French Dip

Name: French Dip
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 French Dip Sandwiches
Ingredients: 3 pounds chuck roast; 1 teaspoon garlic powder; 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon dried oregano; 2 tablespoons vegetable oil; 2 cups (16 ounces / 480 g) beef broth; 2 cups (16 ounces / 480 g) beef broth; 1 teaspoon Worcestershire sauce; 6 hoagie rolls; 12 lices Provolone cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings
6 French Dip Sandwiches
Calories
755 kcal
Course
Main Course, Dinner

French Dip

Iris Hanson

Report

This French Dip recipe, also known as a Beef Dip, is tender roast beef served on a toasted hoagie roll with melted provolone cheese and au jus for dipping. It is a hearty, flavorful sandwich that will surely satisfy you!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

Roast Beef

3 pounds chuck roast
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried oregano
2 tablespoons vegetable oil
2 cups (16 ounces / 480 g) beef broth

Au Jus

2 cups (16 ounces / 480 g) beef broth
1 teaspoon Worcestershire sauce

Sandwich

6 hoagie rolls, sliced horizontally, toasted
12 lices Provolone cheese

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Roast Beef

Preheat the oven to 375°F.
In a small bowl, combine garlic powder, salt, pepper, and oregano. Season the beef roast all over with the seasoning mixture.
To a large Dutch oven over medium-high heat, add oil. When hot, brown the roast on all sides. Add beef broth to the pot, cover with the lid, and transfer to the preheated oven. Roast for 2 to 2 ½ hours, or until the meat is very tender.

Au Jus

After roasting the beef, transfer the meat to a cutting board to rest while you prepare the au jus.
To the juices in the pan, add beef broth and Worcestershire sauce. Stir to combine. Bring the mixture to a simmer over medium heat. Continue simmering for an additional 15 minutes to develop flavors.
Using a ladle or a fat separator, skim off excess fat. Then, pour the mixture through a fine mesh strainer to remove any solids.

Assembly

Thinly slice or shred the roasted beef. (I had about 4 cups of meat from the roast.)
Top each roll with 2 slices of provolone cheese. Transfer to the oven on broil to melt the cheese, 1-2 minutes, watching carefully.
Evenly divide the meat between the hoagie rolls, on top of the melted cheese.
Serve the sandwiches with a side of prepared au jus.