French Dip Sandwich
Is this the best sandwich of all time?! Sandwich Sundays Ep. 34 is THE French Dip, and the beef is slow-braised until it is fall-apart tender. That homemade au jus is made for dipping, and don’t skip the horseradish mayo!
A chuck or bottom round roast gets seared, then braised low and slow with deeply browned onions, garlic, Cabernet, beef broth, Worcestershire and thyme. The braising liquid gets strained into a rich au jus, and the beef gets piled onto toasted rolls with melty provolone.
Why You’ll Love This French Dip Sandwich
- Fall-apart tender beef: braised for hours until it shreds with a fork.
- Homemade au jus: rich, savory and made for dunking.
- Horseradish mayo: creamy with a little kick.
- Oven or crockpot: braise it in a Dutch oven or let the slow cooker do the work.
French Dip Sandwich Ingredients
Beef Roast
A 3-pound bottom round or chuck roast, seasoned generously with salt and pepper.
Beef Tallow or Olive Oil
For searing the roast and browning the onions.
Onions, Garlic and Tomato Paste
Deeply browned for big, savory flavor.
Cabernet
A dry red wine deglazes the pan and adds richness to the au jus.
Braising Liquid
Low-sodium beef broth, beef base, Worcestershire, soy sauce, balsamic, fresh thyme and bay leaves.
Rolls and Provolone
French or hoagie rolls with 4 slices of provolone per sandwich.
Horseradish Mayo
Mayo, cream-style horseradish, Dijon, Worcestershire, salt and pepper.
Good to Know: Check your beef base, Worcestershire and soy sauce labels if you need gluten-free, and serve the beef over potatoes instead of rolls.
How to Make a French Dip Sandwich
Step 1: Season and Sear
Pat the roast dry, season generously, and sear in half the tallow in a Dutch oven for 10 to 12 minutes total.
Step 2: Brown the Onions
Add the remaining tallow and the onions and cook 12 to 15 minutes until deeply browned. Add the garlic and tomato paste for 1 minute.
Step 3: Deglaze
Pour in the Cabernet, scrape up the browned bits and simmer until reduced by half.
Step 4: Add the Braising Liquid
Add the broth, beef base, Worcestershire, soy sauce, balsamic, thyme and bay leaves so the liquid comes about halfway up the roast.
Step 5: Braise
Cover and braise at 300°F for 3 to 3 ½ hours until fork-tender.
Step 6: Make the Au Jus
Rest the beef 15 to 20 minutes. Strain the jus and simmer 10 to 15 minutes to concentrate the flavor.
Step 7: Mix the Horseradish Mayo
Stir the mayo ingredients together.
Step 8: Slice and Warm
Thinly slice or shred the beef and warm it in the jus.
Step 9: Build and Broil
Spread horseradish mayo on the rolls, add provolone and toast at 350°F for about 5 minutes. Pile on the beef, add more cheese and broil until bubbly.
Step 10: Dip
Serve with a bowl of hot au jus for dipping.
Carly’s Expert Tips
- Don’t rush the onions. Deeply browned onions are the secret to a rich au jus.
- Slice against the grain. It keeps every bite tender.
- Store leftovers in the jus. The beef stays juicy and full of flavor.
- Crockpot option. After searing and adding the liquid, slow cook on low 8 to 9 hours.
Make It Your Own
- Swiss cheese: Swap the provolone for Swiss.
- Peppers: Add sautéed peppers and onions.
- Sliders: Use slider buns for a party.
- Bowls: Serve it over mashed potatoes as French Dip Pot Roast Bowls.
Make-Ahead and Meal Prep: Braise the beef and make the au jus up to 3 days ahead. Store the beef in the jus and reheat gently before building the sandwiches.
What to Serve With a French Dip Sandwich
Serve with fries, potato chips, a crisp green salad or roasted veggies, plus plenty of au jus for dipping.
Storing and Reheating
Fridge: Store the beef in the jus for up to 4 days.
Freezer: Freeze the beef and jus together for up to 3 months.
Reheat: Warm the beef in the jus on the stove until heated through.
What People Ask About French Dip Sandwich
What is the best cut for French dip?
Chuck or bottom round roast, braised until fork-tender.
Can I make it in a crockpot?
Yes. After searing and adding the liquid, cook on low for 8 to 9 hours.
Can I skip the wine?
You can use more beef broth, though the Cabernet adds depth.
What is au jus?
The rich, savory braising liquid, strained and simmered for dipping.
French Dip Sandwich
Ingredients
Method
- Pat the roast dry and season generously with salt & pepper.
- Heat 1 1/2 tbsp tallow in a Dutch oven over medium-high heat. Sear roast on all sides, about 10-12 minutes total. Work in batches if needed.
- Add the remaining tallow & onions. Cook for 12-15 minutes until deeply browned. Add garlic and tomato paste & cook for 1 minute.
- Pour in the Cabernet, scrape up the browned bits, & simmer until reduced by half.
- Add beef broth, beef base, Worcestershire, soy sauce, balsamic, thyme, & bay leaves. The liquid should come about halfway up the roast.
- Cover and braise at 300°F for 3-3 1/2 hours, until fork-tender.
- Remove the beef and let it rest for 15-20 minutes. Strain the jus and simmer for 10-15 minutes to concentrate the flavor.
- Mix all horseradish mayo ingredients together.
- Thinly slice the beef against the grain or shred it, then warm it in the jus.
- Spread horseradish mayo on the rolls, add provolone, and toast at 350°F for about 5 minutes until melted. Pile on the beef, add more cheese, & broil until bubbly.
- Serve with a bowl of hot au jus for dipping!
