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French Dip Panini with Provolone and Au Jus

French Dip Panini with Provolone and Au Jus

This crisp, pressed sandwich layers thinly sliced roast beef, melted provolone, and caramelized onions on crusty bread. A savory homemade au jus made with beef broth and worcestershire sauce turns each bite into a classic french dip experience.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Ingredients

  • 1 tbsp olive oil
  • 4 each ciabatta rolls (split)
  • 1 each bay leaf
  • 12 oz deli roast beef (thinly sliced)
  • 0.5 tsp black pepper (freshly ground)
  • 2 cups low-sodium beef broth
  • 2 sprigs fresh thyme
  • 2 tbsp dijon mustard
  • 8 slices provolone cheese
  • 2 cloves garlic (minced)
  • 2 tsp prepared horseradish (optional)
  • 1 large yellow onion (thinly sliced)
  • 0.75 tsp kosher salt (divided)
  • 2 tbsp unsalted butter (divided)
  • 1 tbsp worcestershire sauce

Instructions

  1. Wash your hands, then place the deli roast beef on a clean plate separate from the bread, cheese, and other ready-to-eat ingredients; keep it refrigerated until the au jus is ready, and wipe the work surface before assembling the sandwiches.
  2. Heat 1 tbsp unsalted butter and 1 tbsp olive oil in a 12-inch skillet over medium heat until the butter melts and foams, about 1 minute.
  3. Add 1 large thinly sliced yellow onion and 0.25 tsp kosher salt to the skillet, then cook over medium heat, stirring every 2 minutes with a wooden spoon, until the onion is soft, golden, and lightly caramelized, 12 to 15 minutes.
  4. Add 2 cloves minced garlic to the skillet and cook over medium heat, stirring constantly, until fragrant and not browned, about 30 seconds.
  5. Pour 2 cups low-sodium beef broth into the skillet, scraping the browned bits from the bottom with the wooden spoon, then stir in 1 tbsp Worcestershire sauce, 2 fresh thyme sprigs, 1 bay leaf, 0.5 tsp kosher salt, and 0.5 tsp freshly ground black pepper.
  6. Bring the broth mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered until the au jus is savory and slightly reduced, 8 to 10 minutes.
  7. Add 12 oz thinly sliced deli roast beef to the simmering au jus and use tongs to separate the slices; heat gently over medium-low heat for 2 to 3 minutes, until the beef is steaming hot and reaches at least 165°F (74°C) when checked in the center of a folded stack with an instant-read thermometer.
  8. Use tongs to transfer the hot roast beef and onions to a rimmed plate, letting excess au jus drip back into the skillet, then discard the thyme sprigs and bay leaf and keep the au jus warm over low heat for serving.
  9. Preheat a panini press to medium-high heat, or heat a 12-inch grill pan over medium heat for 3 minutes until hot enough that a drop of water sizzles on contact.
  10. Spread the cut sides of 4 split ciabatta rolls with 2 tbsp Dijon mustard and, if using, 2 tsp prepared horseradish, then layer each bottom half with 1 slice provolone cheese, one-quarter of the hot roast beef and onions, and 1 more slice provolone cheese.
  11. Close the sandwiches and spread the outside tops and bottoms with the remaining 1 tbsp unsalted butter, using a butter knife to coat the bread lightly and evenly.
  12. Place 2 sandwiches at a time in the hot panini press and cook on medium-high until the bread is deeply golden with grill marks and the provolone is melted, 4 to 5 minutes; if using a grill pan, weight the sandwiches with a second heavy skillet and cook 3 to 4 minutes per side.
  13. Transfer the pressed sandwiches to a cutting board and let them rest for 1 minute so the cheese sets slightly, then cut each sandwich in half with a serrated knife.
  14. Ladle the warm au jus into 4 small bowls, about 0.5 cup per serving, and serve the panini immediately for dipping while the bread is crisp and the beef is hot.

Nutrition (per serving)

  • Calories: 673
  • Protein: 43 g
  • Fat: 32 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Sugar: 6 g
  • Sodium: 1790 mg

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