French dip sandwiches
Thin roast beef warmed in a quick onion and Worcestershire jus, piled into toasted rolls with melted provolone, with extra jus on the side for dunking.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 650 kcal
Ingredients
Method
Turn on the broiler. Melt the butter in a medium saucepan or skillet over medium-high heat, add the onion and cook, stirring, until soft and browned at the edges.
Add the broth, Worcestershire sauce, garlic powder, thyme and a good grind of pepper. Bring to a boil, then simmer to concentrate the flavor while you toast the rolls.
Split the rolls, open them out on a baking sheet cut side up and broil until lightly golden, watching closely.
Turn the heat under the jus to low. Add the roast beef, letting it warm in the jus just until heated through; don't boil it or it toughens.
Lift the beef out with tongs, letting it drip, and pile it into the rolls with some of the onions. Lay the provolone on top and broil until melted and bubbling.
Close the sandwiches, cut in half and serve with the hot jus in small bowls for dipping.
Tips
- Ask the deli to slice the roast beef as thin as possible; it warms in seconds and stays tender.
- Taste the jus before serving. If it's mild, simmer a minute longer; if it's salty, add a splash of water.
- A swipe of horseradish mayo inside the roll is a good addition.
