Go Back
French Dip Roast Beef Sandwich
Rachel Kim

French Dip Roast Beef Sandwich

The French dip is mostly a lesson in temperature and bread. Warm thin beef in seasoned jus without simmering it hard, and use a roll sturdy enough to survive a quick dunk. Provolone is optional at many counters but useful here, melting slightly between the hot meat and toasted bread.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 1 lb very thinly sliced roast beef
  • 4 French rolls split
  • 8 slices provolone
  • 2 tbsp unsalted butter

Method
 

  1. Combine the broth, Worcestershire and onion powder in a saucepan and bring to a gentle simmer.
  2. Butter the cut roll faces and toast them under the broiler until golden.
  3. Reduce the jus to low, add the roast beef and warm for 2 to 3 minutes without boiling.
  4. Fill each roll with beef and provolone and close it so the cheese softens.
  5. Divide the hot jus among small bowls and serve beside the sandwiches.