Description
These French Dip Sandwiches with Garlic Aioli are the BEST! Homemade roast beef is sliced thin and dredged through an incredible au jus, piled high on fluffy rolls with cheese, slathered with a garlic aioli, and then baked until gooey and warm. Extra au jus is served on the side for dunking. These are a huge hit to everyone I’ve served them to, and I’m sure your friends and family will feel the same way! We’ve dubbed them THE BEST for a reason.
Ingredients
For the Beef:
- 1 (3-lb) boneless beef rump roast
- 1 tablespoon dried Italian seasoning
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
For the Au Jus:
- 2 large onions, halved and sliced
- 4 cloves garlic, minced
- 1 cup dry sherry
- 1 packet French onion soup mix
- 4 cups beef bone broth
- 1 cup of water
- 2 tablespoons sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- Salt and pepper, to taste
For the Aioli:
- 1 cup mayo
- 2 garlic cloves, grated or pressed (or very finely minced)
- Juice of 1/2 a lemon
- Salt and pepper, to taste
Kaiser rolls, split in half
Sliced provolone cheese
Instructions
For the Beef:
- Preheat the oven to 400°F. Liberally season the beef all over with the dried herbs, salt, and pepper. Place the beef in an oven-safe large skillet or pan (I use a large cast-iron skillet for this).
- Place in the oven and roast for 30 minutes, or until the fat has started to render and crisp.
- Lower the oven temperature to 225°F and cook for another 1½ to 2 hours, or until a meat thermometer reads 130°F. It will continue to cook slightly out of the oven.
- Allow the roast to rest for at least 20 minutes, covered with tin foil, before carving.
- Slice the rested beef very, very thinly.
For the Au Jus:
- While the beef is resting, make the au jus.
- Place the skillet or pan used to roast the beef on the stovetop over medium heat.
- Add the onions to the pan, cooking them in the pan juices until soft, about 5 minutes. While they cook, scrape up any browned bits on the bottom of the pan from cooking the beef.
- Add in the garlic and cook for a minute.
- Pour in the sherry and cook until reduced by half, about 1-2 minutes.
- Add in the remaining ingredients, stir well to combine, and bring to a simmer. Cook for 20-30 minutes or until the liquid is reduced by roughly half.
- Season, to taste, with salt and pepper.
- Keep warm until you are ready to serve.
For the Aioli:
Mix ingredients together in a bowl and season to taste.
To Serve:
- Place halved kaiser rolls on a large baking sheet. Spread some of the aioli on each roll half.
- Take the sliced beef and dredge it through the au jus until moistened and then place on the rolls.
- Top each with a slice or two of cheese, place the roll tops on, and then transfer the tray to the oven (I just leave it on 225°F after the beef is done roasting) for 5 minutes or until the rolls are toasty and warm and the cheese has melted.
- Serve immediately while hot with additional au jus on the side for dipping.
Notes
- This recipe yields enough beef and au jus for roughly 10 large sandwiches. If smaller, slider-style sandwiches are preferred, it will yield roughly 20-30 sandwiches, depending on the size.
- I highly recommend using beef bone broth for the au jus. It yields a richer, more flavorful sauce and makes a big difference.
- Prep Time: 10 minutes
- Cook Time: 3 hours (mostly inactive roasting time)
- Category: beef
Keywords: french dip sandwiches, homemade french dip, homemade roast beef with au jus, French dip sandwiches with au jus, roast beef with garlic aioli, The Best French Dip Sandwiches with Garlic Aioli