French Dip Sandwiches Recipe

Beef chuck roast: A cut of beef that becomes tender and flavorful when slow-cooked.

Dry onion soup mix: A seasoning mix that adds a rich, savory flavor to the beef.

Beef broth: A liquid base that keeps the beef moist and creates the au jus for dipping.

Provolone cheese: A mild, creamy cheese that melts beautifully over the beef.

French rolls: Soft, split rolls that are toasted to hold the beef and cheese.

When preparing the beef chuck roast for your French dip sandwiches, consider searing the meat in a hot skillet before placing it in the slow cooker. This step, while optional, can add a deeper, richer flavor to the beef by creating a caramelized crust. Simply heat a bit of oil in a skillet over medium-high heat, then sear the roast on all sides until browned. This extra step can elevate the overall taste of your sandwiches and make them even more delicious.

• beef chuck roast - Substitute with pork shoulder: Pork shoulder has a similar texture and can be slow-cooked to achieve the same tenderness.

• beef chuck roast - Substitute with chicken thighs: Chicken thighs are flavorful and become tender when slow-cooked, offering a lighter alternative.

• dry onion soup mix - Substitute with homemade onion soup mix: Combine dried onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper for a similar flavor profile.

• dry onion soup mix - Substitute with beef bouillon and onion powder: Use beef bouillon for the savory base and onion powder for the onion flavor.

• beef broth - Substitute with chicken broth: Chicken broth can be used in a pinch, though it will have a lighter flavor.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian option that still provides depth of flavor.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella has a similar mild flavor and melts well.

• provolone cheese - Substitute with Swiss cheese: Swiss cheese offers a slightly nutty flavor that complements the beef.

• french rolls - Substitute with hoagie rolls: Hoagie rolls are similar in size and texture, making them a suitable replacement.

• french rolls - Substitute with ciabatta rolls: Ciabatta rolls have a slightly different texture but are sturdy enough to hold the sandwich fillings.

• Allow the beef chuck roast to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Shred the beef and place it in an airtight container. Pour some of the au jus over the shredded beef to keep it moist.
• Store the beef in the refrigerator for up to 3-4 days. Make sure the container is sealed tightly to maintain freshness.
• For longer storage, freeze the shredded beef and au jus in separate freezer-safe containers or heavy-duty freezer bags. Label them with the date to keep track of their freshness.
• When ready to use, thaw the beef and au jus in the refrigerator overnight. Reheat the beef in a saucepan over low heat, adding some au jus to keep it moist.
• Store the French rolls separately in a bread bag or airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls in a freezer bag for up to 3 months.
• To reheat the French rolls, thaw them at room temperature if frozen, then warm them in the oven at 350°F (175°C) for about 5 minutes or until they are toasted and the provolone cheese is melted.
• Assemble the French dip sandwiches by placing the reheated shredded beef on the toasted French rolls and serve with reheated au jus for dipping.

• Preheat your oven to 350°F (175°C). Wrap the French Dip Sandwiches in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes, or until the beef is warmed through and the provolone cheese is melty.

• For a quicker method, use a microwave. Place the French Dip Sandwiches on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the French Dip Sandwiches in the basket and heat for about 5-7 minutes. This method will keep the French rolls crispy while warming the beef and provolone cheese.

• For stovetop reheating, use a skillet over medium heat. Add a splash of beef broth to the skillet to create steam. Place the French Dip Sandwiches in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• To reheat the au jus, pour it into a small saucepan and warm over low heat until it reaches your desired temperature. Serve alongside the reheated French Dip Sandwiches for dipping.

• Slow cooker: Essential for cooking the beef chuck roast slowly and evenly, ensuring it becomes tender and easy to shred.

• Measuring cup: Used to measure the 2 cups of beef broth accurately.

• Oven: Needed to preheat and bake the French rolls with provolone cheese until they are toasted and the cheese is melted.

• Baking sheet: Used to place the French rolls on while baking in the oven.

• Forks: Necessary for shredding the cooked beef chuck roast.

• Knife: Used to split the French rolls before placing them in the oven.

• Cutting board: Provides a stable surface for splitting the French rolls.

• Small bowls: Used to serve the au jus for dipping the sandwiches.

• Tongs: Helpful for handling the hot French rolls and placing the shredded beef on them.

• Serving platter: Ideal for arranging the assembled French dip sandwiches before serving.

Use a pressure cooker: Cut down the cooking time by using a pressure cooker instead of a slow cooker to tenderize the beef chuck roast.

Pre-slice rolls: Save time by pre-slicing the french rolls and having them ready to go.

Shred beef quickly: Use a hand mixer to shred the beef quickly and effortlessly.

Preheat oven early: Preheat the oven while the beef is finishing up to streamline the process.

Batch cook: Make extra beef and freeze portions for future quick meals.