How To Make Au Jus Sandwiches?

What is au jus dipping sauce?

  • Au Jus is a French way of saying “in its own juice” and is usually used to describe a beef sauce that people dip beef dishes into. Au Jus is different than gravy because it is thin and served on the side. It is used with dishes such as prime rib, tenderloin and french dip sandwiches.

What is the difference between au jus and French dip?

The idea behind au jus is to serve meat in its own liquids it produced while cooking. With a French dip, the meat is separated from the juices but then dipped back in. When cooking a large piece of meat that you would serve au jus, such as a roast, the liquid drippings tend to both stick to the pan and evaporate.

What is au jus made of?

Au jus is a French term meaning “with juice” and is made with the juices that come from your meat during cooking. It’s not the same as beef broth, as broth is made from simmering beef shanks in water and adding other herbs and seasonings to create a flavorful liquid.

Is beef consomme the same as au jus?

Well, the major difference between Au Jus and Beef Consomme is that the former is the “juice” dripping from cooked meat, while the latter is a perfect beef broth (in other words, a broth without impurities). Also, beef consomme can be served as a food, but au jus is never served as a meal.

What cut of beef makes the best roast beef sandwiches?

A top loin roast is ideal. It’s got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead.

What can I use in place of au jus mix?

Recommended Au Jus Substitutes

  • Beef Stock Powder Sauce. Beef Stock Sauce. Beef stock powder sauce is one of the most popular substitutes for Au jus.
  • Bouillon Cubes Sauce. In this gravy, the only ingredient that changes is the beef stock powder.
  • Beef Broth. Beef Broth.
  • Brown Gravy. Brown Gravy.
  • Onion Mix Soup. Onion Mix Soup.

Can I buy au jus sauce?

Campbell’s Gravy, Au Jus, 10.5 oz. Can –

Is au jus and brown gravy the same?

But what is the difference between gravy and jus? Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.

Can I use brown gravy mix instead of au jus?

Can I substitute brown gravy for au jus mix? Yes, a 1 ounce packet of brown gravy mix can be used in place of the au jus mix. The flavor may be slightly different, because there is a different sodium amount and seasoning base between the two products.

What is French dip sauce made of?

Dipping Sauce Instructions: In a medium saucepan, add beef juices, beef broth, water, salt, and pepper; bring just to a boil. Turn off the heat, cover saucepan, and let site 10 minutes before serving.

What’s the difference between beef broth and au jus?

What is the difference between beef broth and au jus? The difference between what we call an au jus sauce and beef broth is that “au jus” is the drippings from the meat being cooked, and beef broth is sometimes added.

Is there a substitute for beef consomme?

If you are looking for a beef consommé substitute then the best options are to use either beef broth, beef stock, or mushroom consommé. Making homemade consommé is also an excellent option if time permits. It may take several hours of cooking time, but the final result will be much better than a store-bought product.

Can you substitute beef bouillon for beef consomme?

Bouillon Cubes Packed bouillon cubes can be used in place of beef consomme. These packed, dried-out cubes are another way to replace the meatier flavor and liquid consistency that you may need for your recipe.

Which roast falls apart cooked?

To make an excellent, fall-apart tender pot roast, choose a 2-3 pound piece of chuck roast. This particular cut of beef is marbled with a lot of fat and connective tissues and is initially quite tough, but becomes very juicy and fork tender if cooked the right way. The fat also adds a lot of flavor!

What cut of meat is Arby’s roast beef?

Arby’s Roast Beef is cut from the round roast of beef. Roast beef sandwiches cost between $4 and $7 and contain 300 to 800 calories. While Arby’s does not sell roast beef by the pound, you can purchase their deli meat by the pound. The Classic Roast Beef Sandwich is one of the healthiest items on Arby’s menu.

What comes on an Arby’s roast beef sandwich?

This is a sandwich you’ll always feel good about ordering. Build on your good mood by ordering Arby’s signature thinly sliced, oven roasted beef, piled high and topped with pepper bacon, a slice of cheddar cheese, fresh lettuce, ripe tomato, and onions on a split top roll.

Easy French Dip Sandwiches

It’s just fantastic! Because I was unfamiliar with the term consomme, I just purchased beef broth. Preparation was a breeze since I checked the recipe first and saw that it calls for a strong broth. I just added three beef bullion cubes to the stock before adding the roast beef. It was just fantastic. Everyone in my family ate it up like it was nothing. My husband wanted cheddar and mustard, so it was simple to switch around the ingredients before putting it in the oven to bake. More information can be found at

Most helpful critical review

It’s a piece of cake. Because of the rich flavor of consomme, I’ve been using it for years. However, deli roast beef is not a favorite of mine because the flavor does not even come close to that of real roast beef. Remove a 4 pound boneless beef roast from the freezer and bake it for 30-45 minutes at 500 degrees Fahrenheit (or until done). Reduce the heat to 250 degrees and roast uncovered for 6 hours. This is an excellent final dish; however, the drippings must be softened, mixed, then upadded to the consomme before serving.

  • 5star values totaled 757
  • 4star values totaled 245
  • 3star values totaled 39
  • 2star values totaled 14
  • 1star values totaled 5.

It’s just fantastic! Because I was unfamiliar with the term consomme, I just purchased beef broth. Preparation was a breeze since I checked the recipe first and saw that it calls for a strong broth. I just added three beef bullion cubes to the stock before adding the roast beef. It was just fantastic. Everyone in my family ate it up like it was nothing. My husband wanted cheddar and mustard, so it was simple to switch around the ingredients before putting it in the oven to bake. More information can be found at

  • Furthermore, it is quite tasty!
  • In addition, I sautéed a huge onion that had been chopped into 1/2 inch rings.
  • There are no words to describe how “Easiest” these French Dip sandwiches were to make.
  • I used only au jus (from the package) and it turned out perfectly.
  • In addition, I sprinkled garlic salt on top of the sandwiches before baking them.
  • Continue readingAdvertisement This is something I did for my kid and myself tonight.
  • I did make a few of modifications, though.
  • I sautéed green bell peppers, onions, and mushrooms to go on top of the provolone and make a sandwich.
  • I’m still looking for a bread that would hold up to the juices without becoming mushy; perhaps toasting the bread, as some have suggested, will make a difference.
  • I’ve discovered that top quality meat from the deli produces the greatest results in this sandwich.

On our shift at the fire department, I am in charge of the kitchen, and the guys are always looking for something new and exciting to eat.

Thank you for the delicious recipe!

As suggested by others, I sautéed onions and mushrooms and added them to the dish as well.

  1. I had leftover roast beef and beef broth in the freezer, as well as homemade rosemary bread and provolone cheese to make this dish.
  2. It was a hit with my family!
  3. .
  4. Because of the rich flavor of consomme, I’ve been using it for years.
  5. Remove a 4 pound boneless beef roast from the freezer and bake it for 30-45 minutes at 500 degrees Fahrenheit (or until done).
  6. This is an excellent final dish; however, the drippings must be softened, mixed, then upadded to the consomme before serving.
  7. Read MoreThis was a very easy and delicious recipe.
  8. I substituted the beef consomme for 1 can of beef broth and no water and got wonderful results!

Beef Sandwiches Au Jus

Preparation/Total Time: 30 minutes


a total of 4 servings Served with individual ramekins of well-seasoned beef au jus, these substantial sandwiches are sure to satisfy any appetite. When time is of the essence, we turn to this dish for inspiration. When I cook it, my guests always remark on how delicious it is. There isn’t a single person who leaves the table hungry. Atlantic Mine, Michigan; Marge Miller; Atlantic Mine Recipe photo courtesy of Taste of Home for Beef Sandwiches with Au Jus


  • 4 French rolls, split
  • 4 slices provolone cheese
  • 2 cups water
  • 1 tablespoon beef bouillon granules
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon garlic salt
  • 1 medium onion, thinly sliced
  • 1 small green pepper, thinly sliced
  • 4 tablespoons butter, divided
  • 1/4 teaspoon salt
  • 1 pound beef top sirloin steak, cut into 1/2-inch strips
  • 4 French rolls, split
  • 2 tablespoon


  1. Water, chicken bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt should all be mixed together in a big skillet. Bring the water to a boil. Reduce the heat to low and cook, uncovered, for 15-20 minutes. To prepare the sauce, heat 2 tablespoons butter in a large pan over medium heat until the onion and green pepper are soft
  2. Remove from heat and set aside to cool. Season the meat with salt and the remainder of the pepper. Cook the beef in the remaining butter in the same skillet over medium-high heat until it is no longer pink, about 5 minutes. Spread the filling onto the bottoms of the rolls and top with the cheese and onion mixture. Roll-up tops should be replaced. Serve with au jus on the side

Nutrition Facts

1 serving has 503 calories, 23 grams of fat (11 grams of saturated fat), 81 milligrams of cholesterol, 1365 milligrams of sodium, 40 grams of carbohydrates (8 grams of sugars, 2 grams of fiber), and 35 grams of protein.

Slow Cooker French Dip

Using a slow cooker, this Slow Cooker French Dip dish cooks luscious beef in a savory broth for hours before serving it on warm bread with melted cheese and extra au Jus for dipping. Sloppy Joes, Easy Chicken à la King, and The Ultimate Stuffed Cheeseburger Sliders are some of the best savory sandwiches you’ll ever have! It’s the perfect time of year to rely on that reliable, time-saving kitchen tool known as the slow cooker. Even better, I’m not even depressed owing to meals like this substantial, delicious, flavor-packed slow pot French Dip sandwich.

However, if you want to use the same cut of beef but do something a little different with it, this Slow Cooker French Dip recipe is the way to go!

However, as the crisp bread soaks up the rich, flavorful beef broth, I’m reminded of an episode of Friends in which Ross’ leftover Thanksgiving turkey sandwich is taken from his office refrigerator.

Because he is deprived of his once-a-year sandwich, which has a slice of gravy-soaked bread in the center, affectionately known as “the moistmaker.” This Slow Cooker French Dip, on the other hand, has a moistmaker in the form of thejus, which is simply a fancy French name for the cooking liquids that the beef was cooked in when making the dip.


Slow Cooker French Dip Ingredients

Slow Cooker French Dip Sandwiches are made with only a handful of ingredients and are meaty, flavorful, and delectably wonderful.

  • Chuck roast is a kind of roast beef. Because of the quantity of marbling in chuck roast, it is ideal for slow cooking. Before cooking the roast, you may absolutely clip away any large bits of fat from the outside borders of the roast. But it’s not something I’m really concerned about. The majority of the fat melts away and may be skimmed from the surface of the cooking liquids afterwards. If you choose to use a slimmer cut of roast, bear in mind that your meat may not be as soft and juicy as it may have been otherwise.
  • Broth made from beef. Organic Better Than Bouillon Beef Base, which is my personal favorite for slow cooker recipes, may be used for homemade beef stock or cartons of beef broth. I use this beef basis in a variety of dishes, including gravies, sauces, soups, stews, beans, and other dishes. It’s possible that you’ve been surprised to learn that the contents in a typical can of chicken or beef bouillon granules or cubes are not as basic as you would have expected. As a result, I adore this alternative, the organic version of which has only elements that I am confident in my ability to spell and pronounce. Because you only use one teaspoon per cup of water, a jar of this stuff (dark beer) will last you a very long time. Nobody will guess that the black beer used in thisjus is responsible for the richness of the flavor. Don’t be put off by the fact that the finished product does not taste like beer
  • I assure you that it does not! Shiner Bock is my go-to dark beer while I’m in Texas since it’s so delicious. And if you don’t want to use any beer at all, you can just use more beef broth in its stead
  • Garlic is optional. It is my view that the more garlic that is used in this crock pot French Dip recipe, the better! In most of my recipes, I prefer to use freshly minced garlic. However, because slow cooker recipes simmer for an extended period of time, I have found that jarred minced garlic (the sort that must be refrigerated) works well.
  • Worcestershire sauce is a type of sauce that comes from the United Kingdom. Herbs and spices are another component that adds even another layer of flavor to the sauce. Salt and freshly ground black pepper are the only seasonings used, along with dried thyme, garlic powder, and onion powder. I’m generally quite generous with the pepper, especially at the beginning of a dish. When it comes to salt, be sure to use enough to bring out the meaty taste of the jus and not too much. It’s important to note, however, that the bouillon base I prescribe is somewhat salty, exactly like bouillon cubes or granules would be if you used them. As a result, I usually don’t include any more salt at the beginning of the preparation. In contrast, if the cooking liquids are bland at the conclusion of the cooking period, I season the dish with more salt before serving it.
See also:  What Temp Should A Medium Burger Be?

How to Make It

  1. Make sure to trim the roast (if necessary) and place it in the bottom of your slow cooker
  2. On top of it, pour or sprinkle the remaining ingredients, which will combine and finally act as the “dip” for your Slow Cooker French Dip. Cook on low heat all day
  3. Place the roast on a chopping board and set aside. Remove the fat from the meat and shred or slice it
  4. Remove the fat from the cooking liquids with a slotted spoon. Taste and adjust the spices if necessary. On a toasted baguette, place the tender, falling-apart beef along with lots of provolone cheese, which should be melted over the top, and, of course, a large crock of thejus (also known as cooking broth) on the side.

Overall, these crock pot French Dip sandwiches are quick and simple to make, and they are a hit with everyone in our family, including the kids. As a result, when life gets chaotic, do yourself a favor and get out the old crock pot. Make sure to try this Slow Cooker French Dip Recipe once you’ve finished your shopping! It’s hard to beat the feeling of getting home and having dinner ready for you. especially when it’s a dish as delectable as the one here.

More Crock Pot Sandwiches

  • Slow Cooker Honey Balsamic Shredded Beef Sandwiches
  • Slow Cooker Root Beer Pulled Pork Sliders with Creamy Broccoli Slaw
  • Chicken Sloppy Joes from the Crock Pot
  • Slow Cooker Meatball Subs
  • Slow Cooker Honey Balsamic Shredded Beef Sandwiches
  • Slow Cooker Honey
  • Cooking ingredients: 3 pounds chuck roast
  • 1 (12-ounce) bottle dark lager
  • 2 cups beef broth
  • 2 teaspoons minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme season with salt and freshly ground black pepper to taste
  • For serving, a French baguette, French rolls, hoagie rolls, or other crusty bread is recommended. Cheese slices to be used for serving (provolone, Swiss, or mozzarella)
  • The roast should be trimmed of any excess fat before being placed in the bottom of a big slow cooker. Pour the remaining ingredients into the slow cooker and mix well. Cook on low for 8 to 10 hours, or even longer (the longer the better), stirring occasionally. Split open your buns (and smear with butter if preferred) and lay them on a baking tray to bake for 20 minutes. Alternatively, bake the split rolls at 350°F for approximately 10 minutes until warm and toasty, or heat in a toaster oven for about 10 minutes until warm and toasty. Transfer the roast to a chopping board and skim the fat from the surface of the cooking liquids before serving. Season the cooking liquids with more salt and pepper to taste once they have been simmered. Pull the meat into bits or slice it against the grain (if it doesn’t come apart) until it is tender. Piled on top of the toasted bread, mozzarella slices should be placed over the meat before placing them back in their respective toaster ovens (or under the broiler) for a few minutes until the cheese is just melted
  • Serve the hot sandwiches with tiny bowls of the cooking fluids (jus) for dipping on a warm plate.
  • I like to use fresh minced garlic in most recipes, but because crock pot recipes cook for such a long period of time, I find that jarred minced garlic (the kind that must be refrigerated) works just as well
  • I like to use Shiner Bock for my dark beer
  • I like to use fresh minced garlic in most recipes, but because crock pot recipes cook for such a long period of time, I find that jarred minced garlic (the kind that must be refrig Instead of a chuck roast, go for a tenderloin roast that has been well-marbled to provide the most tender slow-cooked meat. In the presence of my presence, I prefer to turn my roast over halfway through the cooking process. However, if you are not at home, it is not essential.

calorie count 335kcal|carbohydrate count 3g|protein count 34g|fat count 15g|saturated fat count 9g|cholesterol count 117 mg|sodium count 271 mg|potassium count 726 mg|fiber count 1g|sugar count 1g|vitamin A 22IU|vitamin C 1mg|calcium 39 mg|iron 4mg The original version of this post was published on August 13, 2013, and it has been revised on August 31, 2019, and February 12, 2021.

Reader Interactions

***All comments are regulated and must first be authorized by the site’s administrator before they can be displayed on the website. It is encouraged that you submit questions, favorable reviews, and constructive feedback. Comments that are condescending, offensive, or nasty will be ignored and deleted. Please treat people in the same manner in which you would like to be treated. especially if it is from behind a computer keyboard ***

Sandwich Recipe: French Dip Au Jus

Until recently, I just believed that “the art of sandwich creation” was something best left to the pros. I’m not talking about the simplest sandwiches, such as ham and cheese on white or a peanut butter and jelly sandwich, but rather the more intricate varieties, such as French dips, Cubans, and spicy Italians. I think I imagined that a deli may have access to top-secret restaurant ingredients, or at the very least higher-quality meats and toppings than a typical restaurant. I’ve had a handmade French dip on my to-make list for as long as I can remember, despite my silly preconceptions.

  1. During the five years I lived in Los Angeles, I made innumerable trips downtown to eat those filling sandwiches that I had come to love.
  2. Two distinct recipes were tested throughout the course of my research, in order to ensure that I came up with the best results possible A basic method of slow roasting beef (with only olive oil, salt, and pepper) was used for one batch, and it was delicious.
  3. When it came time for test number two (yeah, it happened on the same day because I’m insane like that), I used a standard braising approach, utilizing a comparable piece of meat, red wine, beef stock, and a few aromatic veggies for flavoring.
  4. I like adjusting the homemade beef stock with seasonings to suit my particular preferences because it was clear and full of meaty flavor.
  5. It wasn’t horrible, but it just wasn’t a real jus in the traditional sense.
  6. My favorite part is without a doubt the sauce, which is so unbelievably simple to prepare that it’s ridiculous that you haven’t already.

Because, on sometimes, a sandwich should be all about convenience. You’ll be pleased with the outcomes, regardless of whether you prepare or purchase your meat from a store.


  • 1(3- to 4-pound) boneless beef roast (top round or rump)
  • 2 to 3 tablespoons olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 1(3- to 4-pound) boneless beef roast (top round or rump)

For the jus:

  • 1- to 2-pound boneless beef roast (top round or rump)
  • 2 to 3 tablespoons olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 1 to 2-pound boneless pork roast (top round or rump)
  • 1 to 2-pound boneless chicken breast

For the sandwiches:

  • 4 to 6 French sandwich buns, divided in half horizontally (I like bolillo rolls, but French sandwich rolls are OK too)
  • 4 tablespoons melted butter (softened)
  • Provolone cheese (eight to ten pieces)
  • Optional: spicy mustard for dipping (optional)


  1. Preheat the oven to 225 degrees Fahrenheit for the roast meat. Place the steak in a roasting pan and set aside. Season generously with salt and black pepper after rubbing with olive oil and seasoning with salt and black pepper. Cook the beef until it reaches an internal temperature of 110°F. Oven heat should be increased to 500o F, and continue cooking until the top is browned and the interior temperature reaches 130o F. (for medium-rare). Remove the roast from the oven and let it rest for 15 to 20 minutes, covered with aluminum foil. Slice thinly for the sandwiches
  2. Heat canola oil in a large braising pan or Dutch oven over high heat until gleaming, then reduce heat to low and simmer for the jus. In two batches, put the bones to a hot skillet and sear them until they are golden brown on both sides, about 5 to 7 minutes per batch. Remove the bones from the first batch and place them in a separate container. Repeat with the remaining bones
  3. Pour the red wine into the pot with the bones, scraping the bottom of the pot with a wooden spoon to remove any lovely brown fond that has accumulated at the bottom of the pot. Serve immediately. Reduce the heat to medium-high and continue to simmer the wine, stirring constantly, until it has been reduced by half, about 5 minutes. Add the beef stock and the saved bones (from the previous batch) to the saucepan and continue to vigorously boil for an additional 15 minutes, stirring occasionally. Using a fine mesh strainer fitted with cheesecloth, strain the jus through the bones and simmer for another minute or so before taking it from the heat
  4. Season liberally with salt and pepper to taste. Allow for 15 minutes of cooling time, or until the fat begins to rise to the top. Remove the fat from the top of the pan using a ladle and set it aside. Depending on your preference, season with extra salt and pepper. Keep the sandwich warm over a low heat
  5. To construct the sandwich, spread the bread halves with butter before putting them together. Preheat oven to 400°F and bake for about 5 minutes, or until the bread is toasty and toasted on both sides. Preheat the oven to broil. For a more authentic experience, you may dip half of the bread in warm jus like Philippe’s does. Warm roast beef slices should be piled on the bottom half of the sandwich, followed by two slices of Provolone cheese. Place the bottom half of the pizza in the oven and bake for 1 minute, or until the cheese begins to melt. Sandwiches should be topped with the top half of the bread and served with warm jus and spicy mustard.

Recipe Notes

The information in this post has been updated. This article was originally published in September 2012. Nealey Dozier is a contributor to this article. A former wedding planner turned chef, Nealey Dozier also teaches cooking classes and develops recipes for a living as well as writes about food. She is situated in the city of Atlanta. More of Dixie Caviar’s culinary and entertaining exploits may be found at, where she also blogs.

French Dip Sandwiches with Au Jus

  • This French dip sandwich with au jus is really simple to make and tastes delicious. Because of the two layers of gooey melted cheese, the aromatic Italian roast beef, the toasted baguette, and the savory au jus for dipping, you will want to make this French dip sandwich dish time and time again.

French Dip Sandwich

This form of French Dip sandwiches was introduced to me by my brother and sister-in-law, DJ and Katelyn, while on a visit to their home. Katelyn prepared these sandwiches for supper, and I was blown away by how quick and simple they were, while still being really delicious! I’ve cooked this French Dip sandwich a number of times over the years, and it is the ideal meal to prepare when you want something different from your typical cold-cut sandwich.

What is a French Dip Sandwich?

A French Dip, also known as a beef dip, is simply sliced roast beef served on a French bun, also known as a baguette. The meat used in the sandwich might be leftover roast beef or deli sliced roast beef from a deli. Both of these dishes are delectable. The sandwich is served with a side of rich beef broth or au jus, which can be used as a dipping sauce. In order to make each mouthful more enjoyable, the sandwich is lightly dipped in au jus before being eaten. The au jus is absorbed by the bread and meat, resulting in a moist and savory mouthful with every bite.

See also:  How To Make Tuna Sandwiches?

Onions and peppers sautéed in butter can also be added to the sandwich.

What is Au Jus?

The au jus is what actually sets the French dip sandwich distinct from the others. “Au jus” is a French expression that means “in juice.” For the purposes of this dish, the beef is braised in a “juice” created from onion soup and beef broth before being sliced and served. After that, the beef-flavored fluid is left aside and used to dip the sandwich into. It’s just great, really!

What’s the best beef to use in French Dip Sandwiches?

The secret to making this delicious sandwich is using high-quality beef. This might be a little difficult to locate at times, but it is really worth the effort! There are various fantastic beef filling alternatives to pick from, including the following:

  1. Check with the butcher in the deli section of the supermarket store to see whether the roast beef can be finely sliced. While pre-packaged roast beef is occasionally available for purchase, the deli counter will have a cut that is significantly superior in flavor
  2. You may utilize leftover roast meat to prepare this dinner. Cook a beef roast for a weeknight supper with this simple roast beef recipe. then slice or shred the leftovers into tiny pieces and use them for this French Dip meal a couple of nights later. If you’re having steak for supper, cook an additional piece or two and put them away. The following day, using a tiny knife, slice it as thinly as possible

Other Sandwich Recipes to Try:

  • The Kalua Pork Pulled Sandwich, the Turkey Bacon Avocado Panini, the Vietnamese Pork Bahn Mi, the Apple, Ham, and Cheddar Melt, and the Grown Up Grilled Cheese are all delicious options.

How to Make a French Dip Sandwich

This is by far the simplest recipe for delectable French Dip Sandwiches with Au Jus you will ever come across! A delicious Au Jus dipping sauce is served on the side, as well as two layers of melted cheese, succulent roast beef, and a toasted baguette. Preparation time: 5 minutes Preparation time: 10 minutes Total:15minutes Serves:4

  • Bring the beef consomme’ and onion soup mix to a boil in a sauce pan over medium heat
  • Remove from heat. Continue to cook for another 5 minutes after adding the sliced roast meat
  • Make French rolls while the beef is cooking in the sauce by placing 1 spoonful of cream cheese on the bottom bun of each roll and rolling them up. Place 2 pieces of cheese on top of each of the buns, and serve. Place the rolls (tops and bottoms) face up on a baking sheet and bake for 15 minutes. For approximately two minutes, or after the Provolone cheese has melted, broil on high for about two minutes. Remove the broiler from the oven
  • To serve, remove the sliced roast beef from the au jus with tongs and lay it on the bottom buns, spreading it with cream cheese. The top buns should be placed on top of the buns. Scoop the au jus into four dipping cups or small bowls using a ladle to ensure that it is properly distributed. The sandwiches should be served with a serving of au jus.

478 calories|30 grams of carbohydrates|41 grams of protein|21 grams of fat|11 grams of saturated fat|107 milligrams of cholesterol|3690 milligrams of sodium|591 milligrams of potassium|2 grams of fiber|1 gram of sugar|529 international units of vitamin A|51 milligrams of vitamin C|681 milligrams of calcium|4 milligrams of iron Course:Lunch Cuisine:FrenchFrench Dip, Sandwiches, and other French fare Emily Walker created this recipe.

You may also like these posts.

Beef Au JusGravycan be used to make a French Dip sandwich or to serve alongside roasted meats such as Prime Rib of Beef. Beef gravy can also be made by thickening the sauce. To prepare this from scratch, you’d need to roast some beef bones and collect the pan drippings from the cooking process. Some situations, such as with French dip sandwiches, are not viable, and you would not have enough drippings from your beef prime rib to serve your dinner guests in the event of a failure. That’s where this shortened version comes in.

The issue about gluten-free foods is that not all brands are made equal, so you must be vigilant in checking the nutrition labels like you would with any other food.

Homemade Beef Au Jus Ingredients and Tools:

  • Beef Stock – I start with beef cooking stock that hasn’t been seasoned. If I don’t have homemade stock on hand, I’ll use Swanson brand instead. It’s MSG-free and gluten-free since I use Better Than Bouillon brand beef paste. Improved version: Better-than-Bouillon is no longer putting gluten-free claims on the packaging of its products. If you are concerned about gluten-free products, make sure to read the labels carefully. Because I love the flavor of Lea & Perrins Worcestershire sauce, I use it instead of regular Worcestershire sauce. It is also gluten-free. After the sauce has been blended, season with salt and pepper to taste, being careful not to oversalt the sauce.


  1. Bring the Beef Stock to a boil in a medium-sized pot. Whisk together the beef base, Worcestershire sauce, garlic powder, salt, and pepper on a medium-low heat until smooth. Cooking pan drippings without the fat (if you’re also making roast) should be added at this point. Cornstarch should be used to thicken gravy.

How to Serve Beef Au Jus:

We offer this beef au jus dish as an addition to our Prime Rib meal the majority of the time. However, this serves a variety of different uses. enjoy French Dip Sandwiches, for example! The finest leftover prime rib or roast beef for French Dip Sandwiches is prime rib or roast beef. We really use this au jus as the foundation for a variety of other beef gravies, and it’s delicious served over meatballs or mashed potatoes in this manner.

Beef Au Jus FAQs:

This recipe makes three cups of au jus, which is enough to serve around 12 plates of prime rib. As a result, the nutritional information provided on the recipe card is estimated based on 12 servings.

How to store leftovers?

Leftovers can be kept in the refrigerator for up to four days if they are stored in an airtight container.

How to reheat leftovers?

In a sauce pan over medium heat, reheat leftovers until hot.


Sausages and meatballs in a gravy made from onions Stroganoff with Sour Cream is a traditional Russian dish. Gravy Salisbury Steak Meatballs with a Creamy Mushroom Sauce Norwegian Kjttkaker Meatball served at the WDW Akershus Royal Banquet Hall.

Au Jus

  • The traditionalBeef Au Jus Gravyis ideal for a French Dip sandwich or to serve alongside roasted meats such as Prime Rib of Beef. Additionally, it may be thickened to create richbeef gravy. Preparation time: 5 minutes Cooking Time: 10 minutes 15 minutes is the whole time. Courseau jus, gravy, sauce, and stock are all examples of sauces. Cuisines include American and French cuisines. Servings12servingsCalories12kcal

Classic Beef Auf Jus Ingredients:

  • 3 cups beef stock (without salt)
  • 1 tablespoon beef foundation (omit if you’re gluten-free)
  • 1/4 teaspoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper

Thickener for Gravy:

  • 1 tablespoon corn starch, gluten-free
  • 1/4 cup water [optional – if thickening into gravy
  • 1 teaspoon salt]
  • Bring the Beef Stock to a boil in a medium-sized pot. Reduce the heat to medium-low and whisk in the beef base, Worcestershire sauce, garlic, salt, and pepper until everything is well combined. Pour in the drained pan drippings (minus the fat)
  • Mix well. If that is what you want. thicken into a rich gravy by combining 1/4 cup corn starch with 1/4 cup water and swirling until it forms a slurry. Pour the thickened sauce into the boiling Beef Stock. It is necessary to bring corn starch to a boil in order to activate the thickening agent.
  1. Beef base — I use Better Than Bouillon brand beef base, which is MSG-free but is no longer gluten-free due to FDA regulations. EDIT: Better-than-Bouillon no longer makes any claims about being gluten-free on their container labels. Make careful to check the labels on the products you buy to ensure that they are gluten-free. This is an all-purpose flavor enhancer that can be omitted, but it cannot be used by those who have gluten sensitivity, intolerance, or celiac disease because it contains gluten.

Serving:0.25cup Calories:12kcal Carbohydrates:2g Protein:1g Fat:1g 1 gram of saturated fat Cholesterol:1mg Sodium:224mg Potassium:115mg Sugar:1g Calcium:5mg Folate:1µg Iron:1mg Zinc:1mg

Easy French Dip Sandwich with Au Jus

Unilever provided sponsorship for this content. All of the thoughts and material on this page are mine. With melting cheese and savory au jus on the side, this tender roast beef sandwich is a must-try! Sandwiches like this French Dip sandwich are great for lunch, supper, or game day meals! Whenever there’s a large group of people, this is the perfect dish to serve.

Easy French Dip Sandwich with Au Jus:

Unilever provided funding for this content. Unless otherwise stated, all of the thoughts and content is mine. With melting cheese and savory au jus on the side, this tender roast beef sandwich is a must-try. This French Dip sandwich is a great lunch, dinner, or game-day meal option for any occasion. Whenever there’s a large group of people, this is the perfect dish!


To create this quick and easy FrenchDip Sandwich, you’ll need the following ingredients, which are listed below: ‘Roast Beef’ is an abbreviation.

You may use leftover steak or roast beef, or you can use store-bought roast beef deli meat, which is as delicious. Make certain to pick high-quality meat that you are confident will taste nice. ·Bread. You can use any type of bread, such as French baguette or Hoagie rolls, for this recipe.


It takes only a few minutes to prepare and cook this French Dip Sandwich, making it a quick and easy supper. There is no need to roast the beef from scratch because you will be using leftover meat or store-bought roast beef deli meat in this recipe. You will save a significant amount of time by skipping this step, and the taste will not be compromised.

  • Prepare the homemade au jus
  • Reheat the roast beef meat in the au jus
  • And serve immediately.

Reheat the sliced beef in the Au Jus until it is hot. Once this is completed, build the sandwich by placing the meat into the bread and covering with cheese (optional). Bake the sandwiches for 3-5 minutes, or until the cheese is melted, in the preheated oven until they are golden brown.


This recipe for Au Jus does not call for any pork drippings, but it is still delicious. The Knorr ®Granulated Beef Bouillon contributes to the richness of the gravy’s taste. A secret ingredient was utilized to improve the flavor of the sauce, and I’m not going to tell you what it is.


Add some roast beef slices to the Au Jus and reheat for a few minutes, until the beef is heated through. Using tongs, pour the heated roast meat onto the buns and serve immediately. · Top with a piece of cheese and then bake for 3-4 minutes, or until the meat is warm and the cheese has melted, depending on your preference. You may findKnorr ®Granulated Beef Bouillonat your local Vallarta Market, and you can learn more about the product by visiting this website. In addition, don’t forget to enter the giveaway on Instagram for a chance to win a $100 gift card.


My family has been a long-time user of Knorr ®products. They are one of those vintage food brands that my mother and grandmother recognize by name, but they remain current and popular year after year. It everything boils down to flavor; flavor is king (amen) and should be celebrated! TheKnorr ®Granulated Beef Bouillonis one of those products that I have on hand at all times for quick meals. It has the ability to completely change a meal.

Win a $250 Visa Gift Card Giveaway:

You may enter to win a $250 Visa gift card by visiting my Instagram post and sharing your simple supper solution advice. The contest will expire on December 14th, at 11:59 p.m. Eastern Daylight Time. There is no requirement to make a purchase. It should be noted that Instagram is in no way involved in the administration of this giveaway, nor is it sponsoring it. Only residents of the United States are eligible to participate. To enter, you must be at least 18 years old. The winner will be notified through direct message.

Take a look at some more delectable recipes that you can make with Knorr ®bouillon:




  • 12poundsdeli sliced roast beef
  • 4sandwich buns (hoagie or french baguette)
  • 4 slicesSwiss or Provologne cheese
  • 4sandwich rolls (hoagie or french baguette)

For Homemade Au Jus:

  • A cup of water
  • 1 teaspoonKnorr ®Granulated Beef Bouillon
  • 2 teaspoonslow-sodium soy sauce
  • 2 teaspoonsWosterchire sauce
  • 12 small yellow onion
  • 12 stalk celery, (cut into 3 pieces)
  • 2 teaspoonsdry sherry (do not use cooking sherry) – Optional
  • A cup of water
  • 2 teaspoonslow-so
  • Preheat the oven to 350°F. In a large saucepan, combine all of the ingredients for the Au Jus. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes. Remove the veggies from the sauce and set them aside. Place the roast beef slices in the Au Jus and cook for a few minutes until the steak is hot. Place the meat on the bread and top each roll with a piece of Swiss cheese
  • Repeat with the remaining rolls. Bake the sandwiches for 3-5 minutes, or until the cheese is melted, in the preheated oven until they are golden brown. Toss with Au Jus before serving.
See also:  What Kind Of Steak For Steak Sandwiches?

The quantity of sodium listed above is only applicable if you eat the whole amount of au jus in a single serving. Choose low-sodium deli roast beef or minimize the amount of au jus used per serving to lower your salt consumption.

Calories:453kcal Carbohydrates:34g Protein:48g Fat:13g 5 g of saturated fat Cholesterol:113mg Sodium:3151mg Potassium:608mg Fiber:2g Sugar:2g 164 International Units of Vitamin A Vitamin C (78 milligrams) Calcium:675mg Iron:6mg Keyword French Dip, French Dip with Au Jus, French Dip with Au Jus

Easy Homemade Au Jus Recipe

You will drink all of the au jus in one serving if you follow the sodium guidelines above. Choose low-sodium deli roast beef or use less au jus per serving if you want to cut down on your salt consumption a little. Calories:453kcal Carbohydrates:34g Protein:48g Fat:13g 5 grams of saturated fat Cholesterol:113mg Sodium:3151mg Potassium:608mg Fiber:2g Sugar:2g Vitamin A: 164 international units (IU). 78 milligrams of vitamin C. Calcium:675mg Iron:6mg Keyword Pour the French Dip into a bowl and top it with Au Jus.

How to make The Best French Dip Sandwiches

You can easily take your French Dip game to the next level by following these simple steps. To begin, prepare a roast. I like to use the Instant Pot to save time, but the oven technique is very effective. When I make a pot roast for French Dip sandwiches, I don’t bother to boil the carrots and potatoes first.

The Roast and Au Jus:

Follow the guidelines on the pot roast recipe, shred the meat, and discard any obvious indications of fat from the meat. Ideally, there should be some liquid left in the pot or pan. Drain the juice, making sure to get rid of any fat that may have accumulated. Place the juice in the fridge or freezer for a few minutes to remove any remaining oil, or use a fat separator to swiftly remove any remaining grease from the juice (which also comes in handy when making gravies). A spoon may simply be used to scrape away any fat that has risen to the surface of the juice bowl or jar.

Instead of using beef drippings to make Au Jus, this recipe asks for water and beef seasoning, which is a more environmentally friendly alternative.

The Rolls:

I normally buy crusty French buns from a nearby bakery to snack on throughout the day. The No Fail French Bread (picture below) may be simply transformed into French rolls if you wish to prepare your own rolls for French Dip sandwiches. Simply cut the dough into tiny pieces and bake it according to the recipe’s instructions, as directed. With a single batch, I can generally get around 12+ generous-sized French rolls out of it.

Secret Method:

The key to elevating a standard French Dip sandwich to a gourmet level To prepare THE BEST French Dip Sandwich EVER, start by making your own handmade au Jus. Finally, using tongs, dip each piece of meat into the heated Au Jus, allowing any extra juice to drop back into the pan of sauce, and then lay each piece of pork inside of the warm bun. Your loved ones will believe they have died and have gone to heaven. On a gently softened toasted bread, juicy meat is served. Serve with a hot cup of Au Jus to use as a dipping sauce for additional dipping!

This Easy Homemade Au Jus Recipe is the most delicious way to enjoy a French Dip Sandwich that was cooked with love.

It only takes a few minutes to prepare and will elevate your French Dip to an entirely new level! Preparation time: 5 minutes Approximately 2 minutes of cooking time Time allotted: 7 minutes

  • 3 cup ice water or leftover roast liquid, drained of fat
  • 3 tablespoons beef base (Better Than Bouillon)*
  • 12 teaspoon garlic powder, 1/12 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons dark balsamic vinegar
  • 12 teaspoon pepper
  • 1 teaspoon cornstarch
  • 1 teaspoon butter
  1. Boil the water in a medium pot until it comes to a boil
  2. Reduce the heat to medium-low and whisk in the beef base, garlic powder, onion powder, Worcestershire sauce, balsamic vinegar, and pepper
  3. Season with salt and pepper to taste. 1/4 cup of cold water should be added to a measuring cup. Whisk in 1 teaspoon cornstarch until the mixture is smooth. Pour into the pan of simmering broth mixture. Increase the heat to medium high and whisk constantly. 1 tablespoon butter should be added to the heated au jus and whisked until melted. Serve when still heated.
  • Compared to before, this is a significant improvement. In grocery shops and Costco, bouillonbeef base is available, and it should be kept refrigerated after opening. I recommend using Beef Consomme in cans (sold alongside canned soup) to equal 24 oz. if this brand is not readily available in your area. It is also possible to use beef granules or beef bouillon cubes instead of beef broth. This recipe calls for black balsamic vinegar rather of white balsamic vinegar. It is possible to prepare the Au Jus up to 5 days ahead of time.

Roast Beef Dip Sandwich With Herbed Garlic Au Jus Recipe –

Pretty simple to create, and quite tasty to eat! This recipe was ripped out of a newspaper some years ago.

  • 1 can beef broth, homemade beef stock, or 3/4 cup rich homemade beef stock
  • 2 tablespoons finely chopped onions
  • 14 1/2 ounces beef broth, homemade beef stock, or 3/4 cup rich home-made beef stock


Size of a serving: 1 (267 g) Servings per recipe: 4 AMT. PER SERVING percent PERFORMANCE ON A DAILY BASIS Nutritional Values: Calories: 305.2 Calories from Fat: 110 g36 percent The total fat content is 12.2 g18 percent; the saturated fat content is 4 g20 percent. Carbohydrates in total (11.8 g, 3 percent) Sugars 1.2 g4 percent Dietary Fiber 0.7 g2 percent Sugars 1.2 g4 percent


  • To create the Garlic Au Jus, follow these steps: In a medium sauce pan, heat the oil over medium heat until shimmering. Then add the onions, garlic, and dry herbs and simmer for approximately 1 minute, stirring often. Allowing the garlic to brown is not recommended. After that, add the red wine, soy sauce, and Worcestershire sauce. Increase the heat, bring the liquid to a simmer, and let it to decrease by half. Cook for 5 minutes after adding the beef broth. When using homemade stock, season with salt and pepper to taste. You may prepare the dish up to this stage up to 3 days ahead of time and store it in an airtight container in the refrigerator
  • To prepare and serve sandwiches, follow these steps: Reheat with the juices. Split the baguette slices in half and distribute the Boursin cheese on each side equally. Roast beef should be divided among the sandwiches. Sandwiches should be closed and placed on a baking pan. They should be baked for about 3 minutes at 450 degrees, or until they are barely warmed through. Provide tiny glasses of hot au jus for dipping as an accompaniment.


“This dish is really simple to prepare and pretty delicious! “I got this recipe from a newspaper a few years back.”


French dip sandwiches are constructed with a toasted baguette, aromatic roast beef, and melted Swiss cheese, and they’re really wonderful. So simple to construct, and it can be completed in in 10 minutes! French dip sandwiches are usually on the menu whenever I cook home-baked French bread for the family. It’s quick and simple, and it’s ideal for hectic weeknights. I like to double the french bread recipe so that we can make french bread pizza and quick spaghetti boats in addition to the french bread.

  1. Have you ever tried a french dip sandwich?
  2. What do you call those sandwiches that are stuffed with a ton of savory roast beef pieces and served with a delicious small dish of soup on the side to dip them in?
  3. Every time I eat one of these incredible French dip sandwiches from one of my favorite neighborhood eateries, I nearly pass out.
  4. This recipe simply calls for a handful of ingredients and takes no more than 10 minutes to complete from beginning to end!
  5. The au jus is really tasty, and it is the highlight of the dinner!
  6. They are really delicious when paired with my simple homemade french fries.

What is a French dip?

Sandwich made with roast beef and cheese, which is piled on top of toasted French bread, is served hot and freshly made. It is customary to offer the sandwiches with a small dish of the excess beef fluid (au jus) for dipping the sandwiches. The combination of aromatic roast beef, au jus, melted cheese, and toasted bread results in the ideal sandwich dish that is very delicious!

What bread to use?

I’ve experimented with a variety of rolls and breads and have discovered that an excellent French baguette, warmed and sliced into fourths, is my favorite. In most grocery stores, you may purchase them already made, or you can prepare your own recipe if you like. The fact that I prepare fresh bread whenever I can truly elevates this French dip sandwich dish to a higher level of deliciousness. The combination of savory roast beef and melting cheese placed between two slices of fresh, handmade bread is pure bliss.

Type of meat

Roast beef from my neighborhood deli is one of my favorite ingredients.

You may also use pre-packaged roast beef lunch meat instead of ground beef. This helps to save time while also making this dish extremely simple. If you want to prepare your own roast beef, you may do it without difficulty. It will only take a little longer to get everything ready.

How to make a French dip sandwich

  1. In a large pan, heat the olive oil over medium heat until shimmering. Add the shallots and cook for 2 minutes, stirring often. After that, add the flour and cook for another minute. Pour in the beef consommé slowly while whisking constantly over high heat until the mixture comes to a boil. Reduce the heat to a low setting and let it to simmer. Mix in the steak seasoning until everything is well-combined.

Assembling the sandwich:

  1. Using a sharp knife, cut the baguette into four pieces. Afterwards, slice each piece in half horizontally. Remove the roast beef chunks from the pan and put them in the au jus sauce until they are heated. Then, on each baguette slice, lay an equal amount of meat to create a sandwich. Add a piece of Swiss cheese on top for extra flavor. Heat the oven to 400 degrees Fahrenheit for 3-5 minutes, or until the cheese is melted
  2. Serve with a small bowl of excess au jus on the side for dipping purposes.

More 10-minute meals:

  • Among the dishes on the menu are Spinach Pesto Pizza, Buffalo Chicken Pasta Salad, Chicken Caesar Wrap, and Strawberry Spinach Salad.

French Dip Sandwich Recipe

French dip sandwiches are constructed with a toasted baguette, aromatic roast beef, and melted Swiss cheese, and they are really wonderful. So simple to construct, and it can be completed in in 10 minutes! Cooking Time: 10 minutes Time allotted: 10 minutes

  • 1 baguette (or your favorite rolls)
  • 1 tablespoon olive oil
  • 1 shallot (chopped)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper a half-pound of lean roast beef (thinly sliced)
  • 4 pieces of Swiss cheese (thinly sliced)
  • 10 ounces beef consommé (use 2 cans if you want a lot of dipping sauce)
  • 1 teaspoon steak seasoning (I use McCormick Montreal)
  • A half-pound of lean roast beef (thinly sliced)
  • Preheat the oven to 400 degrees Fahrenheit. Using a sharp knife, cut the baguette into four pieces. Then, to make the sandwiches, cut them horizontally. Heat the olive oil in a large pan over medium heat for 1 minute, stirring constantly. Add the shallots and cook for 2 minutes more. Cook for another minute after adding the flour. Whisk in the beef consommé one tablespoon at a time. Using high heat, bring the mixture to a boil. Reduce the heat to a low setting and let it simmer. Mix in the steak seasoning until everything is well-combined. Roast beef should be separated and placed in the au jus sauce until warm. Place an equal amount of meat on each part of baguette or roll, using tongs to hold it in place. Add a piece of cheese on top to finish. Place the dish in the oven for 3-5 minutes, or until the cheese is melted
  • Serve with a small bowl of excess au jus on the side for dipping purposes.

calorie count 426kcal|carbohydrate count 35g|protein count 32g|fat count 16g|saturated fat count 7g|cholesterol count 74 mg|sodium count 1981mg|potassium count 387mg|fiber count 1g|sugar count 1 gram vitamin A 245IU vitamin C 38.8mg calcium 518mg iron 4.1mg calorie count 426kcal carbohydrate count 35g protein protein 32g fat 16 Jen from Yummy Healthy Easy submitted a recipe to I Heart Naptime, which you can find here.

Leave a Comment

Your email address will not be published. Required fields are marked *