I was starving for a French Dip sandwich the other day.  So I jumped head first into my collection of cook books to see what a French Dip sandwhich consisted of.  I wanted to get the herbs right.  Who knew but the Better Homes and Gardens cookbook had a quick and easy recipe for it.  I tried it and it was fabulous.  I used deli sliced beef as the base and it was perfect.  Boars Head makes a rare roast beef that works perfect for this.  The beef will finish cooking in the hot Au Jus.

French Dip Sandwich – (From BH&G New Cookbook)

  • 1 small onion, sliced into rings
  • 1 clove garlic
  • 1 tsp butter
  • 1 can beef broth (14.5oz)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/4 tsp pepper
  • 3/4 pound thinly sliced cooked beef
  • 4 crusty rolls, french style

Preheat a saucepan over medium/high heat.  Add the butter and garlic.  Cook for a minute and then add the onion rings and cook till tender.

Cook the onions till tender

Stir in the broth and the herbs and spices.  Bring to a boil and then reduce to a simmer.  Simmer the liquid for 10 minutes.

Add the broth and spices

Add the thinly sliced beef and bring the pan up to a boil.  Once the liquid starts to boil, reduce the heat and simmer for 5 more minutes.

Ask your deli counter to slice the beef super thin

Slice the roll down the side.  Then add the beef and onions right from the hot liquid to the sandwich.  You can serve the Au Jus on the side or pour it over the sandwiches.

The French Dip

One of my favorites is to dip the entire sandwich right into the Jus.

Swimming in Juice

These were fabulous.  Using the rare roast beef from the deli made the sandwiches super tender.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

2 Comments

  1. When I do this but using a beef eye of round, I keep all of the "bits" after using the meat slicer and add them to the au jus to make that New Orleans style "debris". Nicely done, Rex!

    • Chris, I really need to invest in a meat slicer. No matter how good my knife skills are, I still can't slice a whole eye of round uniformly. I am jealous of all of your toys.

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