Classic French Dip Sandwich

Name: Classic French Dip Sandwich
Prep time: 45 min
Cook time: 3 h 38 min
Total time: 4 h 23 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb (1360 g) boneless beef chuck roast, patted very dry, large pieces of hard fat trimmed; 2 tsp (8 g) kosher salt; 1 tsp (2 g) freshly ground black pepper; 1 tbsp (14 ml) neutral vegetable oil; 2 large (about 1¼ lb) (570 g) large yellow onions, halved and sliced into ¼-inch (6 mm) half-moons; 4 cloves (12 g) garlic cloves, smashed and peeled; 4 cups (950 ml) low-sodium beef broth; 2 tbsp (30 ml) Worcestershire sauce; 1 tbsp (15 ml) soy sauce; 4 sprigs (4 g) fresh thyme sprigs; 2 leaves (1 g) dried bay leaves; 6 rolls (600 g) French rolls or hoagie rolls, about 6 inches (15 cm) long, split lengthwise, leaving one long side attached like a hinge; 2 tbsp (28 g) unsalted butter, softened to room temperature; 8 oz (about 12 slices) (225 g) sliced Swiss cheese, deli-thin slices

From the MyKitchenBank Kitchen

Fork-tender, oven-braised beef chuck is sliced thin, piled onto buttery toasted rolls with melted Swiss, and served with a rich onion-and-garlic au jus for dipping. The braising liquid does double duty as the dipping sauce, so there's no packet mix required.

Prep: 45 min
Cook: 3 hr 38 min
Wait: 15 min
Total: 4 hr 38 min
Makes: 6 sandwiches, plus about 3 cups (700 ml) au jus

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Ingredients

6 servings

For the beef and jus
3 lb (1360 g) boneless beef chuck roast, patted very dry, large pieces of hard fat trimmed
2 tsp (8 g) kosher salt
1 tsp (2 g) freshly ground black pepper
1 tbsp (14 ml) neutral vegetable oil
2 large (about 1¼ lb) (570 g) large yellow onions, halved and sliced into ¼-inch (6 mm) half-moons
4 cloves (12 g) garlic cloves, smashed and peeled
4 cups (950 ml) low-sodium beef broth
2 tbsp (30 ml) Worcestershire sauce
1 tbsp (15 ml) soy sauce
4 sprigs (4 g) fresh thyme sprigs
2 leaves (1 g) dried bay leaves
For the sandwiches
6 rolls (600 g) French rolls or hoagie rolls, about 6 inches (15 cm) long, split lengthwise, leaving one long side attached like a hinge
2 tbsp (28 g) unsalted butter, softened to room temperature
8 oz (about 12 slices) (225 g) sliced Swiss cheese, deli-thin slices

Equipment (9)

5- to 6-quart (4.7–5.7 L) Dutch oven or heavy oven-safe pot with a lid
Tongs
Instant-read thermometer
Fine-mesh sieve
Large bowl or 4-cup (1 L) heatproof measuring cup
Large rimmed baking sheet (half-sheet, 18×13 inches / 46×33 cm)
Cutting board and sharp slicing or chef's knife
6 small ramekins or bowls for dipping
Ladle or large spoon for skimming fat

Steps

Before you start

Plan on about 4½ hours start to finish; nearly 3 of those hours are hands-off oven braising.
Position an oven rack in the lower third and preheat to 300°F (150°C) just before the beef goes in. Your pot must be oven-safe with a tight lid.
Pat the roast dry with paper towels. A dry surface sears and browns, which builds the flavor of the jus.
Use low-sodium beef broth. The liquid reduces, so regular broth can end up too salty.

1
Prep and season
- Slice the onions into ¼-inch (6 mm) half-moons and smash and peel the garlic.
- Trim any thick, hard pieces of fat from the chuck roast, leaving a thin layer.
- Pat the beef very dry with paper towels, then rub it all over with the kosher salt and black pepper.
- Set the rack in the lower third of the oven but don't turn it on yet.
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Ready when: Beef surface looks dry and evenly coated with seasoning.
Tip: Wet meat steams instead of browning, so don't skip the drying.
2
Sear the beef
- Heat the oil in the Dutch oven over medium-high heat until it shimmers and flows like water, about 2 minutes.
- Lay the roast in the pot and sear without moving it for 3 to 4 minutes, until a deep brown crust releases easily.
- Turn with tongs and sear every side, including the edges, for about 10 minutes total.
- Transfer the beef to a plate.
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Ready when: All sides are deeply browned, the color of dark chestnut.
Tip: If the pot smokes heavily, lower the heat to medium. Scorched fat makes the jus bitter.
3
Soften the onions
- Reduce the heat to medium.
- Add the sliced onions and a pinch of the pot's browned bits will begin to loosen.
- Cook, stirring often, for 6 to 8 minutes until the onions are soft and golden at the edges.
- Add the garlic and stir for 30 seconds until fragrant.
- Pour in 1 cup (240 ml) of the broth and scrape the bottom of the pot with a wooden spoon to dissolve all the browned bits.
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Ready when: Onions are soft and lightly golden; the pot bottom is clean of stuck bits.
Tip: Those browned bits are the main source of the jus's deep flavor, so scrape them all up.
4
Braise in the ovenOven 300°F / 150°C
- Preheat the oven to 300°F (150°C).
- Stir the remaining 3 cups (710 ml) broth, the Worcestershire, soy sauce, thyme sprigs and bay leaves into the onions.
- Nestle the roast back in, along with any juices from the plate.
- The liquid should come about halfway up the roast.
- Bring to a gentle simmer on the stove, cover tightly, and transfer to the oven.
- Braise for 3 hours, flipping the roast once at the 90-minute mark.
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Ready when: A fork slides into the thickest part with almost no resistance and the center reads about 200°F (93°C) on an instant-read thermometer.
Tip: If the beef still feels tight after 3 hours, cover and cook another 20 to 30 minutes. Don't lift the lid more than necessary.
5
Rest the beefOven 400°F / 205°C
- Using tongs and a large spoon to support the soft roast, move the beef to a cutting board.
- Tent loosely with foil and rest for 15 minutes so the juices settle.
- Turn the oven up to 400°F (200°C) for the rolls while the beef rests.
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Ready when: Roast is no longer steaming heavily and is cool enough to handle with a towel.
6
Strain and reduce jus
- Pour the braising liquid through a fine-mesh sieve set over a large bowl, lightly pressing the onions.
- Reserve the onions in a small bowl, covered, and discard the thyme stems and bay leaves.
- Skim the fat from the surface of the liquid with a ladle.
- Return the jus to the pot and simmer over medium-high heat for 10 to 12 minutes to concentrate it to about 3 cups (700 ml).
- Taste and add a pinch of salt only if needed.
- Reduce the heat to low to keep it hot.
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Ready when: Jus is deep brown, tastes beefy and lightly savory, and coats the back of a spoon only slightly.
Tip: Taste before salting. Soy sauce and reduction often supply enough.
7
Slice the beef
- Trim off any remaining fat or gristle.
- Slice the roast against the grain into pieces ¼ inch (6 mm) thick.
- Chuck is tender and some pieces will crumble, which is fine.
- Slide the slices and any loose shreds into the warm jus to soak for 2 to 3 minutes so they stay moist.
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Ready when: Slices hold together when lifted, with moist, glistening surfaces.
Tip: Use a sharp knife and a gentle sawing motion. Pressing down tears tender meat.
8
Toast the rollsOven 400°F / 205°C
- Spread the softened butter over the cut sides of the rolls.
- Place them cut-side up on the baking sheet and bake at 400°F (200°C) for 4 minutes, until the edges are golden and the surfaces feel crisp.
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Ready when: Cut surfaces are golden brown and crisp to the touch.
Tip: Toasting creates a barrier that helps the rolls hold up to dipping.
9
Assemble and meltOven 400°F / 205°C
- Remove the rolls from the oven.
- Use tongs to lift the beef from the jus, letting excess drip off, and pile it into the rolls, dividing it evenly.
- Top each with 2 slices of Swiss cheese and a spoonful of the reserved onions.
- Return the sandwiches open-faced to the 400°F (200°C) oven for 3 to 4 minutes, until the cheese is melted and bubbling at the edges.
- Close the rolls.
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Ready when: Cheese is fully melted, soft and slightly blistered.
Tip: Let the beef drain briefly so it doesn't make the bottoms soggy before dipping.
10
Serve with jus
- Reheat the jus until steaming, then ladle about ½ cup (120 ml) into each ramekin.
- Serve the sandwiches right away with the jus for dipping.
- Cut each in half on a diagonal if you like.
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Ready when: Jus is steaming hot and lightly bubbling at the edges.
Tip: Serve the jus hot. Lukewarm jus makes the beef and cheese go cold quickly.

Good to know

Tips

Don't skip the sear. The browned crust and fond on the pot bottom give the jus its color and depth.
Chill the leftover jus overnight to lift off solid fat easily; the jus then reheats cleaner and less greasy.
For extra-thin deli-style slices, chill the cooked roast in its jus overnight, slice cold, then rewarm the slices in the hot jus.
Add a spoonful of prepared horseradish or horseradish mayo to the rolls for a classic bite.

Make ahead

"Braise the beef through Step 6 up to 3 days ahead. Cool, then refrigerate the unsliced roast submerged in the strained jus in an airtight container. Lift off the solid fat from the top, gently rewarm the beef in the jus on the stove over low heat until hot, then continue from Step 7."

Storage & reheating

"Room temperature: assembled sandwiches are best eaten immediately; leftover beef and jus shouldn't sit out more than 2 hours. Fridge: store beef in its jus and rolls separately in airtight containers for up to 4 days. Freezer: freeze sliced beef in jus for up to 3 months and thaw overnight in the fridge. Reheat beef and jus in a covered saucepan over low heat until steaming hot, about 10 minutes, then toast fresh rolls and assemble."

Substitutions

sliced Swiss cheese → provolone or Gruyère. Provolone is milder and melts smoothly; Gruyère is nuttier and richer.
boneless beef chuck roast → boneless beef bottom round or rump roast. These are leaner and slice neater, but can turn dry. Check at 2½ hours and cook until fork-tender.
French rolls or hoagie rolls, about 6 inches (15 cm) long → crusty baguette sections or ciabatta rolls. Pick something sturdy with a crisp crust that will survive dipping.
soy sauce → extra Worcestershire sauce. Use 1 tablespoon more for a similar savory depth; the jus will taste slightly tangier.