French Dip

A simple, satisfying favorite.

Why You'll Love This Recipe

• Restaurant classic, far better at home.
• Tender chuck transforms into deli-quality beef.
• The dip is the magic.
• Feeds a crowd or stretches into leftovers.
• Reheats beautifully.

Ingredient Notes

• Chuck roast is the right cut — melts to tender.
• Real beef stock, not bouillon, makes the au jus.
• Hoagie rolls with sturdy crust hold up to dipping.

Ingredient Substitutions

• Top round or eye of round for a leaner version (slice thinner).
• Skip wine — use stock + 1 tbsp balsamic.
• Use Gruyère for a fancier melt.

Equipment Needed

• Dutch oven
• Sheet pan
• Sharp slicing knife

Prep Tips

• Sear in batches if needed — don't crowd.
• Pre-slice cheese before broiling.

Instructions

1. 1

   Gather and prep: 1 lb ground beef, 4 slices bread, 1 cup beef broth, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup shredded cheese, 2 tbsp butter. mince the garlic, dice the onion, and shred the cheese before you start cooking.

2. 2

   Slow-cook beef in broth with onion 2 hr.

3. 3

   Slice thin, pile on toasted bread.

4. 4

   Top with cheese.

5. 5

   Serve broth for dipping.

Artsi Pro Tips

• Beef MUST rest before slicing — keeps juices in.
• Slice paper-thin against the grain for tender bites.
• Au jus should be reduced and concentrated — not just watery broth.

Common Mistakes

• Slicing with the grain — chewy beef.
• Watery au jus — needs to be reduced.
• Skipping the toast — soggy rolls.

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