I am really picky about my roast beef. And if I'm going to make French dip sandwiches it's got to be Boar's Head roast beef. Don't skimp on the roast beef. The right kind of beef makes a huge difference in the taste of this French dip.
I like my roast beef tender, with the juices locked in and Boar's Head London Broil works perfectly for the sandwich.
This French Dip with Au Jus takes no more than 15 minutes from fridge to plate. You'll also want to make sure you have a can of Campbell's French onion soup on hand.
Perfect for game day or any day, this sandwich is sure to please the pickiest of palates. Slow simmer the French onion soup and serve alongside the sandwich in a ramekin or bowl.
Dip that hoagie into the Au Jus to soak up that flavor before devouring. And I won't tell if you drink up the remaining Au Jus. After all you wouldn't want any of it to go to waste. Yum.
French Dip Sandwiches with Au Jus
- 1 pound of Boar's Head Roast Beef, sliced thin
- 1/2 pound Provolone cheese, enough for two slices per sandwich
- 1 can Campbell's French Onion Soup
- 4 hoagie rolls
Preheat the oven to broil.
On the stove top, heat the soup in a pot according to the directions. Over medium heat, ladle the soup into a skillet. Add the deli roast beef and simmer it for about two minutes or until the meat has warmed.
Prepare the hoagie rolls placing each open faced on an aluminum foil baking sheet. Top each hoagie roll with the roast beef. Place two slices of provolone cheese on each sandwich.
Place the baking sheet under the broiler until the cheese has melted and the bun has browned. Remove from the oven and serve each sandwich with a small bowl of the French Onion soup dip your hoagie into.
Serves 4. Total time: 15 minutes.