Love French dip sandwiches? Try this French onion beef au jus sandwich recipe from the Iowa Food and Family Project!

French Onion Beef Au Jus Sandwiches

  • Prep Time: 
    20 minutes
  • Cook Time: 
    3 hours
  • Servings: 
1 boneless beef roast, such as round rump, round tip, bottom round or brisket (3 to 4 pounds)
2 tablespoons soybean oil
2 large sweet onions, cut into ¼-inch thick slices
2 cups water
½ cup reduced sodium or regular soy sauce
1 package (1¼ ounces) dry onion soup mix
1 large clove garlic, minced
8 to 10 French rolls, split, toasted
1 cup shredded Swiss cheese

Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Remove roast from stockpot.

Add onions to stockpot; cook 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Add water, soy sauce, soup mix and garlic. Return roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer on range top or in preheated 325°F oven 2½ to 3¼ hours or until roast is fork-tender.

Remove roast; keep cooking liquid warm. Carve roast across the grain into thin slices. Place rolls on metal baking sheet; top evenly with beef. Sprinkle cheese evenly over beef. Place sandwiches under broiler so surface of cheese is 3 to 4 inches from heat. Broil 1 to 3 minutes or until cheese is melted.

For open-faced sandwiches, spoon cooking liquid over top, as desired. For closed sandwiches, serve cooking liquid in small bowls for dipping.

318 Calories
Per Serving: 318 Calories, 12g Fat, 71mg Cholesterol, 1039mg Sodium, 24g Carbohydrate, 1.6g Fiber, 31g Protein