French Dips with Homemade Au Jus

As promised, here is my French Dip recipe with a delicious Homemade Au Jus.

You’ve already learned how to cook roast beef, right?

French Dip with Homemade Au Jus recipe and images by Lacey Baier, a sweet pea chef

As Dustin and I sat down for dinner with these French Dips, we knew it was something special. I used my Hoagie Roll and Roast Beef recipes for the sandwich and made a homemade Au Jus from the Roast Beef pan drippings.

French Dips

To add a special touch to the French Dips, add a little butter to the sliced hoagie rolls and toast them under the broiler until golden brown. This gives the French Dip a little crispiness and extra tasty, buttery flavor. Hard to go wrong there if you ask me.

French Dips with Homemade Au Jus recipe and images by Lacey Baier, a sweet pea chef

I know some people like to dunk the bottom of the hoagie roll into the Au Jus before serving, but I really hate mushy bread so I wait to dunk them until after plating and in a small cup of Au Jus as needed.

French Dips with Homemade Au Jus recipe and images by Lacey Baier, a sweet pea chef

This recipe definitely makes the list for my diner. Some day.

French Dips with Homemade Au Jus recipe and images by Lacey Baier, a sweet pea chef

Seriously delicious, folks.

5.0 from 1 reviews
French Dips with Homemade Au Jus
 
Cook time
Total time
 
Seriously delicious, folks.
Author:
Recipe type: Easy
Ingredients
  • 6-8 hoagie rolls (here's my recipe)
  • 1-2 lbs. cooked roast beef and reserved pan drippings in roasting pan (here's my recipe)
  • 1½ cups beef stock, plus more as needed
  • 1 tsp. low sodium soy sauce, plus more as needed
  • 2-4 tbsp. unsalted butter
  • 6-8 thin slices provolone cheese
Instructions
  1. Heat oven broiler to high.
  2. Using drippings from roast beef pan, spoon out most of oil, if applicable. Place roasting pan over medium high heat on stove top. Add beef stock and soy sauce to pan and, using a wooden (or non-abrasive) spoon, scrape off browned bits from the pan. Bring to a simmer and cook until reduced by half, about 8-10 minutes. If sauce is too salty, add more beef broth. If not salty enough, add more soy sauce, as needed, until it reaches desired flavor.
  3. Slice hoagie rolls in half, lengthwise. Spread a thin layer of butter over each half (top and bottom) of roll. Place rolls, butter side up, on a baking sheet lined with aluminum foil. Place bread under the broiler and broil until butter is melted and bread starts to turn golden brown. Careful not to let bread burn. Once golden brown, remove from oven. Take the "tops" off the baking sheet and set aside. Leave the "bottoms" on the baking sheet for later. Keep broiler on.
  4. Slice roast beef into very, very thin slices. Place slices in hot Au Jus on the stove and cook for 1 minute. Using tongs or a fork, carefully remove roast beef slices and layer on each "bottom" half of the sandwich with desired amount. Top each with a slice of provolone cheese and replace under the broiler until cheese is melted, about 1-2 minutes.
  5. Remove from broiler and place the "top" half on each sandwich. Slice each french dip in half and serve alongside a small cup of Au Jus (and a dab of horseradish, if desired) for dipping.

Comments

  1. Mikki says

    Hi, new follower of your blog. this recipe looks great. but i just wanted to let you know that you should perhaps change the title as ‘homemade au jus’ does not make sense in french. It should be ‘homemade jus’ as jus really just means sauce. Or ‘au jus’ without the ‘homemade’ as this means ‘with sauce’. (you don’t have to post this comment and please dont take it as a criticism). Im looking forward to trying out this recipe!! :)

    • says

      Hi Mikki! Welcome to my blog. Thank you for sharing your knowledge of french with me. Even though you are absolutely correct about my mis-written recipe title, I think I am going to leave it this way as I worry most (non-french-speaking) people wouldn’t know what I meant if I just put “Homemade Jus.” I don’t take any offense to you sharing! :). I hope to see you around!

  2. Jennifer says

    I’ve already put it on my menu for the weekend and I cannot wait to try it! Looks like another amazing recipe! Thanks! ~ Jennifer

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