French Dip & the Italian Beef Sandwich

The French Dip and the Italian beef are two beautiful sloppy monstrosities of a sandwich and are actually fairly easy to replicate at home. Start with a homemade beef stock and then add the requisite seasonings before warming some thinly sliced beef and assembling the sandwich.

Author Ethan Chlebowski

Prep time

24 Hour

Cook time

5 Min

Total time

24 H & 5 M

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French Dip

Ingredients

For the sandwhich

• French Baguette
• Thinly sliced roast beef
• Swiss cheese
• Mustard
• Au Jus (dip)

Au Jus

• Drizzle of oil
• Pad of butter
• Thinly sliced shallots
• Worcestershire Sauce
• Garlic powder
• Beef Stock (preferably homemade)
• Salt to taste

Instructions

Method

1. For the au jus, add a drizzle of oil and a pad of butter to a pan over medium heat. Once melted. Add the thinly sliced shallots and a little sprinkle of salt. Let slowly caramelize for about 15-20 minutes.
2. Once browned, add the Worcestershire sauce and garlic powder. Stirring for 30 seconds. Stir in the beef stock and let simmer for 45 minutes on low heat. Once done, add salt to taste.
3. Separate the au jus into a container for dipping and pour the rest into a pan to warm the beef. Heat the au jus to 140 F and add the thinly sliced beef to heat it through.
4. To assemble, drizzle a little of the au jus on the inside of the roll then place down the cheese. Add the hot beef over the top and slather the hot mustard over the beef. Serve with the au jus for dipping or do a full dip yourself. Devour.

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Author Ethan Chlebowski

Prep time

24 Hour

Cook time

5 Min

Total time

24 H & 5 M

Print

With ImageWithout Image

Italian Beef

Ingredients

Italian Beef Recipe

• Soft French Roll (Hoagie roll)
• Thinly sliced roast beef
• Italian Giardiniera
• Roasted bell peppers
• Italian Beef Juice

Italian Beef Juice

• Beef Stock (preferably homemade)
• Drizzle of olive oil
• Onion, diced
• Carrot, diced
• Garlic cloves, crushed
• Bay leaf
• 10 Black peppercorns
• 2 cloves
• Sprinkle of oregano
• Sprinkle of fennel seed
• Salt to taste

Instructions

Method

1. Set a pan over medium heat and add a drizzle of olive oil. Once hot add the carrots, onions and garlic, let saute for 5 minutes.
2. Add the bay leaf, peppercorns, cloves, oregano, and fennel seed and cook for 30 seconds then add in the beef stock.
3. Let the stock simmer for 45 minutes to reduce and intensify the flavor.
4. Separate the beef juice into a container for dipping and pour the rest into a pan to warm the beef. Heat the stock to 140 F and add the thinly sliced beef to heat it through.
5. To assemble, drizzle a little of the broth inside the roll then place down your beef. Add the green peppers and giardiniera. Dip the entire sandwich into the broth, wrap it up and devour.

Did you make this recipe?

Tag @echleb on instagram and hashtag it #