Description
A refined take on a classic, this roast beef sandwich features tender slices of beef paired with a savory au jus for dipping.
Ingredients
Scale
- 1 lb thinly sliced roast beef (preferably from sirloin or rib-eye), sliced against the grain
- 4 sturdy rolls or baguette sections, lightly toasted
- 2 cups beef stock (low-sodium preferred)
- 1/2 cup dry red wine or additional stock (optional)
- 1 small shallot, finely minced
- 1 tsp Worcestershire sauce
- 1 tsp cornstarch mixed with 1 tbsp cold water (optional)
- 2 tbsp unsalted butter, room temperature
- 2 tsp Dijon mustard (optional)
- Fresh herbs (parsley or thyme), finely chopped for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly toast the rolls until golden at the edges and still tender inside, then spread room-temperature butter on the cut sides.
- In a medium saucepan over medium heat, melt 1 tsp butter, add the minced shallot, and sauté until translucent and lightly browned, about 2–3 minutes.
- Add red wine to deglaze the pan, scrape up any fond, and reduce by half. Then add beef stock and Worcestershire sauce, bringing to a gentle simmer.
- Simmer the jus until the flavor concentrates and the color deepens to a rich mahogany, about 8–12 minutes. For a thicker coating, whisk in the cornstarch slurry.
- Briefly warm the sliced beef in a skillet over low heat for 30–60 seconds, or dip it into the warm jus.
- If using Dijon, spread a thin layer on the bottom roll. Layer the warmed roast beef, spoon a tablespoon of jus over the meat, and top with chopped herbs. Close the roll and serve immediately with a small bowl of hot au jus for dipping.
Notes
Use room temperature butter for easy spreading; finely mince shallot; strain the jus for a clear, glossy finish. Serve with a side of cinnamon cream with applesauce for a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg