Start by combining a cup of water with the beef broth in a medium saucepan. Add the Worcestershire sauce and freshly chopped rosemary. Bring everything to a simmer over medium heat. You want this broth to be warm and inviting.

In a separate skillet, add the sliced roast beef. Pour a bit of the warmed broth over the beef to enhance its flavor and atmosphere. Gently heat the beef, allowing the flavors from the broth to infuse into the meat. Be careful not to overcook it; you only need it warmed through.

While the beef warms, slice the hoagie rolls lengthwise if you haven’t already. I like to lightly toast them in the oven. This step is optional, but toasting adds a pleasant texture. A quick five minutes in a preheated 350°F oven will do the trick.

Once the beef is well-heated, take a roll and pile it high with the warm roast beef. Next, place two slices of provolone cheese on top. Don’t skimp on this! If you’re feeling indulgent, you can throw the assembled sandwiches back in the oven to melt the cheese. Just a couple of minutes will melt it beautifully.

Serve the French dip sandwiches hot, with a bowl of the au jus on the side for dipping. Enjoy immediately while it’s warm, and be prepared for your taste buds to dance with delight!