Tuesday, October 18, 2011

Cheddar French Dips with Simple Au Jus

Yes I realize this French Dip is just roast beef on ciabatta, but I still had to share this recipe. I don't know if it's because the weather is changing or I like any excuse to eat bread and gravy, but this sandwich really hit the spot. The au jus was simple and yet dangerously delicious. I wasn't sure I was going to be able to stop eating it in fact. This is the perfect recipe for when you don't feel like cooking but you still want something filling.


The only thing I changed was making a roux (equal parts flour and butter) before adding the water for the au jus. I did this because I wanted a thicker gravy and I didn't want to risk it having a flour taste. Next time I'll probably just use cornstarch though.

Would I make this again? Most definitely.

Cheddar French Dip with Simple Au Jus


1/4 cup butter, cubed
2 garlic cloves, minced
4 ciabatta rolls, split
1 cup (4 ounces) shredded cheddar cheese
1 pound thinly sliced roast beef

Au Jus:

3 cups water
4 teaspoons beef bouillon (or 4 cubes)
1 teaspoon soy sauce
1/4 teaspoon garlic powder
salt and pepper


1. In a small skillet, melt butter. Add garlic; saute for 1 minute. Place rolls on a baking sheet; brush cut sides with garlic butter. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted.

2. Place the water in a medium sauce pan and bring to a boil. Reduce heat to low; whisk in the beef bouillon. Whisk in the soy sauce, garlic powder and salt and pepper to taste. (If you like a thicker Au Jus gravy, you can also whisk in a little flour to thicken it.)

3. Using tongs or a slotted spoon, place beef on rolls. Serve sandwiches with remaining broth for dipping. Yield: 4 servings.

Source: Taste of Home and Food.com

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