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French Dip Sandwiches with Au Jus

French Dip Sandwiches with Au Jus

Time

  • Prep: 15 min
  • Cook: 20 min
  • Total: 35 min

Servings: 4
Serving: 1 sandwich (300 g / ~10.5 oz)

Ingredients

Au Jus (pan drippings or saucepan)

  • Beef fat: 3 Tbsp — or unsalted butter; use pan fat if available
  • Yellow onion: 100 g (1 small) — thinly sliced
  • Garlic: 2 cloves — smashed
  • Dry red wine: 120 ml (½ cup) — or sherry; enhances depth
  • Beef stock: 960 ml (4 cups) — low-sodium
  • Tomato paste: 1 Tbsp — to taste; start with less if preferred
  • Worcestershire sauce: 1 Tbsp
  • Fresh thyme: 1 tsp leaves or 1 sprig
  • Bay leaf: 1
  • Black pepper: ½ tsp
  • Soy sauce: 1½ tsp
  • Fish sauce: ¾ tsp — optional, to taste

Sandwiches

  • Sandwich rolls: 4 — French rolls, hoagie rolls, or baguette sections
  • Unsalted butter: 2 Tbsp — melted
  • Garlic: 1 small clove, grated — or ½ tsp garlic powder
  • Beef roast: 450 g (1 lb) — thin-sliced; from Deli-Style Roast Beef or quality deli roast beef
  • Provolone: ~100 g — about 4 slices; or gruyère; optional
  • Sauteed onions: ~¾ cup — optional

Instructions

Start with making roast beef: Roast Beef

1. Make the au jus

  • Add 3 Tbsp beef fat (preferably beef tallow) to the pan with the fond from the roast beef.
  • Add 100 g (1 small) yellow onion and 2 cloves garlic; cook until lightly browned, 3–5 minutes.
  • Add 1 Tbsp tomato paste and cook until brick red, stirring frequently.
  • Deglaze with 120 ml (½ cup) dry red wine (if using), scraping up fond. Reduce by about half. Use extra wine if necessary to scrape up all the fond.
  • Add:
    • 960 ml (4 cups) beef stock
    • 1 Tbsp Worcestershire sauce
    • 1½ tsp soy sauce
    • ¾ tsp fish sauce
    • 1 tsp leaves or 1 sprig fresh thyme
    • 1 bay leaf
    • ½ tsp black pepper (or 1 tsp whole black peppercorns)
  • Simmer 20–30 minutes to reduce.

2. Toast the rolls

  • Split 4 sandwich rolls. Stir 1 small clove, grated garlic into 2 Tbsp melted unsalted butter; brush on cut sides. Broil 1–2 minutes until golden. Add ~100 g provolone cheese for the last 30 seconds if using.

3. Warm the beef

  • Working in batches, swish thin slices of 450 g (1 lb) beef roast (roast beef) in the hot jus for 30–60 seconds; do not boil.

4. Assemble and serve

  • Pile beef onto toasted rolls (add ~¾ cup sauteed onions if using). Serve immediately with cups of hot au jus for dipping.

Notes / Make-ahead / Variations

  • No-roast shortcut: make the jus in a saucepan and use high-quality deli roast beef.
  • Flavor boosts: a pinch of fennel seed, extra black pepper, or a dash of sherry vinegar at the end.
  • Keep the jus clear: avoid flour or cornstarch; this is not a gravy.
  • Pepper options: add sweet or hot pickled peppers for a Chicago-leaning profile.

Storage & reheating

  • Refrigerate strained jus up to 4 days or freeze up to 3 months. Reheat to a bare simmer.
  • Store beef and bread separately. Rewarm beef by dipping briefly in hot jus.

Nutrition

Nutrient Full Recipe Per Serving (1 sandwich or 300 g / ~10.5 oz)
Calories 3160 790
Protein 204.4 g 51.1 g
Fat 146.8 g 36.7 g
Carbs 219.6 g 54.9 g
Fiber 13.2 g 3.3 g
Sugars 29.2 g 7.3 g
Sodium 7000 mg 1750 mg
See nutrition details