French Dip Sandwiches are a timeless classic, offering a deeply savory and satisfying meal that’s surprisingly easy to recreate at home for an impressive yet simple dinner or lunch. This recipe guarantees tender, flavorful roast beef piled high on crusty bread, all with the essential dipping au jus that makes this sandwich so iconic.
Key Ingredients for French Dip Sandwiches
- 1.5-2 pounds boneless beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 1/2 cup dry red wine (optional, but recommended for depth of flavor)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 6 crusty French rolls or hoagie rolls, split lengthwise
- Provolone or Swiss cheese slices, for topping (optional)
- Fresh parsley, chopped, for garnish (optional)
How to Make French Dip Sandwiches
Whip up these incredible French Dip Sandwiches with an unbelievably tender roast beef and a rich, flavorful au jus that will have you ditching takeout forever. The simplicity of this dish, combined with its deeply satisfying taste and melt-in-your-mouth texture, makes it a perfect weeknight meal. Preparation time is approximately 20 minutes active prep, with 3-4 hours of slow cooking, making it wonderfully hands-off.
Step-by-Step Instructions
- Prepare the Roast Beef: Pat the beef chuck roast dry with paper towels. In a small bowl, combine the dried thyme, dried rosemary, salt, and black pepper. Rub this spice mixture all over the roast, ensuring it’s evenly coated.
- Sear the Roast: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the seasoned roast in the hot oil and sear it on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing rich flavor. Remove the roast from the pot and set aside on a plate.
- Sauté Aromatics: Add the thinly sliced yellow onion to the same pot. Cook, stirring occasionally, until the onions are softened and beginning to caramelize, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Deglaze the Pot: Pour in the dry red wine (if using) and scrape the bottom of the pot with a wooden spoon to loosen any browned bits of food. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
- Create the Au Jus: Pour in the beef broth and Worcestershire sauce. Bring the liquid to a simmer. Return the seared roast to the pot, ensuring it’s mostly submerged in the liquid. If it’s not fully covered, you can add a little more beef broth or water.
- Slow Cook the Beef: Reduce the heat to low, cover the pot tightly, and let the French Dip Sandwiches cook slowly for 3-4 hours, or until the beef is fork-tender and easily shreds. You can also do this in a slow cooker on low for 6-8 hours.
- Shred the Beef: Once tender, carefully remove the roast from the pot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
- Strain and Season the Au Jus: While the beef is resting or being shredded, strain the cooking liquid through a fine-mesh sieve into a bowl or a separate saucepan. Discard the solids (onions, garlic, herbs). Whisk the Dijon mustard into the strained au jus. Taste and adjust seasoning with salt and pepper if needed.
- Prepare the Rolls: Split the French rolls lengthwise. If you like melted cheese on your sandwiches, place the cheese slices on the bottom halves of the rolls.
- Assemble the Sandwiches: Reheat the shredded beef. You can do this by returning it to the strained au jus for a few minutes until heated through, or by gently reheating it in a separate pan. Generously pile the hot shredded beef onto the bottom halves of the prepared rolls.
- Serve: Place the top halves of the rolls onto the beef. Serve the French Dip Sandwiches immediately with bowls of the warm au jus for dipping. Garnish with fresh parsley if desired.
Why You’ll Love This French Dip Sandwiches
You’ll absolutely adore these homemade French Dip Sandwiches because they deliver an unparalleled richness and tenderness that store-bought versions simply can’t match. The slow-cooked beef becomes incredibly moist and flavorful, perfectly complemented by the deeply savory au jus – a delightful experience that is far more luxurious than a simple roast beef sandwich. Plus, crafting these iconic sandwiches at home is remarkably cost-effective, saving you money compared to dining out without sacrificing any of the gourmet quality or delicious satisfaction.
What truly elevates this dish are the thoughtfully combined aromatics and spices that infuse the beef with incredible depth, making each bite a flavor explosion. The crusty French rolls offer the ideal vessel to soak up every drop of the incredible dipping sauce, creating a symphony of textures and tastes in every mouthful. So, ditch the restaurant menus and say hello to your new favorite home-cooked meal – we encourage you to gather your ingredients and give these sensational French Dip Sandwiches a try this week!
Storing and Reheating Tips
Leftover French Dip Sandwiches are best enjoyed fresh, but they can be stored for future enjoyment. The shredded roast beef and the au jus should be stored separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the shredded beef gently in a saucepan with a little of the original au jus until warmed through. The bread is best toasted or warmed just before serving, as it can become soggy if stored with the meat. For longer storage, you can freeze the shredded beef and au jus together in a freezer-safe container or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
These French Dip Sandwiches are a testament to how simple ingredients and a little patient cooking can create something truly special. We hope you’ll be inspired to recreate this comforting classic in your own kitchen, bringing a delicious piece of French-inspired flavor to your table.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
French Dip Sandwiches
Ingredients
Equipment
Method
- Pat the beef chuck roast dry with paper towels. In a small bowl, combine the dried thyme, dried rosemary, salt, and black pepper. Rub this spice mixture all over the roast, ensuring it’s evenly coated.1.5-2 pounds boneless beef chuck roast, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, 1/2 teaspoon black pepper
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the seasoned roast in the hot oil and sear it on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing rich flavor. Remove the roast from the pot and set aside on a plate.2 tablespoons olive oil, 1.5-2 pounds boneless beef chuck roast
- Add the thinly sliced yellow onion to the same pot. Cook, stirring occasionally, until the onions are softened and beginning to caramelize, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 large yellow onion, thinly sliced, 4 cloves garlic, minced
- Pour in the dry red wine (if using) and scrape the bottom of the pot with a wooden spoon to loosen any browned bits of food. Let the wine simmer and reduce by about half, which should take 2-3 minutes.1/2 cup dry red wine
- Pour in the beef broth and Worcestershire sauce. Bring the liquid to a simmer. Return the seared roast to the pot, ensuring it’s mostly submerged in the liquid. If it’s not fully covered, you can add a little more beef broth or water.4 cups beef broth, 1 tablespoon Worcestershire sauce, 1.5-2 pounds boneless beef chuck roast
- Reduce the heat to low, cover the pot tightly, and let the French Dip Sandwiches cook slowly for 3-4 hours, or until the beef is fork-tender and easily shreds. You can also do this in a slow cooker on low for 6-8 hours.
- Once tender, carefully remove the roast from the pot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.1.5-2 pounds boneless beef chuck roast
- While the beef is resting or being shredded, strain the cooking liquid through a fine-mesh sieve into a bowl or a separate saucepan. Discard the solids (onions, garlic, herbs). Whisk the Dijon mustard into the strained au jus. Taste and adjust seasoning with salt and pepper if needed.1 teaspoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon black pepper
- Split the French rolls lengthwise. If you like melted cheese on your sandwiches, place the cheese slices on the bottom halves of the rolls.6 crusty French rolls or hoagie rolls, split lengthwise, Provolone or Swiss cheese slices, for topping
- Reheat the shredded beef. You can do this by returning it to the strained au jus for a few minutes until heated through, or by gently reheating it in a separate pan. Generously pile the hot shredded beef onto the bottom halves of the prepared rolls.1.5-2 pounds boneless beef chuck roast
- Place the top halves of the rolls onto the beef. Serve the French Dip Sandwiches immediately with bowls of the warm au jus for dipping. Garnish with fresh parsley if desired.6 crusty French rolls or hoagie rolls, split lengthwise, Fresh parsley, chopped, for garnish