Description
This classic French Dip Sandwich recipe features thinly sliced roast beef and melted Swiss cheese served on a toasted baguette with a flavorful homemade au jus for dipping. Perfect for a comforting and savory meal with a rich, hearty broth complementing tender beef and melty cheese.
Ingredients
Scale
Sandwich
- 1 baguette (or your favorite rolls)
- ¾ pound lean roast beef, thinly sliced
- 4 slices Swiss cheese, thinly sliced
- 1 tablespoon olive oil
Au Jus Sauce
- 1 shallot, chopped
- 1 tablespoon all-purpose flour
- 10 ounces beef consommé (about 2 cans for more sauce)
- 1 teaspoon steak seasoning (preferably McCormick Montreal)
Instructions
- Prepare the bread: Preheat the oven to 400°F. Slice the baguette into 4 equal sections, then cut each section horizontally to form sandwich halves.
- Sauté shallots: In a large skillet over medium heat, heat 1 tablespoon of olive oil for 1 minute. Add the chopped shallot and sauté for 2 minutes until soft and fragrant.
- Create roux and au jus: Sprinkle 1 tablespoon of all-purpose flour over the shallots and cook for 1 minute, stirring to create a roux. Slowly whisk in 10 ounces of beef consommé, bringing the mixture to a boil over high heat. Then reduce the heat to low and let it simmer gently.
- Season and warm beef: Stir in 1 teaspoon of steak seasoning thoroughly. Separate the roast beef slices and add them carefully into the au jus to warm through, ensuring the beef is heated without overcooking.
- Assemble the sandwiches: Using tongs, place equal portions of the warmed roast beef onto each baguette or roll half. Top each portion of beef with a slice of Swiss cheese.
- Melt the cheese: Place the assembled sandwiches on a baking sheet and bake in the preheated oven for 3-5 minutes, or until the cheese has fully melted and the bread is lightly toasted.
- Serve: Serve the sandwiches hot with a small bowl of the reserved extra au jus sauce on the side for dipping.
Notes
- For extra flavorful au jus, allow the consommé mixture to simmer longer to deepen the taste.
- Use thinly sliced roast beef to ensure it warms quickly and remains tender.
- You can substitute Swiss cheese with provolone or mozzarella for a different cheese flavor.
- Adjust the amount of steak seasoning to suit your preferred spice level.
- Serve immediately for best texture and heat; leftovers can be reheated gently on the stovetop.
