Oh, the French dip sandwich! I still remember the first time I tried one over at my nonna’s tiny kitchen in Brooklyn. The smell of that slow-roasted beef soaking into the bread, mixed with the savory broth? Utterly enchanting. For years after I had to start eating gluten-free, I thought that specific magic was gone forever. But you know me—I can’t let a classic go! So, I tinkered and tested until I cracked it. This guide on How to Make Delicious Au Jus: A Perfect Sauce for French Dip Sandwiches isn’t just a recipe; it’s my effort to bring that rich, comforting flavor back to the table, gluten-free and all. I’m Elena Brown, and as a Gluten-Free Culinary Storyteller, you can read a bit more about my journey right here. I promise you this homemade au jus sauce recipe will transport you!
Why You’ll Love This How to Make Delicious Au Jus: A Perfect Sauce for French Dip Sandwiches
Honestly, this recipe just clicks. Even though the roast takes a while, the hands-on work is super simple! You don’t have to miss out on that incredible, deeply savory French dip experience anymore.
- The flavor is intensely beefy, thanks to using that roast drippings magic.
- It’s easy to adapt; sticking strictly to certified ingredients makes this How to Make Delicious Au Jus: A Perfect Sauce for French Dip Sandwiches entirely gluten-free!
- The caramelized onions add a sweet depth nobody expects. Trust me, it’s worth the low-and-slow time.
Essential Components for Your Roast Beef Au Jus Recipe
Getting the right ingredients ready first is half the battle, darling! When we make this Roast Beef Au Jus Recipe, precision matters, especially since we are building such deep pools of flavor. Don’t eyeball anything here; we want the best foundation before we even turn on the stove! We are dividing everything into three key performance areas. You can see the full list of what you need over on my main recipe card here.
For the Roast Beef Preparation
For the star of the show, you need 3 pounds of rump roast. We use just 1 tablespoon of olive oil to rub it down first. Then, the flavor bomb: 2 tablespoons of Montreal seasoning. Make sure you pat that all over—we want every surface coated before it hits the low heat!
For the Caramelized Onions
These onions take time, but they are non-negotiable for serious flavor! You need 3 whole pounds of yellow onions, and this is important—slice them into nice, even 1/4-inch slices. We use 1 tablespoon of olive oil to get them going, and just a tiny pinch of kosher salt to help draw out the moisture and speed up that slow brown transformation.
For the Au Jus Sauce Recipe and Sandwich Assembly
To build that fantastic dipping liquid, your base is 2 cans (10 ounces each) of beef consommé—this gives you that rich base for the Au Jus Sauce Recipe. Mix that with 10 ounces of water and 1.5 tablespoons of sherry for a little background complexity. Then, grab 6 sturdy hoagie rolls (split lengthwise, please!) and 12 slices of provolone cheese!
Step-by-Step Guide: How to Make Delicious Au Jus: A Perfect Sauce for French Dip Sandwiches
Okay, now for the serious part where we pull this masterpiece together. Remember how I talked about making everything ahead? That’s key here! The magic of How to Make Delicious Au Jus: A Perfect Sauce for French Dip Sandwiches starts the day before. Follow these steps closely, and you’ll have the best French dip ever. Don’t worry about juggling everything at once; if you prep the roast and onions ahead of time, assembling for dinner is just a breeze—perfect for weeknight dinners, which you can check out over here!
Preparing and Roasting the Beef for Homemade Au Jus Sauce Recipe
The night before you want dinner, get your oven going at a very gentle 250°F (120°C). Put that rump roast on a baking sheet—don’t forget to rub it with that first tablespoon of olive oil and really press that seasoning in. We are roasting it low and slow for about 2 to 2.5 hours. You are aiming for an internal temperature of 120°F if you like it raw-rare, maybe 140°F if you want it a little more done. Once it hits that temp, pull it out! Let it cool down completely, wrap it tight, and stick it in the fridge. Trust me, chilling the roast is my biggest expertise tip; it makes slicing it paper-thin so much easier later on.
Caramelizing Onions: The Flavor Foundation
This is the part that will take up your custom time—plan for at least 60 minutes, but honestly, 90 minutes gives you better color! In a heavy pot, warm up that last bit of olive oil. Throw in your 3 pounds of thinly sliced onions and a touch of salt. Cover them and let them simmer over medium heat, stirring every so often. You are looking for soft, deeply golden-brown onions. They should melt in your mouth! Once they’re gorgeous, transfer them to a container and pop them back in the fridge.
Assembling the French Dip Sandwiches and Finishing the Au Jus Sauce Recipe
When it’s time to eat, get your oven to 350°F (175°C). Pull that chilled roast out and slice it as thin as humanly possible! While the slices are sitting ready, split your hoagie rolls and melt that provolone cheese on top for just 3 to 5 minutes—don’t let it get crispy! Now for the au jus: combine your beef consommé, water, and that sherry in a saucepan and bring it to a gentle simmer. You need to keep it warm! Quickly grab about a half-pound of your sliced beef with tongs, dunk it into that warm sauce for just about 30 seconds to heat it through and let it soak up the flavor. Pile that wet, gorgeous meat high onto the cheesy rolls, top with a scoop of your reheated caramelized onions, and serve immediately with little ramekins full of the warm Au Jus Sauce Recipe for dipping. You can find a great external guide on dipping techniques here at Garlic & Zest! This is peak comfort food!
Tips for Success When Making Your Roast Beef Au Jus Recipe
You’ve got the ingredients, and you followed the steps—amazing! But just like my nonna taught me, sometimes those little extra nudges make the difference between a good French dip and a legendary one. These are the things I’ve learned over years of trial-and-error to boost that texture and depth of flavor.
First, let’s talk about slicing the beef. Remember how I stressed chilling it until it’s cold? That isn’t just for convenience! When the roast is chilled, it firms up beautifully, allowing you to slice it nearly transparently thin—I mean shaving-thin! If you try slicing it warm, it shreds, and that’s not what we want here. Thin slices soak up that savory broth instantly, giving you that perfect, melt-in-your-mouth bite.
When you are simmering your au jus base (the consommé and water), never, ever bring it to a rolling boil. Boiling evaporates too much of the good meaty essence and can make the remaining liquid taste overly concentrated or salty. We just want a gentle simmer—think of it as a warm, loving bath for the beef, not a harsh scrubbing!
For added flavor in that au jus, if you’re not worried about keeping things strictly gluten-free for that batch, a tiny splash of Worcestershire sauce or even a teaspoon of soy sauce (check labels!) can deepen that savory, umami note that you just can’t get from just broth alone. It’s a little secret weapon for next-level richness!
Lastly, don’t overcrowd the rolls when you are dipping the meat. If you cram too much beef onto one roll, it gets soggy too fast before you can even get to the table. Work in smaller batches so that beautiful, cheesy bread stays structurally sound long enough for the essential deep-dip at the end!
Ingredient Notes and Substitutions for Your Aujus Sauce Recipe
So, we talked about the ingredients, but I want to address the elephant in the room—keeping this tradition alive while managing dietary needs. When I adapted this recipe for my own kitchen because of my gluten sensitivity, I realized how careful you have to be, especially with broth bases! If you are looking to keep this Aujus Sauce Recipe strictly gluten-free, you absolutely must check your labels.
The two places you need to watch carefully are the Montreal seasoning and, most importantly, that can of beef consommé. Not all brands are certified gluten-free, and since we are simmering everything in that liquid, we need to be certain. If you’re making a batch specifically for a GF friend, double-check those ingredients. For baking tips on substitutions generally, I have a whole category dedicated to handling ingredients over here.
Now, let’s talk substitutions, because sometimes you run out of things! The sherry in the recipe adds a subtle depth—it’s just a hint of complexity that elevates the broth from simple savory to something magnificent. If you are out of sherry, don’t panic! A dry red wine, like a Merlot or Cabernet, works beautifully if you use just a touch less. It gives a similar tannic lift to the sauce.
What if you didn’t have beef consommé? That’s tougher, but manageable for a quick sandwich night. The consommé is extra concentrated, which is why we only need two cans. If you only have standard, high-quality beef broth, you will need to use about 24 ounces of it and let it simmer down uncovered for a good 15 to 20 minutes until it has visibly reduced by about a third. That reduction concentrates the flavor, trying to mimic that intensity we get straight from the can. It won’t be exactly the same, but it keeps the spirit of the French dip alive!
Storage and Reheating Instructions for Homemade Au Jus Sauce
We always have leftovers because this recipe makes so much incredible beef, and honestly, I think this sandwich tastes even better the next day—if that’s even possible! But you have to store the components separately. Trying to keep assembled, soupy sandwiches around? Nope, that’s a recipe for soggy disaster, and we just can’t have that!
First, let’s talk about the Au Jus Sauce Recipe itself. Once it cools, pour any extra broth into a tight-sealing container. It keeps wonderfully in the fridge for up to four days. If you made a big batch for meal prep, you can freeze it too! It freezes beautifully for up to three months. When freezing, just leave about an inch of headspace at the top of your container because liquids expand when they freeze, and we need to keep those containers safe!
The leftover sliced roast beef and the caramelized onions should also be stored in their own airtight containers in the refrigerator. Keeping them separate ensures that when you reheat them, you give each component the attention it deserves rather than steaming everything together into mush.
When you’re ready for round two, the reheating process is super simple. Pop the au jus into a small saucepan over low to medium heat. You want it warm, not boiling! Bring it up slowly to a gentle simmer. Boiling will just make it taste too concentrated or too salty, and we want that perfect, mellow savory flavor we worked so hard to create. Once the au jus is warm, use tongs to dip your cold, thin slices of leftover roast beef into the broth for just 30 seconds. This warms them through perfectly while letting them soak up the flavor before piling them onto toasted rolls.
If you’re prepping for easy lunches during the week, this system is fantastic. I often pull everything out of the fridge the night before, which helps things warm up faster. You can find some other great ideas for making future meals easy over in my meal prep inspiration category here!
Frequently Asked Questions About How to Make Delicious Au Jus: A Perfect Sauce for French Dip Sandwiches
I know when you’re trying a new recipe, especially one that relies on timing like this roast beef situation, questions pop up! It’s totally normal. Below, I’ve gathered the ones I get asked most often about nailing this Au Jus Sauce Recipe. If you still need help, feel free to drop me a line through my contact page here!
Can I skip roasting the beef the day before for this Au Jus Sauce Recipe?
Oh, I wish I could say yes, but skipping the chill time really compromises the bread-to-meat ratio! The absolute secret to getting those beautifully thin slices needed for a great french dip is having the roast chilled solid. If you are really, really in a pinch—like you need dinner ready in the next two hours—you can try placing your cooked, slightly cooled roast in the freezer for about 45 minutes. Set a timer! It won’t get rock hard, but it firms up just enough so that your carving knife glides through it without tearing. But honestly, planning ahead is always the best path for the perfect Homemade Au Jus Sauce Recipe!
How can I make the Beef Au Jus Recipe richer if I don’t have beef consommé?
That’s a great question if you’re staring at an empty pantry! The consommé is basically ultra-concentrated beef flavor, which is why it’s foundational to this Beef Au Jus Recipe. If you only have regular high-quality beef broth, you need to concentrate it manually. Pour the broth into your saucepan and let it simmer uncovered until it visibly reduces by about one-third. This takes time, maybe 15 to 20 minutes, but reducing it concentrates that beefy goodness! Also, if you aren’t sticking to strict gluten-free guidelines for that batch, a splash of Worcestershire sauce—just a teaspoon—adds an amazing background savoriness!
What is the best way to reheat the au jus without losing flavor?
This is one of my favorite bits of nostalgia to share! You want that dipping sauce warm, comforting, and ready to soak into that cheesy roll, but you absolutely *cannot* boil it. Boiling will just evaporate all the subtle meat flavors we worked so hard to build up. Put your au jus in a steady, smaller saucepan on the stovetop over low heat. Just let it warm up slowly until it’s steaming gently. If you’re heating it up from the fridge, this should only take about 10 minutes. Slow and low is the way!
Serving Suggestions for Your French Dip Sandwiches
Now that you’ve got the King of Sandwiches assembled—that juicy roast beef bathed in savory, homemade au jus—we have to talk about what else goes on that plate! A sandwich this rich and comforting doesn’t need fussy sides. We just need things that balance out that beefy goodness, whether you’re having a quiet night in or feeding a crowd. I always look for something light or something tangy to cut through the richness of the cheese and the broth.
If you’re looking for familiar comfort, a classic crisp green salad is my first choice. Forget the heavy dressings! A simple mix of delicate greens, maybe some cucumber and shaved red onion, tossed with a bright lemon vinaigrette. That little zing of acid is the perfect palate cleanser between dips. It really highlights the savory meat instead of fighting it.
But if you’re making this for a football game or a family dinner, you need something sturdier. Potato chips, of course! But not just any chips—I’m talking about thick-cut, salty potato chips that can withstand a little accidental dip into the residual au jus when your guest misses the ramekin. Whoops! That’s my genuine advice there; sometimes the best sides are the ones that embrace the mess!
For a slightly more substantial side that still keeps things feeling casual, consider a simple slaw. My recipe for a crisp, vinegary cabbage slaw is fantastic here. It brings crunch, and the vinegar cuts right through the fat of the beef and the cheese. It’s easy to make gluten-free too, which is always a win in my kitchen! You can find some of my favorite ideas for comforting dinner pairings over on my site when you have a moment.
Sometimes—and this is maybe my favorite indulgence—I’ll just serve the French dips alongside some simple oven-baked sweet potato fries. The sweetness plays so nicely with the savory beef and the umami depth we built into that broth. Just keep the seasoning light on the fries, maybe just salt and a tiny bit of paprika, so they don’t steal the show from the main event!
Sharing Your Homemade Au Jus Sauce Recipe Creations
Wow, you did it! I really hope making this How to Make Delicious Au Jus: A Perfect Sauce for French Dip Sandwiches brought back some amazing memories for you, just like it did for me. When you get a chance, please leave a rating below! I’d love to hear what you thought about the sherry addition.
If you shared a picture of your incredible dipping action on social media, tag me! Seeing your results truly builds my trust in these recipes. You can explore more inspiring creations over on my trends page right here. Happy dipping, friends!
How to Make Delicious Au Jus: A Perfect Sauce for French Dip Sandwiches
Ingredients
Equipment
Method
- The day before serving, preheat your oven to 250°F (120°C). Place the rump roast on a baking sheet or roasting pan. Rub it with 1 tablespoon of olive oil, then cover it with the Montreal steak seasoning, patting it into the meat.
- Cook the roast for 2 to 2.5 hours, or until it reaches an internal temperature of 120°F (Rare) to 140°F (Medium). Remove the roast from the oven and let it cool to room temperature. Cover and refrigerate it. This makes it easier to slice thinly when cold.
- Peel and slice the yellow onions into 1/4-inch thick slices. Heat the remaining 1 tablespoon of olive oil in a heavy pot or Dutch oven over medium heat. Add the sliced onions and a pinch of kosher salt. Stir to combine, cover the pot, and simmer the onions, stirring occasionally, for 1 to 2 hours, until they are soft and golden.
- Transfer the caramelized onions to a storage container and refrigerate until ready to serve.
- When ready to assemble, place the cold roast beef on a carving board and slice it very thinly with a sharp knife. Set aside.
- In a saucepan, combine the beef consommé, water, and sherry. Heat the mixture to a simmer and taste. If it is too salty, add a little more water. Keep the au jus warm on a simmer.
- Preheat your oven to 350°F (175°C). Split the hoagie rolls lengthwise and place them on a baking sheet. Top each roll with two slices of provolone cheese and bake for 3 to 5 minutes, or until the cheese just begins to melt.
- Reheat the caramelized onions in the microwave for 1 to 2 minutes. Set aside.
- Using tongs, transfer about half a pound of the thinly sliced beef to the simmering au jus. Heat the beef for 30 to 40 seconds, then use the tongs to transfer and pile the meat onto the prepared hoagie rolls.
- Top each sandwich with a scoop of the reheated caramelized onions.
- Divide the warm au jus into 6 ramekins and serve alongside each sandwich for dipping.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Gluten-Free Culinary Storyteller & Recipe Heritage Specialist
Getting diagnosed with non-celiac gluten sensitivity in my late twenties felt like losing my Italian identity. Growing up in nonna’s Brooklyn kitchen, learning traditional techniques that suddenly became off-limits—I decided to fight for those family food traditions instead of giving up.
With my food journalism background and European baking training, I became obsessed with recreating authentic flavors in gluten-free formats. I’ve adapted 400+ traditional recipes from various cultures, with my gnocchi recipe winning “Recipe of the Year” from the National Gluten-Free Living Awards in 2022.
I collaborate with the Italian-American Cultural Center to document traditional family recipes and volunteer with the Westchester Celiac Support Group, teaching monthly pasta-making classes.
Food is the heart of family storytelling. No one should sacrifice their cultural heritage due to dietary restrictions.