The Usual Suspects

• For a classic French dip sandwich, a boneless beef roast, such as a top round or rump roast, is cooked low and slow in the oven or slow cooker, creating flavorful juices and tender meat. With either method, cook your roast to a safe internal temperature of 145 degrees Fahrenheit using a meat thermometer. The natural juices from the roasting pan or slow cooker can serve as the jus, or you can add red wine, if desired. After resting for 10 or 15 minutes, the beef is thinly sliced and served with provolone cheese and mustard on a buttered French roll or baguette.

The Steak Substitution

• If you like steak or don't have roast beef in the fridge, use steak in your sandwich. Skirt or cube steaks are ideal, but any steak that isn't normally tender and benefits from a longer cooking time works well. Use your slow cooker and add one or two cups of beef broth to get a flavorful jus with your steak. Once the steak is cooked, let it rest in the same manner as beef. Ensure that your steak reaches 145 degrees F before slicing it thin and constructing your sandwich.

If You're in a Hurry

• Making a French dip sandwich is an exercise in patience, but if you're using steak and don't have a lot of time to spare, you can modify the process. Place your steak or steaks in the freezer for 20 to 30 minutes, until it's just starting to get firm. Use a sharp knife and slice the meat as thinly as possible while it's still semi-frozen. Then saute the steak quickly in a skillet with butter or olive oil and serve on rolls with provolone. Heat up leftover jus or prepared beef broth for dipping.

Off the Beaten Path

• Since you're willing to substitute steak for the roast beef in your French dip, you may want to make some other substitutions. Toss some grilled onions or peppers on your sandwich, try a different type of cheese or no cheese at all, and use a soft roll instead of a crusty one.