French Dip Sandwiches

The French Dip was invented at Philippe the Original in Los Angeles in 1918, which makes the name a minor historical joke. What is not a joke is the sandwich itself: thin deli roast beef warmed gently in a savory jus, piled onto a crusty roll with melted provolone, then dunked into a bowl of that same jus bite by bite. Fair warning: it goes fast. The dipping element transforms a simple roast beef sandwich into something much more satisfying.

This stovetop version skips the long braise and delivers solid results in under 30 minutes using deli roast beef and a quick jus built with beef broth, Worcestershire, soy sauce, and caramelized onion. Warm the beef gently in the jus rather than boiling it, or it will tighten up. Broiling the provolone directly onto the roll while toasting the top bun takes less than two minutes. Season the jus well before serving: it has to carry enough salt to season the bread on contact.

Caramelize the Onions and Build the Jus

Melt butter in a large skillet over medium heat and cook the thinly sliced onion, stirring occasionally, for 8 minutes until soft and golden. Add the garlic for 30 seconds, then pour in the beef broth, Worcestershire sauce, soy sauce, thyme, pepper, and bay leaf. Simmer the jus for 10 minutes to let the flavors develop. It should taste deeply savory and slightly salty, since it needs to season the bread when you dunk.

Warm the Roast Beef Gently in the Jus

Add the thinly sliced deli roast beef to the simmering jus and warm it gently for just 2 minutes. Do not let it boil, or the deli meat will turn tough and stringy. The point is to heat the beef through and let it absorb some of that beefy, savory liquid without overcooking it.

Broil the Sandwiches Until the Provolone Bubbles

Split the rolls and place them cut-side up on a baking sheet. Pile the warm beef onto the bottom halves and top each with 2 slices of provolone. Broil for 1 to 2 minutes until the cheese is melted and bubbly and the top buns are toasted. Remove the bay leaf from the jus, strain it into small bowls for dipping, close the sandwiches, and serve immediately alongside the jus.

French Dip Sandwiches

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• Author: Kalle Bergman
• Total Time: 25 minutes
• Yield: 4 servings

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Description

The French Dip was invented in Los Angeles, not France, which is the most American thing about it. Thin-sliced roast beef piled on a crusty roll with melted provolone, served with a cup of warm, beefy jus for dunking. The jus is everything — rich, savory, and almost impossible to stop dipping into. This stovetop version skips the long roast and delivers in under 30 minutes.

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Ingredients

Units USM

• 1 1/2 lbs deli roast beef, thinly sliced
• 4 French bread rolls or hoagie rolls, split
• 8 slices provolone cheese
• 2 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf

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Instructions

1. Melt butter in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 8 minutes until soft and golden. Add the garlic and cook 30 seconds.
2. Pour in the beef broth, Worcestershire, soy sauce, thyme, pepper, and bay leaf. Bring to a simmer and cook 10 minutes to develop the jus.
3. Add the sliced roast beef to the jus and warm gently for 2 minutes. Do not boil or the beef will toughen.
4. Preheat the broiler. Split the rolls and place them cut-side up on a baking sheet. Pile the warm beef onto the bottom halves and top with 2 slices of provolone each.
5. Broil for 1 to 2 minutes until the cheese is melted and bubbly and the top buns are toasted.
6. Remove the bay leaf from the jus. Strain the jus into small bowls for dipping. Close the sandwiches and serve immediately alongside the jus.

Notes

• The jus should be deeply savory and slightly salty — it needs to season the bread when you dunk, so do not undersalt it.
• Warming the roast beef gently in the jus instead of cooking it prevents the deli meat from turning tough and stringy.
• Save any leftover jus — it makes an excellent base for onion soup or gravy the next day.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 560
• Sugar: 4
• Sodium: 900
• Fat: 26
• Carbohydrates: 36
• Fiber: 1
• Protein: 44
• Cholesterol: 105

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