BEST BREAD FOR FRENCH DIP RECIPES

Steps:

• Make 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. Slice 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. Melt remaining 2 tablespoons butter and add garlic powder. Brush butter all over loaf of bread and in between empty slices. Wrap in foil and place on a medium baking sheet. Bake until cheese is melty, 15 minutes. Meanwhile, 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. Serve sandwich loaf with au jus and let guests pull apart the sandwiches.

Steps:

• Preheat the oven to 475° degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine. In a small bowl, mix together the salt, pepper, oregano and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125° degrees on a meat thermometer. (If you want it less pink, go to 135°.) Remove the meat to a cutting board and cover it with foil. Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions. Slice the beef very thin. Pile the beef and caramelized onions on the toasted rolls, then serve with a side of jus.