French Dip Sandwich Recipe

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 -8 sandwiches
Author: Alyona's Cooking
This French dip sandwich recipe is absolutely amazing. It is one of my top favorite sandwich recipes. The chuck tender roast is slowly cooked in a beefy onion broth until super tender and then stuffed into a crusty ciabatta roll, that is smeared with a delicious horseradish mayonnaise.

Ingredients

French Dip Recipe:

  • 2 lb beef chuck tender roast
  • salt and pepper to taste
  • 1 tbsp oil
  • 1 whole onion peeled
  • 6 cloves garlic sliced
  • 1 tsp better than bouillon beef base
  • 2 tbsp soy sauce
  • 2 tbsp white vinegar
  • 1 tbsp dried oregano
  • 1/2 tsp salt
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp ground black pepper
  • 1 bay leaf
  • 1/8 tsp red pepper flakes
  • 4 1/2 cups water
  • 6 ciabatta rolls
  • 6 slices havarti cheese
  • 1/2 cup giardiniera pickled Italian vegetables, chopped

Horseradish dressing:

  • 3 tbsp sour cream
  • 5 tbsp mayo
  • 2 tbsp prepared horseradish sauce
  • dash worcestershire sauce
  • 1 tsp ground whole grain mustard

Instructions

  • Heat 1 tbsp of oil in a heavy cast iron pot over med-high heat.
  • Cut beef into 2" thick pieces and season with salt and pepper to taste.
  • Sear meat until browned nicely.
  • Add 1 whole onion, 6 cloves of sliced garlic, 1 tsp beef bouillon, 2 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp dried oregano, 1/2 tsp salt, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp ground black pepper, 1 bay leaf and 1/8 tsp of red pepper flakes. Pour 4 1/2 cups of water over the beef and bring to a boil.
  • Once boiled immediately reduce temperature to low and cover with a lid. Simmer for 3-4 hours or until fork tender.
  • When meat is fork fender, (mine took about 4 hours to simmer) remove meat pieces onto a cutting board and shred.
  • Strain the liquid into a large bowl. Discard remnants.
  • Place shredded meat into a medium saucepan and cover meat with 2 cups of the strained liquid. Reserve the rest for dipping or discard. Cover and keep warm until serving.
  • To assemble sandwiches toast the ciabatta rolls until golden.
  • Then smear the horseradish mayo onto each slice, top with cheese and toast the slices with the cheese only until cheese melts. Add some shredded beef and about a teaspoon of the pickled chopped vegetables.
  • Dip in the beef broth or horseradish sauce and enjoy!