Author: Susanne at Dish With Me
Aaaahh! What a classic. I grew up eating these sandwiches. Denney’s is where I had my very first French Dip Sammie and it was absolutely love at first bite, which is what I originally wanted to call my blog, but, I believe, it was taken.
I have had French Dips from all over this country, but do you know which ones I think are the very best? If you guessed mine from my very own kitchen, you would be correct.
One very important perk to making things like this at home, other than the fact that you can tweak the seasonings and make it taste how you want, is that you can put as much or as little meat as you like. I’m going to be honest, if I make a sandwich, first and foremost, I want it loaded with meat. Not sorry. Like, not one bit!
Looking at this photo, I see a very brown meal, which I typically try not to do, but potato logs are not the only option for a side dish, so the brown problem can easily be changed, if you prefer. I’m thinking a side salad loaded with different veggies or some deliciously seasoned steamed broccoli, my FRESH EVERYTHING BUT THE KITCHEN SINK PASTA SALAD, or my EASY ASIAN CUCUMBER SALAD, well you get the picture. No matter how you decide to serve this French Dip Sammie, you will likely want it again and again.
HELPFUL HINTS FOR FRENCH DIP SAMMIES
You can make this sandwich with as much, or as little meat as you like.
A good quality deli roast beef works best for this sandwich.
For me, the thinner the beef is sliced, the better. At the deli counter, I always ask them to make it falling apart shaved.
The roast beef is already cooked, so dunking it in the au jus simply warms it a bit and makes it nice and juicy.
INGREDIENTS USED FOR FRENCH DIP SAMMIES
- Onion or shallot
- Cavender’s Greek seasoning
- Granulated onion powder
- Orrington Farms beef broth base and seasoning
- Fresh garlic
- All-purpose flour
- Deli roast beef
- Provolone cheese
- Sandwich rolls
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LINKS TO PRODUCTS/EQUIPMENT USED (affiliate links)
I use Orrington Farms bases and seasoning mix ALL THE TIME. They are absolutely a staple in my spice cabinet. Beef, chicken and vegetable are always on hand.
Cavender’s Greek seasoning is also a staple in my spice cabinet. In fact, I use this spice blend so often that I buy it in the 5 pound tub. I kid you not!
I use a medium saucepan to make the au jus
A medium to large pan is used for toasting the sandwich rolls
I always use fresh garlic in my recipes and I use this grater
Tongs like this are used to dunk the beef into the au just prior to placing it on the sandwich roll
LINKS TO RECPES THAT MAY PAIR WELL WITH THIS ONE
FRENCH DIP SAMMIES
- medium saucepan for making the au jus
- medium pan for toasting the sandwich rolls
- Grater to grate the garlic
- tongs for dipping the beef
- 2 Tablespoons EVOO
- 4 Tablespoons butter plus more for buttering the hoagie rolls
- 1/2 small onion or a medium shallot very finely diced
- 2 teaspoons Cavender's Greek seasoning
- 1/2 teaspoon granulated onion powder
- 1 Tablespoon powdered beef broth base & seasoning Orrington Farms
- 1 clove fresh garlic grated
- 2 Tablespoons all-purpose flour
- 2 10.5 ounce cans beef consomme or beef broth
- 2-3 pounds deli roast beef thinly sliced, good quality
- 12 slices provolone cheese 2 for each sandwich
- 6 sandwich/hoagie rolls buttered, toasted in pan
- FOR THE AU JUS
- In a medium saucepan on medium-high heat, heat the EVOO and melt the butter,
- To the butter EVOO mixture, add the very finely diced onion or shallot, Cavender's and broth base. Cook for about 4 minutes, or until the onion is tender.
- Lower the heat to medium and add the freshly grated garlic.. Cook for 1 minute.
- Add the flour to the mixture and cook for 2 minutes.
- Immediately whisk in the consommé or beef broth. Reduce the heat to medium-low and simmer for ten minutes.
- FOR THE SANDWICH
- Split the meat into six piles. Set aside.
- Butter the top and bottom of the inside of each roll.
- In a medium to large pan, place rolls butter side down and toast until they are a nice golden color. Kind of like making a grilled cheese.
- Remove the rolls from the pan and place 2 slices of folded cheese to each roll.
- Use tongs to place beef into the au jus, one stack at a time. After dunking the beef, use the tongs to remove it from the au jus, letting some of the au jus drip back into the pan, then place the beef onto the sandwich roll. Cut the sandwich in half.
- Fill a small ramekin with au jus for dipping the sandwich.
- Ta-da! You just made a meal in 15 to 20 minutes. And a hardy one, at that.