French Dip Sandwich Recipe

Name: French Dip Sandwich
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 sandwiches
Cuisine: American
Ingredients: 3 lbs beef chuck roast; 2 tbsp olive oil; 1 large onion, sliced; 4 cloves garlic, minced; 4 cups beef broth; 1 cup dry red wine (optional, or more broth); 2 tbsp Worcestershire sauce; 2 sprigs fresh thyme; 2 bay leaves; Salt and black pepper to taste; 4 French rolls or hoagie buns, split; 4 slices provolone or Swiss cheese (optional)

American · Main course · 135 min total

French Dip Sandwich recipe videos

A classic French Dip Sandwich features tender roast beef piled high on a crusty roll, served with a rich, savory au jus for dipping. This recipe delivers a deeply flavorful beef and jus with minimal effort.

15
min prep

120
min cook

4
servings

650
kcal/serving

Ingredients

3 lbs beef chuck roast
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
4 cups beef broth
1 cup dry red wine (optional, or more broth)
2 tbsp Worcestershire sauce
2 sprigs fresh thyme
2 bay leaves
Salt and black pepper to taste
4 French rolls or hoagie buns, split
4 slices provolone or Swiss cheese (optional)

Instructions

Season the beef chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
Reduce heat to medium. Add sliced onion and cook until softened and golden, about 5-7 minutes. Add garlic and cook 1 minute more.
Pour in beef broth, red wine (if using), and Worcestershire sauce. Stir, scraping up any browned bits from the bottom. Add thyme sprigs and bay leaves. Return the roast to the pot, along with any accumulated juices. Bring to a simmer.
Cover and transfer to a preheated 300°F (150°C) oven. Braise for 2-2.5 hours, until the beef is fork-tender. Alternatively, simmer on the stovetop over low heat, covered, for the same time.
Remove the pot from the oven. Transfer the roast to a cutting board and let rest for 10 minutes. Strain the cooking liquid through a fine-mesh sieve into a bowl; discard solids. Skim off excess fat. Season the au jus with salt and pepper to taste.
Slice the beef thinly against the grain. If desired, place slices on a baking sheet, top with cheese, and broil until melted.
Split the rolls and toast lightly. Pile the beef onto the bottom halves. Serve with small bowls of the warm au jus for dipping.

Tips

For extra flavor, add a splash of soy sauce or balsamic vinegar to the au jus.
Leftover beef and jus can be refrigerated separately for up to 3 days; reheat gently.
If you prefer a thicker jus, whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and simmer until thickened.

More about French Dip Sandwich →

AI estimate may be inaccurate · Terms