The French Dip Sandwich Melt is a delicious twist on the classic French dip, featuring tender, thinly sliced roast beef piled high on a buttery toasted roll with melty cheese. The crispy edges of the sandwich meet the juicy, flavorful roast beef, all ready to be dipped into a warm, savory au jus that’s packed with rich beefy goodness.
I love making this sandwich when I want something hearty but simple, especially because the melty cheese adds an extra comforting touch that makes every bite feel cozy. A little tip I’ve learned is to toast the buns just enough so they stay crispy, but not too much that they get tough when dipped. The balance between crispy bread, gooey cheese, and juicy beef is what keeps me coming back to this recipe.
My favorite way to enjoy this melt is by serving it with a side of crispy fries or a fresh green salad to lighten things up. It’s the kind of meal that feels special without needing a lot of fuss, perfect for a weekend lunch or a casual dinner. Whenever I make French Dip Sandwich Melts, they always bring smiles to the table and warm bellies all around.
Key Ingredients & Substitutions
Beef chuck roast: This cut is great for slow cooking because it becomes tender and flavorful. If you prefer, you can use brisket or even a pot roast cut. Ground beef won’t work here since we want shredded meat.
Onions and garlic: These bring a natural sweetness and aroma. Yellow onions caramelize well, but you can try sweet or white onions if you like a milder flavor.
Provolone cheese: I love how provolone melts smoothly and adds a mild, buttery taste. Swiss cheese or mozzarella work well if you want alternatives.
Beef broth and wine: The broth makes the flavorful au jus, while wine adds depth. If you skip wine, add a bit more Worcestershire sauce or soy sauce for richer flavor.
Sub rolls or baguettes: Use crusty bread that holds up to dipping. If you can’t find sub rolls, try ciabatta or a soft hoagie roll—just toast to keep them sturdy.
How Do You Get Tender, Shreddable Beef for the Perfect French Dip?
Cooking the beef low and slow is the key. Here’s how I do it:
- Season well so the flavors penetrate the meat.
- Sear all sides to lock in juices and add that rich browned flavor.
- Cook in broth with herbs and aromatics in a covered pot so the meat steams and braises gently.
- Use a low oven temperature (around 325°F) for several hours to break down connective tissue.
- Test by shredding with forks; it should fall apart easily.
After cooking, strain and simmer the liquid to concentrate it for that flavorful dipping sauce called au jus. This step makes the sandwich extra special!
Equipment You’ll Need
- Large oven-safe pot or Dutch oven – perfect for searing and slow-cooking the beef all in one pot.
- Sharp chef’s knife – makes slicing the roast and onions easier and safer.
- Cutting board – needed for prepping meat and vegetables cleanly.
- Slotted spoon or tongs – great for lifting the beef out without dripping too much broth.
- Small saucepan – handy for reducing the au jus to concentrate the flavor.
- Baking sheet or broiler pan – lets you melt the cheese on the sandwiches under the broiler safely.
Flavor Variations & Add-Ins
- Swap beef chuck for thinly sliced roast turkey for a lighter, milder sandwich.
- Try Swiss or mozzarella cheese instead of provolone for a different melt and flavor.
- Add sautéed mushrooms with the onions to boost earthiness and texture.
- Mix in a little horseradish sauce inside the sandwich for a spicy kick that cuts through the richness.
French Dip Sandwich Melt
Ingredients You’ll Need:
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 4 cups beef broth (preferably low sodium)
- 1 cup dry red wine (optional)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 3 sprigs fresh thyme)
- 1 tsp dried rosemary (or 2 sprigs fresh rosemary)
- Salt and freshly ground black pepper, to taste
- 4 sub sandwich rolls or baguette halves
- 8 slices provolone cheese (or Swiss cheese)
- Fresh thyme leaves, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, 3 hours of cooking time, and a few minutes for assembling and melting the sandwiches. In total, expect about 3 hours and 20 minutes, mainly due to the slow roasting that makes the beef so tender and flavorful.
Step-by-Step Instructions:
1. Prepare the Roast:
Preheat your oven to 325°F (163°C). Generously season your beef with salt and pepper. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the beef on all sides for about 4-5 minutes each, then remove it from the pot and set it aside.
2. Cook Onions and Garlic:
In the same pot, add your sliced onions. Cook until they’re soft and caramelized, about 8-10 minutes. Stir in minced garlic and cook for about 1 more minute until fragrant.
3. Deglaze and Add Liquid:
Pour in the red wine (if using) to deglaze the pot, scraping up the browned bits from the bottom. Return the beef to the pot, then add beef broth, Worcestershire sauce, thyme, and rosemary. Add enough broth to mostly cover the meat.
4. Slow Cook the Beef:
Bring everything to a simmer, cover the pot, and place it in your preheated oven. Cook for about 3 hours or until the beef is tender enough to shred easily.
5. Prepare the Au Jus and Shred Beef:
Remove the roast from the pot and shred it using two forks. Strain the cooking liquid into a saucepan and simmer to reduce slightly, seasoning with salt and pepper to taste. This will be your dipping sauce (au jus).
6. Assemble the Sandwiches:
Preheat your broiler. Slice and lightly toast your sandwich rolls if you like. Pile the shredded beef onto the bottom half of each roll, spoon some caramelized onions on top, and place two slices of provolone cheese over the meat.
7. Melt Cheese and Serve:
Put the sandwiches under the broiler just long enough for the cheese to melt, about 1-2 minutes. Keep an eye on them so they don’t burn. Close with the top half of the rolls, garnish with thyme leaves if you like, and serve immediately with hot au jus on the side for dipping.
Can I Use Frozen Beef Chuck Roast?
Yes! Just be sure to fully thaw it in the refrigerator overnight before cooking. This ensures even cooking and helps the meat become tender.
Can I Make the French Dip Sandwich Melt Ahead of Time?
Absolutely! You can slow-cook the beef and prepare the au jus a day ahead. Store them separately in airtight containers in the fridge. Reheat gently on the stove before assembling the sandwiches and melting the cheese.
What’s the Best Bread to Use for This Sandwich?
Sub rolls or baguettes with a sturdy crust work best since they hold up well when dipped in the au jus. If you don’t have those, ciabatta or hoagie rolls are good alternatives.
How Should I Store Leftovers?
Keep any leftover shredded beef and au jus in separate airtight containers in the fridge for up to 3 days. Reheat on the stove before assembling new sandwiches to keep the bread from becoming soggy.