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By

Lynne Webb

These delightful French Dip sandwiches bring together tender, thin-sliced deli roast beef, savory golden caramelized onions, earthy mushrooms, and perfectly melted Muenster cheese. All these incredible flavors are piled high on toasted hoagie rolls and served alongside an easy-to-make, rich beef jus, perfect for dipping.

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• ▢
  
  1
  pound
  rare deli roast beef, thinly sliced

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  1
  tablespoon
  olive oil

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  1
  medium
  sweet onion, thinly sliced

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  1
  clove
  garlic, finely minced

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  8
  ounces
  white mushrooms, sliced

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  1-1/2
  teaspoons
  Worcestershire sauce

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  1-1/4
  cups
  low-sodium beef broth

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  Salt and freshly ground black pepper

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  8
  thin slices Muenster cheese

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  4
  hoagie or torpedo rolls, (6-inch )

1. Begin by preparing your aromatic base. Heat the olive oil in a large, sturdy skillet over medium heat. Once shimmering, add the thinly sliced sweet onion and finely minced garlic. Sauté these ingredients for approximately 2 to 3 minutes, stirring occasionally, until the onion visibly softens and becomes translucent, releasing its fragrant aroma. Be careful not to let the garlic brown excessively.
2. Next, introduce the sliced white mushrooms to the skillet. Add a small pinch of salt and a few generous grinds of fresh black pepper to season them. Continue to cook, stirring frequently, for about 5 to 6 minutes. During this time, the mushrooms will first release their moisture, then gradually absorb it back, starting to brown beautifully. This browning process develops their rich, earthy flavor and contributes significantly to the jus.
3. Once the mushrooms are well-browned and the onions are very soft, stir in the Worcestershire sauce. This adds a crucial layer of deep umami flavor. Continue cooking for another 4 to 5 minutes, allowing the onions to caramelize further to a light golden-brown color. This gentle caramelization adds a delightful sweetness that balances the savory elements.
4. While the vegetables are cooking their magic, preheat your oven to 375°F (190°C). Take your hoagie or torpedo rolls and carefully slice them lengthwise, ensuring they remain hinged on one side. Spread them open gently and arrange them on a baking sheet. Place two thin slices of Muenster cheese evenly on the cut side of each roll.
5. Transfer the baking sheet with the cheesy rolls to the preheated oven. Bake for approximately 5 minutes, or until the Muenster cheese is perfectly melted and bubbly, and the rolls have achieved a light, golden toastiness. This adds essential texture and warmth to the sandwich. Remove from the oven and set aside.
6. Return your attention to the skillet with the onion-mushroom mixture. Pour in the low-sodium beef broth. Bring the mixture to a gentle simmer and allow it to cook for about 5 minutes. This simmering time allows the flavors from the sautéed vegetables and Worcestershire sauce to meld beautifully with the broth, creating a rich, savory jus.
7. Once the jus has simmered, use a slotted spoon to carefully transfer the cooked onions and mushrooms to a fine mesh strainer. Position the strainer over a small bowl to catch any excess liquid. Allow the vegetables to drain briefly; this prevents the sandwiches from becoming overly soggy while ensuring all that precious flavor contributes to the jus.
8. Remove the skillet containing the jus from the heat. Using tongs, gently add the thinly sliced roast beef to the warm broth. Stir carefully to coat each slice evenly with the flavorful jus. The goal is to warm the beef through without cooking it further, keeping it tender and succulent. See the notes below for a tip on warming the beef effectively.
9. Now, it’s time to assemble your masterpieces. Fill each toasted roll with a generous portion of the drained onion-mushroom mixture. Then, using tongs, artfully arrange a portion of the warmed roast beef on top of the vegetables. Ensure an even distribution for the best eating experience.
10. Divide the remaining flavorful beef broth (the jus) among four small, individual serving bowls. Serve the French Dip sandwiches immediately while hot, with the accompanying jus on the side for dipping. Encourage your diners to dip generously to enjoy the full, rich experience!

WARMING THE ROAST BEEF: For the best results and to ensure even warming without overcooking or clumping, we recommend adding the thinly sliced roast beef to the broth one slice at a time. This allows each piece to warm evenly and absorb the rich jus individually. Depending on the diameter of your skillet or pan, you might find it easier to warm the beef in two smaller batches, especially if you have a larger quantity, to prevent overcrowding and ensure consistent temperature. Keep the heat low to just gently warm, not cook.
CUSTOMIZING YOUR JUS: Feel free to adjust the seasoning of your jus to taste. A dash of garlic powder, a pinch of dried thyme, or a bay leaf added during the simmering phase can further enhance its depth. Remember to taste and adjust salt and pepper as needed, especially if you used regular sodium broth.
PREP AHEAD: To save time, you can sauté the onions and mushrooms up to a day in advance. Store them in an airtight container in the refrigerator. Reheat gently before combining with the beef broth. This makes assembling the sandwiches even quicker on a busy weeknight.

Nutrition Information