French Dip Sandwich
Tender sliced beef piled on a toasted baguette with melted provolone and a warm, savory jus made for dunking.
Ingredients (serves 4)
- 2 lb beef roast
- 1 baguette
- 8 slices provolone
- 3 cups beef stock
- 1 onion
- 3 cloves garlic
- 1 tbsp Worcestershire
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
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Save this recipeInstructions
- 1
Slice the beef roast as thin as you can against the grain. Slice the onion and smash the garlic.
- 2
Heat olive oil in a large pot over medium-high and brown the onion for 5 minutes. Add garlic, beef stock, Worcestershire, thyme, and salt and bring to a simmer.
- 3
Simmer the jus uncovered for 20 minutes to build flavor, then reduce heat to low.
- 4
Dip the sliced beef into the hot jus in batches for 1 to 2 minutes, just until warmed through and tender.
- 5
Split the baguette into 4 sections, toast cut side up under the broiler for 2 minutes, then pile on beef and top with provolone.
- 6
Broil the loaded sandwiches 1 to 2 minutes until the cheese melts. Serve each with a cup of strained jus for dipping.
