IP French Dip Sandwiches

I had forgotten how much I love these things, and then a friend and I went out for dinner last week and both ordered one. Holy yum. The tender beef, rich jus sauce, caramelized onions (which are a non-negotiable for me on french dips)… It all culminates in the perfect sandwich. This is a bit more of a labor intensive meal, just because you have to roast up the onions, cook the meat, and then assemble and bake or broil the sandwiches. But I have to say that there is something really lovely about cooking a delicious meal while wearing sweatpants and puttering around for a few hours, right? It soothes my soul, and maybe it soothes yours too.

Without further adieu, I present to you the drippiest, yummiest, most fabulous french dip sandwiches! Take the time to read through the whole post before you start making it so you’re well prepared with your plan of attack.

FRENCH DIP SANDWICHES
Yields 4-6 fully loaded sandwiches, depending on amount of meat you purchase
Prep time: 25 minutes
Cook time: 1.5 hours-7 hours, depending on method

INGREDIENTS:
- 3 pounds chuck roast
This is the right amount for 4 full sandwiches. Up this amount if you have a larger crowd to feed. I’d say you need roughly 2/3 a pound per person. I know, it sounds like a ton! But trust me! If you have a particularly fatty cut of meat, trim it as much as you can.
For meat rub:
- 1/2 T salt
- 1/2 T pepper
- 1/2 T garlic powder
- 1/2 T onion powder
For meat/sauce:
- 1 large onion, roughly chopped
- 1.5 T worcestershire sauce
- 2 t soy sauce
- 2 cups beef broth If using oven method, up this to 3 cups
- salt and pepper
- 1/4 t cayenne pepper
- 1/4 t italian seasonings
- 1/2 t dried thyme
- 1/2 t dried rosemary
- 3 garlic cloves, minced
- 1 T cornstarch
For sandwich assembly:
- French hoagie rolls, 1 per person
- 1.5 slices swiss or provolone cheese per sandwich
- 1 large onion, sliced and caramelized
- 2 T butter
For spicy mayo:
- 1/2 c mayo
- 2 T Sambal Oelek or sriracha
- 1/4 t paprika

DIRECTIONS:
There are a few ways to make this meal: You can dirty two pots (which is what I did), and caramelize the onions on a stove while you cook your meat, or you can caramelize the onions in the dish first then remove and set aside while you cook your meat. You’ll also need your oven at the end to crisp up your sandwiches and melt the cheese.

1.) Either way, first you’ll need to caramelize your onions. Slice an entire onion (up this to 2 onions if serving more than 4 people) into long slices. Add to a pan with 2 T of butter, and caramelize slowly over medium low/low heat. Add a pinch of salt and pepper, and cook for 20 or so minutes- stirring frequently- until onions are a deep brown color and fully cooked through. Set aside to later top onto sandwiches.
2.) Next up, make a spice rub for your roast. Combine 1/2 tablespoon of salt, pepper, garlic powder and onion powder. Rub over all sides of meat.
3.) In a large dutch oven, Instant Pot or Slow Cooker, heat 2 tablespoons of olive oil over medium-high heat. Sear all sides of your roast for 2-3 minutes per side. You want to develop a delicious crust on the meat, and lock in the juices for the cooking portion. Add additional butter or oil to pan if you need. Browning is the goal! Watch your burner so the spices don’t burn too much in the pan.
4.) After searing meat, add additional ingredients to the pot.
Note: If the base of your pan is burnt, remove your meat and add some water to the pan. Scrape off any burnt bits and pour it out and then proceed.
Add 1 onion roughly chopped, 2 cups (or 3 depending on cooking method) of beef broth, 1.5 T worcestershire sauce, 2 t soy sauce, 3 minced garlic cloves, a pinch of salt and pepper, and a few shakes of cayenne pepper, italian seasonings, dried thyme and rosemary.
5.) Cook your meat.
If using Instant Pot: Cook for 75 minutes on high pressure or “Meat” setting. Let naturally release for at least 15 minutes.
You can also cook this in a dutch oven in the oven, or in a slow cooker. For a slow cooker, I recommend cooking on low setting for 6-7 hours. For a dutch oven, I recommend cooking in a 350 degree oven on the lowest rack for at least 3 hours. 3.5 hours on the safe side. Make sure your lid is on.
6.) Once your meat is cooked and completely tender, remove and slice into thin strips. Place the strips of meat back into the liquid and let it all hang out for a few minutes. Taste a small piece (or, ya know, a huge bite), and add salt if necessary. Remove the meat again and set aside until it’s assembly time.
7.) In a small bowl add one heaping tablespoon of cornstarch and a couple tablespoons of water. Mix until combined. Add this slurry back into your sauce, and stir over medium heat (sauté mode on Instant Pot), until your sauce is thickened. This will be your jus dipping sauce.
Strain out any bits of meat and onion and pour into individual ramekins for dipping.
8.) Sandwich Assembly: Make your spicy mayonnaise, and spread onto both sides of your french roll. Add a hefty pile of meat, then caramelized onions, and top with cheese.
Place on a baking sheet and broil for 1-2 minutes. Watch it to be sure it doesn’t burn! If you used your oven to cook your meat, just place the sandwiches back in the hot oven and cook for a few minutes until the bread is crisped and the cheese is melted.

I know this is a more lengthy process and description than what’s normally found on Daily Delish, but I think this ends up being a really fabulous and delicious meal. It’s well worth the time! I hope you love it!

xo Katy