Easy Weeknight French Dip Sandwiches Au Jus

November 29th, 2009 by katie

Sandwiches and me are like Jerry Seinfeld and cereal.  I just love them and I could happily eat a good sandwich at every meal.  Perhaps it was because one of my first ever jobs was making sandwiches.  In high school, I lovingly constructed beautiful sandwiches for long lines of hungry lunchers at the mall on weekends.  There, I learned how to appreciate paper thin slices of meat piled just so and the perfect layering of condiments and vegetables.  Even now I love constructing beautiful sandwiches: club sandwiches with layers of avocado and bacon, roast beef and cheddar with sliced red onions, pastrami on rye with sauerkraut and swiss-yum! I get excited and hungry just writing them out.  I know. <—- Nerd.

It could also be that hot sandwiches just make a great fast weeknight dinner.  My favorites are reubans and french dips.  A good french dip is such an easy-yet hearty and impressive-dinner.  I have two french dip recipes, this one my mom taught me when I was just learning to cook-which uses canned french onion soup for the jus and simmers the roast beef in the broth-and the one below.  I like the one below because it is just as easy and quick yet it doesn’t over cook the rare roast beef. 

French Dip Sandwiches Au Jus

serves 4, prep 10 min, cook 10 min
  • 4 cups beef broth
  • 1/2 small onion, sliced into rings
  • 1-2 cloves garlic, minced
  • 4 hoagie rolls
  • 1lb lean, rare deli roast beef, thinly sliced
  • 8 thin slices provolone
  • roasted garlic mayonnaise
  • prepared creamy horseradish
  1. In a medium pot, add beef broth, onion and garlic to a boil.
  2. Boil vigorously until reduce by half.  You should be able to measure out 2 cups of au jus.
  3. Separate hoagie rolls and broil until slightly crisp. Do not walk away from the broiler unless you have lots of extra rolls on hand!
  4. Once they are good and crunchy, spread mayo on one side of each roll, loosely pile 3-4 ounces of roast beef on top of the mayo.
  5. Top roast beef with two slices of provolone.
  6. Return to the broiler and broil until cheese is melted and edges darken.
  7. Spread horseradish on top bun and close sandwiches.
  8. Serve cut on a diagonal and au jus on the side.

I was able to buy roasted garlic mayonnaise already prepared at the store but to make it yourself just roast a head of garlic in a small crock in the oven with a bit of oil and then combine the softened, caramelized cloves with regular mayonnaise and keep in the fridge.  You could also just sprinkle them very lightly with a bit of garlic powder.  The whole point to this recipe is that it should be easy to whip up with ingredients on hand with just a trip to the store for hoagies, roastbeef, and cheese.

Print Friendly

Posted in Easy, Fast, Main Dish, Things I Love

6 Responses

  1. Rate This Recipe

    Wow, those fries look yummy!

  2. Melissa

    Okay, first and foremost, that sandwich looks soooo good right now. Really it’s just that anything but poultry sounds… well, you know. 😛

    But secondly, I am the same way about sandwiches! Seriously seriously. They are one of my favorite foods, absolutely. And the assembly thing… yeah, I also pride myself on the assembly. It seems like many people, even those who do it for a living, think making a good sandwich means just throwing some stuff on bread, slathering on a condiment and that’s that. But it’s so much better and more artful than that!

  3. RobinSue

    I order this sandwich out every chance I get, it is a favorite of mine!

  4. Michelle

    Oh, I love french dips. And with your roasted garlic mayo, there’s no way I could pass that up.

  5. Brett

    Found this recipe last night and fixed it today. The Au Jus was PERFECT. And had I have stopped there it would have been a very simple weeknight meal to make.

    Added some home made onion rings and some caramelized onions – so I ended up at the stove for a couple hours.

  6. Easy Dessert

    Nice post. I was checking constantly this blog and I am impressed!
    Very useful info particularly the last phase 🙂 I maintain such
    information much. I used to be seeking this certain info for a long time.
    Thanks and good luck.

Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

Blog Widget by LinkWithin