There are few sandwiches as iconic, or as comforting, as a classic French dip. Between the crusty roll, mouth-tender roast beef, melty cheese, and that savory au jus begging to be dipped into, it’s no wonder french dip sandwiches have stood the test of time.
This version is my personal attempt at recreating the Salt Hank French Dip, but cooked the way I like to do things, over live fire. The real secret here isn’t just the au jus. By braising the chuck roast just right and straining it carefully, you end up with a clean, rich dipping sauce that takes this french dip sandwich recipe to another level. And while the horseradish sauce is optional, I’d argue it’s one of my favorite things about the whole process.
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Why You’ll Love This French Dip
This French dip is a hearty dinner option that feels indulgent without being complicated. It’s built around chuck roast, a good choice when you want flavorful beef that becomes fork-tender after a long, slow cooking time. Unlike leaner cuts like top round roast, chuck roast has just enough fat and connective tissue to break down into something incredibly mouth tender. The result is beef that shreds easily and soaks up flavor from beef broth, red wine, herbs, and all those browned bits left behind in the pot.
Another great thing about this french dip recipe is how adaptable it is. You can make it on an outdoor grill with a Dutch oven, use a crock pot, or even adapt it to new pressure cookers if you’re short on time. It’s also perfect for feeding a crowd or making ahead because the next day, the flavors are even better. Serve it with french fries, keep it classic with hoagie rolls or a crusty roll, and let everyone dunk to their heart’s content.
The Ultimate French Dip Ingredients
The ingredient list is simple, but each component plays a big role. For the beef,
- Beef & Jus: you’ll need one beef chuck roast, beef stock, red wine, sliced onions, smashed garlic cloves, rosemary, and thyme. This combination creates a deeply savory braising liquid that eventually becomes your au jus. While some recipes call for soy sauce or Worcestershire sauce, this version relies on beef broth and wine for a cleaner, more traditional beef consommé-style flavor.
- Sandwich Build: French baguettes or a classic french roll are ideal. You want something sturdy, a buttery bun or crusty roll that won’t fall apart once dipped. Provolone cheese is the go-to here thanks to its mild flavor and excellent melt factor. That melty cheese pulls everything together.
- Horseradish Mayo: in a small bowl mix mayonnaise, prepared horseradish, chopped chives, and a splash of Worcestershire sauce. This sauce cuts through the rich beef and ties the whole sandwich together. It’s optional, but for personal consumption, I never skip it.
- Caramelized Onions: Thinly slice white onions and cook them low and slow with olive oil or canola oil, a little whiskey for deglazing, plus salt and pepper. They should end up dark, sweet, and almost jammy.
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French Dip Pro Tip
The move with a French dip is cooking the beef in the same liquid you’re going to dip it in. That’s why I braise the chuck roast right in the pot with stock, wine, herbs, and onions, then strain it clean at the end. You get tender beef and a jus that actually tastes like beef, not just salty broth.
If your jus is too thin, let it simmer uncovered for a few extra minutes to reduce and concentrate the flavor. And don’t skip skimming the fat off the top as it cooks; you want beefy and rich, not greasy.
How To Make French Dip Sandwiches
Start with the Onions
Start by tackling the caramelized onions since they take the longest. Heat your outdoor grill or stovetop to medium-high heat and place a cast iron skillet on to preheat. Add oil, then thin slices of white onion, seasoning with salt and black pepper.
Cook low and slow, stirring frequently, adjusting between medium-high heat and low heat as needed to avoid burning. After about 45–60 minutes, the onions will be deeply caramelized. Add garlic for a couple of minutes, then deglaze with whiskey and let it cook off. Set aside and keep warm.
Sear and braise the beef
For the beef, preheat your grill to around 375°F.
Slather the chuck roast with olive oil and season generously. Sear it on all sides over direct heat—just a couple of minutes per side—until nicely browned. Transfer the beef to a Dutch oven or roasting pan.
Sauté garlic and onions briefly, then add rosemary, thyme, and red wine. Nestle the beef back in and pour in beef broth until nearly submerged. Cover and let it simmer over medium heat for 3.5–4.5 hours, skimming fat as needed, until the internal temperature and texture tell you it’s ready. An instant-read thermometer helps, but fork-tender is the real test.
Once done, remove the beef, discard herbs and bones, and strain the liquid. This strained liquid is your savory au jus—clean, rich, and perfect for dipping.
Make the horseradish mayo: Whisk the mayo ingredients together in a bowl until they are all combined. Taste it and adjust it if needed. Want more heat, add more horseradish. This sauce absolutely makes this sandwich.
Build the French Dip sandwich
Split the French rolls and give them a light toast so they can stand up to dunking.
To assemble, place the shredded roast beef on sliced baguettes, top with caramelized onions and provolone cheese, and bake at 450°F until the cheese is bubbly and melty. Spread horseradish sauce inside the bread if using. Serve hot with small bowls of au jus on the side for dipping.
This french dip sandwich recipe is comfort food at its finest. It’s simple, satisfying, and packed with flavor. Whether it’s grilling season or a cozy indoor cook, this one earns a spot in your regular rotation.
Pro Tip for Dipping Sandwiches
Don’t skip toasting the bread. The crusty roll is what gives you a crisp layer that doesn’t fall apart the second it hits the jus. Soft bread + hot jus + shredded beef equals chaos if you skip this step.
What to Serve with French Dip and Au Jus
You don’t need much with a French dip because this sandwich already does the heavy lifting. Keep it simple with French fries or potato wedges on the side, a few crunchy pickles for contrast, and a cold beer. That’s really it. Simple, straight-up, and exactly what this sandwich calls for.
Leftovers & Reheating
Always store the beef in the savory au jus so it doesn’t dry out. Reheat it low and slow in the same liquid. Fresh bread and fresh cheese turn leftovers into another killer sandwich.
Horseradish mayo stays in the fridge a few days until round two.
Check out a list of my Best Sandwich Recipes!
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FAQs
You can, but chuck roast gives you the best mix of fat and collagen for braising with epic flavor.
It adds depth. If you don’t want to use it, just add more beef stock.
Technically no. Emotionally yes.
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French Dip Recipe
Ingredients
Beef:
- 1 Beef Chuck Roast
- 3 cups Beef Stock
- 1 cup Red Wine
- 1 cup Salt, pepper, garlic seasoning
- ½ cup Sliced Onions
- 3-4 Garlic Cloves smashed
- 2-3 Rosemary Sprigs
- 3-4 Thyme Sprigs
Sandwich:
- 2-3 French Baguettes
- 9-10 Provolone Slices
Horseradish Mayo:
- 1.5 cups Mayonnaise
- 2 tbsp Prepared Horseradish
- 1 tbsp Chopped Chives
- 1 tsp Worcestershire Sauce
Caramelized Onions:
- 2 medium White Onions thinly sliced
- 2 oz Favorite Whiskey
- Salt & Pepper to taste
- 2 tbsp of Canola Oil
Instructions
For the Onions:
- Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
- Add oil in the skillet and add your thinly sliced white onions. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve.
- Stir frequently and move from high heat to prevent them from burning. Once they are dark brown and soft, add your garlic to cook for 2 more minutes.
- Finally, deglaze the skillet with whisky if you like, then let simmer until most of the liquid is gone (about 2-3 minutes). When the onions are done, pull off and keep warm.
For the Beef:
- Preheat your fire to medium high temperature (around 375F). Add to your grill grate 2-3 minutes before cooking over the flames.
- Slather your beef with oil and liberally season with salt, pepper and garlic powder. Place the beef on the grill and sear off all sides until browned on all sides.
- Pull the beef off and place down your dutch oven. Add some oil then add the rosemary, thyme and red wine.
- Add your beef back to the dutch oven and fill with beef broth so that the beef is almost submerged in the broth. Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
- Once the beef is tender, pull it out. Strain your braising sauce from the meat until it is a clean au jus for dipping.
For the Mayo and Sandwich :
- In a bowl, mix together all the ingredients for the horseradish sauce.
- Slice your bread in half and add some horseradish sauce to the inside. Shred the beef and add to the bread with onions and cheese. Add this along with the top of the bread to an oven at 450F to melt the cheese.
- Serve with the au jus for dipping on the side and enjoy!
Notes
Cook the beef in the jus you’ll be dipping in. Braising the chuck roast directly in the stock, wine, herbs, and onions gives you flavorful beef and a rich jus. Don’t rush the onions. Caramelized onions should be deep brown and soft. If they’re pale, they’re just sautéed onions. Just keep going. Toast the bread. Lightly toasting the inside of the baguette keeps it from falling apart. Total game changer for French dip sandwiches.
Can we create this French Dip all in the Dutch Oven instead of placing it on the grill? It’s too cold where I live to grill. Can I sear the Chuck Roast & Onions separately on the stove & then add to the Dutch Oven & follow the remaining directions?
Yes you definitely can do that! Works the same!
Is a 3-4 pound Chuck roast a good size for this recipe?
Yup!