French Dip Sandwich Recipe
A warm, beef-filled sandwich with melted cheese, served with a savory au jus dipping sauce.
Ingredients
- 2 lbs beef chuck roast or ribeye
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 French baguette or hoagie rolls
- 8 slices provolone or Swiss cheese
- 2 tbsp butter (for toasting bread)
Instructions
- Prepare the beef: Season the beef with salt and pepper.
- Sear the beef: In a large skillet, heat olive oil over medium-high heat and sear the beef on all sides until browned.
- Slow cook the beef: Place the beef in a slow cooker with onions, garlic, beef broth, Worcestershire sauce, thyme, and rosemary. Cook on low for 4-6 hours until tender. (For oven cooking, place in a covered Dutch oven at 325°F for 2-3 hours.)
- Shred the beef: Once tender, remove the beef and shred or slice thinly. Strain the cooking liquid to use as au jus.
- Prepare the sandwiches: Slice the baguette, spread butter on the inside, and toast until golden.
- Assemble: Add shredded beef to the bread, top with cheese, and broil for 2 minutes until melted.
- Serve: Pour the au jus into small bowls and serve alongside the sandwiches for dipping.
Notes
- Use high-quality beef broth for the best flavor.
- If you prefer a thicker au jus, mix 1 teaspoon of cornstarch with 2 tablespoons of water and simmer until thickened.
- For extra flavor, add a splash of red wine to the broth while cooking.