Elevate your sandwich game with this restaurant-worthy roast beef sandwich, complete with a rich, flavorful au jus dipping sauce. This classic combination transforms simple ingredients into a memorable meal that’s perfect for lunch or a casual dinner gathering.
What’s So Special About This Dish?
- Restaurant Quality at Home – Creates the same delicious experience you’d get at a high-end deli
- Quick Assembly – Uses pre-cooked roast beef for faster preparation
- Customizable – Easy to adjust meat quantity and toppings to preference
- Budget-Friendly – More economical than dining out while delivering the same flavors
Recipe Variations
- Philly Style – Add sautéed peppers, onions, and provolone cheese
- Spicy Version – Include pepper jack cheese and pickled jalapeños
- Garlic Lover’s – Brush the bread with garlic butter before toasting
- Mushroom Supreme – Top with sautéed mushrooms and Swiss cheese
Serving and Storage
Serve these sandwiches immediately while the bread is still crispy and the au jus is hot. For best results, place the au jus in small ramekins for easy dipping. The sauce can be stored separately in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop. While the sandwiches are best enjoyed fresh, you can store assembled but untoasted sandwiches wrapped in foil in the refrigerator for up to 24 hours.
To reheat the au jus, warm it in a small saucepan over medium heat until hot, stirring occasionally. If the sauce becomes too thick, thin it with a little beef broth until it reaches your desired consistency.
Equipment Needed
- 12-inch skillet
- Sharp carving knife
- Medium saucepan
- Fine mesh strainer
- Cutting board
Ingredients
- For the Sandwich:
- 1 pound (450g) thin-sliced roast beef
- 4 French rolls, split
- 8 slices provolone cheese
- 1 medium onion, thinly sliced
- 2 tablespoons (30ml) butter
- 1/4 teaspoon salt
- For the Au Jus:
- 4 cups (960ml) beef broth
- 2 tablespoons (30ml) Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 beef bouillon cube
Instructions
- Melt butter in skillet over medium heat, add sliced onions and salt. Cook 15 minutes until caramelized, stirring occasionally
- Meanwhile, combine all au jus ingredients in saucepan. Bring to simmer, reduce heat and cook 10 minutes
- Strain au jus through fine mesh strainer, return to pan and keep warm
- Preheat broiler
- Layer each roll with 4 ounces roast beef and 2 slices provolone
- Top with caramelized onions
- Broil 2-3 minutes until cheese melts and edges brown
- Serve sandwiches with warm au jus in small dipping bowls
Recipe Notes
Roast beef should be rare to medium-rare for best results
Au jus can be made 2 days ahead and reheated
Store leftover au jus refrigerated up to 5 days
Nutrition Information
520
38g
41g
24g
3g
95mg
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