French Dip with Au Jus
This delicious sandwich is elevated with a few added ingredients making this classic even better! This is the perfect way to use your leftover roast beef.
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
Footnote: It's roughly 1/2 lb. beef per hoagie.