The French Dip

This is a great dish to serve a lot of people; simply slow-roast the beef ahead of time. There are any number of worthy add-ons—you might top with caramelized onions or cheese—but in the end, as my beloved says, “It’s all about the juice.”

Of course, you can use leftover prime rib or other beef, or even sliced roast beef from the deli. If you have enough stock on hand, reduce 3 cups/710 milliliters down to 2 cups/480 milliliters for an even heartier flavor. Serve with a Classic Caesar Salad and you’ve got a perfect meal.


  • 4 French rolls
  • pounds/680 grams sliced roast beef
  • 2 cups/480 milliliters One-Hour Beef Stock


Preheat your oven to 400°F/205°C.

Warm the rolls in the oven for 10 minutes. Heat the beef, covered in a microwave or in the oven with the buns, till it’s warm and the fat is succulent.

Heat the stock just to a simmer and divide among four ramekins for dipping.

Cut the French rolls open, stuff them with the beef, and serve with the dip.