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1
Heat oven broiler to high.
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2
Using drippings from roast beef pan, spoon out most of oil, if applicable.
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3
Place roasting pan over medium high heat on stove top.
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4
Add beef stock and soy sauce to pan and, using a wooden (or non-abrasive) spoon, scrape off browned bits from the pan.
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5
Bring to a simmer and cook until reduced by half, about 810 minutes.
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6
If sauce is too salty, add more beef broth.
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7
If not salty enough, add more soy sauce, as needed, until it reaches desired flavor.
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8
Slice hoagie rolls in half lengthwise.
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9
Spread a thin layer of butter over each half (top and bottom) of roll.
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10
Place rolls, butter side up, on a baking sheet lined with aluminum foil.
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11
Place bread under the broiler and broil until butter is melted and bread starts to turn golden brown.
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12
Be careful not to let bread burn.
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13
Once golden brown, remove from oven.
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14
Take the top bread halves off the baking sheet and set aside.
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15
Leave the bottoms on the baking sheet for later.
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16
Keep broiler on.
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17
Slice roast beef into very, very thin slices.
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18
Place slices in hot au jus on the stove and cook for 1 minute.
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19
Using tongs or a fork, carefully remove roast beef slices and layer on each bottom half of the sandwich with desired amount.
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20
Top each with a slice of provolone cheese and replace under the broiler until cheese is melted, about 12 minutes.
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21
Remove from broiler and place the top half on each sandwich.
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22
Slice each french dip in half and serve alongside a small cup of au jus (and a dab of horseradish, if desired) for dipping.
