Classic French Dip Sandwich Recipe

Name: Classic French Dip Sandwich
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 sandwiches
Cuisine: American
Ingredients: 3 pounds beef top round or sirloin roast; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 large onion, thinly sliced; 4 cloves garlic, minced; 2 cups beef broth; 1 cup water; 1 tablespoon Worcestershire sauce; 1 bay leaf; 6 French rolls or hoagie buns, split; 6 slices provolone cheese (optional)

American · Main course · 105 min total

Classic French Dip Sandwich recipe videos

Tender roast beef piled high on a crusty roll, served with a rich, savory au jus for dipping. This classic French dip is easier to make at home than you think.

15
min prep

90
min cook

6
servings

550
kcal/serving

Ingredients

3 pounds beef top round or sirloin roast
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, thinly sliced
4 cloves garlic, minced
2 cups beef broth
1 cup water
1 tablespoon Worcestershire sauce
1 bay leaf
6 French rolls or hoagie buns, split
6 slices provolone cheese (optional)

Instructions

Preheat oven to 350°F (175°C). Pat the beef dry with paper towels and season all over with salt and pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until well browned, about 4 minutes per side. Remove beef to a plate.
Add sliced onion to the pot and cook until softened and browned, about 5 minutes. Add garlic and cook for 1 minute more.
Pour in beef broth, water, Worcestershire sauce, and bay leaf. Stir, scraping up any browned bits from the bottom. Return the beef to the pot.
Cover and transfer to the oven. Roast for about 1 hour 15 minutes, or until beef is tender and reaches desired doneness (internal temp 135°F for medium-rare).
Remove pot from oven. Transfer beef to a cutting board and let rest for 10 minutes. Meanwhile, strain the cooking liquid through a fine-mesh sieve into a bowl; discard solids. Return liquid to pot and keep warm over low heat. Season au jus with salt and pepper to taste.
Slice the beef thinly against the grain. If using cheese, place a slice on the cut side of each roll and toast under the broiler until melted.
Pile sliced beef onto the bottom halves of the rolls. Serve with small bowls of warm au jus for dipping.

Tips

For extra flavor, add a splash of red wine to the au jus.
Leftover beef and au jus can be refrigerated separately for up to 3 days.
To reheat, warm sliced beef in the au jus over low heat.

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