American Cuisine
French Dip Sandwich with Au Jus
By Sam Whitaker
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The French dip is the sandwich that turned a Los Angeles lunch counter into a legend, and the genius is the dip. Thinly sliced roast beef piled on a toasted baguette is good on its own, but warming that beef in a savory au jus and serving the extra alongside for dipping transforms it into something you eat with your sleeves rolled up. The au jus here is built quickly from beef broth simmered with onion, garlic, thyme, and a splash of soy sauce that deepens the color and adds a backbone of umami. The baguette has to be crusty enough to soak up the jus without disintegrating, which is why a soft roll never works for this one. Melting provolone under the broiler glues it all together. It is unapologetically messy, deeply savory, and the kind of sandwich that makes a weeknight feel like a treat. Keep extra jus on hand, because everyone wants more.
Ingredients
Serves 2Instructions
- 1
In a saucepan, sauté sliced onion and garlic until soft, about 5 minutes.
- 2
Add beef broth, soy sauce, and thyme. Simmer for 10-15 minutes at medium-low heat to develop flavors.
- 3
Warm the roast beef in the broth (au jus) for 1-2 minutes.
- 4
Split the baguette and toast lightly. Layer the warm beef onto the baguette and top with provolone cheese.
- 5
Place under a broiler for 1-2 minutes until cheese is bubbly.
- 6
Serve the sandwich with a small bowl of the au jus sauce for dipping.
Chef's Tips
- ✦ Slice the beef as thin as possible against the grain so it stays tender and soaks up the jus.
- ✦ Warm the beef in the au jus for just a minute or two; long simmering makes thin-sliced beef tough.
- ✦ Toast the baguette before filling so it can stand up to dipping without turning to mush.
- ✦ Melt the cheese under the broiler for a minute until bubbly, watching closely so the bread does not scorch.
Ingredient Substitutions
-
roast beef → thinly sliced leftover pot roast or deli roast beef
Home-roasted beef sliced thin is ideal; quality deli roast beef makes it a 15-minute sandwich.
-
provolone cheese → Swiss, mozzarella, or white American
Any good melting cheese works; Swiss adds a nuttier note, white American melts the smoothest.
-
baguette → a hoagie roll or Italian sub roll
Use any sturdy, crusty roll that can hold up to dipping without falling apart.
-
soy sauce → Worcestershire sauce or tamari
Both add the savory depth and color to the au jus; tamari keeps it gluten-free with GF bread.
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Frequently Asked Questions
What is au jus made of? ▼
Au jus is a light, savory beef broth, here built from beef stock simmered with onion, garlic, fresh thyme, and a splash of soy sauce for depth and color. Traditional au jus comes from the pan drippings of a roast, but a quick broth-based version delivers the same dipping experience.
What is the best cut of beef for French dip? ▼
Thinly sliced roast beef from a cooked top round, ribeye, or chuck roast is ideal, sliced as thin as possible against the grain. Quality deli roast beef is the easy shortcut. The key is thin slices that warm quickly and stay tender in the jus.
How do I keep the sandwich from getting soggy? ▼
Toast the baguette first so it has a crisp barrier, and serve the au jus on the side for dipping rather than pouring it over the sandwich. Dip each bite just before eating so the bread soaks up flavor without collapsing.
Can I make French dip in a slow cooker? ▼
Yes. Cook a chuck roast with broth, onion, garlic, and herbs on low for 8 hours, then shred or thinly slice the beef and use the strained cooking liquid as the au jus. It is a hands-off way to make the sandwich for a crowd.
