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I was starving for a French Dip sandwich the other day. Â So I jumped head first into my collection of cook books to see what a French Dip sandwhich consisted of. Â I wanted to get the herbs right. Â Who knew but the Better Homes and Gardens cookbook had a quick and easy recipe for it. Â I tried it and it was fabulous. Â I used deli sliced beef as the base and it was perfect. Â Boars Head makes a rare roast beef that works perfect for this. Â The beef will finish cooking in the hot Au Jus.
French Dip Sandwich – (From BH&G New Cookbook)
- 1 small onion, sliced into rings
- 1 clove garlic
- 1 tsp butter
- 1 can beef broth (14.5oz)
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/4 tsp pepper
- 3/4 pound thinly sliced cooked beef
- 4 crusty rolls, french style
Preheat a saucepan over medium/high heat. Â Add the butter and garlic. Â Cook for a minute and then add the onion rings and cook till tender.
Stir in the broth and the herbs and spices. Â Bring to a boil and then reduce to a simmer. Â Simmer the liquid for 10 minutes.
Add the thinly sliced beef and bring the pan up to a boil. Â Once the liquid starts to boil, reduce the heat and simmer for 5 more minutes.
Slice the roll down the side. Â Then add the beef and onions right from the hot liquid to the sandwich. Â You can serve the Au Jus on the side or pour it over the sandwiches.
One of my favorites is to dip the entire sandwich right into the Jus.
These were fabulous. Â Using the rare roast beef from the deli made the sandwiches super tender.
When I do this but using a beef eye of round, I keep all of the "bits" after using the meat slicer and add them to the au jus to make that New Orleans style "debris". Nicely done, Rex!
Chris, I really need to invest in a meat slicer. No matter how good my knife skills are, I still can't slice a whole eye of round uniformly. I am jealous of all of your toys.