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Turning sandwiches and breads into giant pull-apart sandwiches is kind of our thing. This is the best way to make French dips for a crowd, and it's so fun to eat!
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- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 50 mins
Ingredients
For the sandwiches
- 4 tbsp.
butter, divided
- 1
large onion, thinly sliced
- 1 tsp.
freshly chopped thyme
- 1
Italian loaf bread
- 1/2 lb.
thinly sliced roast beef
- 10
slices provolone cheese
- 1/2 tsp.
garlic powder
For the au jus
- 1 tbsp.
butter
- 2
cloves garlic, minced
- 1 1/2 c.
low-sodium beef broth
- 1 tbsp.
Worcestershire sauce
- 1 tsp.
freshly chopped thyme
Kosher salt
Freshly ground black pepper
Directions
- Step 1Make sandwiches: Preheat oven to 375°. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and thyme and cook, stirring occasionally, until caramelized, 15 minutes.
- Step 2Slice bread into ½" slices, making sure not to cut all the way through. Between every other slice, add a slice of roast beef, two slices of provolone, and caramelized onions.
- Step 3Melt remaining 2 tablespoons butter and add garlic powder. Brush butter all over loaf of bread and in between empty slices.
- Step 4Wrap in foil and place on a medium baking sheet. Bake until cheese is melty, 15 minutes.
- Step 5Meanwhile, make au jus: In a small saucepan over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add broth, Worcestershire, and thyme. Season with salt and pepper. Simmer until slightly reduced, 10 minutes.
- Step 6Serve sandwich loaf with au jus and let guests pull apart the sandwiches.
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