She Strengthens

The Classic French Dip Sandwich: A Timeless Favorite

The French dip sandwich, a staple of Los Angeles cuisine since the early 1900s, is a masterclass in simplicity. This iconic sandwich consists of a French roll stuffed with tender roast beef, served with a rich, flavorful jus for dipping. But what sets a great French dip apart from a mediocre one? The answer lies in the quality of the jus.

The Foundation of a Great Jus

A good jus is the backbone of a delicious French dip sandwich. To create a truly exceptional jus, you’ll need to invest about 30 minutes of your time. The payoff is well worth it, as this slow-simmered jus is packed with deep, beefy flavor. Simply brown beef bones in a Dutch oven, deglaze with red wine, and simmer with beef broth until the flavors meld together in perfect harmony.

Assembling the Perfect Sandwich

Once your jus is ready, it’s time to build your sandwich. Broil buttered French rolls until golden brown, then dip sliced roast beef into the warm jus. Add a dollop of horseradish mayo for an extra kick, if you like. For the ultimate French dip experience, thinly slice some slow-roasted prime rib and serve with plenty of extra jus on the side.

Tips and Tricks

When shopping for beef bones, ask your butcher for marrow or knuckle bones cut into 2- to 3-inch pieces. These will provide the richest, most flavorful jus. For an added twist, try using slow-roasted prime rib instead of deli counter roast beef.

Recipe

For the Jus:

• 3 1/2 to 4 pounds meaty beef bones, cut into 2- to 3-inch pieces
• 2 tablespoons vegetable oil
• 3/4 cup dry red wine
• 2 1/2 cups low-sodium beef broth
• 1 teaspoon kosher salt, plus more for seasoning
• 1/8 teaspoon freshly ground black pepper, plus more for seasoning

For the Sandwiches:

• 6 tablespoons unsalted butter (3/4 stick), at room temperature
• 6 sweet French sandwich rolls, sliced in half horizontally
• Kosher salt
• Freshly ground black pepper
• 1 1/2 pounds thinly sliced roast beef
• Horseradish Mayonnaise, for serving (optional)

Instructions:

1. Make the Jus: Season the beef bones with salt and pepper. Heat the oil in a Dutch oven or large pot over medium-high heat until shimmering. Add half of the bones and sear until golden brown, then repeat with the remaining bones. Add the wine, scrape up any browned bits, and simmer until reduced by half. Return the bones to the pot, add the broth, salt, and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer until the jus has a deep beefy flavor.
2. Assemble the Sandwiches: Heat the oven to broil and arrange a rack in the middle. Spread the butter on the cut sides of the rolls and season with salt and pepper. Broil until golden brown, then place on a wire rack. Divide the roast beef into 6 portions, dip each into the warm jus, and place on a roll. Close each sandwich and slice in half. Serve with the remaining jus and horseradish mayonnaise, if desired.