Melty French Dips with Texas Toast and Au Jus (Print version)
Crisp garlic Texas toast stacked with warm roast beef and provolone, then served with hot au jus for dipping.
# Ingredients:
For the sandwiches
01 -
8 slices frozen garlic Texas toast
02 -
1 lb (450 g) thin-sliced deli roast beef
03 -
8 slices provolone cheese
04 -
2 tablespoons prepared horseradish, optional
05 -
1 tablespoon chopped fresh parsley
For the au jus
06 -
2 cups (480 ml) low-sodium beef broth
07 -
1/2 cup (120 ml) water
08 -
1 tablespoon Worcestershire sauce
09 -
1 teaspoon onion powder
10 -
1/2 teaspoon garlic powder
11 -
1/4 teaspoon black pepper
12 -
1 tablespoon unsalted butter
13 -
Salt, only if needed
# Instructions:
01 -
Heat the oven according to the Texas toast package directions. Arrange the slices on a sheet pan and bake until golden and crisp, usually 8-10 minutes.
02 -
In a small saucepan, whisk together beef broth, water, Worcestershire sauce, onion powder, garlic powder, and black pepper. Simmer for 4-5 minutes, then whisk in the butter.
03 -
Reduce the heat to low. Add the sliced roast beef to the hot au jus for 1-2 minutes, just until warmed through. Lift the beef out with tongs and keep the jus hot for serving.
04 -
Spread horseradish on 4 toast slices if using. Divide the warm roast beef over those slices and top each one with 2 slices of provolone.
05 -
Return the topped toast to the oven or place under the broiler for 1-3 minutes, just until the cheese melts. Watch closely so the toast does not burn.
06 -
Top with the remaining Texas toast slices, sprinkle with parsley, and serve immediately with small bowls of hot au jus for dipping.
# Good to know:
01 -
Serve immediately for the crispest toast.
02 -
Use low-sodium broth if your deli roast beef is salty.
03 -
For open-faced servings, use all 8 toast slices as bases and divide the beef and cheese across them.