This French Dip Recipe Is Simply Delicious — And Easy, Too!
In the world of sandwiches, there stands a timeless classic that has transcended generations — the French Dip, a sandwichthat combines the essence of simplicity with the allure of indulgence, resulting in a masterpiece that has found its way into the hearts of sandwich enthusiasts worldwide.
The French Dip, also affectionately known as the "French Dip Sandwich," is more than just a meal — it's a journey. It begins with thinly sliced, succulent roast beef and culminates in a savory au jus bath. With each bite, it delivers a harmonious blend of savory meat, slightly crisp bread, and a rich dipping sauce, creating an experience that's as interactive as it is satisfying.
But what is it about the French Dip that has earned it a hallowed place in the annals of comfort food history? Is it the tender roast beef, seasoned to perfection and sliced with precision? Or perhaps it's the choice of bread — a French roll or baguette — that adds an element of textural contrast? Or could it be the au jus, a sauce of unparalleled savory depth, that invites the sandwich to take a luxurious dip? Either way, today I am sharing a recipe for a classic French Dip that never fails to make my mouth water and my senses tingle with anticipation.
What Is A French Dip?
A French dip, often affectionately referred to as a "French dip sandwich," is a beloved classic in the realm of American sandwiches. Its distinctive charm lies not only in its delicious flavor but also in the unique experience it offers to diners. At the heart of a French dip sandwich is the star ingredient: thinly sliced, succulent roast beef. This roast beef is typically seasoned with a touch of salt, freshly ground black pepper, and sometimes, fragrant herbs like thyme. The meat is not only tender but also bursting with savory goodness. Yet, what truly sets a French dip apart is its unforgettable au jus sauce. The name "au jus" is derived from the French phrase meaning "with juice," and it's this sauce that gives the sandwich its signature "dip" name. The au jus is crafted by simmering beef broth with the pan drippings from the cooked roast beef.
Ingredients
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For the Roast Beef:
- 2 to 3 pounds of beef sirloin or beef eye of round
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (optional)
For the Au Jus:
- 4 cups beef broth
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
For the Sandwiches:
- 4 to 6 French rolls or baguettes
- Cheese slices (Swiss or provolone works fine)
- Butter for toasting (optional)
Instructions
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- Preheat your oven to 350°F (175°C).
- Rub the beef with olive oil and season it generously with salt, black pepper, garlic powder, onion powder, and dried thyme.
- Place the seasoned beef in a roasting pan and roast it in the preheated oven for about 25-30 minutes per pound, or until it reaches your desired level of doneness. You can use a meat thermometer to check the internal temperature. For medium-rare, aim for about 130-135°F (54-57°C).
- Once the beef is cooked to your liking, remove it from the oven and let it rest for 15-20 minutes. Then, thinly slice the roast beef.
- In a large saucepan, heat the beef broth over medium heat. Add the thinly sliced onions and minced garlic. Simmer for about 10-15 minutes until the onions are tender.
- Stir in the Worcestershire sauce and season with salt and black pepper to taste. Adjust the seasoning to your preference.
- Slice the French rolls or baguettes in half horizontally. If desired, spread a little butter on the cut sides and toast them in the oven until lightly golden brown.
- Place slices of roast beef onto the bottom halves of the toasted rolls. If you like, add a slice of Swiss or provolone cheese on top of the beef.
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Header image via LauriPatterson / Getty Images
