📝 About This Recipe
Born in the heart of Los Angeles at the turn of the 20th century, the French Dip is the undisputed king of savory sandwiches. This version features paper-thin ribbons of tender roast beef piled high on a crusty baguette, topped with melted provolone and served with a rich, umami-packed dipping broth. It’s a masterclass in texture and flavor, offering a satisfying crunch followed by a decadent, beefy soak that melts in your mouth.
🥗 Ingredients
The Beef & Bread
- 1.5 pounds Top Round Roast Beef (very thinly sliced from the deli counter)
- 2 pieces French Baguettes (approx. 12 inches long, crusty exterior)
- 8 slices Provolone Cheese (sharp or mild depending on preference)
- 3 tablespoons Unsalted Butter (softened)
- 1/2 teaspoon Garlic Powder (for the bread)
The Signature Au Jus
- 3 cups Beef Stock (high quality or low-sodium)
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 1/2 piece Yellow Onion (thinly sliced)
- 3 cloves Garlic (smashed and peeled)
- 1 tablespoon Worcestershire Sauce
- 2 sprigs Fresh Thyme
- 1 piece Bay Leaf
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a medium saucepan over medium heat, melt one tablespoon of butter. Add the sliced onions and cook for 8-10 minutes until softened and slightly caramelized.
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2
Add the smashed garlic cloves to the pan and sauté for 1 minute until fragrant, being careful not to burn them.
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3
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, about 5 minutes.
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4
Stir in the beef stock, Worcestershire sauce, fresh thyme sprigs, and the bay leaf. Bring the mixture to a gentle boil.
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5
Reduce the heat to low and let the au jus simmer uncovered for 20 minutes to concentrate the flavors. Season with cracked black pepper to taste.
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6
While the broth simmers, preheat your oven to 400°F (200°C). Slice the baguettes into 6-inch sections and split them lengthwise, leaving a 'hinge' on one side.
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7
Mix the remaining 2 tablespoons of softened butter with the garlic powder. Spread this evenly over the cut sides of the bread.
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8
Place the bread on a baking sheet, buttered side up, and toast in the oven for 4-5 minutes until the edges are golden and crisp.
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9
Strain the simmered au jus through a fine-mesh sieve into a clean bowl or small individual ramekins, discarding the solids (onions, herbs, garlic).
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10
Take the sliced roast beef and briefly dip the meat into the warm au jus using tongs. This warms the beef and seasons it simultaneously.
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11
Pile the moistened beef generously onto the toasted baguettes. Top each sandwich with two slices of provolone cheese.
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12
Return the open-faced sandwiches to the oven for 2-3 minutes, or until the cheese is bubbly and completely melted.
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13
Close the sandwiches and serve immediately with the individual ramekins of hot au jus on the side for dipping.
💡 Chef's Tips
For the best texture, ask your butcher to shave the roast beef as thin as possible; 'ribbons' of meat hold more juice than thick slices. If you don't want to use wine, substitute with an extra half cup of beef stock and a teaspoon of balsamic vinegar for acidity. Always toast the bread before adding the meat; this creates a barrier that prevents the sandwich from becoming soggy too quickly. Keep the au jus piping hot until the moment of serving—cold broth won't penetrate the bread as effectively. If you like a kick, spread a thin layer of horseradish cream on the bottom bun before adding the beef.
🍽️ Serving Suggestions
Serve with a side of crispy sea salt kettle chips for a satisfying crunch. A chilled glass of Pinot Noir or a dark amber ale pairs beautifully with the rich beef flavors. Include a side of spicy pickled giardiniera or cornichons to cut through the richness of the cheese and broth. A simple arugula salad with a lemon vinaigrette provides a fresh, peppery contrast to the heavy sandwich.