French Dip On A Sub Bun Recipe

Season and Sear

Pat the chuck roast pieces dry with paper towels and season all over with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbsp oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the roast pieces, 3–4 minutes per side, until a deep brown crust forms. Work in batches if needed so you don't crowd the pan. Transfer seared beef to a plate and set aside.

Sauté Aromatics

Reduce heat to medium. Add the halved onion (cut side down) and smashed garlic to the pot and sauté 2–3 minutes until they begin to brown and soften. Stir in 1 tbsp tomato paste and cook 1 minute to remove raw flavor.

Deglaze and Build Braise

Pour in 1 cup dry red wine (or an extra cup of beef broth if not using wine) to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the liquid reduce 1–2 minutes. Return the seared beef to the pot. Add 4 cups beef broth, 2 tbsp soy sauce or Worcestershire, 1 tsp dried thyme, and 2 bay leaves. Bring to a gentle simmer.

Braise

Cover the pot and transfer to a 300°F (150°C) oven — or keep on the stovetop at a very low simmer — and cook for 2.5 to 3 hours, or until the beef is fork-tender and easily shredded. Check once about halfway and turn the meat. If the liquid reduces excessively, add a bit more broth to maintain about 2 cups of cooking liquid.

Rest and Slice

Carefully remove the beef from the braising liquid and let it rest on a cutting board for 10–15 minutes. Reserve the cooking liquid for the jus. Shred or thinly slice the beef against the grain into thin ribbons for sandwich filling.

Make and Strain Au Jus

Strain the braising liquid through a fine-mesh sieve into a medium saucepan, pressing on solids to extract flavor. Skim off excess fat from the surface if desired. Bring the strained liquid to a simmer over medium heat. Taste and adjust seasoning with additional salt or pepper. For a slightly thicker jus, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then slowly whisk into the simmering liquid and cook 1–2 minutes until slightly thickened. Keep the jus warm for dipping.

Prepare Buns

Preheat the oven broiler or a 375°F (190°C) oven with the rack in the upper-middle position. Lightly butter the cut sides of the sub buns with the 2 tbsp softened butter.

Assemble and Melt Cheese

Arrange the bottom halves of the buns on a baking sheet. Pile about 4 oz (roughly 1/4 lb) of the thinly sliced/shredded roast beef onto each bun bottom (adjust to preference). Place two slices of Swiss cheese over the beef on each sandwich. Top with the bun tops and slide the baking sheet under the broiler until the cheese melts and the bread edges are lightly toasted, about 1–3 minutes (watch closely), or bake at 375°F for 6–8 minutes until warmed and cheese is melted.

Finish and Serve

Transfer sandwiches to plates. Serve each sandwich with a small bowl or ramekin of warm au jus for dipping. Garnish with chopped fresh parsley and optional pickled peppers or giardiniera on the side. Dip each bite into the jus as you eat.