Here’s my normal French Dip Sandwich recipe, but it requires hours of time, a crock pot and perhaps more beef than you might like (although it does freeze well, especially if you freeze it in the jus/juice).
Driving home from school today, youngest and I talked about dinner and settled on French dip sandwiches. We swung by the grocery store and picked up some sliced roast beef from the deli and I made a good dipping sauce using some Minors Beef Base, which I buy at Costco. Much cheaper than those little packets of Au Jus sauce that sell for at least $1 each. And tastier if I remember correctly. You could of course just use some warm beef broth to dip the sandwiches in if you’d like, but I think this tastes better.
French Dip Sandwiches with Cooked Sliced Beef
- 2 Tbs butter
- 1 Tbs flour
- 1 splash of dry sherry optional, but good!
- 2 cups beef broth yours, or Minors or canned
- 1 French roll per person split and buttered
- about 2 ounces of sliced roast beef per serving
- Melt the butter in a saucepan, then stir in the flour and cook a minute or two. Add the sherry and cook another minute, then stir in the beef broth. Simmer at least a few minutes , then turn to low while you prepare everything else. At some point, add the slices of roast beef to warm.
- Spread the rolls with some butter, then broil a few minutes until lightly toasted.
- Lay the slices of roast beef on them and slice each roll in half. Pour the beef broth mixture into small bowls or ramekins so you can dip your sandwich in them.
I served these with a simple green salad. It was an easy and delicious meal.
I’ve seen recipes on line that call for cheese and/or grilled onions, but to me a French Dip is nothing but bread and beef and broth. Very simple. The other stuff sounds good but it’s not what I think of when I hear French Dip!
NOTE: For packed lunches, pack the juice and the slices of beef in a thermos. Pack a bun separately. Lay the slices of roast beef on the bread, then pour the juices into the cup of the thermos and dip!
If you end up with lots of broth leftover, freeze it to use in soups or for making gravy or pot pies or hash.