French Dip with Au Jus Recipe • A Twist on a Classic! - Episode #127

beef roast

🥗Healthier: turkey roast

💰Cheaper: roast beef deli slices

Turkey is leaner and deli slices are more affordable.

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: American cheese

Low-fat cheese reduces calories while American cheese is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and chicken broth is usually cheaper.

French bread

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain is healthier while baguette is often more affordable.

In a medium pot over medium heat, add oil.

When the oil gets hot, add onions and sauté until translucent, about 3-4 minutes.

Add garlic and sauté for 1 minute.

Pour in red wine, Worcestershire sauce, peppercorns, one sprig of rosemary, and one sprig of thyme. Let it simmer for about 2 minutes.

Add low-sodium beef broth, stir, and bring to a boil.

Reduce heat back to medium and let it simmer for 5 minutes.

Add cooking sherry and beef bouillon, stir, and let it simmer gently for 20 minutes, reducing heat to medium-low if necessary.

Remove from heat and strain the liquid into a large measuring cup or bowl through a fine sieve, discarding the sprigs and peppercorns. Pour the au jus back into the pot and keep warm until needed.

In a skillet over medium heat, add butter.

While the butter is melting, slice the hoagies not all the way through, just enough to open them.

Close the hoagies and transfer them to the oven under the broiler for a couple of minutes until the crust is crispy, about 2 minutes.

Remove the hoagies from the oven when golden brown and crispy.

In the skillet, add onions and sauté until soft, about 3 minutes, stirring occasionally.

Add pressed garlic and sauté for 30 seconds.

Add sliced roast beef and cook, stirring constantly until warmed through and cooked to medium, about 3 minutes. Remove from heat to prevent burning.

Spread Dijon mustard on both sides of the hoagies, followed by horseradish.

Place one slice of cheese on each side of the hoagies.

Return the skillet to the burner and add about a quarter cup of the au jus to the beef, stirring to combine and coat the beef.

Turn off the heat and transfer the hoagies back to the oven until the cheese is melted, about 2.5 minutes.

Remove from the oven and assemble the sandwiches by placing a fair amount of roast beef in each hoagie.

Transfer the French Dip to a plate and scoop some au jus into a bowl for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens