beef dip sandwich

Deliciously drippy French dip sandwiches will be a new favorite in your meal plans. Roast beef sandwiches topped with melty cheese and golden onions dipped in flavorful au jus, it&#x27;s the best thing to happen to chuck since the pot roast.

Oven Roasted French Dip Sandwiches

lbs chuck roast, excess fat

yellow onions, thinly sliced

garlic, pressed

butter

salt

black pepper

sugar

oz beef stock

hoagie rolls

Preheat oven to 325 degrees F (165 degrees...

Preheat oven to 325 degrees F (165 degrees C).

In a 9x13 baking dish or large dutch...

In a 9x13 baking dish or large dutch oven, layer the onion slices on the bottom of the dish. Season with the sugar, 1 teaspoon salt, 1 teaspoon pepper and toss to coat onion slices in seasoning.

In a small bowl, use a fork to...

In a small bowl, use a fork to mix 1 teaspoon salt and 1 teaspoon black pepper with the pressed garlic to make a garlic paste. Use the rest of the salt and pepper to season the meat generously on each side, then rub the garlic paste over each side of the roast. Place the seasoned chuck on top of the seasoned onion slices in your baking dish or dutch oven.

Pour in beef broth or consomme, then put...

Pour in beef broth or consomme, then put into the oven for 2 hours. Tent with aluminum foil or cover with oven-safe lid after 2 hours, for 30 minutes to 1 hour, until chuck roast is tender and barely holding together.

Pull roast out; slice and shred the meat...

Pull roast out; slice and shred the meat on a cutting board. Use a fine mesh sieve to strain the onions from the jus and save both the jus and onions separately.

In the hoagie rolls, layer slices of cheese,...

In the hoagie rolls, layer slices of cheese, onions, and meat. Place on baking sheets and put into the still warm, turned off oven. Melt the cheese, then remove from oven.

Serve with jus on the side to dip...

Sous vide chuck roast is magical. You can achieve a super flavorful, tender, medium rare cook with a normally very tough cut of meat. It&#039;s perfect for a delicious French dip au jus or just plain with gravy.

Sous Vide Chuck Roast (for French Dip Au Jus)

(1 kg) boneless beef chuck roast Note 1 (about 1 1/2-2 inches thick (3.75-5 cm))

kosher salt, black pepper, garlic powder

thyme of rosemary (don't over do it)

For sear: mayonnaise, oil

onion,

olive oil oil

baguette

horseradish sauce

beef

beef broth to add to beef juices to make 2 cups 473 ml, Note 5

thyme

cornstarch

PREPARE CHUCK ROAST: Season chuck roast all over with kosher salt, black pepper and garlic powder. Place in fridge, uncovered, for 6-8 hours or overnight (up to 24 hours). This will enhance flavor, but if you don&#39;t have time, skip it.

SOUS VIDE CHUCK ROAST  Heat sous vide water bath to 135F/57C for medium rare (note 6 for other temps). °For water displacement method: place roast in large zipper freezer plastic bag. Lower bag into water, unsealed, until top of the bag is just above water level. Then seal bag once all air is pressed out by water. °For vacuum seal method: place roast in vacuum sealer bag. Seal bag with vacuum sealer machine. Lower bag into water. Bag should not float. Use clip to attach to side of container or hang bag over side when you put on lid. Cover container with lid, towel or aluminum foil to reduce evaporation. Sous vide chuck roast for 24 hours (or up to 30 hours). If roast is thicker than 2 inches/5 cm, you can sous vide up to 36 hours. When finished, remove beef from bag and rest it for 15 minutes. Reserve juices. Dry meat well with paper towels.

CARAMELIZE OR CHAR ONIONS: While meat is cooking (or day before), heat skillet to medium heat and add oil, sliced onions and pinch of sugar and salt. Stir onions occasionally until lightly browned, about 10-15 minutes. Increase heat to medium-high heat for quicker results. This will char rather than caramelize onions which need a slower lower-heat cook. Set aside.

SEAR BEEF: If you are making sandwiches, you can skip this step unless you prefer to brown the meat for presentation and extra flavor. Then grill or pan sear the meat.Spread a thin layer of mustard or mayonnaise over surface of meat. Or just spray with oil and sprinkle with salt and pepper. °To grill: Spray grill with oil and heat to high heat (500F+/260C+). Do a quick sear for 60-90 seconds per side and edges to brown it.  °To pan sear: Heat large skillet to high until almost smoking. Turn on vent or open windows. Add a teaspoon or two of vegetable oil to hot pan and sear meat for 60 seconds per side and edges.

MAKE AU JUS BEEF GRAVY: Pour the beef juices from sous vide bag into the skillet (same one you used for searing meat). I strain the juices sometimes through a fine mesh sieve to get rid of any bits but you don&#39;t have to. Add beef broth (about 1 cup/237 ml or a bit more) and thyme. Bring to boil, add cornstarch slurry and stir until thickened, 1 minute. Add seasonings as you like e.g. a dash of worcestershire sauce or sherry, a sprinkle of garlic powder, salt, pepper, red pepper flakes if you like heat. Gravy should be thin. If too thick, add more broth or a bit of water.

MAKE FRENCH DIP SANDWICHES AU JUS; Slice bread if half. If desired, add cheese on one side (or both) and broil for about 3 minutes until cheese is melted. Slice meat across grain (the grain may be in different directions on parts of roast). Add sliced meat to au jus gravy to warm through for 1 minute max (you don&#39;t want meat to cook). Place slices on bread, top with cooked onions. Pour gravy into small individual cups. Serve sandwiches with gravy and horseradish sauce if desired.

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Oven Roasted French Dip Sandwiches

Sous Vide Chuck Roast (for French D...

Top 2 beef dip sandwich recipes from across the web

The most viewed beef dip sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oven Roasted French Dip Sandwiches

Sous Vide Chuck Roast (for French D...

The most viewed beef dip sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine