Easy & Flavorful French Dip Sandwich – No Restaurant Required!

You don’t have to dine out to enjoy a mouthwatering French dip sandwich. With tender, juicy beef, melted provolone cheese, golden caramelized onions, and savory mushrooms, all dipped in rich, homemade au jus—this dish is comfort food at its finest.

The Best Thing to Happen to Chuck Since Pot Roast

This French dip recipe transforms a humble chuck roast into something truly special. Slow-cooked to perfection, it’s packed with deep, beefy flavor and makes for an unforgettable meal. Whether you serve it on a crusty roll or enjoy it as a low-carb option without bread, this dish is sure to become a new favorite in your meal rotation.

Cooking Methods – Choose What Works for You

A Dutch oven is an excellent choice for cooking this dish, but if you don’t have one, no worries! A baking dish covered with foil or a slow cooker will work just as well. However, for the best results, a cast iron Dutch oven with a lid will lock in moisture and deepen the flavors.

Ready to make the best French dip sandwich at home? Let’s get cooking!

INGREDIENTS

• 3 lbs Strandquist Family Farm chuck roast, excess fat trimmed (or you can trim when it’s done)

• 1 yellow onion, thinly sliced

• 1 green pepper, seeded and thinly sliced, optional

• 6 oz mushrooms, optional

• 4-6 cloves garlic, minced

• 1 tablespoon butter for rolls

• 2 tablespoon salt

• 2 tablespoon black pepper

• ½ teaspoon sugar

• 3 cups beef broth

• 6 hoagie rolls (or brioche rolls)

• 6 slices of swiss or provolone cheese

INSTRUCTIONS

1. Preheat oven to 325 degrees F.

2. In a large Dutch oven or 9×13 baking dish, layer the onion slices and green peppers on the bottom of the dish. Season with the sugar, 1 teaspoon salt, 1 teaspoon pepper and toss to coat onion slices in seasoning.

3. Season the meat generously on each side with salt and pepper and add the garlic cloves on top. Place the seasoned chuck on top of the seasoned onion mixture in your Dutch oven or baking dish.

4. Pour in beef broth, then put in oven for 2 hours. After 2 hours, tent with aluminum foil or cover with oven-safe lid (add mushrooms if you’d like), for 30 minutes to 1 hour, until chuck roast is tender and barely holding together.

5. Take roast out; slice and shred the meat on a cutting board. Use slotted spoon or mesh strainer to strain the onions, green peppers and mushrooms from the au jus and save both the jus for dipping and the onions, peppers and mushrooms to put on the rolls.

6. In the hoagie or brioche rolls, butter each roll and layer onions, green peppers, mushrooms, meat and cheese on top. Place on baking sheets and put into the still warm, turned off oven. Melt the cheese, then remove from oven.

7. Serve with leftover juices for au jus and a side of homemade steak fries.

Au Jus Recipe:

INGREDIENTS

• 4 tablespoons beef drippings

• 4 tablespoons red wine or beef broth

• 2 cups beef broth

• 1 tablespoon Worcestershire sauce

• salt and pepper to taste

INSTRUCTIONS

1. Place a medium saucepan over high heat on the stovetop.

2. Once the pan is warm, add 4 tablespoons beef drippings, 4 tablespoons red wine, 2 cups low-sodium beef broth, and 1 tablespoon Worcestershire sauce.

3. Whisk the ingredients together until fully combined, then bring the mixture to a boil.

4. Once boiling, reduce the heat to medium-low and let it simmer for 5 minutes, stirring occasionally.

5. After 5 minutes, taste the jus and season with salt and freshly cracked black pepper as needed.

6. If the drippings contained any solids from the beef, strain the jus through a fine-mesh sieve for a smooth consistency.

7. Transfer the finished jus to a serving container and enjoy!

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Warmly,

Tessa

French Dip Sandwich