Au Jus Sandwich
Serves 4 Time 6 hours Difficulty 2/5 Ingredients 9 Steps 3
The au jus sandwich is also known as roast beef au jus, and is better known in America as the french dip sandwich. It traces its origins to downtown Los Angeles in either 1908 or 1918, when a local restaurant owner was making a sandwich for a police officer and accidentally dropped it into a pan of beef broth.
Ingredients
- 3 tablespoons flour
- 2 - roast or other cut of beef
- 1 beef bouillon cube
- 1 can (~2 cups / 16 oz / 470 ml) beef consommé, bouillon cube equivalent, or additional roast beef
- 1 can (~2 cups / 16 oz / 470 ml) French onion soup
- 1 cup (2 sticks / 250 g / 8.8 oz) butter
- 1 can (16 oz / 470 ml) beer (optional)
- Spices (e.g. salt, pepper) (optional)
- 4 French/sandwich/hoagie rolls
Steps
- Combine all ingredients except rolls in a slow cooker. Simmer at least six hours until meat is tender.
- Serve beef on split rolls.
- Pre-dip sandwiches, or serve with a small bowl of meat drippings, removing beef shreds from the juices first. Dip sandwiches in drippings while eating.
Notes from the original
- Bread can be toasted and buttered before adding beef.
- In the original sandwich, the bread was dipped in the juice prior to adding the meat, rather than dipped at the table.
- Other meats can be substituted, including lamb, pork, and turkey.
- Try adding cheese, horseradish, or mustard to the sandwich.
Source. Adapted from “Cookbook:Au Jus Sandwich” by Wikibooks contributors, revision of 2025-06-21, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Roast Beef Dip lunch.JPG by Vranak, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.