Roast beef dip is a hot sandwich of thinly sliced beef on a crusty roll, served with a savory bowl of warm jus for dipping. This version builds its broth from beef stock, onion, and Worcestershire sauce, so it comes together quickly with deli roast beef and makes a satisfying lunch or dinner.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 medium yellow onion, thinly sliced, about 1½ cups (225 g)
- 2 cloves garlic, minced, about 2 teaspoons (6 g)
- 2 cups (475 ml) low-sodium beef stock
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) soy sauce
- ½ teaspoon dried thyme (about 0.5 g)
- ¼ teaspoon freshly ground black pepper (about 0.5 g), plus more to taste
- 1 pound (454 g) thinly sliced deli roast beef
- 4 crusty sandwich rolls, about 3½ ounces (100 g) each
- 4 slices provolone, about 3 ounces (85 g) total, optional
- 1 tablespoon (15 g) softened butter, for the rolls
Instructions
- Prepare the rolls. Heat the oven to 400°F (200°C). Split the rolls lengthwise without cutting all the way through, if you prefer them to open like a hinge. Arrange them cut-side up on a baking sheet. Keep the roast beef refrigerated while you make the jus.
- Cook the onion. Melt 2 tablespoons (28 g) butter in a medium saucepan over medium heat. Add the sliced onion and cook for 7–9 minutes, stirring often, until softened and lightly golden. If the onion begins to brown too quickly, lower the heat; gradual cooking makes it sweet without burning.
- Make the jus. Add the garlic and stir for 30 seconds, just until fragrant. Pour in the beef stock, Worcestershire sauce, soy sauce, thyme, and pepper. Bring to a gentle simmer and cook uncovered for 5 minutes. Taste before adding salt: stock, Worcestershire, and soy sauce can already be salty.
- Warm the beef. Reduce the burner to low. Separate the roast beef slices and add them to the simmering jus, pressing them down so they are mostly submerged. Warm for 2–3 minutes, stirring gently, until steaming hot; avoid a hard boil, which can make thin slices tough. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but deli roast beef is already cooked; reheat leftovers to 165°F (74°C). For reheated deli meat, use a food thermometer to check it reaches 165°F (74°C).
- Toast the rolls. Spread the cut sides with the remaining 1 tablespoon (15 g) softened butter. Toast in the oven for 3–4 minutes, until lightly crisp. For cheese, place a slice of provolone on each roll and return to the oven for 1–2 minutes, just until melted.
- Assemble and serve. Lift the beef from the saucepan with tongs, letting excess jus drip back into the pot. Divide it among the rolls, adding onions if desired. Pour the remaining jus into four small bowls and serve alongside for dipping.
Tips
- Choose thinly sliced beef. Thin deli slices warm quickly and are easy to bite through. If using leftover homemade roast beef, slice it as thinly as possible across the grain.
- Keep the jus at a gentle simmer. Boiling the beef for several minutes can dry it out and make it chewy. Warm it briefly, then serve promptly.
- Adjust salty ingredients carefully. Use low-sodium stock if available, and taste the jus before seasoning. Add a splash of water or unsalted stock if it tastes too concentrated.
- Prevent soggy bread. Toast the rolls and serve the jus in individual bowls rather than pouring it over the sandwiches before serving.
Serving Suggestions
Serve each sandwich with its own bowl of hot jus and plenty of napkins. Crispy oven fries, potato chips, a green salad, or crunchy coleslaw all work well alongside the rich beef and broth. Pickles or pepperoncini add a sharp, tangy contrast. If serving a crowd, keep the jus warm in a covered saucepan over very low heat and let everyone assemble their own sandwiches.
Variations
Cheesy version: Provolone melts smoothly, but Swiss, mozzarella, or mild cheddar are easy alternatives. Swiss gives a nuttier flavor; cheddar tastes sharper and can be richer.
More aromatic jus: Add a small sprig of rosemary or a bay leaf while the stock simmers, then remove it before serving. A teaspoon of red wine vinegar stirred in at the end can brighten a particularly rich or salty broth.
Use homemade roast beef: Substitute thin slices of leftover cooked roast beef for deli beef. Warm them gently in the jus. If cooking a raw whole beef roast for this recipe, use a food thermometer and follow the USDA FSIS minimum of 145°F (63°C) followed by a 3-minute rest.
Make it spicy: Add a pinch of crushed red pepper to the broth, or serve the sandwiches with sliced pickled jalapeños. For a milder option, use a little Dijon mustard inside the rolls.
Storage and Reheating
Store the beef and jus separately from the rolls and cheese in airtight containers. Refrigerate within 2 hours of cooking; they keep for 3–4 days in the refrigerator. Freeze the beef and jus together or separately for up to 2–3 months for best quality, then thaw overnight in the refrigerator. Bread is best toasted fresh.
Reheat the beef and jus together in a covered saucepan over medium-low heat, stirring occasionally, until the leftovers reach 165°F (74°C) as checked with a food thermometer. Reheat only the amount you plan to eat, and avoid prolonged simmering. Toast fresh rolls separately and assemble just before serving.
Frequently Asked Questions
Is roast beef dip the same as a French dip sandwich?
They are commonly used to describe the same style of sandwich: sliced roast beef in a roll, with a cup of beef jus for dipping. The name “French dip” does not mean the sandwich must contain French ingredients; versions and origin stories vary.
What cut of roast beef works best?
Thinly sliced deli roast beef is convenient and warms quickly. For a homemade option, use tender leftover roast beef and slice it across the grain. Very thick slices are harder to bite through and take longer to heat evenly.
Can I make the jus ahead?
Yes. Prepare the onion-and-stock jus up to 3 days ahead and refrigerate it promptly in a covered container. Reheat it until steaming, then add the beef and warm it briefly. Keep the meat chilled until you are ready to use it.
What can I use instead of beef stock?
Use low-sodium vegetable stock, though the jus will have a lighter, less beef-forward flavor. A beef bouillon base mixed according to its package directions also works; taste before adding soy sauce or salt because it may be salty.
Why is my sandwich soggy?
Most often, the roll was not toasted or the beef was assembled while dripping with jus. Toast the cut sides, let excess broth drain from the beef, and serve the dipping jus on the side.
Can I make roast beef dip without cheese?
Absolutely. Provolone is optional, and a classic roast beef dip can be served with just beef, toasted bread, and jus. Mustard, pickles, or sautéed onions can add flavor without cheese.
Related
- Taylor Ham Pork Roll Sandwich: A New Jersey Classic
- Taylor Pork Roll Breakfast Sandwich, New Jersey Style
- Shrimp Roll Sandwich: Cool, Creamy New England Style
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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