HOW TO: French Dip
Crisp bread, flavorful broth and tender beef . . . simply divine.
Done right, this sandwich will be a new favorite at your table. It is best to use the broth that is created when slow-cooking a beef roast, as that flavor is unbeatable.
HOW TO: French Dip
1. Bread
This is best on a fresh loaf of Brenda’s French Bread
Plan 2.5 hours to make the bread fresh OR
Substitute: bakery crusty rolls
2. Meat
Using leftover fully cooked Roast Beef:
Trim the fat and remove any bones
Slice tender beef 1/4” thick, across grain, for sandwiches
Retain the beef broth for the Au Jus (below)
3. Cheese
Select & slice your favorite melting cheese, recommended:
Provolone or
Mozzarella or
Cheddar
4. Au Jus
To a small pot, add:
1 1/2 cups beef broth (skim fat prior to measuring)
1 Tbsp Worcestershire sauce
1/4 tsp garlic powder
Taste test. If bland, add salt (~1/8 tsp).
Simmer for 10-20 minutes, reducing slightly. While simmering, assemble:
5. Sandwiches
Build the sandwiches:
Cut loaf into desired lengths (4 to 8”)
Slice loaf lengthwise
Layer (amounts subject to personal preference):
Mayonnaise
Roast beef, sliced
Pepper
Salt
Cheese
Keep the sandwich open-faced, placing both sides on pan and put in toaster oven.
“Toast” for 3-5 minutes, until cheese is melted.
Alternately, “broil” for 2-5 minutes in the oven
Close sandwich.
6. Serve
Toasted sandwich with a bowl of hot Au Jus for dipping.
Brenda’s tips:
Serving size: Au Jus recipe serves 4, and can be multiplied or divided.
Substitute as desired. The very best results will be achieved by using Brenda’s recipes for Roast Beef and French Bread as they provide the perfect flavor & texture.
The flavor of the Au Jus is dependent on the beef broth that is used. Brenda recommends using the leftover broth created when making a slow-cooked beef roast. The broth will have flavor from slow-cooking the meat & spices that simply can’t be matched.
Window to B’s kitchen . . .
