Takeout remakes · Diner
French Dip Sandwiches
Tender beef, melted provolone, a cup of hot jus.
The French dip is all about the jus: a quick, beefy broth with onion and thyme that the sandwich is dunked into bite by bite. Thin-sliced sirloin cooks right in the jus in under three minutes, so it stays tender and soaks up the flavour. Provolone melts over the top under the broiler.
Ingredients
For 4 sandwiches.
Jus
- 1 teaspoon olive oil
- 1/2 yellow onion, thinly sliced
- 2 cups low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
Beef
- 1 1/2 lb sirloin steak, sliced paper-thin
Sandwiches
- 4 hoagie rolls (3 oz each)
- 3 oz sliced provolone
Method
Cook the onion in the oil in a pan over medium heat for 4 minutes. Add the broth, Worcestershire and thyme and simmer 8 minutes.
Meanwhile, heat the broiler. Split the rolls and toast the cut sides for 1 minute.
The rest of the method is in Short Order Pro
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Tips
- A short spell in the freezer firms the beef enough to shave it paper-thin.
- Toast the cut sides of the rolls so they hold up to dipping.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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