french dip with au jus

Name: French Dip with Au Jus
Prep time: 10 min
Cook time: 30 min
Yield: 3
Cuisine: American
Ingredients: ## AU JUS; 1/2 tablespoon(s) olive oil; 1/4 cup(s) red onions, chopped; 1 large clove garlic, pressed; 1/4 cup(s) red wine; 2 teaspoon(s) worcestershire sauce; 1/2 tablespoon(s) whole mixed peppercorns; 1 sprig(s) rosemary; 1 sprig(s) thyme; 2 cup(s) low-sodium beef stock; 1 tablespoon(s) cooking sherry; 2 teaspoon(s) beef bouillon; ## FRENCH DIP; 1 tablespoon(s) butter; 3 small baguettes; 1/2 cup(s) red onions, sliced (lyonnaise cut); 1 large clove garlic, pressed; 1 1/2 pound(s) (750g) roast beef, thinly sliced; dijon mustard, as needed; hot cream horseradish, as needed; 6 slice(s) jarlsberg cheese (2 slices per hoagies)

24 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Jul 11, 2019

This delicious sandwich is elevated with a few added ingredients making this classic even better! This is the perfect way to use your leftover roast beef.

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French dip with a small glass bowl filled with au jus both on a plate.

prep time 10 Min

cook time 30 Min

method Stove Top

yield 3 sandwiches

Ingredients

AU JUS
1/2 tablespoon olive oil
1/4 cup red onions, chopped
1 large clove garlic, pressed
1/4 cup red wine
2 teaspoons worcestershire sauce
1/2 tablespoon whole mixed peppercorns
1 sprig rosemary
1 sprig thyme
2 cups low-sodium beef stock
1 tablespoon cooking sherry
2 teaspoons beef bouillon
FRENCH DIP
1 tablespoon butter
3 small baguettes
1/2 cup red onions, sliced (lyonnaise cut)
1 large clove garlic, pressed
1 1/2 pounds (750g) roast beef, thinly sliced
dijon mustard, as needed
hot cream horseradish, as needed
6 slices jarlsberg cheese (2 slices per hoagies)

How To Make french dip with au jus

Step 1

In a medium pot over medium heat, add oil. When hot, add onion and sauté until translucent, about 3-4 minutes. Add garlic and sauté for 1 minute. Pour in red wine, Worcestershire sauce, peppercorns, sprigs of rosemary and thyme. Stir and let it simmer for 2 minutes. Add beef stock, stir and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add sherry and beef bouillon; stir and simmer gently for 20 minutes (might have to reduce to medium-low).

Step 2

When done, strain liquid into a large measurement cup through a fine sieve; discard solids. Return liquid to pot and keep it warm until needed.
Step 3

In a skillet over medium heat, add butter. Meantime, slice hoagies in half but not all the way – just enough to open them. Close them and transfer to oven under the broiler for 2 minutes; remove and cool them off. Back to the skillet; when butter is melted, add sliced onion and sauté until soft, about 3 minutes. Add garlic and quickly sauté for 30 seconds. Add sliced roast beef and cook, stirring constantly, until warm through and cook to medium, about 3 minutes. Remove from the heat.
Step 4

Spread Dijon mustard on both side of hoagies follow with horseradish. Place a slice of cheese per side and set aside. Return skillet on heat and add about ¼ cup of au jus. Stir to combine making sure the beef is well-coated. Turn off the heat and return to hoagies. Transfer them back to the oven and cook under the broiler until cheese is melted, about 2 ½ minutes.
Step 5

Remove from the heat and assemble the sandwich. Place about ½ lb. of beef per hoagie and transfer onto a plate. Scoop au jus into a small bowl and place on the plate as a dip for the sandwich
Step 6

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=NydzVBABcdU
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