French Dip

Ingredients

• 1 1/2 lb thinly sliced rare deli roast beef
• 4 crusty French rolls
• 3 tbsp salted butter
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, smashed
• 2 tbsp all-purpose flour
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1 sprig fresh thyme
• 1/2 tsp black pepper
• 4 slices Swiss or provolone cheese, optional
• 2 tbsp prepared horseradish, for serving

Before you cook

• Slice the onion thin and smash the garlic cloves.
• Split the rolls lengthwise.
• Have the beef at room temperature so the hot jus does not cool when the meat goes in.

Steps

1. Melt 2 tablespoons of the butter in a saucepan over medium heat.
2. Add the sliced onion and garlic and cook for 8 minutes, until soft and lightly browned.
3. Sprinkle the flour over the onions and stir for 1 minute so it loses its raw smell.
4. Whisk in the beef broth a cup at a time, then add the Worcestershire, soy sauce, thyme, and pepper.
5. Simmer the jus for 20 minutes, until it has reduced slightly and tastes deeply beefy.
6. Strain the jus into a clean pot and keep it hot over low heat.
7. Spread the remaining butter on the cut faces of the rolls and toast them under the broiler for 2 minutes, until golden at the edges.
8. Drop the sliced roast beef into the hot jus for 20 seconds, just long enough to warm it through without cooking it further.
9. Lift the beef out with tongs, letting it drain briefly, and pile it into the toasted rolls.
10. Lay a slice of cheese over the hot beef and let it soften, if using.
11. Pour the remaining jus into four small cups.
12. Close the sandwiches, cut them in half, and serve each with a cup of jus and a spoonful of horseradish.