This warm, savory dip sandwich starts with a deeply flavored au jus built from softened onion, garlic, and tomato paste, deglazed with red wine and simmered down with beef broth until it turns rich and savory enough to sip on its own. Thinly sliced roast beef gets warmed right in that broth so every bite comes out juicy and full of flavor, then piles onto toasted rolls brushed with dairy free butter for a golden, crisp edge. A layer of melty dairy free cheese seals in the warmth before the sandwiches are closed up and served hot alongside a little bowl of that au jus for dunking. It's a classic dip sandwich experience — hearty, saucy, and satisfying — and it holds up beautifully as a gluten free option without losing any of that comforting, French dip character. Whether it's game day or a quick weeknight dinner, this one delivers big flavor in every dunk.
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Heat the olive oil in a small saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and tomato paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute.
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by about half, about 3 minutes.
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