FRENCH DIP WITH AU JUS

French Dip with Au Jus image

This delicious sandwich is elevated with a few added ingredients making this classic even better! This is the perfect way to use your leftover roast beef.

Provided by Francine Lizotte

Time 40m

Number Of Ingredients 21

Ingredients

AU JUS
1/2 Tbsp olive oil
1/4 c red onions, chopped
1 large clove garlic, pressed
1/4 c red wine
2 tsp worcestershire sauce
1/2 Tbsp whole mixed peppercorns
1 sprig(s) rosemary
1 sprig(s) thyme
2 c low-sodium beef stock
1 Tbsp cooking sherry
2 tsp beef bouillon
FRENCH DIP
1 Tbsp butter
3 small baguettes
1/2 c red onions, sliced (lyonnaise cut)
1 large clove garlic, pressed
1 1/2 lb (750g) roast beef, thinly sliced
dijon mustard, as needed
hot cream horseradish, as needed
6 slice jarlsberg cheese (2 slices per hoagies)

Steps:

1. In a medium pot over medium heat, add oil. When hot, add onion and sauté until translucent, about 3-4 minutes. Add garlic and sauté for 1 minute. Pour in red wine, Worcestershire sauce, peppercorns, sprigs of rosemary and thyme. Stir and let it simmer for 2 minutes. Add beef stock, stir and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add sherry and beef bouillon; stir and simmer gently for 20 minutes (might have to reduce to medium-low).
2. When done, strain liquid into a large measurement cup through a fine sieve; discard solids. Return liquid to pot and keep it warm until needed.
3. In a skillet over medium heat, add butter. Meantime, slice hoagies in half but not all the way - just enough to open them. Close them and transfer to oven under the broiler for 2 minutes; remove and cool them off. Back to the skillet; when butter is melted, add sliced onion and sauté until soft, about 3 minutes. Add garlic and quickly sauté for 30 seconds. Add sliced roast beef and cook, stirring constantly, until warm through and cook to medium, about 3 minutes. Remove from the heat.
4. Spread Dijon mustard on both side of hoagies follow with horseradish. Place a slice of cheese per side and set aside. Return skillet on heat and add about ¼ cup of au jus. Stir to combine making sure the beef is well-coated. Turn off the heat and return to hoagies. Transfer them back to the oven and cook under the broiler until cheese is melted, about 2 ½ minutes.
5. Remove from the heat and assemble the sandwich. Place about ½ lb. of beef per hoagie and transfer onto a plate. Scoop au jus into a small bowl and place on the plate as a dip for the sandwich
6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=NydzVBABcdU