French Dip Sandwich with Au Jus Dipping Sauce
Ingredients
Units
Scale
- 2 lbs cooked pot roast, sliced thin across the grain
- 1 cup caramelized onions
- 8 slices sourdough bread
- 16 slices provolone cheese
- 2 cups beef broth (use liquid from cooking the pot roast)
- 1 packet onion soup mix
- 1/2 beef bouillon cube
- Home fries for serving
Instructions
- Turn on the broiler to low setting. Place the slices of bread on a parchment-lined baking sheet, pile with thinly sliced pot roast and top with two slices of provolone each.
- Place under the broiler for a couple of minutes. Keep the light in the oven on to check and ensure the bread doesn’t burn.
- Meanwhile, make the ‘au jus’ by adding the broth to a saucepan and turn on high heat. Whisk in the onion soup mix and crumble in the bouillon and stir until melted and combined.
- Bring to a rolling boil and continue to cook until the liquid is halved.
- Close the sandwiches, cut in half and serve with the au jus and home fries.