Description
This Ground Beef French Dip Sandwich recipe features tender, flavorful shredded beef simmered in a rich au jus, served on toasted crusty rolls with melted provolone cheese. Easy to make and perfect for a satisfying meal, it combines caramelized onions, garlic, and savory herbs, with a homemade broth for dipping the juicy sandwiches.
Ingredients
Scale
Beef and Au Jus
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1.5 pounds ground beef (80/20 blend recommended for flavor)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
Sandwich Assembly
- 6 crusty rolls (French rolls, hoagie rolls, or similar)
- 6 slices provolone cheese (or Swiss, if preferred)
- Optional: Butter, for toasting rolls
Instructions
- Caramelize Onions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Beef: Increase the heat to medium-high. Add the ground beef to the pot, breaking it up with a spoon. Cook, stirring frequently, until the beef is browned all over. Drain off any excess grease.
- Add Herbs and Seasoning: Stir in the dried thyme, dried rosemary, salt, and pepper. Cook for another minute to release the herbs’ fragrance.
- Deglaze and Add Broth: Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits (fond).
- Add Flavorings and Simmer: Add Worcestershire sauce and bay leaf. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour, up to 2 hours, to develop deep flavors.
- Strain Au Jus: Remove bay leaf. Strain the mixture through a fine-mesh sieve into a separate bowl, discarding solids like onions, garlic, and beef pieces.
- Adjust Seasoning: Taste the au jus and season with additional salt and pepper as needed.
- Shred the Beef: Return the cooked ground beef to the pot. Using two forks, shred the beef into smaller pieces for ideal sandwich texture.
- Simmer Beef in Au Jus: Add about 1 cup of strained au jus to the shredded beef. Simmer for 15-20 minutes, stirring occasionally so flavors meld together.
- Prepare Rolls: Optionally, lightly butter the inside of each roll. Toast under a broiler or in a toaster oven until lightly golden brown.
- Assemble Sandwiches: Divide the shredded beef mixture evenly among rolls.
- Add Cheese and Melt: Top each sandwich with a slice of provolone cheese. Place sandwiches under the broiler or toaster oven until cheese is melted and bubbly.
- Serve: Serve sandwiches immediately with remaining au jus for dipping.
Notes
- Use an 80/20 ground beef blend for best flavor and moisture balance.
- Simmering longer (up to 2 hours) deepens the au jus flavor.
- Straining the au jus removes solids for a smooth dipping sauce.
- Butter the rolls before toasting for extra richness and crunch.
- Swiss cheese can be substituted for provolone based on preference.
- Serve with au jus warm for best dunking experience.
