French Dip Sandwiches

5 from 1 vote

Traditional french dip sandwiches made from scratch and seriously delicious!

Cook Time2 55

Total Time2 55

Course: Main Course, Sandwiches

Cuisine: American

Servings: Servings

Calories: 863kcal

Author: Jessica

Into a large stockpot or dutch oven, add the oil and preheat until the oil shimmers. Cut the roast into 4-5 large chunks and generously season with salt and pepper. Over medium-high heat, sear the beef for 2-3 minutes per side.
Lower the heat to medium-low and into the pot add the chicken stock, white vinegar, celery, carrot, garlic, oregano, thyme, peppercorns, and bay leaves. Bring to a simmer.
Simmer on low for 2 - 2.5 hours until the beef chunks are fork-tender and shred easily. Remove the pot from the heat and separate all of the beef into a large bowl. Strain and reserve the beef stock. Discard the vegetables.
Shred the beef using two forks, removing any excess fat and set aside.

Into a small saucepan add 2 cups of the reserved beef stock, au jus seasoning package and water, whisk until combined. Bring to a boil and let boil for 5 minutes, uncovered. Remove from heat and set aside.

In a small bowl combine the mayonnaise, horseradish, lemon juice, parlsey and garlic powder. Stir well to combine, cover and refrigerate until ready to serve.

Prepare onion rings and roasted red peppers*.
Preheat the broiler on high and toast the ciabatta buns on the top rack until golden brown, 1-2 minutes.
In a frying pan, add 1 cup of prepared au jus. Over medium-high heat, reduce by half, 4 - 5 minutes until slightly thickened. Add the shredded beef and cook for 2 - 3 minutes until heated thoroughly.
Onto the toasted buns, add the desired amount of prepared horseradish mayo. On the bottom side of the bun, add ¼ of the beef, 4-5 onion rings, and roasted red pepper. Place the top bun on top and serve with ⅓ cup au jus for dipping. Serve immedatley.

Almost any kind of roast can be used for this recipe, even stewing beef because the slow cooking process and vinegar breaks down and tenderizes the beef.
Instead of horseradish mayo, use regular mayo or garlic aioli.
Sandwiches are best eaten immediately after preparation. To store, keep bun, beef, and toppings separate until ready to assemble. Reheat the beef and au jus before serving.
Recommended side dishes include baked breaded wedge fries, kale caesar salad, authentic poutine, or easy sweet potato fries.

Roasted Red Peppers can be homemade or store-bought.

To make at home:

- Wash, stem and seed your red pepper, cutting it in half. Place the peppers face down on a foil lined baking sheet. Low broil the peppers for 10-13 minutes, until the skin is blackened. Remove and immediately place the peppers into a bowl and cover with a tight-fitting lid or plastic wrap. Let the peppers sit for a minimum of 15 minutes.

- Remove the cover and peel off the outer blackened skins. Chop up the peppers and use as desired.

Onion Rings can be homemade or store-bought.