📝 About This Recipe
Originating in Los Angeles, the Beef Dip is a masterclass in savory simplicity, featuring tender ribbons of roast beef tucked into a crusty baguette. This version elevates the classic with a rich, deeply flavored 'jus' crafted from roasted beef drippings, red wine, and caramelized aromatics. It is the ultimate comfort sandwich, offering a satisfying crunch that yields to a melt-in-your-mouth, broth-soaked center.
🥗 Ingredients
The Roast Beef
- 2 pounds Top Round or Sirloin Roast (very thinly sliced against the grain; deli-style works best)
- 2 tablespoons Unsalted Butter (for reheating the beef)
- 1 teaspoon Garlic Powder
The Signature Jus
- 3 cups Beef Bone Broth (high-quality or homemade for best flavor)
- 1/2 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 1/2 Yellow Onion (thinly sliced)
- 3 pieces Garlic Cloves (smashed and peeled)
- 1 tablespoon Worcestershire Sauce
- 2 sprigs Fresh Thyme
- 1/2 teaspoon Black Peppercorns (whole)
The Bread and Assembly
- 4 pieces French Baguettes or Hoagie Rolls (6-inch portions, crusty on the outside)
- 8 slices Provolone Cheese (mild and creamy)
- 4 tablespoons Horseradish Cream (for a spicy kick)
- Salt and Pepper (to taste)
👨🍳 Instructions
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1
In a medium saucepan over medium heat, melt 1 tablespoon of butter and sauté the sliced onions until golden brown and softened, about 8-10 minutes.
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2
Add the smashed garlic cloves to the onions and cook for another 2 minutes until fragrant, being careful not to burn them.
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3
Deglaze the pan by pouring in the red wine, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond).
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4
Pour in the beef bone broth, Worcestershire sauce, thyme sprigs, and peppercorns. Bring the mixture to a gentle boil.
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5
Reduce the heat to low and let the jus simmer uncovered for 20-25 minutes to concentrate the flavors. It should reduce by about one-third.
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6
While the jus simmers, preheat your oven to 400°F (200°C). Slice your baguettes lengthwise, but don't cut all the way through.
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7
Strain the finished jus through a fine-mesh sieve into a clean bowl or individual ramekins, discarding the solids. Season with salt and pepper to taste.
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8
In a large skillet over medium-low heat, melt the remaining butter. Add the thinly sliced roast beef and sprinkle with garlic powder. Toss gently for 2-3 minutes just until warmed through.
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9
Spread a thin layer of horseradish cream on the bottom half of each warmed roll.
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10
Divide the warm beef evenly among the rolls, piling it high in 'ribbons' to create air pockets that will catch the jus.
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11
Place two slices of provolone cheese over the beef on each sandwich.
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12
Place the open-faced sandwiches on a baking sheet and broil for 1-2 minutes until the cheese is bubbly and the bread edges are toasted.
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13
Close the sandwiches and serve immediately alongside the hot ramekins of jus for dipping.
💡 Chef's Tips
For the best texture, ask your butcher to shave the beef as thin as possible; thick slices can be chewy. Always toast the bread; a soft roll will disintegrate the moment it hits the jus. If you prefer a non-alcoholic version, replace the red wine with an equal amount of beef broth and a teaspoon of balsamic vinegar. Don't skip straining the jus; a smooth, clear broth provides a much more elegant dining experience. If the beef is already cooked, only warm it briefly; overcooking it in the pan will make it tough.
🍽️ Serving Suggestions
Serve with a side of crispy sea salt kettle chips for a textural contrast. A chilled glass of Amber Ale or a bold Cabernet Sauvignon pairs beautifully with the rich beef. Add a side of crunchy dill pickles to cut through the richness of the jus. A simple arugula salad with a lemon vinaigrette provides a fresh, peppery balance to the meal.