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French Dip Sandwiches with Au Jus

Yield

  • Servings: 4
  • Serving size: 1 sandwich with au jus
  • Total yield: 4 sandwiches

Time

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

 

  • Active: 25 min

Ingredients

Au Jus (pan drippings or saucepan)

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

Sandwiches

  • Crusty rolls or baguette sections: 4
  • Unsalted butter: 2 Tbsp — melted
  • Garlic: 1 small clove, grated — or ½ tsp garlic powder
  • Roast beef, thin-sliced: 450 g (1 lb) — from Deli-Style Roast Beef or quality deli roast beef
  • Provolone or gruyère: 4 slices — optional
  • Sautéed onions: ½–1 cup — optional

Instructions

Start with making roast beef: Roast Beef

1. Make the au jus

  • If using the pan from the roast: leave 1–2 Tbsp fat and all browned bits (fond) in the pan. Set over medium heat.
    If starting fresh: melt 1 Tbsp butter in a saucepan over medium heat.
  • Add onion and garlic; cook until lightly browned, 3–5 minutes.
  • Deglaze with wine (if using), scraping up fond. Reduce by about half.
  • Add beef stock, Worcestershire, thyme, bay, and pepper. Simmer 10–15 minutes to reduce slightly.
  • Skim fat, strain, and adjust salt with a few drops of soy or fish sauce if desired. Keep hot at a bare simmer.

2. Toast the rolls

  • Split rolls. Stir garlic into melted butter; brush on cut sides. Broil 1–2 minutes until golden. Add cheese for the last 30 seconds if using.

3. Warm the beef

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

4. Assemble and serve

  • Pile beef onto toasted rolls (add sautéed 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 with au jus)
Calories 2080 520
Protein 144 g 36 g
Fat 76 g 19 g
Carbs 196 g 49 g
Fiber 8 g 2 g
Sugars 20 g 5 g
Sodium 4800 mg 1200 mg