21 Delicious French Dip Recipes for Sandwich Enthusiasts
Whether you're craving the ultimate comfort food or need a quick dinner solution that satisfies the whole family, you've come to the right place. French dip
Ingredients
Instructions
Preheat your oven to 300°F.
Pat the beef chuck roast completely dry with paper towels.
Rub the entire surface of the roast with olive oil.
Sprinkle kosher salt and black pepper evenly over all sides of the roast.
Heat a large oven-safe pot or Dutch oven over medium-high heat for 2 minutes.
Sear the roast for 4-5 minutes per side until deeply browned. Tip: Don’t move the meat while searing to develop a proper crust.
Remove the roast from the pot and set it aside on a plate.
Add the sliced onion to the same pot and cook for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
Return the seared roast to the pot, ensuring it’s mostly submerged in liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise for 3-3.5 hours until the beef shreds easily with a fork. Tip: Check for doneness by inserting a fork – it should twist with no resistance.
Remove the pot from the oven and transfer the beef to a cutting board.
Strain the cooking liquid through a fine mesh strainer into a saucepan, reserving the onions.
Bring the strained liquid to a simmer over medium heat for your au jus.
Shred the beef using two forks, discarding any large fat pieces.
Mix the shredded beef with the reserved cooked onions.
Slice the French rolls in half horizontally.
Toast the rolls cut-side up under a broiler for 1-2 minutes until golden brown.
Divide the shredded beef mixture evenly among the bottom halves of the toasted rolls.
Top each sandwich with 2 slices of provolone cheese.
Return the assembled sandwiches to the broiler for 1-2 minutes until the cheese is melted and bubbly. Tip: Watch closely as cheese can burn quickly under the broiler.
Place the top halves of the rolls on the sandwiches.
Slice each sandwich in half diagonally and serve immediately with individual bowls of hot au jus for dipping.
For the beef:3 lb chuck roast1 tbsp olive oil1 onion, sliced4 cloves garlic, minced2 cups beef broth1 tbsp Worcestershire sauce1 tsp dried thyme
3 lb chuck roast
1 tbsp olive oil
1 onion, sliced
4 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
For serving:6 hoagie rolls8 slices provolone cheese
6 hoagie rolls
8 slices provolone cheese
Heat olive oil in a large skillet over medium-high heat until shimmering.
Season chuck roast generously with salt and pepper on all sides.
Sear the roast for 3-4 minutes per side until deeply browned.
Transfer the seared roast to your slow cooker.
Add sliced onions and minced garlic to the same skillet.
Cook for 2-3 minutes until fragrant and slightly softened.
Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom.
Add dried thyme to the liquid mixture.
Pour the entire contents of the skillet over the roast in the slow cooker.
Cover and cook on low for 8 hours until the meat shreds easily with a fork.
Remove the roast from the slow cooker and place it on a cutting board.
Shred the meat using two forks, discarding any large pieces of fat.
Strain the cooking liquid through a fine-mesh sieve into a saucepan.
Skim off excess fat from the surface of the liquid using a spoon.
Heat the strained liquid over medium heat until simmering to create your au jus.
Slice hoagie rolls in half lengthwise, being careful not to cut all the way through.
Pile shredded beef onto the bottom halves of the rolls.
Top each sandwich with provolone cheese slices.
Place sandwiches under a broiler for 1-2 minutes until cheese is melted and bubbly.
Close the sandwiches with the top halves of the rolls.
3 lbs chuck roast
1 large onion, sliced
4 cups beef broth
2 tbsp Worcestershire sauce
1 bay leaf
Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
Season 3 lbs chuck roast generously with salt and pepper on all sides.
Sear the chuck roast in the hot oil for 4 minutes per side until deeply browned. Tip: Don’t rush this step—proper searing builds incredible flavor!
Remove the beef from the pot and set aside on a plate.
Add 1 sliced large onion to the pot and cook for 3 minutes, stirring occasionally.
Add 4 minced garlic cloves and cook for 1 minute until fragrant.
Pour in 4 cups beef broth, using a wooden spoon to scrape up any browned bits from the bottom.
Stir in 2 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1 bay leaf.
Return the seared chuck roast to the pot, nestling it into the liquid.
Secure the lid, set the valve to “Sealing,” and pressure cook on High for 60 minutes. Tip: For fall-apart tender beef, don’t skimp on the cooking time.
Allow natural pressure release for 15 minutes, then carefully quick release any remaining pressure.
Remove the beef from the pot and shred it using two forks.
Strain the cooking liquid through a fine-mesh sieve into a separate bowl—this becomes your dipping sauce.
Toast 6 hoagie rolls until lightly golden. Tip: Toasting the rolls prevents them from getting soggy when you add the juicy beef.
Divide the shredded beef among the toasted rolls and top each with provolone cheese.
1/2 cup unsalted butter, softened
1 tbsp fresh parsley, chopped
1 lb thinly sliced roast beef
4 hoagie rolls
1 tsp dried rosemary
1 tsp onion powder
Preheat your oven to 375°F.
Mix 1/2 cup softened butter with 4 minced garlic cloves and 1 tbsp chopped parsley in a small bowl. Tip: Soften butter quickly by microwaving in 5-second intervals.
Slice 4 hoagie rolls lengthwise without cutting all the way through.
Spread the garlic butter evenly inside each roll.
Place 1 lb thinly sliced roast beef evenly inside the buttered rolls.
Sprinkle 1 tsp dried thyme and 1 tsp dried rosemary over the beef.
Drizzle 1 tbsp olive oil over the assembled sandwiches.
Wrap each sandwich tightly in aluminum foil.
Bake at 375°F for 15 minutes until warm and butter is melted.
While baking, combine 2 cups beef broth, 1 tbsp Worcestershire sauce, and 1 tsp onion powder in a saucepan. Tip: Use low-sodium broth to control saltiness.
Simmer the au jus over medium heat for 10 minutes until slightly reduced.
Remove sandwiches from oven and unwrap carefully. Tip: Let steam escape for 30 seconds before fully opening foil.
Slice each sandwich in half diagonally.
Serve immediately with individual bowls of warm au jus for dipping.
For the beef:3 lbs chuck roast2 tbsp olive oil1 large onion, sliced4 garlic cloves, minced
2 tbsp olive oil
4 garlic cloves, minced
For the braising liquid:2 cups beef broth12 oz amber ale2 tbsp Worcestershire sauce1 tsp dried thyme
12 oz amber ale
For serving:6 French rolls8 slices provolone cheese
6 French rolls
Preheat your oven to 325°F.
Season the chuck roast generously with salt and pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
Sear the chuck roast for 4-5 minutes per side until deeply browned.
Remove the beef from the pot and set it aside on a plate.
Add the sliced onion to the same pot and cook for 5 minutes until softened.
Pour in the beef broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pot.
Add the amber ale, Worcestershire sauce, and dried thyme to the pot.
Return the seared chuck roast to the pot, making sure it’s mostly submerged in the liquid.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
Braise for 3-3.5 hours until the beef shreds easily with a fork.
Remove the pot from the oven and carefully transfer the beef to a cutting board.
Shred the beef using two forks, discarding any large pieces of fat.
Strain the braising liquid through a fine-mesh sieve into a saucepan.
Simmer the strained liquid over medium heat for 10 minutes to reduce slightly.
Slice the French rolls in half lengthwise without cutting all the way through.
Toast the rolls in a 350°F oven for 5 minutes until lightly crisp.
Pile the shredded beef onto the bottom halves of the toasted rolls.
Top the beef with provolone cheese slices.
Return the assembled sandwiches to the 350°F oven for 3-4 minutes until the cheese melts.
Serve immediately with small bowls of the warm braising liquid for dipping.
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
Sear the beef for 4–5 minutes per side until deeply browned, creating a flavorful crust.
Transfer the beef to a plate and reduce the heat to medium.
Add the sliced onion to the pot and cook for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in 4 cups beef broth and 1 tbsp Worcestershire sauce, scraping up any browned bits from the bottom.
Add 1 tsp dried thyme and return the beef to the pot.
Cover and braise in the oven for 3 hours until the beef shreds easily with a fork.
While the beef cooks, whisk together 1/2 cup sour cream, 2 tbsp prepared horseradish, 1 tbsp fresh lemon juice, and 1/4 tsp salt in a small bowl.
Refrigerate the horseradish cream sauce for at least 30 minutes to allow flavors to meld.
Strain the broth through a fine-mesh sieve into a clean pot, skimming off excess fat if desired.
Slice the French rolls in half horizontally and spread 2 tbsp softened butter evenly on the cut sides.
Toast the rolls in a 400°F oven for 5 minutes until golden and crisp.
Drizzle a spoonful of horseradish cream sauce over the beef.
Top with the other half of the roll and slice each sandwich in half diagonally.
Serve immediately with individual bowls of warm broth for dipping.
For the sandwiches:1 lb thinly sliced roast beef4 hoagie rolls2 cups shredded Gruyere cheese
2 cups shredded Gruyere cheese
For the au jus:4 cups beef broth1 tbsp Worcestershire sauce1 tbsp soy sauce1 tsp garlic powder1 tsp onion powder
1 tbsp soy sauce
1 tsp garlic powder
Place the hoagie rolls on a baking sheet lined with parchment paper. Tip: Splitting the rolls most of the way through but leaving one edge intact helps hold the fillings better.
Divide the roast beef evenly among the four rolls, piling it into the opened centers.
Sprinkle 1/2 cup of shredded Gruyere over the beef in each sandwich.
Bake for 8-10 minutes until the cheese is fully melted and bubbly. Tip: Watch closely after 8 minutes—Gruyere browns quickly, so pull them out when golden but not dark.
While the sandwiches bake, combine beef broth, Worcestershire sauce, soy sauce, garlic powder, and onion powder in a medium saucepan.
Bring the au jus mixture to a boil over high heat, then reduce to a simmer.
Simmer for 5 minutes, stirring occasionally. Tip: Taste the au jus after 3 minutes—if you prefer more depth, add another teaspoon of Worcestershire sauce.
Remove the sandwiches from the oven and let them rest for 2 minutes before serving.
Slice each sandwich in half diagonally and serve immediately with small bowls of hot au jus for dipping.
For the panini:4 slices sourdough bread8 oz thinly sliced roast beef4 slices provolone cheese1/2 cup jarred roasted red peppers, drained and patted dry2 tbsp softened unsalted butter
4 slices sourdough bread
8 oz thinly sliced roast beef
4 slices provolone cheese
1/2 cup jarred roasted red peppers, drained and patted dry
2 tbsp softened unsalted butter
For the au jus:1 cup beef broth1 tbsp Worcestershire sauce1 tsp garlic powder
1 cup beef broth
Preheat your panini press to 375°F.
While the press heats, make the au jus by combining beef broth, Worcestershire sauce, and garlic powder in a small saucepan.
Bring the au jus to a simmer over medium heat, then reduce heat to low to keep warm.
Butter one side of each slice of sourdough bread.
Place two slices of bread buttered-side down on a cutting board.
Layer 4 oz of roast beef evenly on each of the two bottom slices.
Top the roast beef with 1/4 cup of roasted red peppers per sandwich.
Place two slices of provolone cheese over the peppers on each sandwich.
Cover each sandwich with the remaining bread slices, buttered-side up.
Place one sandwich on the preheated panini press and close the lid.
Press for 5-7 minutes until the bread is golden brown with distinct grill marks and the cheese is visibly melted.
Remove the first sandwich and repeat with the second sandwich.
Slice each panini in half diagonally using a serrated knife for clean cuts.
Serve immediately with individual cups of warm au jus for dipping.
