Description
This Ground Beef French Dip Sandwich recipe is a delicious and easy-to-make comfort food classic. Featuring tender, slow-simmered ground beef in a flavorful au jus broth, served on toasted crusty rolls with melted provolone cheese, it offers a perfect balance of savory flavors and textures. Ideal for a hearty lunch or casual dinner, these sandwiches are best enjoyed dipped in the rich au jus for an authentic French dip experience.
Ingredients
Scale
Meat and Broth
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1.5 pounds ground beef (80/20 blend recommended for flavor)
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
Seasonings
- 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
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 thinly 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.
- Season the Meat: Stir in the dried thyme, dried rosemary, salt, and black pepper. Cook for another minute to allow the herbs to release their fragrance.
- Add Broth and Flavorings: Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits (fond). Add the Worcestershire sauce and bay leaf.
- Simmer the Mixture: Bring the mixture to a simmer, then reduce heat to low. Cover and simmer for at least 1 hour, up to 2 hours, to deepen the flavors.
- Strain Au Jus: Remove the bay leaf. Strain the liquid au jus through a fine-mesh sieve into a separate bowl or container, discarding the solids (onions, garlic, and beef).
- Adjust Seasoning: Taste the au jus and add additional salt and pepper if needed.
- Shred the Beef: Return the cooked ground beef to the pot. Using two forks, shred the beef into smaller pieces for easier sandwich assembly.
- Combine Beef with Au Jus: Add about 1 cup of the strained au jus back to the shredded beef. Add more according to your preference.
- Simmer Together: Simmer the shredded beef in the au jus for 15-20 minutes, stirring occasionally to meld the flavors.
- Prepare Rolls: If desired, lightly butter the insides of each roll.
- Toast Rolls: Toast the rolls under a broiler or in a toaster oven until lightly golden brown.
- Assemble Sandwiches: Divide the shredded beef evenly among the toasted rolls.
- Add Cheese: Top each sandwich with a slice of provolone or Swiss cheese.
- Melt Cheese: Place sandwiches under the broiler or in the toaster oven until the cheese is melted and bubbly.
- Serve: Serve immediately with the remaining au jus on the side for dipping.
Notes
- Use 80/20 ground beef for the best flavor and juiciness.
- Caramelizing the onions adds a rich sweetness that enhances the au jus.
- The au jus can be made a day ahead and refrigerated; reheat before serving.
- Butter the rolls lightly before toasting for an extra crisp and flavorful crust.
- Choose your favorite cheese—provolone or Swiss both melt well and complement the beef.
- Leftover au jus can be stored in the fridge for up to 3 days or frozen for longer storage.
