french dip sandwich recipe
The Best french dip sandwich recipe
What I love most about this recipe is how versatile it is. You can make it for a casual family dinner, pack it for lunch the next day, or even serve it at a game day spread. The beef cooks low and slow, so it’s packed with flavor but still lean and protein-rich. Plus, using whole wheat rolls and loading up on veggies on the side makes it a balanced meal that doesn’t feel heavy. It’s comfort food without the guilt, and that’s a win in my book. If you haven’t tried making French dips at home, you’re missing out—this one’s a keeper.
Classic French Dip Sandwich
A savory and tender beef sandwich served on a toasted baguette with rich au jus for dipping. This comforting dish is perfect for a hearty lunch or dinner, combining slow-cooked beef with melted provolone cheese.
🥘Ingredients
- 3 lbs beef chuck roast
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine (optional)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 French baguettes or hoagie rolls, split lengthwise
- 8 slices provolone cheese
- 2 tbsp butter, softened
- Reserved beef cooking liquid
- 1 tbsp cornstarch (optional, for thickening)
- 1 tbsp water (optional)
👨🍳Directions
-
1
Season the beef chuck roast generously with salt, black pepper, garlic powder, and onion powder on all sides. -
2
Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside. -
3
In the same Dutch oven, add the sliced onions and minced garlic. Sauté for 3-4 minutes until softened. -
4
Pour in the beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine, scraping up any browned bits from the bottom of the pot. -
5
Return the beef to the Dutch oven, cover, and reduce heat to low. Simmer for 3-4 hours, or until the beef is tender and easily shreds with a fork. Alternatively, cook in a slow cooker on low for 6-8 hours. -
6
Once the beef is cooked, remove it from the pot and shred it using two forks. Strain the cooking liquid to remove solids, then return the liquid to the pot to make the au jus. Skim off any excess fat if desired. -
7
For a thicker au jus, mix cornstarch with water to create a slurry, then stir it into the cooking liquid. Simmer for 2-3 minutes until thickened. -
8
Preheat the oven to 375°F (190°C). Butter the cut sides of the baguettes and place them on a baking sheet. Toast in the oven for 3-5 minutes until lightly golden. -
9
Assemble the sandwiches by layering shredded beef on the bottom half of each baguette, followed by 2 slices of provolone cheese. Return to the oven for 2-3 minutes to melt the cheese. -
10
Serve the sandwiches hot with a side of warm au jus for dipping.
🔧Equipment
- Large Dutch oven or slow cooker
- Cutting board
- Chef’s knife
- Tongs
- Baking sheet
- Aluminum foil
- Small bowl (for cornstarch slurry)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic French Dip Sandwich Works
❓ Frequently Asked Questions About French Dip Sandwich
1. What is a French Dip sandwich?
A French Dip sandwich is a hot sandwich consisting of thinly sliced roast beef (or sometimes other meats) on a French roll or baguette. What makes it unique is that the sandwich is typically served with a side of au jus—a flavorful beef broth—for dipping. Despite its name, the sandwich is believed to have originated in Los Angeles, not France.
2. What cut of beef is best for a French Dip sandwich?
The best cuts of beef for a French Dip sandwich are those that are tender and flavorful when slow-cooked. Popular choices include:
– Top round roast (lean and budget-friendly)
– Chuck roast (more marbled, resulting in juicier meat)
– Bottom round roast (affordable but can be slightly tougher if not cooked properly)
For the most tender results, slow-cook the beef until it shreds easily.
3. Can I make a French Dip sandwich without a slow cooker?
Yes! While a slow cooker is convenient, you can prepare the beef using other methods:
– Oven: Roast the beef at 300°F (150°C) for 3–4 hours until tender.
– Stovetop: Simmer the beef in broth in a Dutch oven or heavy pot for 2–3 hours.
– Instant Pot/Pressure Cooker: Cook on high pressure for 60–90 minutes, then natural release.
The key is low and slow cooking to ensure the meat is tender.
4. What’s the difference between au jus and gravy?
Au jus and gravy are both savory sauces, but they differ in preparation and texture:
– Au jus is a light, thin broth made from the natural juices of cooked meat, often seasoned with herbs and aromatics. It’s meant for dipping, not thickening.
– Gravy is thicker, usually made by combining meat drippings with a roux (flour and fat) or cornstarch slurry. It’s richer and coats food more heavily.
For a French Dip, au jus is traditional, but some variations use a slightly thickened gravy.
5. Can I make a French Dip sandwich ahead of time?
Yes! You can prepare components ahead to save time:
– Beef: Cook the roast 1–2 days in advance, shred or slice it, and store it in the fridge. Reheat in the au jus before serving.
– Au jus: Make the broth ahead and refrigerate. Reheat on the stove or in the microwave, skimming off any fat if desired.
– Sandwiches: Assemble sandwiches just before serving to prevent the bread from getting soggy. If needed, lightly toast the rolls before adding the meat.
