This French Dip recipe, also known as a Beef Dip, is tender roast beef served on a toasted hoagie roll with melted provolone cheese and au jus for dipping. It is a hearty, flavorful sandwich that will surely satisfy you! You can also easily turn this into an amazing French Dip Slider!
What Is A French Dip?
A French Dip, which is not actually French, is a meaty sandwich dipped into juices from roasting the meat. There are a couple of claims to the creation of the sandwich, both in Los Angeles. One restaurant that claims the origin is Philippe’s The Original. Philippe Mathieu does have French heritage, but it is still unknown if that is the reason the sandwich goes by that name. Another restaurant that claims to have come up with the sandwich is Cole’s. No matter who ended up soaking up this beefy sandwich in the drippings from the roasting pan, thank you! We will continue to enjoy each flavorful bite!
Ingredients & Substitutions
Meat: I used a 3-pound chuck roast for this recipe. A chuck roast is a good choice of meat because of its marbling. The marbling adds flavor and keeps the meat moist while it is cooked. Beef sirloin or round roast would also work in a French Dip. Season the meat with garlic powder, salt, pepper, and oregano. It will be slow-roasted on the stovetop in a Dutch Oven. To save time, you could use store-bought roast beef.
Au Jus: Au Jus, which translates into ‘with juice’ is a thin, flavorful sauce made from the natural juices from cooked meat. It is a delicious dipping sauce for these sandwiches! It’s easy to make your own from roasting the meat, or you could use a store-bought mix.
Rolls: I love hoagie rolls for a French Dip. They are a good size and hold up to all the meat and cheese in the sandwich. You could use your favorite sturdy, crusty bread like a French baguette, Ciabatta, or sourdough.
Cheese: Although traditionally, French Dips are served plain, cheese is sometimes added. Provolone cheese is a classic choice for a French Dip and is what I used in this recipe. You could also use Swiss, Gruyere, Pepper Jack, or your favorite kind of cheese. Or, stick to the classic without cheese!
Can I Make This In A Slow Cooker?
Yes! After browning the roast on all sides, transfer it to a slow cooker. Add the beef broth, cover, and cook on low for 6-8 hours or on high for 3-4, or until the meat is very tender. Remove the roast from the slow cooker and transfer it to a cutting board to rest.
To make the au jus, add beef broth and Worcestershire to the juices in the slow cooker and let simmer until heated through (about 5 minutes). Using a ladle or a fat separator, skim off excess fat. Then, pour the mixture through a fine mesh strainer to remove any solids. From there, simply follow the assembly steps listed in the recipe.
Can I Roast The Beef Ahead Of Time?
Yes! To get a head start on this recipe, get the beef roasted in advance. Once you have roasted the beef and it has cooled slightly, shred or slice it. Store the beef in an airtight container in the refrigerator for up to 2-3 days. When ready to assemble the sandwiches, warm up the beef on the stovetop or in the microwave.
What To Serve With A French Dip
Several delicious dishes can be paired with a French Dip. Here are some of my favorite options:
- Air Fryer French Fries (I also have Parmesan Garlic and Salt and Vinegar French Fries!)
- Homemade Potato Chips
- Coleslaw
- Wedge Salad
- Roasted Potato Wedges
- Onion Rings
- Roasted Vegetables (asparagus, carrots, green beans, or Brussels sprouts)
How To Store French Dips
To store a French Dip sandwich, first, let it cool to room temperature. Then, wrap each sandwich individually and store it in the refrigerator. They will last up to 2-3 days. It is recommended to reheat the French Dip in the oven on low heat. If reheating in the microwave, the bread may get a little bit soggy. Be sure to save some the the au jus to heat up for dipping!
French Dip
Ingredients
Roast Beef
- 3 pounds chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 2 tablespoons vegetable oil
- 2 cups (16 ounces / 480 g) beef broth
Au Jus
- 2 cups (16 ounces / 480 g) beef broth
- 1 teaspoon Worcestershire sauce
Sandwich
- 6 hoagie rolls, sliced horizontally, toasted
- 12 slices provolone cheese
Instructions
Roast Beef
- Preheat the oven to 375°F.
- In a small bowl, combine garlic powder, salt, pepper, and oregano. Season the beef roast all over with the seasoning mixture.
- To a large Dutch oven over medium-high heat, add oil. When hot, brown the roast on all sides. Add beef broth to the pot, cover with the lid, and transfer to the preheated oven. Roast for 2 to 2 ½ hours, or until the meat is very tender.
Au Jus
- After roasting the beef, transfer the meat to a cutting board to rest while you prepare the au jus.
- To the juices in the pan, add beef broth and Worcestershire sauce. Stir to combine. Bring the mixture to a simmer over medium heat. Continue simmering for an additional 15 minutes to develop flavors.
- Using a ladle or a fat separator, skim off excess fat. Then, pour the mixture through a fine mesh strainer to remove any solids.
Assembly
- Thinly slice or shred the roasted beef. (I had about 4 cups of meat from the roast.)
- Top each roll with 2 slices of provolone cheese. Transfer to the oven on broil to melt the cheese, 1-2 minutes, watching carefully.
- Evenly divide the meat between the hoagie rolls, on top of the melted cheese.
- Serve the sandwiches with a side of prepared au jus.
Video
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Wow! These French dip sandwiches are amazing! Tender beef, crusty bread, melted cheese, and flavorful au jus make for a mouthwatering combo. I will definitely be making these at home.
Elizabeth
Wow, these are SO GOOD! The roast beef is so tender and flavorful, and I could not resist a few extra dunks into the au jus! I am going to try these at home, for sure!
Rachael
Such a flavorful and delicious meat! This is an absolutely delicious sandwich!
Annabelle
So flavorful, oh my goodness! The meat is tender and juicy, all around a great sandwich!
Rosemary Stalhood