French Dips With Au Jus Recipe

Get your oven going to 350 degrees F. Meanwhile, in a large, deep skillet, warm a splash of olive oil over medium-high heat.

Sprinkle in a dash of garlic powder, bring the liquid to a boil, then drop to a simmer for a few minutes. You want to reduce the liquid by about a quarter, concentrating the flavor.

While that simmers, arrange the roast beef in a loose pile on a cutting board or large plate.

Sprinkle the roast beef with the Montreal seasoning. Slice your sub rolls almost all the way through, creating a hinge, and line the inside with provolone cheese. Place the prepared rolls on a baking sheet.

Using tongs, dip a handful of roast beef into the simmering au jus, tossing it around to coat. Transfer the soaked beef into a sub roll. Repeat this process until all your rolls are filled, or you've used all the meat. If you like, add another slice of provolone on top of the beef.