Making a roast beef au jus sandwich is easy, but it takes time and practice. Once you get the hang of it on your own, share this recipe with friends so they can make homemade sandwiches too!
The “roast beef au jus sandwich recipe” is a simple, delicious, and easy to make sandwich. The roast beef can be made in the oven or on the stove top.
Day 12 of the AoM sandwich experiment has arrived. We asked readers for their favorite sandwich choices last month. We chose 20 entries out of 483 to feature on the site each daily in April. Finally, we’ll compile all of the entries into a massive man-sandwich cookbook.
Matt Moore, AoM’s culinary writer, was requested to submit a sandwich to our sandwich project, and I teased him about producing something with roast beef and au jus. Mr. Moore, on the other hand, came through in a major manner. This seems to be excellent!
Matt Moore’s Roast Beef Au Jus is today’s sandwich.
Most of the time, life is better when you take the time to do things correctly – that is, without taking shortcuts. This is particularly true in the case of this sandwich. Many people adore roast beef au jus sandwiches, but most people think they’re too difficult to make. As a consequence, restaurants and home chefs fail to provide consistently good outcomes. That mixture of dry, overdone meat on old bread delivered with a side of brown, salty water — you know what I’m talking about.
This does not have to be the case. You can make a homemade version of this masculine dish that is guaranteed to wow with a little love and care (and a little time).
Components (serves 6, prep 25 minutes, cook 60 minutes)
- 1 pound roast beef eye of round
- olive oil (extra virgin) (I suggest Georgia Olive Farms)
- 1 garlic clove
- Thyme leaves, fresh
- salt kosher
- peppercorns, freshly cracked
- 8 quarts beef broth
- 1 onion
- 6 rolls of hoagie
Preparing the Ingredients is the first step.
Preheat the oven to 400 degrees Fahrenheit. 6 garlic cloves, crushed and minced Remove the leaves from 4-6 thyme sprigs and coarsely chop them.
Step 2: Season the meat and set it aside to rest at room temperature.
Using a few teaspoons of olive oil, coat the meat. After that, add the minced garlic and thyme, as well as a generous amount of kosher salt and freshly cracked pepper. Remove the meat from the refrigerator! It should be at room temperature to provide a beautiful sear and to cook evenly.
Step 3: Begin the Au Jus
Over medium heat, bring 8 cups beef stock, the remaining garlic, the onion (cut in half), and 4 sprigs of thyme to a gentle boil.
Step 4: Prepare the Pan for Searing the Meat
1 minute over medium-high heat, pre-heat a seasoned cast iron pan on the burner. At this stage, it’s a good idea to open a window or turn on the vent fan.
5th Step: Sear the Meat
Sear the beef on all four sides in the pan, approximately 2-3 minutes each side. During this time, avoid poking or prodding the meat. Allow it to stay in contact with the pan to generate a good sear and taste.
6th Step: Roast Meat in the Oven
After the meat has been seared, put it in a preheated oven for 45-55 minutes, or until the internal temperature reaches 125°F for rare/medium rare.
Step 7: Allow Meat to Rest
Remove the meat from the oven when it reaches the appropriate temperature and set it on a platter tented with foil. This’resting’ step will enable the fluids to redistribute into the meat while simultaneously continuing to cook the meat, increasing the temperature by around 5 degrees on average. Allow for a 10-minute rest period.
8th Step: Strain the Au Jus
To separate the ingredients from the au jus, use a skimmer or colander. Any meat drippings should be poured into this saucepan.
Step 9: Decrease the amount of Au Jus
Return the filtered liquid to the stove over medium-high heat and bring to a boil, allowing the mixture to decrease by at least half — you should have around 2-3 cups of liquid left. Remove the pan from the heat, cover, and keep warm until ready to serve.
10th Step: Slice the Meat
My meat slicer is my most macho kitchen gadget, apart from my beautiful collection of Wusthof knives. Is it a little much? Perhaps. Awesome? Without a doubt. I understand that you are unlikely to have one of these in your kitchen, so use your finest knife to thinly slice the beef against the grain and on the bias (angle).
Warm/Steam Bread (Step 11)
I like soft, not toasted hoagies, so I cut them open lengthwise, cover them with foil, and cook them in the oven.
Step 12: Put it all together and have fun!
Remove the warmed bread from the oven and top with a thick layer of roast meat. Serve with hot au jus on the side for dipping.
Notes from the Tasters
Overall, this sandwich is a slam dunk. Make a horseradish mayo (8 parts mayo to 1 part prepared horseradish) and serve as a condiment for extra taste and flare. Slices of Gouda or provolone cheese, sautéed peppers and onions, or sliced dill pickles may also be added if desired. To be honest, the simplicity of the perfectly cooked meat presented with the flavorful dipping sauce is one of my favorites. Life is pretty dang nice when paired with a cool Yazoo Pale Ale.
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