French Dip Sandwich

Born in early twentieth-century Los Angeles, the French dip pairs thinly sliced roast beef with a crusty roll meant for dunking. Slow-braised chuck and a savory beef broth jus give this lunch classic its deep, comforting flavor.

Serves 4

Estimate for one serving

• 680 cal
• 52g protein
• 38g carbs
• 34g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2.5 lbs beef chuck roast
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion
• 4 garlic cloves
• 4 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 bay leaf
• 4 hoagie rolls or French rolls
• 8 provolone cheese slices
• 2 tbsp butter

Instructions

1. 1Pat the beef chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper.
2. 2Heat 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 minutes per side. Remove roast and set aside.
3. 3Thinly slice large yellow onion. Add to the pot and cook, stirring, until softened and lightly browned, about 5 minutes.
4. 4Mince garlic cloves and add to the onions; cook 30 seconds until fragrant.
5. 5Pour in beef broth, Worcestershire sauce, soy sauce, dried thyme, and add the bay leaf. Stir to scrape up any browned bits from the bottom of the pot.
6. 6Return the seared roast to the pot, nestling it into the liquid. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 2.5 to 3 hours until the beef is fork-tender and easily shreds. (Alternatively, transfer to a 325°F oven for the same time.)
7. 7Remove the roast to a cutting board. Strain the cooking liquid through a fine mesh sieve into a clean saucepan; this is your au jus. Skim off excess fat if desired, then keep warm over low heat. Taste and adjust seasoning with salt if needed.
8. 8Shred or thinly slice the beef against the grain. Return the sliced beef to the au jus to keep warm and soak up flavor.
9. 9Preheat broiler. Split the 4 hoagie rolls and butter the cut sides lightly with butter total. Toast under the broiler for 1–2 minutes until golden.
10. 10Pile the warm beef onto the bottom halves of the rolls. Top each with slices of provolone cheese. Return to broiler for 30–60 seconds until cheese melts.
11. 11Close sandwiches with top halves. Serve immediately with small bowls of hot au jus on the side for dipping.