French Dip

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French Dip


  • 1 Cappello's Naked Crust, thawed
  • For the Au Jus:
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 teaspoon Worcestershire sauce
  • 1 cup beef broth
  • For Assembly:
  • 1 tablespoon unsalted butter, melted
  • 4-6 slices Provolone cheese
  • 1/2 pound roast beef


  • Make the au jus. In a small saucepan placed on a stove set to medium heat, melt the butter.
  • Add shallots and cook until translucent, 3-5 minutes. 
  • Slowly whisk in the broth and Worcestershire sauce and bring to a boil. Reduce heat to low and keep warm until ready to serve.
  • For assembly, cut the crust in half and spread the outsides with melted butter. Lay 2-3 pieces of provolone on the bottom, followed by the roast beef, then 2-3 more slices of provolone. Top with the other half of the crust. 
  • Place the assembled sandwich on a hot panini press and cook for 5-6 minutes or until the cheese is melted and grill marks appear. 
  • Serve warm, with a side of au jus. 

Kids Can Do

  • Layer the cheese onto the crust
  • Add the meat on top of the cheese