SaveFrench Dip Sandwich
Slow-roasted beef, caramelized onions, melted provolone on a crusty roll with deeply savory au jus for dipping. Better than any deli.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $24.00 · $4.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 3 lb beef chuck roast
- 2 tsp salt (divided)
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 large yellow onions (thinly sliced)
- 4 cloves garlic (minced)
- 4 sprigs fresh thyme
- 2 whole bay leaves
- 1/2 cup dry red wine
- 4 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 6 slices provolone cheese
- 6 whole French rolls (crusty hoagie rolls)
- 2 tbsp unsalted butter
Instructions
- 1
Preheat oven to 300°F. Season the chuck roast generously with salt and pepper. Heat olive oil in a Dutch oven over high heat until smoking. Sear the roast 4 minutes per side until a deep brown crust forms on all sides. Remove and set aside.
This fond on the bottom of the pot is pure flavor. Do not skip searing.
- 2
Reduce heat to medium. Add onions to the drippings with a pinch of salt. Cook 10-12 minutes, stirring and scraping up the fond, until onions are deeply caramelized and golden.
- 3
Add garlic, cook 1 minute. Pour in red wine and deglaze, scraping every bit of fond from the bottom. Let wine reduce by half, about 2 minutes.
Deglazing captures all that concentrated beef flavor from the sear.
- 4
Add beef broth, Worcestershire, soy sauce, thyme sprigs, and bay leaves. Return the roast to the pot. The liquid should come about 2/3 up the meat. Cover and braise in the oven for 3 hours until fork-tender.
- 5
Remove roast and shred with two forks. Strain the braising liquid through a fine mesh strainer into a saucepan. Skim fat from the surface. Simmer au jus to concentrate for 10 minutes. Season to taste.
Restaurant secret: A splash of sherry vinegar in the au jus adds brightness that makes you keep dipping.
- 6
Split French rolls, butter the insides, and broil cut-side up until golden, about 2 minutes. Pile shredded beef and caramelized onions on the bottom half, top with provolone, and broil again until cheese melts. Close sandwich and serve with a bowl of hot au jus for dipping.
Pairs With
Bold Napa or Paso Robles Cabernet
Tannins match the rich beef, dark fruit echoes the au jus
English-style brown ale
Malty caramel notes complement the caramelized onions
Bourbon, bitters, orange peel
Bold whiskey stands up to the beefy richness
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Edith Piaf, jazz manouche, and the kind of music that makes butter taste like love.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Use chuck roast, not eye of round. Chuck has the fat and connective tissue needed for tender shredding.
- •Make extra au jus. You will want more than you think.
- •Restaurant secret: Add a parmesan rind to the braising liquid for umami depth.
Substitutions
- dry red wine → extra beef broth plus 1 tbsp red wine vinegar
- provolone → Swiss or Gruyere cheese
- French rolls → ciabatta rolls
Leftovers
Store shredded beef in au jus in the fridge up to 4 days. Reheat gently in the liquid.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
