French Dip Sandwich
Thin-sliced roast beef piled on a French roll and served with a side of jus for dipping, a Los Angeles invention dating to the early 1900s.
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Dutch oven
- •Sharp carving knife
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 28
- carbs
- 45
- protein
- 40
- calories
- 620
Instructions
- 1
Brown the chuck roast on all sides in a Dutch oven.
- 2
Add the onion, garlic, bay leaf, peppercorns, and beef stock.
- 3
Cover the pot and cook at 300°F for about 3 hours until fork-tender.
- 4
Remove the meat and let it rest. Slice it thinly against the grain.
- 5
Pour the cooking liquid through a strainer to make the jus (dipping broth). Skim off the excess fat.
- 6
Cut open the French rolls and pile them with sliced beef, adding cheese if using.
- 7
Serve each sandwich with a small cup of hot jus for dipping.
Chef's tips
Slice the beef very thin across the grain for the most tender bite. Skim extra fat off the jus before serving so it does not taste greasy.
Storage
Store meat and jus separately in the fridge up to 3 days.
Reheating
Reheat jus on the stovetop; warm meat briefly in the simmering jus before assembling.
Common mistakes to avoid
- •Cutting the beef too thick instead of paper-thin
- •Leaving the sandwich in the jus too long so it gets soggy
Serving suggestions
Cooked French Dip Sandwich?
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