American · Lunch
French dip sandwich
Thin-sliced roast beef warmed in a savory beef jus infused with garlic, thyme, and Worcestershire sauce, piled onto a toasted French roll with melted provolone, then served open alongside a small cup of the jus for dipping.
$6
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
585Calories
47.2gProtein
24.6gFat
42.8gCarbs
4.9gSugar
2.6gFiber
1780mgSodium
135mgChol
10.9gSat Fat
690mgPotassium
320mgCalcium
5.4mgIron
3.6mcgVitamin B12
4.2mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the French roll open lengthwise. Slice the onion thinly and set aside. Keep the roast beef ready in loose slices.
2
Sauté
Warm the olive oil in a small saucepan over medium heat. Cook the onion for 4 to 5 minutes, stirring, until soft and golden.
3
Simmer
Add the beef stock, garlic, thyme, and Worcestershire sauce. Simmer over medium-low heat for 8 minutes until the liquid reduces by about a quarter.
4
Warm
Slide the roast beef into the jus and warm over low heat for 2 minutes until heated through, then lift out with tongs and strain the jus into a cup.
5
Toast
Place the split roll cut-side up under a grill on high for 1 to 2 minutes until the crust is golden and crisp.
6
Melt
Lay the provolone slice over the warm roast beef on the bottom roll half and return to the grill for 30 seconds until glossy.
7
Plate
Close the sandwich with the top roll half. Season the jus with salt and pepper. Set the sandwich on a plate beside the hot jus cup.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g roast beef
- 22 French roll (about 3 oz/85g)
- 2 oz56g provolone cheese, 1 slice
- 1 1/2 cup360ml beef stock
- 4 cloves4 cloves garlic
- 1 tsp1 tsp fresh thyme leaves
- 2 tsp2 tsp Worcestershire sauce
- 1 tsp1 tsp olive oil
- 11 onion
- salt, a pinch
- black pepper, a pinch
