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!
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 and it’s my French Dip with Au Jus… 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’re 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’ll 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…😀
– Korean Beef Lettuce Wraps
– 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 dry 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.
- 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.
- Transfer the hoagies 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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