French Dip Sandwich with Thin-Sliced Roast Beef and RUB PRIME STEAK Au Jus

How to Make French Dip Sandwich with Thin-Sliced Roast Beef and RUB PRIME STEAK Au Jus

1. 1

   Step 1: Season, sear and roast the beef

   Preheat oven to 375°F (190°C). Pat the roast dry, rub all over with RUB PRIME STEAK and kosher salt, then heat olive oil in a heavy skillet over high heat and brown the roast on all sides until deeply seared, about 2–3 minutes per side. Transfer to a rack in a roasting pan and roast in the oven until the internal temperature reaches 125°F (52°C) for medium-rare (about 25–35 minutes depending on size), or 135°F (57°C) for medium.

   For this step

   • 2 1/2 lbBeef top round roast
   • 2 tbspRUB PRIME STEAK
   • 1 tspKosher salt
   • 2 tbspOlive oil
   
2. 2

   Step 2: Rest and thin-slice for deli-style meat

   Remove the roast and let it rest uncovered for 15–20 minutes to redistribute juices. For the thinnest slices, refrigerate or freeze the rested roast for 20–30 minutes until firm, then using a sharp carving knife or meat slicer slice very thinly against the grain. Arrange slices on a tray and keep warm or return briefly to the oven pan drippings while you make the jus.
3. 3

   Step 3: Make the RUB PRIME–seasoned au jus

   Place the skillet used for searing over medium heat (add pan drippings if available), add the minced shallot and sauté until translucent, about 1–2 minutes; add a splash of stock to deglaze the pan, scraping up browned bits. Add the remaining beef stock and Worcestershire sauce, bring to a simmer and reduce gently for 8–12 minutes to concentrate flavor, then whisk in the butter off heat for gloss and strain into a serving vessel. Taste and season with salt if needed; keep warm for serving.

   For this step

   • 4 cupsLow-sodium beef stock
   • 1 smallShallot (minced)
   • 1 tbspWorcestershire sauce
   • 2 tbspUnsalted butter
   
4. 4

   Step 4: Toast, assemble and serve with au jus

   Butter the cut sides of the rolls lightly and toast in a skillet or under the broiler until golden. Pile thin slices of roast beef on the bottom half of each roll, top with a slice of provolone and briefly return to heat until the cheese softens. Serve each sandwich with a small bowl or cup of warm au jus for dipping and enjoy immediately.

   For this step

   • 4 countFrench rolls
   • 4 slicesProvolone cheese slices
   

1. Preheat oven to 375°F (190°C). Pat the roast dry, rub all over with RUB PRIME STEAK and kosher salt, then heat olive oil in a heavy skillet over high heat and brown the roast on all sides until deeply seared, about 2–3 minutes per side. Transfer to a rack in a roasting pan and roast in the oven until the internal temperature reaches 125°F (52°C) for medium-rare (about 25–35 minutes depending on size), or 135°F (57°C) for medium.
2. Remove the roast and let it rest uncovered for 15–20 minutes to redistribute juices. For the thinnest slices, refrigerate or freeze the rested roast for 20–30 minutes until firm, then using a sharp carving knife or meat slicer slice very thinly against the grain. Arrange slices on a tray and keep warm or return briefly to the oven pan drippings while you make the jus.
3. Place the skillet used for searing over medium heat (add pan drippings if available), add the minced shallot and sauté until translucent, about 1–2 minutes; add a splash of stock to deglaze the pan, scraping up browned bits. Add the remaining beef stock and Worcestershire sauce, bring to a simmer and reduce gently for 8–12 minutes to concentrate flavor, then whisk in the butter off heat for gloss and strain into a serving vessel. Taste and season with salt if needed; keep warm for serving.
4. Butter the cut sides of the rolls lightly and toast in a skillet or under the broiler until golden. Pile thin slices of roast beef on the bottom half of each roll, top with a slice of provolone and briefly return to heat until the cheese softens. Serve each sandwich with a small bowl or cup of warm au jus for dipping and enjoy immediately.