Real Recipes From Real Home Cooks ®

french dip with au jus

Recipe by
Francine Lizotte
Surrey South, BC

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.

yield 3 sandwiches
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For french dip with au jus

  • AU JUS
  • 1/2 Tbsp
    olive oil
  • 1/4 c
    red onions, chopped
  • 1 lg
    clove garlic, pressed
  • 1/4 c
    red wine
  • 2 tsp
    worcestershire sauce
  • 1/2 Tbsp
    whole mixed peppercorns
  • 1 sprig
  • 1 sprig
  • 2 c
    low-sodium beef stock
  • 1 Tbsp
    cooking sherry
  • 2 tsp
    beef bouillon
  • 1 Tbsp
  • 3 sm
  • 1/2 c
    red onions, sliced (lyonnaise cut)
  • 1 lg
    clove garlic, pressed
  • 1 1/2 lb
    (750g) roast beef, thinly sliced
  • dijon mustard, as needed
  • hot cream horseradish, as needed
  • 6 slice
    jarlsberg cheese (2 slices per hoagies)

How To Make french dip with au jus

  • 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).
  • 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.
  • 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.
  • 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.
  • 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
  • 6
    To view this recipe on YouTube, click on this link >>>>