Easy French Dip Sandwiches
Easy French Dip Sandwiches - a toasty baguette filled with flavorful roast beef and melted Swiss cheese. So easy to make and done in 10 minutes!
Easy French Dip Sandwiches - a toasty baguette filled with flavorful roast beef and melted Swiss cheese. So easy to make and done in 10 minutes!
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1 shallot (chopped)
- 20 ounces 10-oz cans beef consommã© (find it in the soup ais
- 1 teaspoon steak seasoning (like mccormick montreal steak se
- s&p (to taste)
- 1 pound lean roast beef (thinly sliced)
- baguette (cut into fourths or your favorite rolls for serving)
- thinly sliced provolone
- Carbohydrate 1.44960937562165 g
- Cholesterol 0 mg
- Fat 0.86269531286996 g
- Fiber 0.0527343759539373 g
- Protein 0.193164062582837 g
- Saturated Fat 0.119512812551252 g
- Serving Size 1 1 Serving (258g)
- Sodium 24.8215625106445 mg
- Sugar 1.39687499966772 g
- Trans Fat 0.0290987500124789 g
- Calories 14 calories
Step-by-step
- In a large skillet over medium heat, add olive oil and heat for 1 minute.
- Add shallots and sauté for 2 minutes.
- Add flour and sauté 2 more minutes.
- Slowly whisk in beef consommé.
- Bring to a boil over high heat.
- Reduce heat to low and simmer.
- Add steak seasoning and pepper.
- Separate roast beef and place in the au jus sauce until warm.
- Using tongs, place an equal portion of beef on each section of baguette or rolls.
- Top with a slice of provolone cheese, if desired.
- Bake at 400°F or until cheese has melted.
- Serve with a small bowl of the extra au jus for dipping. Enjoy!
Operating under a strict thirty-minute preparation window requires building maximum flavor without long simmering times. Raw shallots soften in olive oil for precisely two minutes before all-purpose flour enters the pan. Cooking that flour for another two minutes eliminates its raw taste and creates a slight thickening base for the canned consommé. Whisking continuously prevents lumps from forming as the liquid approaches a boil. Steeping thinly sliced protein directly in the simmering au jus warms the meat gently without toughening its texture. Originating from French-inspired culinary traditions in early twentieth-century Los Angeles, the classic au jus sandwich relies heavily on the quality of its dipping liquid.
Adapting Leftover Proteins
Transforming leftover pot roast or Sunday dinner remnants into this sandwich format requires adjusting the liquid ratio. Dense cuts of beef absorb more ambient moisture, meaning an extra splash of broth prevents the skillet reduction from becoming too thick. Standard French baguettes provide structural integrity, though soft hoagie rolls absorb the seasoned pan juices more thoroughly if a softer bite is preferred. Toasting the assembled sandwich at 400°F for roughly three minutes melts the cheese completely while keeping the bread crust crisp.
Managing Broth Consistency
Control the sodium balance by selecting low-sodium beef consommé or diluting standard canned stocks with water. Heavy-handed seasoning with steak blends can easily overwhelm lean deli meats, so add black pepper gradually during the simmering phase. Strain the finished liquid through a fine-mesh sieve if a perfectly clear dipping broth is desired before portioning into individual serving bowls.
