Quick French Dip Sandwiches with Pan Jus

By Sprig Originals ✓ · cooked up in Sprig

A weeknight French dip that skips the three-hour roast: thin-sliced deli roast beef is warmed for barely a minute in a fast pan jus built on browned onion, beef broth, soy and a splash of red wine. The rolls get buttered and toasted hard on the cut side so they hold their shape through dip after dip, and a sharp horseradish cream keeps the richness in check.

Ingredients

• 2 tbsp unsalted butter
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, smashed
• 1 tbsp all-purpose flour
• 1/3 cup dry red wine (or extra broth)
• 3 cups low-sodium beef broth
• 2 tsp soy sauce
• 1 tsp Worcestershire sauce
• 2 thyme sprigs
• 1 bay leaf
• Freshly ground black pepper
• Kosher salt, if needed

• 1/3 cup sour cream
• 2 tbsp mayonnaise
• 2 tbsp prepared horseradish, drained
• 1 tsp Dijon mustard
• 1 pinch kosher salt

• 4 sturdy French or hoagie rolls (6-7 inches), split
• 3 tbsp unsalted butter, softened
• 1 1/2 lb thin-sliced deli roast beef, preferably rare
• 8 slices provolone cheese

Instructions

1. Make the horseradish cream first: stir the sour cream, mayonnaise, horseradish, Dijon and a pinch of salt together in a small bowl. Refrigerate until serving.
2. Melt 2 tablespoons butter in a 12-inch skillet over medium-high heat. Add the sliced onion and a pinch of salt and cook 8-10 minutes, stirring occasionally, until deeply golden at the edges — you want real browning, since that color is most of the jus's flavor. Add the smashed garlic and cook 1 minute more.
3. Sprinkle the flour over the onions and stir constantly for 1 minute. Pour in the red wine, scraping the pan bottom, and let it bubble down until nearly dry, about 2 minutes.
4. Add the beef broth, soy sauce, Worcestershire, thyme sprigs, bay leaf and a generous 10 turns of black pepper. Bring to a simmer and cook 12-15 minutes at a lively simmer, until slightly thickened and reduced to about 2 1/2 cups. Fish out the thyme, bay leaf and garlic. Taste and add salt only if needed — deli beef and soy bring plenty.
5. While the jus simmers, heat the oven broiler with a rack 6 inches from the element. Spread the softened butter over the cut faces of the rolls, place them cut side up on a sheet pan, and broil 2-3 minutes until the surfaces are dry, crisp and browned. This crust is what keeps the bread from collapsing when dipped, so don't stop at pale.
6. Lay 2 slices of provolone over the bottom halves of the toasted rolls and return the pan to the broiler for 60-90 seconds, just until the cheese melts and blisters. Leave the tops out on the pan to stay warm.
7. Reduce the jus to a bare simmer. Working in two batches, drape half the roast beef into the liquid using tongs, separating the slices, and warm for 45-60 seconds only — pull it the moment it loses its raw-looking edges. Lift out, letting excess drip back into the pan, and gather the beef in a loose pile.
8. Mound the warmed beef over the melted cheese, add a spoonful of the jus onions if you like, and spread horseradish cream on the top halves. Close the sandwiches and press gently.
9. Ladle the hot jus into 4 small bowls or mugs. Cut each sandwich in half on a diagonal and serve immediately, with the jus alongside for dipping.

Chef's tips

Nutrition (per serving, estimated)

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