📝 About This Recipe
Born in the bustling kitchens of early 20th-century Los Angeles, the French Dip is a West Coast icon defined by its simplicity and soul-warming depth. This recipe features paper-thin ribbons of slow-roasted beef tucked into a crusty baguette that has been perfectly toasted to withstand a deep dive into a concentrated, savory beef consommé. It is the ultimate comfort sandwich, balancing the crunch of the bread with the melt-in-your-mouth tenderness of premium prime rib or chuck roast.
🥗 Ingredients
The Roast Beef
- 3 pounds Beef Chuck Roast or Prime Rib (well-marbled)
- 1 tablespoon Kosher Salt
- 2 teaspoons Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (for searing)
The Au Jus (Dipping Sauce)
- 4 cups Beef Stock (low sodium, high quality)
- 1 Yellow Onion (halved and sliced)
- 4 cloves Garlic (smashed)
- 3 sprigs Fresh Thyme
- 1 tablespoon Worcestershire Sauce
- 1/2 cup Red Wine (dry variety like Cabernet Sauvignon)
The Sandwich Assembly
- 4-6 pieces French Baguettes or Hoagie Rolls (crusty on the outside, soft inside)
- 6-8 slices Provolone or Gruyère Cheese (optional but recommended)
- 3 tablespoons Unsalted Butter (softened)
- 1/4 cup Creamy Horseradish (for serving)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Pat the beef roast completely dry with paper towels and season generously on all sides with kosher salt and cracked black pepper.
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2
In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef until a deep, dark brown crust forms on all sides, about 4-5 minutes per side.
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3
Remove the beef temporarily. Add the sliced onions to the pot and sauté for 5 minutes until softened and slightly caramelized.
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4
Deglaze the pot by pouring in the red wine, scraping up all the flavorful brown bits (fond) from the bottom with a wooden spoon.
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5
Add the garlic, thyme sprigs, beef stock, and Worcestershire sauce. Return the beef to the pot; the liquid should come about halfway up the sides of the meat.
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6
Cover with a tight-fitting lid and transfer to the oven. Braise for 3 to 3.5 hours, or until the beef is tender enough to slice but not quite falling apart.
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7
Remove the beef from the liquid and let it rest on a cutting board for at least 20 minutes. This is crucial for keeping the juices inside the meat.
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8
While the meat rests, strain the braising liquid through a fine-mesh sieve into a saucepan. Skim off the excess fat from the surface and simmer the liquid over medium heat to concentrate the flavors for 10 minutes.
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9
Using a very sharp knife (or a meat slicer if you have one), slice the beef against the grain into the thinnest ribbons possible.
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10
Split your baguettes lengthwise. Spread softened butter on the cut sides and toast under a broiler for 1-2 minutes until golden brown.
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11
Optional: Place slices of Provolone on the top half of the toasted bread and return to the broiler for 30 seconds until melted and bubbly.
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12
Dip the sliced beef briefly into the hot au jus to re-moisten it, then pile it high onto the bottom half of the toasted rolls.
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13
Close the sandwiches and cut them in half on a bias. Serve immediately with individual small bowls of the hot au jus for dipping.
💡 Chef's Tips
For the thinnest slices, chill the cooked beef for an hour before slicing, then reheat the slices in the warm au jus. Always toast the bread; a soft roll will disintegrate the moment it touches the jus. If the au jus is too salty after reducing, add a splash of water or a pinch of sugar to balance it. Use a high-quality store-bought beef bone broth if you don't have time to make a scratch stock for a richer mouthfeel. Don't skip the rest period for the meat, or the sandwich will be dry despite the dipping sauce.
🍽️ Serving Suggestions
Serve with a side of extra-crispy sea salt french fries or potato chips. A side of spicy pickled peppers or giardiniera cuts through the richness of the beef. Pair with a cold West Coast IPA or a glass of robust Napa Valley Cabernet Sauvignon. Offer a small ramekin of extra-strong horseradish cream for those who like a nasal-clearing kick. A simple arugula salad with a lemon vinaigrette provides a refreshing contrast to the savory sandwich.