French Dip

French Dip Au Jus

French Dip

French Dip Au Jus

Old school, simple and stupidly delicious. What more can I say? Btw, the term 'au jus' means 'with juice', so asking "do you want that with au jus" is redundant. We've tried this with leftover thin sliced rare tri-tip and it works with or without the bread.
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Total Time 45 minutes
Course Main Course
Cuisine Beef, French, Sandwich
Servings 2 Sandwiches


  • 1 large & 1 small yellow onion both thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 clove garlic minced
  • 1 tablespoon dry vermouth
  • 12 ounces beef stock
  • 2 tablespoons soy sauce
  • 2 teaspoons grainy mustard
  • 1 tablespoon horseradish
  • 2 tablespoons mayonnaise
  • 2 French rolls sliced lengthwise leaving a hinge
  • 1/2 pound sliced roast beef tri-tip or other tender cut, medium rare preferably


  • Put the large onion in a saute pan and the small onion in a small pot - place both over medium heat
  • Add a tablespoon of olive oil to each and the butter to the pan
  • The pan with the large onion now just needs to cook on low to slowly caramelize the onions
  • Add the garlic to the pot and cook for 1 minute, then remove pot from heat and add vermouth (to prevent a flare up)
  • Let vermouth cook about 30 seconds then return to heat and add soy and beef stock
  • Bring to a boil, turn heat down to simmer and cover, leave for 15 minutes - then strain liquid and keep warm
  • Combine mustard, horseradish and mayo - mix well
  • Put a generous layer of mayo on each roll, then the roast beef, some of the caramelized onions
  • Close up shop and eat, dipping into the jus


Tried this recipe?Let us know how it was!

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