French Dip Sandwiches Recipe

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

Hoagie rolls: Soft, elongated rolls perfect for holding the beef and cheese.

Provolone cheese: A mild, creamy cheese that melts beautifully.

Beef broth: Provides a rich, savory base for the cooking liquid.

Onion soup mix: Adds depth of flavor with a blend of onions and seasonings.

Garlic powder: Enhances the overall taste with a hint of garlic.

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 will caramelize the exterior, adding a deeper, richer flavor to your au jus. Additionally, for a more robust taste, you can add a splash of red wine to the beef broth mixture. This will enhance the overall complexity of the dipping sauce.

• beef chuck roast - Substitute with pork shoulder: Pork shoulder has a similar texture and flavor profile when slow-cooked, making it a suitable alternative for a tender and juicy filling.

• hoagie rolls - Substitute with baguette: A baguette provides a similar crusty exterior and soft interior, which can hold up well to the juicy filling and dipping sauce.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella has a mild flavor and melts well, making it a good alternative to provolone in a French dip sandwich.

• beef broth - Substitute with vegetable broth: Vegetable broth can be used for a lighter, vegetarian-friendly option, though it will alter the flavor profile slightly.

• onion soup mix - Substitute with beef bouillon and dried onions: Combining beef bouillon with dried onions can replicate the savory and aromatic qualities of onion soup mix.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic garlic flavor compared to garlic powder.

• Allow the beef chuck roast to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• For short-term storage, place the shredded beef in an airtight container and refrigerate for up to 3-4 days.
• If you plan to store the hoagie rolls separately, keep them in a resealable plastic bag at room temperature for up to 2 days.
• To freeze the beef, transfer it to a freezer-safe container or heavy-duty freezer bag. Label with the date and freeze for up to 3 months.
• When freezing the beef broth and onion soup mix cooking liquid (au jus), pour it into an airtight container or ice cube trays. Once frozen, transfer the cubes to a freezer bag for easy portioning.
• For a complete French dip sandwich meal, assemble the sandwiches with provolone cheese and freeze individually. Wrap each sandwich tightly in aluminum foil and place in a freezer bag.
• To reheat, thaw the beef and au jus in the refrigerator overnight. Reheat the beef in a skillet over medium heat until warmed through.
• Warm the hoagie rolls in the oven at 350°F (175°C) for about 5 minutes or until they are slightly crispy.
• Reassemble the sandwiches with the reheated beef and provolone cheese. Bake in the oven at 350°F (175°C) for 10 minutes or until the cheese is melted.
• Serve the reheated sandwiches with the warmed au jus for dipping.

• Preheat your oven to 350°F (175°C). Wrap each French Dip Sandwich in aluminum foil to retain moisture and prevent the bread from drying out. Place the wrapped sandwiches on a baking sheet and heat for about 10-15 minutes or until the provolone cheese is melted and the beef is warmed through.

• For a quicker method, use a microwave. Place the French Dip Sandwich on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Be cautious not to overheat, as this can make the bread tough.

• If you have an air fryer, preheat it to 350°F (175°C). Place the French Dip Sandwich in the air fryer basket and heat for about 5-7 minutes. This method will give you a slightly crispy exterior while keeping the inside warm and gooey.

• For the au jus, pour the leftover cooking liquid into a small saucepan and heat over medium heat until it begins to simmer. Alternatively, you can microwave the au jus in a microwave-safe bowl for 1-2 minutes, stirring halfway through.

• To reheat just the beef, place it in a skillet over medium heat with a splash of beef broth to keep it moist. Stir occasionally until the beef is heated through, then assemble your sandwich with fresh hoagie rolls and provolone cheese.

• Slow cooker: Used to cook the beef chuck roast slowly over several hours, ensuring it becomes tender and flavorful.

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

• Mixing spoon: Used to mix the beef broth, onion soup mix, and garlic powder together in the slow cooker.

• Oven: Preheated to 350°F (175°C) to bake the sandwiches and melt the cheese.

• Baking sheet: Used to place the assembled sandwiches on for baking.

• Knife: Used to slice the hoagie rolls.

• Cutting board: Provides a surface to slice the hoagie rolls on.

• Shredding forks: Used to shred the cooked beef.

• Small bowls: Used to serve the cooking liquid (au jus) for dipping the sandwiches.

• Tongs: Used to distribute the shredded beef evenly among the rolls.

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

Pre-slice rolls: Save time by pre-slicing the hoagie rolls while the beef is cooking.

Pre-shred cheese: Shred the provolone cheese in advance to streamline assembly.

Batch cook: Prepare extra beef broth and onion soup mix for future meals.

Use pre-made au jus: Purchase pre-made au jus to skip the step of using cooking liquid.