French Dip Sandwich
Tender braised chuck roast, caramelised onions, melty provolone + garlic aïoli on toasted sourdough baguette, served with rich homemade au jus. Fine-dining flavour at home
Ingredients
- Beef
- 1.81 kg chuck roast, cut into 1–2” chunks
- 42 g flour
- 2¾ tsp salt + 2¾ tsp pepper
- 4 tbsp olive oil
- 6 garlic cloves
- 43 g butter
- 3 tbsp red wine
- 960 ml beef broth
- 1⅓ tbsp Worcestershire
- 1¼ tsp Dijon
- 3 sprigs thyme
- 1 –2 sprigs rosemary
- 1 bay leaf
Caramelised Onions
- 2 large yellow onions
- 43 g butter
- Pinch of salt
- 1 –2 tbsp red wine, optional
Garlic Aïoli
- 80 ml mayo
- 1 garlic clove, grated
- 1 tsp Dijon
- ½ tsp melted butter, optional
- Salt + pepper
For serving
- French baguette (I made homemade sourdough ones- lmk if you want the recipe!)
- Provolone
- Fresh chives, optional
Instructions
-
Season beef with salt + pepper and lightly coat with flour. Sear in olive oil in batches until deeply browned. Remove.
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Add butter, garlic, thyme + rosemary. Cook 30–60 sec. Add wine and scrape up the browned bits. Stir in Dijon.
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Add broth, Worcestershire + bay leaf. Return beef, cover and braise at 165 °C for 2½–3½ hrs, until fork-tender.
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Meanwhile, caramelise onions in butter + salt over medium-low heat for 30–45 min. Add wine at the end if desired.
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Mix all aïoli ingredients together and let sit 10–15 min.
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Remove tender beef and strain the braising liquid. Simmer 5–10 min to concentrate into your au jus.
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Toast baguette, spread with aïoli, then layer beef, caramelised onions + provolone. Broil 1–2 min until melted.
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Garnish with chives and serve with hot au jus for dipping.🤎
Notes
Committed to this collection by the hand of Hunter.