French Dip with Easy Au Jus Recipe

Ingredients

• As neededFrench baguette
• 500 g (1 lb)sliced roast beef
• As needed, optionalthinly sliced provolone cheese
• As needed, optionalhorseradish mayo or aioli
• 950 ml (4 cups)beef consommé
• 10 g (2 teaspoons)butter
• 1onion
• 1 clovegarlic, crushed
• 2–3mushrooms, sliced
• 45–60 ml (3–4 tablespoons)port
• 5 ml (1 teaspoon)Worcestershire sauce
• A few sprigsfresh thyme
• 5whole black peppercorns
• 1bay leaf

Instructions

1. 1

   Soften aromatics

   Set a small saucepan over medium heat, melt the butter, then add the onion and crushed garlic.

2. 2

   Brown the onion

   Cook until the onion starts to caramelise and is lightly browned.

3. 3

   Cook mushrooms

   Add the sliced mushrooms and cook for about 5 minutes.

4. 4

   Add port

   Pour in the port and Worcestershire sauce, then stir for about 2 minutes.

5. 5

   Simmer the jus

   Add the beef consommé, thyme, peppercorns and bay leaf. Bring to the boil, lower the heat and simmer for at least 15 minutes.

6. 6

   Strain the jus

   Pour the liquid through a fine sieve and serve it in a large ramekin for dipping.

7. 7

   Prepare baguette

   Cut the baguette into quarters and lightly spread aioli or horseradish mayo on one side of each piece, keeping the spread restrained so it does not overpower the other flavours.

8. 8

   Fill and melt

   Arrange a thick layer of sliced roast beef on both sides of the baguette, cover with sliced provolone, if using, and place under the grill until the cheese melts.

9. 9

   Serve sandwich

   Bring the baguette halves together to make a sandwich. Serve with the au jus in a cup or large ramekin for dipping.

What is a French dip?

A French dip is an American sandwich of sliced beef served with a savoury cooking jus for dipping. Despite its name, it is associated with American sandwich shops rather than being a traditional French dish.

This version builds its jus from beef consommé, browned onion, mushrooms, port and herbs. The ready-to-use consommé makes the broth straightforward, while the aromatics give it extra depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 40g protein, 60g carbs, 15g fat.

Most of the carbohydrates come from the baguette, while the roast beef supplies most of the protein. The bread, optional cheese and spread contribute much of the fat, and the consommé, beef and Worcestershire sauce can make the meal high in sodium. Pair a sandwich with a generous salad or vegetables for a more balanced plate.

Building flavour in the jus

Browned onion: cooking it until lightly caramelised gives the broth a sweet, savoury base. Add the garlic with the onion so it softens without needing a separate step.

Port and Worcestershire: a short stir together before adding the consommé helps bring their flavours into the broth. The port adds a rounded note, while Worcestershire brings savoury tang.

Why the mushrooms and thyme matter

Mushrooms: give the jus an earthy note and cook for about 5 minutes before the liquids go in. Slicing them helps them flavour the broth quickly.

Thyme and bay: simmer these with the peppercorns to season the consommé. Straining at the end keeps the dipping jus smooth and free of whole spices and herb stems.

Getting the dipping broth right

A gentle simmer: once the consommé reaches the boil, reduce the heat and let it simmer for at least 15 minutes. This gives the added ingredients time to infuse the broth.

Fine sieve: strain the jus into a heatproof container or serving ramekin. Keep it warm while assembling the sandwiches so it is ready for dipping.

Assembling the sandwich

Light spread: use only a thin layer of aioli or horseradish mayo, as the recipe recommends, so it does not mask the beef and jus.

Melted cheese: provolone is optional, but if you add it, place the filled baguette under the grill just until the cheese melts. Keep an eye on it, since the bread can toast quickly.

What to serve alongside

The au jus is the essential accompaniment: serve it in individual cups or a large ramekin so each sandwich can be dipped as you eat. A simple green salad or crunchy vegetables work well alongside the rich beef and broth.

Cutting the baguette into quarters makes the sandwiches easier to handle and share. Serve them promptly while the bread is still crisp and the cheese, if used, is warm.

Recipe notes & tips

• Keep the spread thin so the horseradish or garlic flavour does not dominate.
• Let the onion brown lightly before adding the mushrooms to develop a deeper-tasting jus.
• Simmer the broth for at least 15 minutes, then strain it before serving.
• Use a fine sieve to catch the peppercorns, bay leaf and thyme stems.
• Watch the baguette closely under the grill while the provolone melts.
• Serve the jus hot in individual cups or a large ramekin.

Variations

• Skip the cheese: leave out the provolone for a simpler beef dip.
• Choose horseradish: use horseradish mayo for a sharper, peppery spread.
• Use aioli: spread on a little aioli for a mellow garlic note.
• Make it mushroom-forward: use the full 3 mushrooms for a more pronounced earthy flavour.
• Add extra thyme: use a few additional sprigs for a more herbal jus.

Common mistakes to avoid

• Rushing the onion: cook until it is lightly browned so it flavours the jus properly.
• Skipping the simmer: simmer for at least 15 minutes to give the broth time to take on the aromatics.
• Leaving the whole spices in: strain through a fine sieve before serving.
• Using too much spread: keep the aioli or horseradish mayo light so it does not overpower the beef.
• Over-grilling the sandwich: watch the provolone and remove the baguette as soon as the cheese melts.

How to store

Store leftover jus and sandwich components separately in airtight containers in the fridge for up to 3 days. Reheat the jus gently in a saucepan and warm the beef and bread separately before assembling; the baguette is best fresh.

Frequently asked questions