Classic French Dip Sandwich
Indulge in the savory delight of a Classic French Dip Sandwich, featuring thinly sliced, tender roast beef piled high on a crusty baguette, served with a rich, warm au jus for dipping. A comforting American classic perfect for lunch or a casual dinner.
Nutrition per serving
Ingredients
Meat(1)
- Thinly Sliced Roast Beef- 400 gDeli-style, good quality
Grain(1)
- Baguette- 1 largeCut into 4 portions
Broth(1)
- Beef Broth- 750 mlLow sodium, for au jus
Fat(1)
- Unsalted Butter- 30 gMelted, for brushing
Vegetable(1)
- Yellow Onion- 1 mediumThinly sliced
Dairy(1)
- Provolone Cheese- 100 gSliced (optional)
Oil(1)
- Olive Oil- 15 mlFor caramelizing onions
Condiment(1)
- Salt- 1 pinchTo taste
Spice(1)
- Black Pepper- 1 pinchFreshly ground, to taste
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Unlock AI featuresInstructions
Prepare the Au Jus
Pour 750 ml of beef broth into a medium saucepan. Bring it to a gentle simmer over medium heat. Reduce the heat to low, cover, and keep warm while you prepare the rest of the sandwich. This will be your delicious dipping sauce!
For a richer au jus, you can add a splash of red wine or a teaspoon of Worcestershire sauce to the broth.
Caramelize Onions (Optional)
If using, heat 15 ml in a large skillet over medium-low heat. Add the thinly sliced 1 medium and a pinch of 1 pinch Salt. Cook slowly, stirring occasionally, for 15-20 minutes until the onions are deeply golden brown and caramelized. Remove from heat and set aside.
Don't rush the caramelization process; low and slow heat is key for sweet, tender onions.
Prepare the Baguette
Preheat your oven to 180°C (350°F). Cut the 1 large large into 4 equal portions. Slice each portion lengthwise, but do not cut all the way through, leaving a 'hinge' on one side. Melt the 30 g and brush the cut sides of the baguette with it.
Using a slightly stale baguette can sometimes yield a better texture when toasted.
Toast Baguette and Warm Roast Beef
Place the buttered baguette halves on a baking sheet, cut-side up. Toast in the preheated oven for 5-7 minutes, or until lightly golden and crisp. While the baguette toasts, gently warm the 400 g in a separate pan or briefly in the microwave, ensuring it's just heated through, not overcooked.
Be careful not to overcook the roast beef, as it can become tough. Just warm it enough to be pleasant.
Assemble the Sandwiches
Remove the toasted baguettes from the oven. If using, layer 100 g slices on the bottom half of each baguette, then pile a generous amount of the warm roast beef on top. If you caramelized onions, add them over the roast beef. Season with a pinch of 1 pinch and 1 pinch to taste. Close the sandwiches.
For extra melty cheese, you can place the assembled sandwiches back in the oven for 1-2 minutes until the cheese is bubbly.
Serve and Enjoy!
Carefully transfer the warm au jus into 4 small individual dipping bowls. Serve the assembled French Dip sandwiches immediately with the hot au jus on the side. Encourage everyone to dip generously!
A side of crispy fries or a simple green salad pairs wonderfully with a French Dip sandwich.
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