French Dip Sandwiches
User Reviews
5
French Dip Sandwiches
Description
French Dip Sandwiches bring together thinly sliced roast beef warmed gently in a homemade au jus broth made from a powdered mix combined with water, enhanced by smashed garlic cloves and bay leaves. The beef is kept warm in the flavorful liquid, infusing it with savory notes. Hoagie buns or rolls are toasted on both the bottom and inside to provide a slight crunch and structural integrity when filled.
After toasting, the buns are brushed with softened butter and rubbed with a raw garlic clove, imparting a subtle fresh garlic flavor that complements the meat. The roast beef is divided among the bun bottoms, topped with a slice of provolone cheese, which slightly melts from the residual heat. The sandwich can be dipped into the warm au jus broth, enhancing each bite with moist, savory depth.
This sandwich offers a balance of textures from toasted bread to tender beef, suitable for satisfying meals. Adjustments to butter quantity can be made to control richness without compromising flavor.
Ingredients
- 1 au jus mix powdered
- 3 cups water to make the au jus, check package directions
- 3 cloves garlic divided
- 2 bay leaf
- 14 oz roast beef lunch meat
- 4 hoagie buns or rolls
- 4 tablespoons butter
- 4 lices provolone cheese
Instructions
- Turn oven onto broil. Line a baking sheet with foil and set aside.
- Whisk powdered Au Jus together with water in the bottom of a pot or deep skillet. (Mine called for 3 cups of water, but double check yours to make sure that increment of water to powder is correct. You want to make it according to package directions.) Smash two cloves of garlic and add them to the au jus. Add the bay leaves. Transfer to stove and bring to boil. Reduce to simmer and add in the roast beef to warm. Keep meat warm over low heat.
- While au jus/meat is warming, toast your hoagie buns. I like to toast the bottoms of the rolls, and toast the insides. Watch your bread closely as you don't want it to burn. The toasting is definitely optional but it helps keep your bread together when you add the meat.
- Once the insides of the bread are toasted, spread 1/2 tablespoon of butter onto each half and rub with raw garlic clove.
- Divide the meat between each bottom half of the sandwich and add the provolone cheese, 1 slice per sandwich. (You can always add more if you like it cheesy.) Broil again to melt the cheese; should take 30 seconds to 1 minute since the meat is already hot.
- Add the top, cut in half and serve with hot au jus.
Notes
- To reduce fat content, you may halve or omit the butter used for spreading on the buns.
- Watch the bread closely when toasting to prevent burning, especially when toasting both the bottom and insides of the rolls.
- Use freshly prepared au jus according to package directions, confirming the correct water-to-powder ratio for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 37g | 12% |
| Protein | 34g | 68% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 2124mg | 89% |
| Potassium | 407mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 521IU | 10% |
| Vitamin C | 46mg | 51% |
| Calcium | 557mg | 56% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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