Low Carb Classic French Dip Sandwich
Delight in the rich, savory flavors of this Low Carb Classic French Dip Sandwich, a protein-packed twist on the beloved deli favorite. Made with tender, slow-cooked beef chuck roast seasoned to perfection and paired with caramelized onions, garlic, and a robust au jus, this recipe offers maximum flavor with minimal carbs. The juicy shredded beef is wrapped in low-carb bread alternatives, topped with melty provolone cheese, and baked to golden perfection. Served alongside a warm, aromatic dipping sauce, this sandwich is a keto-friendly comfort food that’s perfect for lunch, dinner, or even meal prep. Bursting with bold flavors and ready in a few simple steps, it’s the ultimate guilt-free indulgence for fans of classic French dip sandwiches.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 units garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 unit bay leaf
- 8 slices sliced provolone cheese
- 8 units low-carb wraps or cloud bread pieces
- 2 tablespoons unsalted butter
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the beef roast and sear it on all sides until a crust forms, about 4-5 minutes per side. Transfer to a slow cooker.
In the same skillet, add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute. Transfer the onion and garlic to the slow cooker.
Pour the beef broth and Worcestershire sauce into the slow cooker over the beef and onions. Add the bay leaf.
Cover and cook on low setting for 6-8 hours, or until the beef is tender and easily shreds with a fork.
Remove the beef from the slow cooker and let it rest for a few minutes on a cutting board. Shred the beef using two forks.
Strain the cooking liquid from the slow cooker to remove the onion pieces and bay leaf, reserving the liquid to use as au jus for dipping.
Preheat oven to 350°F (175°C).
On each low-carb wrap or cloud bread piece, place about 1/2 cup of shredded beef and cover with two slices of provolone cheese.
Roll up the wraps and place them in a baking dish. Brush the tops with melted unsalted butter.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Serve the wraps hot with a small bowl of the warm au jus on the side for dipping.
Nutrition Facts
Calories |
4038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.8 g | 384% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 10187 mg | 443% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 11.7 g | ||
| Protein | 273.5 g | 547% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2262 mg | 174% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 3992 mg | 85% | |
*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.
