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French roll filled with sliced roast beef and melted cheese on a plate beside a dipping cup.
Andrew Fowler

Roast Beef French Dip Sandwiches

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tablespoon unsalted butter
  • 1 large yellow onion thinly sliced
  • 3 cups leftover pot roast cooking liquid fat removed
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds cooked pot roast thinly sliced
  • 6 French rolls
  • 6 slices provolone cheese optional

Method
 

  1. Melt the butter in a skillet and cook the onion over medium heat for 10 to 12 minutes until soft and golden.
  2. Put the onion, cooking liquid, broth, Worcestershire, thyme and pepper in a saucepan. Bring to a simmer and cook for 5 minutes.
  3. Add cooked roast slices to jus. Cover and reheat over medium-low heat, turning gently, until 165°F throughout. Allow about 10–15 minutes for refrigerated sliced or shredded beef; use the thermometer to judge readiness.
  4. Serve immediately, or transfer the hot beef, onions and jus to a preheated slow cooker set to warm for holding at 140°F or above.
  5. Split and toast the rolls. Add provolone, if using, and return them briefly to the broiler just until the cheese melts.
  6. Fill each roll with drained beef and onions. Strain or ladle the hot jus into six small bowls and serve one beside each sandwich.