Recipe Station

Here's everything you need for these tempting French dip sandwiches. To make it even easier, buy meat that's already sliced instead of doing it yourself.

Let's Get Started…

Ingredients To Gather

For The Tender Roast Beef:

• 1 (3- to 4-pound) boneless beef roast (top round or rump)
• 2 to 3 tablespoons olive oil
• Kosher salt
• Freshly cracked black pepper

For The Jus:

• 3 to 4 pounds meaty beef bones (I used back ribs)
• 2 tablespoons canola oil
• 1 cup dry red wine
• 2 1/2 cups low-sodium beef stock
• Kosher salt and freshly ground black pepper

For The Delicious Deli Style Sandwiches:

• 4 to 6 French sandwich rolls, split in half horizontally (although I prefer bolillo rolls)
• 4 tablespoons butter, softened
• 8 to 10 slices provolone cheese
• Spicy mustard, for serving (optional)

Directions To Follow

1. For the roast beef, preheat oven to 225°F. Place beef in a roasting pan. Rub with olive oil and season generously with salt and black pepper. Cook beef until the internal temperature reaches 110°F. Increase oven temperature to 500°F and continue cooking until surface has browned and internal temperature reads 130°F (for medium-rare). Remove the roast from the oven, tent with foil, and rest for 15 to 20 minutes. Carve into thin slices for the sandwiches.
2. For the jus, heat canola oil in a large braising pan or Dutch oven over high heat until glistening. Working in two batches, add the bones to the pan and sear until golden-brown on all sides, about 5 to 7 minutes. Remove the bones from the first batch and set aside. Repeat with remaining bones.
3. Pour the red wine into the pot along with the bones, scraping the bottom with a wooden spoon to remove any tasty brown fond from the bottom. Lower heat to medium-high and cook the wine, bubbling vigorously, until it is reduced by half, about 5 minutes. Add the reserved bones (from the first batch) to the pot along with the beef stock and continue vigorously simmering for an additional 15 minutes. Remove the bones from the pot and cook for another minute or so before removing from the heat.
4. Strain the jus through a fine mesh sieve lined with cheesecloth. Season generously with salt and pepper. Cool until the fat rises to the surface, about 15 minutes. Skim the top with a ladle to remove fat and discard.

• Then, season with salt and pepper to taste and keep warm over low heat. Now you're read to assemble the sandwich. Start by buttering the bread and placing on a sheet pan with the cut side facing up. Cook at 400 degrees Fahrenheit for about 5 minutes or until the bread is toasty. Switch the oven to broil and then put the roast beef slices on the bottom of the sandwich followed by two slices of Provolone. Cook until the cheese begins to melt. This typically takes about 1 minute. Place the top halves on the sandwich and then serve with the au jus and some mustard.

Finished!

See, this recipe is so easy you can make it a few times a week! Your neighborhood deli may have some serious competition from this decadent and simple recipe, and your guests will think you bought expensive takeout. Don't worry, we won't tell them your secret…

Happy Cooking & Enjoy Ya'll!

Article Source: The Kitchn