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French Dip Sandwiches Recipe

American · Main course · 40 min total

Tender, thinly sliced roast beef piled high on a crusty roll, served with a rich, savory au jus for dipping. This easy stovetop version delivers all the flavor of the classic sandwich without the fuss.

Ingredients

• 1 1/2 pounds beef top round or sirloin, thinly sliced
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup water
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 French rolls or hoagie buns, split
• 4 slices provolone or Swiss cheese (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. Season the beef slices with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the beef in a single layer (work in batches if needed) and sear until browned on both sides, about 2 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add the sliced onion to the skillet and cook, stirring occasionally, until softened and golden, about 5 minutes. Add the garlic and cook for 1 minute more.
4. Pour in the beef broth, water, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Return the beef to the skillet, along with any accumulated juices. Simmer gently for 15-20 minutes, until the beef is tender and the flavors meld. Remove the bay leaf.
6. Preheat the broiler. Place the split rolls on a baking sheet, cut side up. If using cheese, place a slice on each roll half. Broil until the bread is toasted and the cheese is melted, about 1-2 minutes.
7. Using tongs, pile the beef and onions onto the bottom halves of the rolls. Spoon a little of the cooking liquid over the meat. Top with the other half of the roll.
8. Strain the remaining cooking liquid into a small bowl for dipping (au jus). Serve the sandwiches immediately with the au jus on the side.

Tips

• For extra flavor, add a splash of red wine to the au jus.
• Leftover beef and au jus can be refrigerated separately for up to 3 days; reheat gently.
• To make ahead, prepare the beef and au jus, then assemble sandwiches just before serving.

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