How to Cook Sliced Roast Beef for French Dips


Whether you prefer it dripping in au jus or simply moist and meaty, it’s difficult to resist the temptation of a French dip sandwich. Long the domain of restaurants and grills, French dips can be made from sliced roast beef left over from a roast dinner or purchased from a deli. Whatever its origin, be sure to give the meat time to simmer in the au jus so that it becomes juicy and tender.

Things You'll Need

  • Sliced roast beef
  • Diced, softened onion
  • Beef broth
  • French onion soup (liquid, not dry)
  • Pepper
  • Pot or Dutch oven
  • Minced garlic and red wine (optional)
  • Dipping bowls or ramekins (optional)
  • Onion rolls or French bread
  • Cut the roast beef into thinner slices, suitable for sandwiches. Aim for a thickness of 1/8 inch or less, which is easier to achieve when the meat is cold. Trim any fat from the beef.

  • Put a diced, softened onion, beef broth, French onion soup and a dash of pepper inside a pot or Dutch oven large enough to hold the sliced roast beef. Add some minced garlic and a few dashes of red wine, if you like.

  • Heat the mixture on a medium flame. Just as the liquid comes to a boil, place the sliced roast beef inside the pot or Dutch oven. Lower the flame and simmer for about an hour, stirring occasionally.

  • Remove any fat floating on the surface with a spoon. Specks of fat, stirred up by the process of heating the meat, give the beef flavor. Discard larger pieces that will interfere with your enjoyment of the meal. Pour some of the au jus into dipping bowls or ramekin dishes, if you wish.

  • Serve the beef on onion rolls or French bread, perhaps by toasting it first. Moisten the bread with au jus, if you like, and pile on the meat, drizzling it with a little more juice.

Tips & Warnings

  • Serve your French dip sandwiches with either hot, seasoned potato wedges or a cool potato salad with some sliced peaches on the side.

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  • Photo Credit Alexandra Grablewski/Lifesize/Getty Images
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