Roast Beef Dip Sandwiches with Caramelized Onions
Serves 4 · Prep: 25 minutes · Cook: 1 hour · Rest: 20 minutes · Total: 1 hour 45 minutes
I want enough jus with this sandwich that I don’t have to ration the dipping. The bread gets soft at the edge, there’s thinly sliced pink beef inside, and the caramelized onions add a sweetness I’d miss without them. It’s a little drippy. I usually eat mine leaning over the bowl.
Once the beef has rested, slice it thinly across the grain and give it only a brief dip in the warm jus. Leaving it in there too long cooks away that pink center.
Ingredients
Roast beef
- 2 pounds top sirloin or petite sirloin roast
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon neutral oil
Caramelized onions
- 2 large yellow onions, thinly sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 tablespoon balsamic vinegar
Rosemary au jus
- 2 cups low-sodium beef stock
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, smashed
- 1 small rosemary sprig
- Pan drippings from the roast
- Kosher salt and black pepper, to taste
For the sandwiches
- 4 ciabatta rolls or small baguettes
- 8 slices provolone
- 2 cups baby arugula
- ¼ cup mayonnaise
- 1 tablespoon prepared horseradish
- French fries, for serving (optional)
Instructions
- 1
Season the beef
Heat the oven to 375°F / 190°C. Pat the beef dry and season it all over with salt, black pepper, garlic powder, and rosemary.
- 2
Sear and roast
Heat the neutral oil in an oven-safe skillet over medium-high heat. Sear the beef for 2 to 3 minutes per side, until browned. Transfer the skillet to the oven and roast until the center reaches 125°F / 52°C for medium-rare or 135°F / 57°C for medium, about 25 to 35 minutes depending on thickness.
- 3
Rest the beef
Move the beef to a cutting board and let it rest for 20 minutes. Keep the skillet and its drippings for the au jus.
- 4
Caramelize the onions
While the beef roasts, melt the butter with the olive oil in a wide skillet over medium-low heat. Add the onions and salt. Cook for 30 to 35 minutes, stirring occasionally, until deep golden and soft. Stir in the balsamic vinegar and cook for 1 minute more.
- 5
Make the au jus
Set the beef skillet over medium heat. Add the stock, Worcestershire sauce, garlic, and rosemary, scraping up the browned bits. Simmer for 8 to 10 minutes. Remove the garlic and rosemary, then season the jus with salt and pepper.
- 6
Slice and warm the beef
Slice the rested beef as thinly as possible across the grain. Dip the slices into the warm au jus for 20 to 30 seconds, just until heated through. Do not leave them in long enough to cook gray.
- 7
Assemble the sandwiches
Split the rolls and toast the cut sides. Mix the mayonnaise with the horseradish and spread it inside each roll. Add provolone, warm beef, caramelized onions, and arugula. Serve with small bowls of hot au jus and fries, if using.
Recipe Notes
For the thinnest slices, chill the rested beef for 20 minutes before cutting it. Warm the slices in the jus afterward.
Use low-sodium stock. The jus concentrates as it simmers, and regular stock can become too salty before it develops enough flavor.
Keep the arugula dry and add it last so it stays peppery and crisp inside the warm sandwich.
Frequently Asked Questions
Can I use deli roast beef for beef dip sandwiches?
Yes. Make the onions and au jus as written, then warm 1½ pounds of thinly sliced deli roast beef briefly in the jus before assembling the sandwiches.
What is the difference between a beef dip and a French dip?
They are generally the same kind of sandwich: sliced beef on a roll served with savory beef jus for dipping. The cheese, onions, greens, and spreads vary.
What cheese is good on a roast beef dip?
Provolone melts well without covering the flavor of the beef. Swiss, fontina, or white cheddar also work.
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