French Dip Sandwich
Sliced roasted beef on crusty bread served with a warm beef au jus for dipping. Assembled hot and eaten with the bread softened by the savory broth.
Ingredients
Method
Preheat oven to 325°F (160°C). Pat the beef dry with paper towels and season generously with salt and black pepper on all sides.
Heat a roasting pan over medium-high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove beef and set aside.
Add halved onions, smashed garlic, rosemary, and bay leaf to the pan. Return beef to pan and pour in beef broth until halfway up the sides of the meat.
Cover with foil and roast for 90 minutes to 2 hours, until internal temperature reaches 135°F (57°C) for medium-rare. Remove beef and let rest 10 minutes.
Strain the pan liquid through a fine sieve into a saucepan, discarding solids. Skim fat from the surface or use a fat separator. Keep au jus warm over low heat.
Slice the rested beef thinly against the grain. Lightly toast bread if desired.
Layer sliced beef onto bread and top with provolone cheese if using. Place sandwich on a plate.
Serve each sandwich with a small bowl of warm au jus on the side for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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