Description
This Ground Beef French Dip Sandwich recipe offers a savory and satisfying twist on the classic French dip sandwich, featuring tender shredded ground beef simmered in flavorful au jus and served on toasted crusty rolls with melted provolone cheese. Perfect for a hearty meal that’s both easy to prepare and deliciously comforting.
Ingredients
Scale
For the 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
For the Sandwiches
- 6 crusty rolls (French rolls, hoagie rolls, or similar)
- 6 slices provolone cheese (or Swiss, if preferred)
- Optional: Butter, for toasting rolls
Instructions
- Sauté Aromatics: 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 Ground 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 Seasonings: Stir in the dried thyme, dried rosemary, salt, and pepper. Cook for another minute to release the herbs’ fragrance.
- Add Broth and Simmer: 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. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours for deeper flavor.
- Strain the Au Jus: Remove the bay leaf. Strain the broth through a fine-mesh sieve into a separate bowl, discarding solids including onions, garlic, and beef bits.
- Adjust Seasoning: Taste the strained au jus and add 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.
- Simmer Beef in Au Jus: Add about 1 cup of the strained au jus back to the shredded beef. Simmer for 15-20 minutes, stirring occasionally to meld flavors. Add more au jus if preferred for juiciness.
- Prepare Rolls: If desired, lightly butter the inside 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 mixture evenly among the toasted rolls.
- Add Cheese and Melt: Top each sandwich with a slice of provolone cheese (or Swiss). Place the sandwiches under the broiler or in a toaster oven until the cheese is melted and bubbly.
- Serve: Serve the sandwiches immediately with the remaining au jus for dipping, enhancing each bite with rich flavor.
Notes
- You can substitute Swiss cheese for provolone if preferred.
- Use crusty rolls like French or hoagie rolls for the best sandwich texture.
- Simmering the beef longer enhances flavor; adjust simmer time between 1-2 hours based on your schedule.
- Butter the rolls before toasting for extra richness and golden crust.
- Reserve extra au jus for dipping to keep sandwiches moist and flavorful.
