French Dip Nirvana: 375-Calorie Beef & Au Jus Magic

French dip sandwiches are a symphony of textures and flavors. Imagine thinly sliced, tender roast beef nestled in a crispy roll, all dipped into a rich and savory au jus. Each bite is an explosion of savory goodness, making this dish a true crowd-pleaser.

This recipe takes you through the entire process, from searing the roast to crafting the perfect au jus. Even better, it can be prepared in two ways: a quick and easy stovetop version or a slow cooker method for ultimate ease.

What Are the Ingredients Used for the French Dip Sandwich?

This recipe focuses on fresh, high-quality ingredients to create a truly satisfying sandwich. Here’s what you’ll need:

• For the Roast Beef:
  • 1.5 lbs boneless chuck roast or rump roast
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
• For the Au Jus:
  • 4 cups beef broth
  • 1 cup water
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • Pinch of dried black peppercorns
• For the Sandwich Assembly:
  • 4 hoagie rolls (such as French baguettes or hero rolls)
  • 8 slices provolone cheese
  • 2 tablespoons unsalted butter, softened
  • 1 clove garlic, minced (optional)

How to Prepare the French Dip Sandwich:

1. Prep the Roast: Pat the roast beef dry with paper towels. Season generously with salt, pepper, thyme, and rosemary.

Cooking Techniques:

• Stovetop Method: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 5 minutes per side.
• Slow Cooker Method: Place the seasoned roast in the slow cooker.

2. Create the Au Jus: Regardless of the cooking method, after searing the roast (for stovetop method), add the sliced onion and garlic to the Dutch oven (or slow cooker) and cook until softened, about 3 minutes. Stir in the beef broth, water, soy sauce, Worcestershire sauce, tomato paste, bay leaf, thyme, and peppercorns. Bring the stovetop mixture to a boil, then reduce heat to low and simmer for 30 minutes.

Cooking Tips:

• For a richer au jus flavor, deglaze the pan (stovetop method only) by scraping up any browned bits stuck to the bottom with a wooden spoon after removing the meat. Add the deglazed liquid to the au jus simmering in the pot.

3. Slow Cooker Method (continued): Pour the prepared au jus mixture over the roast in the slow cooker. Cook on low for 6-8 hours, or until the beef is fork-tender.
4. Stovetop Method (continued): Add the seasoned roast back to the Dutch oven with the au jus mixture. Bring to a simmer, then cover and cook over low heat for 2-3 hours, or until the beef is fork-tender.
5. Shred the Beef: Once cooked, remove the roast from the pot or slow cooker and let it rest for 10 minutes on a cutting board. Shred the beef against the grain using two forks.

Pro Tip for French Dip: If using the slow cooker method, skim any excess fat from the surface of the au jus before continuing.

6. Assemble the Sandwiches: Preheat your oven to 400°F (200°C). Split the hoagie rolls in half and arrange them on a baking sheet. Brush the cut sides of the rolls with melted butter and, if desired, sprinkle with minced garlic for an extra flavor boost. Toast the rolls in the preheated oven for 5-7 minutes, or until golden brown.
7. Cheese Time: Remove the toasted rolls from the oven and pile the shredded beef onto the bottom halves. Top each sandwich with 2 slices of provolone cheese.
8. The Grand Finale: Return the sandwiches to the oven and broil for 1-2 minutes, or until the cheese is melted and bubbly.
9. Serve and Savor: Carefully transfer the hot sandwiches to plates and ladle a generous amount of the hot au jus into serving bowls for dipping.

Enjoy! This French dip recipe is a perfect balance of tender beef, crispy bread and rich, savory au jus. Dive into this decadent dish and experience a symphony of textures and flavors in every bite. The tender beef practically melts in your mouth, while the crispy bread provides a satisfying contrast. Each dunk in the flavorful au jus elevates the experience, making this French Dip a true masterpiece. Let us know in the comments below what your favorite dipping style is – quick dunk or slow saucy soak? We can’t wait to hear your thoughts!

French Dip FAQs: Your Dip into Deliciousness

1. What cut of beef is best for French dip sandwiches?

Traditionally, French dips are made with chuck roast or rump roast. These cuts are well-marbled and become tender and flavorful with slow cooking methods. However, you can also experiment with other options like eye of round or top sirloin, though they might require slightly shorter cooking times.

2. Can I use pre-made beef broth for the au jus?

Absolutely! Using store-bought beef broth is a great time-saver. Just be sure to choose a low-sodium variety so you can control the final taste. You can also add a tablespoon of beef bouillon paste for extra depth of flavor.

3. What kind of bread is best for French dip sandwiches?

The ideal bread for French dips should be crusty on the outside and soft on the inside to hold all the delicious juices. Hoagie rolls, such as French baguettes or hero rolls, are perfect choices.

4. Can I skip the cheese on a French dip?

Of course! While cheese adds a decadent touch, French dips are still delicious without it. You can enjoy the pure combination of beef and au jus, or add a layer of Dijon mustard for a bit of a spicy kick.

5. How can I reheat leftover French dip sandwiches?

The best way to reheat leftover French dips is to preheat your oven to 350°F (175°C). Wrap the sandwiches in foil and heat them for 10-15 minutes, or until warmed through. This helps keep the bread from drying out.

Street Food