I love sandwiches. When I was thinking about making a food blog, I was going back and forth between a Gilmore Girls food blog or a sandwich based food blog (There is seriously a lack of sandwich blogs). French dips also happen to be one of my top 5 favorite sandwiches, so I was seriously ready for this recipe.
French Dips can be made so many ways, but my favorite style is with all the usual fixin’s! Provolone, horseradish sauce and grilled onions. So decident, so delicious, I definitely wouldn’t skip it before four Thanksgivings either.
I did grilled onions for this recipe as opposed to full on caramelized onions (which in my opinion, are superior) mainly due to time. Caramelized onions can take close to an hour to make and I get a little impatient when I’m making this sandwich!
French Dip Recipe
- ½ Cup Mayonnaise
- 2 Tbl Prepared horseradish
- 1 Tsp Sugar
- 1 Tsp White vinegar
- ⅛ Tsp Salt
- 1 Can (14.5oz) Beef Broth
- 1 Tbl Worcestershire Sauce
- 1 Tbl Flour
- 2 Loaves Sandwich bread (I used French bread, any hoagie type sandwich bread will do)
- ½ pound Roast beef
- 4 Slices Provolone cheese
- ½ Yellow or Brown onion If your onion is small, use the whole thing
- 1 Tbl Olive Oil
- 1 clove Garlic
For the horseradish sauce
- Mix together mayo, prepared horseradish, sugar, vinegar and salt in a bowl. Let it chill in the fridge while you make the rest of the sandwich.
For the sauteed onions
- Cut onion in half and then slice into half moon shapes. Dice garlic.
- Pour 1 tablespoon of olive oil into a pan over medium heat
- When oil is shimmering, add onions to the pan and a dash of salt. Cook onions over medium for 5 minutes, stirring the onions about every minute.
- After 5 minutes, lower your heat to medium-low. Keep stirring the onions every minute or so, so they don't get too crispy on one side. Cook until onions are a light tan color and very soft (about 15-20 minutes). A few minutes before you take the onions off the heat, toss in the diced garlic and cook for about 2 minutes. Set onions and garlic aside.
For the au jus
- After the onions are done cooking and out of the pan, whisk together 1 tablespoon of flour and 1/4 cup of beef broth. Make sure to whisk out all the lumps.
- Pour remaining can of beef broth into the pan and add 1 tablespoon of Worcestershire sauce.
- Cook over medium-low heat for about 10 minutes.
Building the sandwiches
- While the au jus is cooking, lightly toast the bread.
- When the au jus is done cooking, add the roast beef and cook in the au jus for 3-5 minutes. (I typically just cook it until the pink is gone, some people like for it to soak longer)
- Place the bread on a aluminum covered sheet pan. To one side of the bread, place the au jus cooked roast beef, then the caramelized onions and then the provolone cheese (I typically use two sliced per sandwich).
- Place sheet pan in the oven and broil. You will need to watch your sandwiches while they broil because they can burn very easily this way (I have a broiler setting for 500 degrees F. I use that one because it's not as intense). When the cheese is melted and the bread is a deep golden brown, the sandwich is done cooking.
- To the top of the sandwich, spread the horseradish sauce.
- Pour au jus into bowls for dipping and ENJOY!