French dip sandwiches are divine. The way the crusty french roll sops up the flavorful au jus is just a holy matrimony. My sister has the best crock pot french dip sandwich recipe using a chuck roast that I will have to share, but this is a quick and easy and absolutely delicious version using deli cut roast beef. And the homemade au jus (bless you. Ha! I crack myself up) is perfection.
2 tablespoons butter
1 onion, halved and sliced into thin half moons
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper
4 (6-inch) french sub rolls, split partially open lengthwise
8 slices provolone cheese
Au jus sauce:
3 Tbs butter
1 1/2 tablespoons all-purpose flour
2 cups beef broth
Preheat the broiler in your oven and adjust a rack to the upper-middle position. Meanwhile, in a large skillet, melt the butter, Add the onion and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper. Place the sliced rolls on a rimmed baking sheet and broil for a few minutes until a lightly golden, add beef then top with the cheese and broil until the cheese is melted, about 2 minutes. For aus jus, melt butter over medium-high heat, whisk in flour and cook whisking constantly until the mixture thickens, about 3 minutes. Add beef broth, increase heat to high and bring mixture to a boil and constantly stir until it starts to thicken slightly. Season with salt and pepper and use to dip sandwiches.