French dip sandwich

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A proper French dip is all about tenderness, contrast, and that little ritual of dipping warm bread into rich beef jus. It looks simple, but when the onions are sweet, the beef stays juicy and the roll is toasted just enough, it becomes the kind of lunch people remember.

Serves: 4 people

Preparation time: 20 min

Ingredients

• Sub rolls or soft baguettes – 4
• Thinly sliced roast beef – 500 g
• Yellow onions, thinly sliced – 2
• Butter – 30 g
• Beef stock – 750 ml
• Worcestershire sauce – 1 tbsp
• Fresh thyme – 2 sprigs
• Provolone or Gruyère – 8 slices
• Salt and black pepper – to taste

Method

1. Melt the butter in a deep pan and cook the onions over medium-low heat until soft, golden and sweet. This patient step builds most of the flavor, so do not rush it.
2. Pour in the beef stock, add the Worcestershire sauce and thyme, and simmer for 10 to 15 minutes so the broth becomes more savory.
3. Warm the sliced beef very gently in the hot jus. Keep the heat low so the meat stays tender instead of tightening up.
4. Split the rolls and toast them lightly. Add the beef, spoon over a little onion and top with the cheese.
5. Place the filled rolls briefly under the grill or in a hot oven until the cheese melts.
6. Strain or ladle the jus into small bowls and serve the sandwiches immediately for dipping.