French Dip Roast Beef Sandwiches
Indulge in the ultimate comfort food with these French Dip Roast Beef Sandwiches, a hearty and flavorful classic perfect for any occasion. Tender beef chuck roast is slow-braised with aromatics like rosemary, thyme, and caramelized onions in a savory blend of beef broth, Worcestershire, and soy sauce, creating melt-in-your-mouth meat and a deeply rich au jus for dipping. The sandwiches feature toasted buttery French rolls, topped with provolone cheese that’s melted to perfection, adding a creamy, gooey layer to every bite. Whether you’re serving these for a cozy family dinner or a game-day feast, these sandwiches are guaranteed to impress. Pair them with the warm au jus for dipping, and savor the perfect marriage of flavors and textures in every bite.
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Recipe Information
Ingredients
- 2.5 lbs beef chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 6 French rolls, split
- 2 tbsp butter, softened
- 6 slices sliced provolone cheese
Instructions
Season the beef chuck roast evenly with kosher salt, black pepper, garlic powder, and onion powder. Let it sit for at least 15 minutes to allow the seasoning to penetrate.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chuck roast on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the roast and set aside.
In the same pan, add the thinly sliced onions and cook for 4-5 minutes until softened and slightly caramelized.
Pour in the beef broth, Worcestershire sauce, and soy sauce. Stir to combine, scraping up any browned bits from the bottom of the pan.
Add the rosemary and thyme sprigs, then return the seared roast to the pan. Cover and either transfer the pan to a preheated oven at 300°F (150°C) or cook on the stovetop on low heat. Braise the roast for 4-5 hours, or until the beef is fork-tender.
Remove the roast from the liquid and allow it to rest for 10 minutes. Shred or thinly slice the beef against the grain.
Strain the braising liquid and reserve it as the au jus for dipping. Keep warm.
Preheat your oven to 375°F (190°C). Spread the French rolls with softened butter and toast them on a baking sheet for 5 minutes, or until golden and slightly crisp.
Layer the shredded or sliced beef onto the bottom half of each roll. Top with a slice of provolone cheese, then place the sandwiches back into the oven for 3-4 minutes, or until the cheese melts.
Top each sandwich with the other half of the roll, serve with a small bowl of warm au jus on the side, and enjoy!
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1609 mg | 70% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
