French Dip Sandwich with Provolone and Au Jus

Why You’ll Love This Recipe

• Deep, savory au jus made from pantry staples in under 30 minutes.
• Thin-shaved roast beef and provolone melt into a perfectly toasted baguette.
• Restaurant-quality French dip that is weeknight-easy and party-friendly.
• Flexible: use deli roast beef or leftovers, and choose your favorite cheese.

Grocery List

• Produce: 1 small yellow onion, 2 garlic cloves, fresh thyme
• Dairy: Provolone cheese, unsalted butter
• Pantry: Unsalted beef stock, Worcestershire sauce, soy sauce, Dijon mustard, tomato paste, bay leaf, kosher salt, black pepper, baguette, thin-shaved roast beef, optional dry sherry or red wine

Full Ingredients

Au Jus

• 2 tbsp unsalted butter
• 1 small yellow onion, thinly sliced (about 1 cup)
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1/2 cup dry sherry or dry red wine (optional but recommended)
• 4 cups unsalted beef stock or broth
• 1 tbsp Worcestershire sauce
• 2 tsp soy sauce (or tamari)
• 1 tsp Dijon mustard
• 1 bay leaf
• 4 fresh thyme sprigs (or 1/2 tsp dried thyme)
• 1/2 tsp freshly ground black pepper
• Kosher salt to taste (start with 1/4 tsp if broth is unsalted)

Sandwiches

• 4 crusty 6-inch baguette sections (or 1 large baguette cut into 4 pieces)
• 2 tbsp unsalted butter, softened (for the bread)
• 1 lb thin-shaved roast beef (deli-style or leftover, very thin)
• 8 slices provolone cheese (about 6 oz)
• Optional: 2 tbsp prepared horseradish or creamy horseradish sauce
• Optional garnish: 1 tbsp finely chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat and prep the bread

Heat the oven to 425°F. Split each baguette section lengthwise, keeping a hinge on one side if you like. Spread the cut sides with the softened butter and place them cut side up on a sheet pan. Set aside while you start the au jus.

Step 2: Build the au jus base

In a medium saucepan over medium heat, melt 2 tbsp butter. Add the sliced onion and cook, stirring occasionally, until softened and golden at the edges, 5 to 7 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds.

Step 3: Layer flavor and simmer

Stir in the tomato paste and cook 30 seconds. If using wine, pour it in and scrape up any browned bits; simmer 1 to 2 minutes to reduce slightly. Add the beef stock, Worcestershire, soy sauce, Dijon, bay leaf, thyme, and black pepper. Bring to a boil, then reduce to a lively simmer and cook uncovered for 15 minutes, until reduced to about 3 cups. Taste and add salt as needed. Strain through a fine-mesh sieve into a clean saucepan, pressing on the solids; discard aromatics. Keep the au jus hot over low heat.

Step 4: Toast the bread

Slide the buttered baguettes into the 425°F oven and toast cut side up for 4 to 6 minutes, until the edges are crisp and lightly golden. Remove the pan from the oven.

Step 5: Warm the roast beef in the jus

Using tongs, dip a handful of the shaved roast beef into the hot au jus for 30 to 45 seconds, just until heated through but not overcooked. Lift it out, letting excess jus drip back into the pot, and set aside on a plate. Repeat with the remaining beef, working in a few batches.

Step 6: Assemble and melt the cheese

Divide the warmed beef among the bottom halves of the toasted baguettes. Top each with 2 slices of provolone. Return the open-faced sandwiches to the oven and bake 2 to 3 minutes, just until the cheese is melted and glossy. If using, spread a little prepared horseradish on the top halves. Close the sandwiches.

Step 7: Serve with hot au jus for dunking

Ladle 1/2 to 3/4 cup of the hot au jus into small bowls or ramekins. Place a bowl alongside each sandwich. Garnish with a pinch of chopped parsley if you like, and serve immediately while everything is hot for maximum melty, toasty goodness.

Pro Tips

• Use unsalted beef stock so you can control the salt level; Worcestershire and soy add plenty of savoriness.
• Warm the roast beef briefly in the jus. Overheating toughens thin slices; 30 to 45 seconds is perfect.
• Keep the au jus very hot for dipping. A small saucepan or insulated measuring cup works well at the table.
• Choose sturdy, crusty bread. A rustic baguette or French roll with a chewy interior stands up to dunking.
• For extra depth, reduce the jus a little longer to concentrate the flavor to your liking.

Variations

• Swiss Dip: Swap provolone for Swiss or Gruyère and add a smear of Dijon on the bread.
• Mushroom Onion: Sauté sliced mushrooms with the onions and pile some on the sandwich before the cheese.
• Spicy Horseradish: Stir 1 to 2 tsp prepared horseradish into the au jus for a subtle kick, and add more to the sandwich.

Storage & Make-Ahead

Au jus can be made up to 4 days ahead; cool and refrigerate in an airtight container. Reheat to a simmer before serving. It also freezes well for up to 2 months. Keep bread and cheese at room temperature the day of serving and refrigerate the roast beef. Assemble and melt the cheese just before eating so the bread stays crisp. Leftover assembled sandwiches can be wrapped in foil and reheated at 350°F for 10 to 12 minutes, but they will be softer after reheating. Store leftover au jus separately in the refrigerator.

Nutrition (per serving)

Approximate per sandwich with 3/4 cup au jus: 780 calories; 38 g fat; 52 g carbohydrates; 45 g protein; 2 g fiber; 1450 mg sodium. Nutrition will vary based on bread size, cheese, and broth brand.