I love a good French dip sandwich on a cold day. Besides the tender meat, the key is a great au jus for dipping. And oooey, gooey melted cheese. Yum. I like to get my bread good and soggy. Yes, I over-dunk. Leave it in there for a while to soak up all that beefy flavor. Then let it drip all over the place. Remember my motto: the messier it is, the better it tastes. That applies to French dip sandwiches, burgers, hot dogs. Anything and everything. There has to be some juices dripping all over or it’s just not a proper sandwich. And there needs to be some cheese melting down from the sides of the sandwich, too.
I prefer pepperjack cheese on my French dips only because I like a little extra kick. I think provolone is a more traditional cheese. The meat is also great on French dip crescents, an excellent party treat.
French Dip Sandwiches
- 1 tablespoon oil
- 4 pound rump roast
- 14 ounce beef broth
- 10 ½ condensed French Onion soup
- 12 ounce beer use a full-flavored beer
- 8 French rolls or a large Italian bread loaf
- 2 tablespoons butter
- sliced cheese provolone, pepperjack… mozzarella, whichever you prefer
- Trim excess fat from the roast.
- Heat oil in a large Dutch oven or pot. Add the meat. Brown on all sides.
- Add broth, soup, and beer. Cook on low for 7 hours.
- Toast buns. Thin slice the beef against the grain (or shred with a fork) and stack on bread. Cover with cheese and melt under broiler.
- Strain sauce and serve with sandwiches for dipping.
Nutritional values are approximate.