8-12 ounces cooked steak or roast beef
1-1/2 cups good quality beef stock
1/2 teaspoon Worcestershire sauce
1 tablespoon dry sherry
Pinch dried thyme or a fresh thyme sprig
2 sandwich or hoagie rolls, sliced
2 tablespoons sour cream
2 teaspoons prepared horseradish
Several grinds fresh black pepper
French dip sandwiches
Slice the steak (or roast beef) about 1/8 inch thick and trim off any fat or gristle.
For the jus, add the beef stock, Worcestershire sauce, sherry and thyme to a medium saucepan. Bring just to a boil, then reduce the heat to medium low and simmer for about 5 minutes. Turn the heat as low as possible. Cover the pan and keep the jus warm but not simmering.
Meanwhile, make the sauce by whisking the sour cream and horseradish together to combine. Add fresh ground pepper to taste.
Slice the sandwich rolls in half. Spread one side (or both) of the rolls with the horseradish sauce.
Add the steak slices to the jus, making sure that the slices are submerged. Warm the meat for about a minute, then remove and arrange the steak slices on the bottom halves of the sandwich rolls. Top the sandwiches and slice before serving.
Serve the extra jus for dipping: turn the heat up to bring the jus to a simmer and then pour into two ramekins or small bowls.
Note: If you’re cooking steak just for the sandwiches, slice it thin and dip the slices in the warm jus as you assemble the sandwiches.