French Dip Sandwich Recipe

Sandwiches

1. 1

   Prepare and Season Beef

   Pat the roast dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, and onion powder. Rub the spice mix all over the roast to evenly season. Let sit at room temperature 20–30 minutes while you prepare other ingredients (or refrigerate overnight for more flavor; bring back to room temp before cooking).

2. 2

   Sear the Roast

   Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the olive oil. When shimmering, add the roast and sear 3–4 minutes per side until a deep brown crust forms. Use tongs to sear the edges if needed. Remove the roast and set aside.

3. 3

   Build the Au Jus

   Reduce heat to medium. Add the sliced shallot and smashed garlic to the pot and cook 1–2 minutes until fragrant, scraping up brown bits. Deglaze the pot with the dry red wine (if using), scraping any browned bits off the bottom. Pour in the beef au jus or broth, then add Worcestershire sauce, thyme sprigs, and the bay leaf. Return the roast to the pot so it's mostly submerged in liquid.

4. 4

   Braise Until Tender

   Bring the liquid to a gentle simmer, then cover the pot and either simmer on the stovetop over low heat or transfer to a preheated 325°F (160°C) oven. Cook until the roast is fork-tender, about 2 to 2 1/2 hours depending on thickness. Occasionally check to ensure the liquid remains at a low simmer; add a little extra broth or water if it gets low.

5. 5

   Rest and Shred

   Remove the roast to a cutting board and let it rest 10 minutes. Using two forks, shred or thinly slice the beef against the grain into bite-sized strips. Skim any excess fat from the braising liquid and keep the pot on low heat to keep jus warm.

6. 6

   Toast Buns

   Split the french rolls and spread a thin layer of softened butter on the cut sides. Heat a skillet or griddle over medium heat and toast the buns, buttered side down, until golden and crisp, about 1–2 minutes. Alternatively, broil for 1–2 minutes watching carefully.

7. 7

   Assemble Sandwiches

   Place a generous portion of shredded beef onto the bottom half of each toasted roll. Ladle a small amount of hot au jus over the meat for moisture. Top each with a slice of provolone; if you prefer the cheese melted, place assembled sandwiches under a broiler or in a hot oven for 1–2 minutes until cheese is bubbling. Add chopped parsley if using, then cap with the top roll.

8. 8

   Serve with Au Jus

   Pour the warm au jus into small individual dipping bowls or a shared bowl. Serve sandwiches immediately with the bowls of jus for dipping. Leftover jus can be refrigerated for up to 3 days or frozen up to 3 months.