french dip au jus recipe
The Best french dip au jus recipe
The au jus itself is rich and tangy, balancing the smoky beef with a touch of sweetness, and it’s so easy to make that you can adjust it to taste. I love that it’s a great way to use up leftover roast beef or pulled pork—just toss it in some au jus and you’ve got a meal that’s ready in minutes. Plus, it’s a lighter option than you might think. The key is in the ingredients: lean beef, fresh crusty bread, and a sauce that’s not too heavy. It’s the kind of dish that feels indulgent but still feels good for you, with protein and fiber without the guilt. And honestly, there’s nothing better than a warm sandwich with a little au jus dipping sauce on the side. It’s the kind of comfort food that’s easy to love, no matter how often you make it.
Classic French Dip Sandwich with Homemade Au Jus
A comforting sandwich featuring tender roasted beef, melted cheese, and a rich tomato-based au jus served warm. Perfect for a cozy meal or game-day spread.
🥘Ingredients
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 12 slices French bread
- 8 oz cream cheese
- 8 oz sharp cheddar cheese, sliced
- 2 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup beef stock
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F. Pat the beef chuck roast dry and season generously with salt, black pepper, and garlic powder. -
2
Heat olive oil in a Dutch oven or slow cooker over medium-high heat. Brown the beef on all sides (about 5 minutes per side), then transfer to a cutting board. -
3
Slice the beef against the grain into ½-inch thick strips. Place the sliced beef back into the Dutch oven or slow cooker. -
4
Pour in the beef broth, crushed tomatoes, tomato sauce, beef stock, Worcestershire sauce, and smoked paprika. Stir well to combine. -
5
Cover and cook on low heat for 6–7 hours, or until the beef is tender and easily shreds with a fork. Alternatively, use a slow cooker on low for 8 hours. -
6
Once cooked, remove the beef and shred it with two forks. Return the shredded beef to the pot and heat the au jus until simmering. -
7
Toast the French bread slices lightly in a toaster or oven. Spread a layer of cream cheese on each slice, then top with shredded cheddar cheese. -
8
Place a slice of bread on a plate, add a generous portion of the au jus, then top with the beef-cheese sandwich. Serve immediately.
🔧Equipment
- Cutting board
- Pot
- Slow cooker or Dutch oven
- Mixing bowls
- Knife
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic French Dip Sandwich with Homemade Au Jus Works
❓ Frequently Asked Questions About French Dip Sandwich with Au Jus
What is the best way to reheat French dip sandwiches to keep the beef juicy?
Reheating French dip sandwiches too long or at high heat can dry out the beef. Instead, wrap the sandwich in foil and place it in a preheated oven at 300°F (150°C) for 10–15 minutes, or use a steamer basket over boiling water for 5–7 minutes to gently warm while retaining moisture.
Can I substitute ground turkey for ground beef in this recipe?
Yes, you can use ground turkey, but adjust the seasoning slightly. Since turkey is leaner, add ½ teaspoon extra Worcestershire sauce or a pinch of liquid smoke to mimic the beefy depth. Cooking time may vary—check at 15 minutes for doneness.
What if I don’t have a slow cooker?
Skip the slow cooker entirely. Cook the beef in a large Dutch oven over medium heat, stirring occasionally, until tender (45–50 minutes). For extra tenderness, add 2 cups beef broth while cooking and skim excess fat.
How do I make the au jus sauce thicker?
If the sauce is too thin, reduce it gently in a saucepan over low heat without stirring until it thickens to a smooth, glossy consistency. Avoid boiling, as it can make it bitter. For extra richness, stir in 1 tablespoon cold butter at the end.
Can I make this recipe ahead of time and store it?
Yes! Assemble the sandwiches, wrap tightly in foil, and refrigerate for up to 2 days. Reheat as directed above. For the au jus, simmer the sauce in batches and store in the fridge for 3–4 days or freeze for up to 3 months.
