2cupsbeef bone brothI used Kettle & Fire - substitute beef stock
1tablespoonsWorcestershire sauce
1teaspoonsoy sauce
1clovefresh garlicsmashed with the blade of a knife
black pepperto taste
French Dip
4French RollsI used La Brea from the bakery section
1poundrare, deli roast beefI used Angus Top Round
4slicesprovolone cheeseor Gruyere, use 8 slices for longer rolls
Instructions
For the Au Jus
Melt butter over medium-high heat in a saucepan. Whisk in the flour until thoroughly combined and it creates a thin paste.
Pour in the red wine, whisk to combine and cook for 2 minutes stirring occasionally to keep from burning.
Pour in half of the beef broth and whisk to thoroughly combine. Add the remaining broth along with the soy sauce, smashed garlic, and Worcestershire sauce. Continue stirring and bring to a boil and cook until slightly thickened, about 5 minutes.
Reduce temperature to low, remove the garlic clove and discard.
Assemble
Preheat broiler and place the rack at the top of the oven.
Place the French roll halves on a baking sheet and set aside.
Add the sliced beef to the au jus in the saucepan. Using tongs, move the beef slices around to coat and warm, not cook, the beef.
Place the baking sheet near the saucepan and use the tongs to place a generous helping of roast beef on the bottom roll.
Top the beef with cheese slices and place under the broiler for a few minutes until the cheese is melty and the top roll is nice and toasty.
Place the top rolls on the sandwich and serve immediately with au jus on the side in small cups or ramekins.
Notes
Pretty much any roll that is crusty on the outside and tender on the inside will work. You want a roll that can stand up to dunking into the au jus without falling apart in your hands.
You want the rarest beef they have so it does not overcook while in the au jus and broiling.
Beef Bone Broth adds a more intense beef flavor to the au jus. Beef stock would be a good second choice. Regular beef broth will not add enough flavor.
Leftovers - allow sandwich to cool completely, then place in an airtight container or zipper top storage bag. Store in the refrigerator for up to 3 days. Serve cold or reheat in an air fryer, or wrapped in foil in a 350°F oven until heated through.