I am planning on serving French Dip sandwiches for a Super Bowl party and was looking for thoughts on whether it is better to cook the roast beef the day before and refrigerate it for easier slicing vs. cooking it the day of. I will be bringing the (unassembled) food to a party, so I was planning on slicing the roast beef in advance.
To me, I’d definitely do the beef ahead and slice it cold. In fact, I prefer my French Dip sandwiches with very thinly sliced room temperature beef, which is warmed slightly by the au jus. When it’s heated again before service or it’s too thickly sliced, it takes away some of the appeal for me.
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Good idea for the Super Bowl!
Just buy a good knife and make it razor sharp so you can have the best of both worlds. That is my plan for tomorrow.
Cook the day before and freeze for around 30 minutes (depending on thickness) before slicing. I use a Rival electric slicer I’ve had for years. It needs to be sliced thin.
Cooked the roast yesterday - planning on slicing (and taste testing 
) mid-day. My current concern is that my au jus seems too salty, so trying to figure out how to adjust without diluting the beefy flavor.
I like to have my gravy or jus a bit more salty, so try it with some bread first. Other wise try simmering it with a cut up potato, May take out some of the salt. Eat the potato when done.
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Please include a trigger warning if you must use “au jus” as a noun.
Oh brother. 
My apologies.
Thanks for the advice - both culinary and grammatical - sandwiches were very tasty and the bread, meat and cheese did balance out the saltiness of the jus. If only the game had turned out as well… 