Description
Indulge in the ultimate comfort food with this French Dip Sandwich recipe. Tender, juicy roast beef piled on toasted French rolls, melted cheese, caramelized onions, and served with rich, savory au jus for dipping. Perfect for cozy fall dinners or family gatherings.
Ingredients
Scale
- 2–3 lb chuck roast or rump roast
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp olive oil or butter
- 2 large onions, thinly sliced
- 4 cups low-sodium beef broth
- 1–2 tsp Worcestershire sauce
- 1 tsp soy sauce (optional)
- ½ cup red wine (optional)
- 1 bay leaf
- 1 sprig fresh thyme
- French rolls or hoagie buns
- Slices of provolone, Swiss, or Gruyère cheese (optional)
Instructions
- Preheat a heavy skillet or Dutch oven over medium-high heat. Pat beef dry and season generously with salt and pepper. Sear on all sides until golden brown.
- Remove beef and add sliced onions to the pan. Cook until golden and soft, stirring occasionally.
- Deglaze the pan with beef broth, Worcestershire, soy sauce, and wine if using. Scrape the bottom of the pan to release browned bits.
- Return the beef to the pot, add bay leaf and thyme, cover, and simmer on low for 2–3 hours until fork-tender.
- Remove beef and let rest. Slice thinly against the grain.
- Toast rolls lightly. Assemble sandwiches with beef and optional cheese. Serve with warm au jus for dipping.
Notes
- Make-ahead: Cook the roast a day in advance and store in the au jus for richer flavor.
- Reheating: Warm gently in the broth on low heat.
- Substitutions: Use gluten-free rolls, seitan, or mushrooms for dietary variations.
- Prep Time: 20 minutes
- Cook Time: 2–3 hours
- Category: Main Course
- Method: Stovetop / Oven
- Cuisine: American
Nutrition
- Serving Size: 4–6
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg