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French dip sandwich with French fries

Easy French Dip Sandwiches with Picante Provolone

The flavor of rich beef combined with robust picante provolone cheese and a well-seasoned homemade au jus is the perfect match.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: American
Keyword: 1 hour, au jus for beef, au jus without drippings, beef, easy au jus, easy dinner recipe, easy lunch recipes, French dip, meal plan, meal planning, pot roast, roast beef, sandwich
Servings: 6 sandwiches
Calories: 363kcal

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Equipment

  • Broiler
  • Heavy-bottomed 4 quart saucepan
  • Kitchen tongs

Ingredients

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    Ingredients for Easy French Dip Sandwiches with Picante Provolone

    • 6 4 to 5 inch long torpedo rolls or other crusty rolls I am using torpedo rolls in my photos
    • about 3 cups of pulled leftover beef from Dixie Pot Roast or 2-lbs butcher-shaved or deli cut roast beef
    • 4 cups sliced sweet onion, about 5 to 6 medium onions
    • 2 cloves garlic, minced very finely
    • 12 slices Picante Provolone cheese I am using Boars Head
    • 4 tablespoons butter, divided
    • 2 tablespoons quality olive oil
    • 1 tablespoon granulated sugar
    • 1 tablespoon low sodium soy sauce
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon honey
    • additional beef broth for keeping beef moist

    Ingredients for Creamy Au Jus

    • 2 cups beef broth
    • 1/4 cup dry red wine
    • 2 to 4 tablespoons beef drippings may be omitted if you do not want the fat
    • 2 tablespoons butter
    • 2 tablespoons ** all-purpose flour ** may substitute gluten-free all-purpose flour or cassava flour in identical measure for gluten-free or paleo
    • 1 tablespoon Worcestershire sauce

    Instructions

    Prepare the Au Jus

    • Melt butter along with drippings if using in a small saucepan over medium-high heat. Sprinkle the flour and whisk well until a paste forms. Cook the paste for 1 minute to cook the flour out. Paste will be golden and smell nutty.
    • Remove from the heat and pour in the red wine. Whisk vigorously. Return to heat and continue cooking the mixture over medium-high heat for 2 more minutes or until the sharp alcohol smell is gone.
    • Slowly pour in the beef broth 1/2 cup at a time and whisk vigorously to combine. Once the beef broth is incorporated, add the Worcestershire sauce. Bring to a boil and add the fresh rosemary sprig. Cook on high 2 minutes. Reduce heat to simmer and cook, muddling the rosemary with a wooden spoon to release its flavor. Simmer over lowest heat while you prepare the beef and onions. The au jus should be slightly thickened when ready to serve. Remove the rosemary sprig, and season with plenty of salt and pepper.

    Prepare the Beef and Onions

    • Heat oven to 350°F. Line a baking sheet with aluminum foil and set aside.
    • In a small bowl, whisk together the soy sauce, the Worcestershire sauce, and the honey. Set aside.
    • In a heavy-bottomed 4 quart saucepan, melt 1 tablespoon of the butter along with the olive oil over medium heat. Stir in the onions and toss to coat. Sprinkle with the granulated sugar and reduce the heat slightly. Cook over medium-low heat for 10 to 15 minutes or until the onions are soft, browned, and well caramelized.
    • Prepare to add the beef.
      If using leftover Dixie Pot Roast, add the pulled beef to the onions and stir well to combine. Add the soy honey mixture and combine. Simmer over low heat, covered, for 10 minutes. Check so the meat does not dry out - add beef broth to pan in 1/2 cup increments if necessary.
      If using butcher-shaved beef, add the beef in single shaved pieces/sheets across the onions, only layering once you have covered the entire pan of onions. The beef is so thin that it cooks quickly using this method. Allow to cook over low heat for 5 minutes and until you begin to see shrinking. Once most of the red is cooked out, add the soy honey mixture and stir well to combine. I will also oftentimes take a sharp knife and using the tongs, cut through the beef directly in the pan to make smaller sheets (do NOT do this if using a non-stick pan). Check so the meat does not dry out - add beef broth to pan in 1/2 cup increments if necessary.
      If using deli sliced roast beef, the method is largely the same as if using butcher-shaved beef; add the beef in single slices across the onions, only layering once you have covered the entire pan of onions. Allow to cook over low heat for 5 minutes and until you begin to see shrinking. Add the soy honey mixture and stir well to combine. Take a sharp knife and using the tongs, cut through the beef directly in the pan to make smaller pieces (do NOT do this if using a non-stick pan). Check so the meat does not dry out - add beef broth to pan in 1/2 cup increments if necessary.
    • Cut buns through the center but avoid cutting all the way through. You want a bun that resembles a hot dog bun. Place buns cut side up on your prepared baking sheet.
    • Spread butter on each side then toast in preheated oven about 2 - 3 minutes. Remove baking sheet from oven and turn off. ** Keep oven door shut to retain the heat if you plan to fully melt cheese.

    ** Keep in mind Picante provolone takes on a more intense flavor when melted. For this reason, you may only want to let the heat from the rolls and the meat 'melt' the cheese rather than placing back into a still warm oven to melt completely.

    • Plan to use about 1/2 cup of beef for each roll. Using the tongs, layer beef over rolls and top with 2 folded pieces of the Picante provolone. Add additional beef atop the provolone. Gently press both sides of the roll together. They will not stay, but you are "marrying" the unmelted cheese with the meat and onions which will help to hasten the melting.
    • Once each sandwich is assembled, place the baking sheet with the sandwiches back into the now 'off' oven. Leave for 2 minutes or until the provolone is as melted as you prefer it.
    • Serve warm with individual bowls or ramekins of au jus for dipping.

    Nutrition

    Serving: 1servings | Calories: 363kcal | Carbohydrates: 18g | Protein: 12g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 57mg | Sodium: 912mg | Potassium: 268mg | Fiber: 1g | Sugar: 11g | Vitamin A: 684IU | Vitamin C: 6mg | Calcium: 324mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.