There is something warm and comforting about a classic French Dip sandwich. Perhaps it was something I ate in the junior high cafeteria ... I'm not sure.
My sister in law requested some Italian Torpedo Rolls to make corned beef and sauerkraut sandwiches over the Super Bowl weekend. I opted to make French Dip sandwiches.
I've purchase au jus dry mix in the packages, but I always ended up with a lot of au jus left over. I saw Johnny's concentrated au jus sauce and was intrigued that I could make as much or as little au jus as needed.
The recipe? Two parts water, one part concentrate. Once this is opened, it needs to live in the fridge.
I used to heat the roast beef in the microwave. I always ended up with shriveled pieces of meat.
Not any more. Now I put the cold slices into the au jus to warm them up.
While the meat is warming up, I butter the torpedo roll and toast it under the broiler.
Then I add a slice of provolone cheese ... After that is bubbly and brown, I assemble my sandwich.
You could add sauteed onions and peppers, if you wish.
The verdict? As written the au jus was a wee bit strong. I added a couple of tablespoons of water and it was perfect.