Easy Beef French Dip with Quick au Jus
(from Thentheresjess’s recipe box)
Source: RecipeThing user castro15
Categories: Sandwiches
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 6 tablespoons unsalted butter
- 8 ounces cremini mushrooms, thickly sliced
- 2 sprigs fresh thyme
- 2 cloves garlic, minced
- 4 sub rolls, hinged
- 1 quart beef broth, warmed
- 1 1/2 pounds very rare deli-shaved roast beef
- Creamy horseradish sauce and giardiniera, for serving
Directions
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Preheat the oven to 450 degrees F.
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Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
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Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
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To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
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To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.