translucent, about 3-4 minutes. Add garlic and sauté for 1 minute.
- Pour in red wine, Worcestershire sauce, peppercorns, sprigs of rosemary and thyme. Stir and let it simmer for 2 minutes.
- Add beef stock, stir and bring to a boil. Reduce the heat to medium and simmer for 5 minutes.
- Add sherry and granulated beef bouillon; stir and simmer gently for 20 minutes (might have to reduce to medium-low).
- When it's done, strain the liquid into a large measuring cup through a fine sieve; discard solids. Return the liquid to the pot and keep it warm until needed.
FRENCH DIP
- Slice hoagies in half but not all the way through – just enough to open them. Close them and transfer to the oven under the broiler for 2 minutes; this will make the crust crispier. Remove and cool them off.
- In a skillet over medium heat, add butter. When melted, add sliced onions and sauté until soft, about 3 minutes. Add garlic and quickly sauté for 30 seconds. Add sliced roast beef and cook, stirring constantly, until warmed through and cook to medium, about 3 minutes. Remove from the heat.
SANDWICH
- Spread Dijon mustard on both sides of the hoagies followed with horseradish. Add a slice of cheese per side and set aside.
- Return the skillet to the heat and add about ¼ cup of au jus. Stir to combine making sure the beef is well-coated. Turn off the heat and return to the hoagies.
- Transfer them back to the oven and cook under the broiler until the cheese is melted, about 2 ½ minutes.
- Remove from the heat and assemble the sandwich.
- Place warm roast beef in hoagie (*see footnote) and transfer onto a plate. Ladle au jus into a small bowl and place on the plate as a dip for the sandwich.
Notes
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