I love French Dips! We can no longer eat out at most restaurants. That is the downside of eating “real” food that is organic and gmo-free. Another reason is that they tend to use raw-to-me beef slices. ugh! I cook my beef done. Ex-cow. No blood or pink. Yes, it is still tender the way I cook.
This recipe is great for those last slices of beef or even the “crumbles” if a roast fell to pieces. laughing… You will notice that the sandwich photo has the beef “crumbles” because it was made with the last bits of a tender roast. The sauce is homemade, using a safe bouillon base I found that is not overly salty. You will notice the sauce is not dark like the commercial version. If you must have your suace dark, maybe a sploosh of that Bouquet stuff for that look? Your choice. ;D Enjoy!
French Dip Sandwiches with Homemade Au Jus Sauce
4 to 8 thin slices of roasted beef or about 4 cups of beef bits
4 sandwich rolls of choice
Au Jus Sauce
2 cups water
1 tbsp + 2 tsp organic Better than Bouillon beef base
1 or 2 stalks celery
1/2 small onion
1 pinch thyme
salt and pepper
Add all ingredients into a medium sauce pan. Leave celery and onion in big chunks for easy removal.
Simmer until the vegetables are done. Strain, saving the au jus liquid. Put au jus back into the pot and add beef. Cover. Let simmer on medium-low heat for at least 20 minutes for the beef to enhance the sauce and vice-versa for the beef.
*Alternately, pour strained au jus into a small crock pot, add the beef and let the au jus sauce “meld” with the beef for an hour or two.
Slice the rolls. Strain the sauce from the beef into a measuring cup and place beef on bread. You may want to slice the sandwich in half for easy eating. Pour sauce into 4 small dipping bowls for serving.