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French dip sandwich on a plate with au jus sauce
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French Dip with Au Jus

This homemade French Dip Sandwich is served with tender slices of perfectly seasoned roast beef and a toasted French bread roll. The crunchy baguette is topped with gooey melted cheese and then dipped into a rich and savory au jus made right from the drippings of the roast.
Course dinner, lunch
Cuisine French
Keyword au jus sandwich, French dip sandwich, French dip with au just, roast beef French dip sandwich
Prep Time 2 hours
Cook Time 1 hour 15 minutes
Total Time 3 hours 15 minutes
Servings 12 servings
Calories 740kcal
Author Brandi Crawford

Equipment

Ingredients

Optional

  • 2 fresh rosemary sprigs
  • 3-6 3-6 fresh thyme sprigs

Au Jus Sauce

  • Roast Beef drippings
  • 2 tablespoons all-purpose flour
  • 1-2 cups beef broth Any broth or water will work.
  • 1/2 cup red wine I use dry. Typically Cabernet Sauvignon.

Sandwich

  • butter Enough to spread butter onto both sides of the bread for toasting.
  • French bread or baguettes
  • slices of cheese

Instructions

Oven Roast Beef

  • Remove the roast from the fridge and allow it to come to room temperature. This can take 2-3 hours depending on the size of the roast you have.
  • Preheat the oven to 450 degrees.
  • Pat the roast dry and drizzle all sides of the roast with olive oil. Sprinkle the spices throughout and rub the spices into the meat. Ensure the entire roast is seasoned and add additional spices if necessary.
  • Add the optional rosemary and thyme to the pan.
  • Place the roast fat cap-side up in a cast iron skillet or roasting pan with rack. Having the fat cap side (the thick layer of fat on the outside of the meat) on top allows the fat to melt down into the roast as cooks for extra flavor.
  • Place the pan in the oven for 15 minutes or for however long it takes for the exterior meat to form a crust. It may take a few minutes longer.
  • Adjust the heat on the oven to 325 degrees. Continue to cook the roast beef until it reaches your desired level of doneness. I cook mine until it reaches about 125 degrees, which is around an hour or a little more of cook time.
  • Use a meat thermometer and remove the roast from the oven when it reaches the following:
    Rare: 113-120 degrees
    Medium Rare: 123-127 degrees
    Medium: 128-135 degrees
    Medium Well: 138-145 degrees
    Well Done: 148-155 degrees
  • When you remove the roast from the oven, its internal temperature will continue to rise by a few degrees due to the residual heat within the meat.
  • Allow the roast beef rest for at least 20 minutes prior to slicing. During this time, the internal temperature will continue to rise, and the juices within the meat will redistribute, resulting in a juicier and more flavorful roast. If you slice too soon you will likely end up with dry meat.

Air Fryer Roast Beef

  • Place the seasoned roast in the air fryer basket with the fresh herbs. I use a 7 quart air fryer. It fits a 3 1/2 pound roast. Use the size roast that will fit your air fryer or trim it to fit.
  • Air fry at 400 degrees for 15 minutes to sear the meat and create a crust on the outside of the meat.
  • Flip the roast and adjust the heat on the air fryer to 325 degrees. Continue to cook the roast beef until it reaches your desired level of doneness using a meat thermometer. See above for reference.
    I cook mine until it reaches about 125 degrees, which is around an additional 30 minutes of cook time.
    Cook time will vary based on the size of your roast. Do not use time as a reference guide, you need to use a meat thermometer to check the internal temperature.
    If your roast starts to brown quickly, place a piece of foil over the roast to tint and keep the roast from over-browning.

Au Jus Sauce

  • If you cooked your meat with fresh herbs, remove the cooked herbs and any large pieces of fat or other chunks of food from the drippings.
  • Heat the drippings in a pan on the stove at medium heat. I use the same cast iron skillet I cooked the roast in.
  • Add in the flour and stir. Continuously stir the mixture to avoid clumping until the flour is incorporated.
  • Reduce the meat to medium-low. Pour in the broth and wine. I start with 1 cup of broth and add more if needed to thin out the sauce. Stir and continue to cook for several minutes until the sauce thickens.
  • Taste repeatedly to ensure the sauce meets your taste. Add salt, pepper, or other spices as needed.

Sandwich Assembly

  • Spread the butter onto the bread and toast the bread in a hot skillet.
  • Load up the sandwiches with sliced beef, cheese, and dip them in Au Jus.

Notes

  • If you don’t allow the roast to come to room temperature before cooking, the roast will cook unevenly which will impact flavor and texture.
  • Feel free to season the meat with any of your favorite beef or steak store bought rubs.
  • The measurements noted for the spices are a guide. Every piece of meat is different. The size you purchase will likely be different from mine so you will need to use your judgment. Ensure the roast is fully coated with spices for optimal flavor. You don’t want bland meat.
  • Keep a close eye and monitor the roast while it cooks. You don’t want to overcook it. Overcooked meat will have an interior that is uniformly cooked but lacks the desired level of juiciness. The meat might have a pale color rather than the pinkish hue associated with medium-rare or rare doneness.
  • If you don't want to use wine in your Au Jus then omit it. You may need more broth to thin out the sauce.

Nutrition

Serving: 1sandwich | Calories: 740kcal | Carbohydrates: 65g | Protein: 59g | Fat: 25g