French Dip Recipe
This is my take on the famous Salt Hank French Dip. It's loaded with perfectly shredded beef, insanely good au jus, tons of melty cheese, and is the messiest sandwich you’ll ever make.
Servings: 4 people
Ingredients
Beef:
- 1 Beef Chuck Roast
- 3 cups Beef Stock
- 1 cup Red Wine
- 1/4 cup Salt, pepper, garlic seasoning equal proportion of each
- 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
There are a few non-negotiables for this sandwich:
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.
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.
Nutrition
Serving: 1serving | Calories: 1661kcal | Carbohydrates: 74g | Protein: 71g | Fat: 111g | Saturated Fat: 30g | Polyunsaturated Fat: 44g | Monounsaturated Fat: 36g | Trans Fat: 2g | Cholesterol: 220mg | Sodium: 30506mg | Potassium: 1549mg | Fiber: 4g | Sugar: 12g | Vitamin A: 534IU | Vitamin C: 10mg | Calcium: 568mg | Iron: 11mg