Classic French Dip (Au Jus) Sandwich

What you’ll need

7 tools across 4 steps.

• saucepanEssentialstep 1
• wooden spoonEssentialstep 1
• bread knifeEssentialstep 2
• baking sheet (if roasting)Essentialstep 2
• TongsEssentialstep 3
• LadleEssentialstep 4
• mixing bowlEssentialstep 4

Method

1. 1

   Prepare the Au Jus

   In a medium saucepan over medium heat, sauté the finely chopped yellow onion and minced garlic for 3-4 minutes until softened and fragrant. A small amount of butter or oil can be used.

   Pour in the beef broth (beef broth ml) and Worcestershire sauce (Worcestershire sauce ml). Bring the mixture to a simmer, then reduce the heat to low. Let it gently simmer for about 10 minutes to allow the flavors to meld. Season with black pepper to taste.

   For a richer flavor, you can deglaze the pan with a splash of red wine after sautéing the onions and garlic, before adding the broth.

   Simmer au jus: 10 minsaucepanwooden spoon
2. 2

   Toast the Bread

   While the jus is simmering, preheat your oven's broiler.

   Slice the French baguette into 4 equal portions. Then, slice each portion horizontally, but not all the way through, leaving one side hinged like a book. Spread the softened unsalted butter (unsalted butter g) evenly on the cut sides of the bread.

   Place the buttered bread, cut-side up, on a baking sheet and broil for 1-2 minutes until golden brown and toasted. Watch carefully to prevent burning.

   Toasting the bread not only adds flavor but also creates a slight barrier that helps prevent it from getting soggy too quickly when you dip it.

   Timer: 5 minbread knifebaking sheet (if roasting)
3. 3

   Warm Beef & Assemble

   Briefly dip the thinly sliced deli roast beef (deli roast beef g) into the warm au jus for just a few seconds to heat it through and add flavor. Do not overcook it.

   Using tongs, lift the beef from the jus, allowing excess to drip off, and pile it high onto the bottom halves of the toasted baguette portions.

   Optional: If using cheese, place a slice of provolone cheese over the warm beef and return the sandwiches to the oven under the broiler for 1 minute, or until the cheese is melted and bubbly.

   For extra moist beef, you can briefly simmer it in the jus, but be careful not to make it tough. A quick dip is usually sufficient.

   Timer: 3 minTongs
4. 4

   Serve Immediately

   Close the sandwiches and, if desired, slice them in half on a diagonal for a classic presentation.

   Ladle the remaining warm au jus from the saucepan into small individual bowls for dipping.

   Serve the sandwiches immediately while they are hot, with the dipping jus on the side. Enjoy!

   You can strain the au jus through a fine-mesh sieve before serving for a perfectly smooth, clear broth if you prefer.

   Timer: 2 minLadlemixing bowl