french dip sandwiches recipe

Written ByJenny Smyth Posted on
french dip sandwiches recipe
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The Best french dip sandwiches recipe

French dip sandwiches are a classic comfort food that never fails to impress. I first encountered this recipe in my hometown, where it was a staple at family gatherings and parties.

The combination of tender beef, melted cheese, and tangy au jus on a crusty roll is simply irresistible. As a busy mom, I appreciate how easy it is to make this recipe in large quantities, perfect for feeding a crowd.

My kids love helping me assemble the sandwiches, and they’re always excited to see the finished product. In fact, French dip sandwiches have become a regular feature at our family’s monthly game nights, and everyone looks forward to it.

I’ve experimented with various toppings and fillings over the years, but the traditional combination remains my favorite. There’s something special about the way the flavors meld together that just can’t be replicated with other recipes.

When I serve French dip sandwiches at home or take them to potlucks, I always get rave reviews. This recipe has become a trusted favorite in our household, and I’m confident you’ll love it just as much as we do.

French Dip Sandwiches

French Dip Sandwiches

4.8 from 1095 votes

Classic French dip sandwiches featuring thinly sliced roast beef, melted provolone cheese, and a rich au jus for dipping. Served on a toasted French roll, this sandwich is a hearty and flavorful meal.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours 20 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roast Beef

2 lbs beef chuck roast
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil

For the Au Jus

2 cups beef broth
1 cup red wine
1 large onion, sliced
2 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp sugar

For Assembly

4 French rolls
8 slices provolone cheese
1 head lettuce, shredded
1 tomato, sliced

👨‍🍳Directions

1Preheat the oven to 325°F.
2Season the beef chuck roast with salt, black pepper, garlic powder, and onion powder.
3Heat olive oil in a Dutch oven over medium-high heat until it starts to shimmer.
4Sear the roast on all sides until browned, about 5-7 minutes per side.
5Remove the roast and set it aside.
6In the same Dutch oven, add sliced onions and cook until softened and lightly caramelized, about 10 minutes.
7Add minced garlic and cook for an additional 1 minute until fragrant.
8Stir in beef broth, red wine, rosemary, thyme, bay leaf, tomato paste, Worcestershire sauce, and sugar.
9Bring the mixture to a boil.
10Return the roast to the Dutch oven, spoon the liquid over the top, cover, and place in the preheated oven.
11Cook for 2 to 2.
5 hours, or until the beef is tender and easily shredded with a fork.
12Remove the roast from the oven and let it rest for 10 minutes.
13Shred the beef using two forks, discarding any large pieces of fat.
14Strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing down on the solids to extract as much liquid as possible.
15Discard the solids.
16Bring the liquid to a boil over medium-high heat and reduce until it thickens slightly, about 10-15 minutes.
17Keep the au jus warm while you assemble the sandwiches.
18Preheat the oven to 375°F.
19Slice the French rolls in half lengthwise and place them on a baking sheet.
20Spread a thin layer of au jus on each half and top with a slice of provolone cheese.
21Place the rolls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
22Remove from the oven and top each roll with shredded lettuce and sliced tomatoes.
23Divide the shredded beef evenly among the rolls.
24Serve the sandwiches with a side of au jus for dipping.

🔧Equipment

Dutch oven
Mixing bowl
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 85mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 35g

📝Notes

Tips: For a spicier version, add a pinch of cayenne pepper to the beef seasoning.

Watch Video Of How French Dip Sandwiches Works

I always recommend storing leftover French dip sandwiches in an airtight container in the refrigerator for up to three days or freezing them for up to two months.

To reheat frozen sandwiches simply place them on a baking sheet lined with parchment paper and bake at 350°F (175°C) until warmed through – about 15-20 minutes total time depending on how many are being reheated at once!

Finally when ready serve immediately alongside your favorite sides like chips fries pickles whatever suits your taste buds best today.

❓ Frequently Asked Questions About French Dip Sandwiches

Q: What type of beef is best for French dip sandwiches?

A: For optimal flavor and texture, use high-quality roast beef, such as top round or rump roast. Avoid using lean cuts like sirloin or ribeye, as they can become dry and tough during cooking.

Q: Can I use store-bought au jus instead of making my own?

A: While store-bought au jus can be convenient, homemade au jus offers far more depth and richness to your French dip sandwiches. To make au jus from scratch, combine beef broth, red wine vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a saucepan. Bring the mixture to a simmer over medium heat and cook until reduced slightly.

Q: How do I prevent the bread from getting soggy?

A: To keep the bread crispy on the outside while maintaining its texture on the inside, try using a baguette or other crusty roll with some heft to it. You can also toast the bread lightly before assembling the sandwiches for an added crunch.

Q: Can I substitute Swiss cheese with another type of cheese?

A: Feel free to experiment with different cheeses like cheddar or provolone if you prefer a milder flavor profile. However, keep in mind that each cheese will alter the overall taste and character of your French dip sandwich.

Q: Is it necessary to cook the beef before assembling the sandwiches?

A: Yes, cooking the beef before assembling is crucial for achieving tender meat that’s easy to slice thinly against its grain.

Q: Can I make French dip sandwiches ahead of time?

A: Assemble all components except for the cheese up to 24 hours in advance; refrigerate or freeze accordingly.

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