French dip sandwiches are a classic comfort food and crowd-pleaser. They are made with thinly sliced roast beef, caramelized onions, and a side of savoury jus for dipping. The beef is typically cooked low and slow, and the colder it is, the easier it will be to slice thinly. The roast beef can be cooked in advance and refrigerated to make it easier to slice thinly. The type of beef used for French dip sandwiches is typically eye of round, top or bottom round (rump roast), or ribeye. The beef is then piled onto toasted hoagie buns with cheese—typically Provolone, Swiss, or Gruyere—and served with a side of jus for dipping.
| Characteristics | Values |
|---|---|
| Thickness of slices | As thin as possible, paper-thin or razor-thin |
| Tools | Mechanical slicer, deli slicer, slicing knife |
| Temperature of meat | Refrigerate the roast beef before slicing to make it firmer |
| Type of meat | Boneless rib loin, ribeye, sirloin, rump roast, eye of round, top or bottom round, chuck roast, steak |
| Bread | Sub rolls, hoagie rolls, French roll, deli roll |
| Cheese | Provolone, Swiss, mozzarella, white cheddar, gruyere, pepper jack |
| Onions | Thinly sliced, caramelized, sautéed |
| Jus | Beefy, made with beef broth, beef consomme, beef stock, beef base, garlic, onion powder, black pepper, sherry, soy sauce, Worcestershire sauce, dried mushrooms |
What You'll Learn
- Slicing the beef as thinly as possible
- Using a mechanical slicer for thin slices
- Refrigerating the roast before slicing
- Choosing the right cut of beef
- Serving suggestions
Slicing the beef as thinly as possible
First, it is recommended to use a cut of beef that is suitable for slicing thinly. Bottom round roast is a good option as it has a deep, mineral-rich flavour and is fairly lean, making it easier to slice and chew. Other options include eye of round, top round, or rump roast.
Second, it is important to let the meat rest and cool down before slicing. This will make the meat firmer and easier to slice thinly. Ideally, the beef should be refrigerated for at least an hour or even overnight if possible. This will help achieve those paper-thin slices.
Third, using a sharp slicing knife or a mechanical slicer will make it easier to cut the beef thinly. If using a knife, be sure to cut against the grain of the meat. A mechanical slicer or deli slicer will give you even, thin slices with precision thickness settings.
Finally, take your time and be careful when slicing the beef. It is important to cut the beef as thinly as possible, but this may take some practice to perfect. With a little patience and the right tools, you'll be able to create those thin, razor-like slices that are perfect for French dip sandwiches.
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Using a mechanical slicer for thin slices
A mechanical slicer is the best tool to use when preparing thin slices of roast beef for French dip sandwiches. The ideal slice is thin enough to be tender and soft, and a mechanical slicer is the best way to achieve this.
Before slicing, it is important to prepare the roast beef. Firstly, the beef should be cooked and then refrigerated for at least an hour. The colder the beef, the firmer it will be, making it easier to slice thinly.
When using a mechanical slicer, always follow the safety instructions provided by the manufacturer. Place the chilled roast beef into the slicer and adjust the settings to the thinnest option. Turn on the slicer and slowly feed the beef into the machine, using the pusher provided.
The resulting slices should be thin and even, creating a tender and juicy texture for your French dip sandwich. Remember to clean the mechanical slicer according to the manufacturer's instructions after use.
Using a mechanical slicer is an efficient and precise way to achieve the perfect roast beef slices for your French dip sandwich.
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Refrigerating the roast before slicing
The French dip sandwich is renowned for its thin slices of roast beef, which are then dipped in a savoury jus and piled onto crusty sub rolls. The thinner the slices, the better the sandwich, as this allows the meat to absorb the jus more effectively, resulting in a juicy and tender bite.
By refrigerating the roast, it becomes firmer, making it easier to achieve those coveted thin slices. Ideally, the roast should be refrigerated for at least an hour after cooking, or even overnight if possible. This extra time in the fridge will make a significant difference in the ease of slicing and the overall texture of the meat.
When you are ready to slice the roast, remove it from the refrigerator and use a sharp slicing knife. Be sure to cut against the grain of the meat to achieve the desired thinness. If you are fortunate enough to own a mechanical slicer, this task will be even more straightforward and precise.
In summary, refrigerating the roast before slicing is a key step in creating the ultimate French dip sandwich. This technique ensures that the roast beef is easier to slice thinly and evenly, resulting in a more delicious and authentic French dip sandwich experience.
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Choosing the right cut of beef
The ideal cut of beef for a French dip sandwich is a matter of personal preference. The beef should be sliced thinly and evenly, and the most suitable cuts for this are ribeye, chuck roast, or sirloin. Ribeye is rich and flavourful, while chuck roast is a leaner option. Sirloin is a good budget-friendly alternative, but it needs to be sliced thinly to compensate for being less tender.
Some recipes suggest using a roast beef cut, such as the bottom round roast, which has a deep, mineral-rich flavour and is fairly lean. Another option is the top round roast, which is similar in texture and flavour but is usually sold in a smaller size, perfect for making a few sandwiches at home.
If you're looking for something even leaner, you could try skirt steak or flank steak. Skirt steak is cut from the diaphragm muscles of a cow and has a very intense beefy flavour. Flank steak, on the other hand, is cut from the abdominal area and is even leaner, with a slightly less intense flavour.
When choosing your cut of beef, consider the fat content and flavour that you prefer. For example, ribeye is known for its rich flavour, while sirloin is a more affordable option.
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Serving suggestions
French dip sandwiches are a great, easy weeknight meal. They are typically made with thinly sliced roast beef, caramelized onions, and a side of au jus for dipping.
To make the perfect French dip sandwich, start by slicing the roast beef as thinly as possible. You can use a mechanical slicer or a slicing knife to get the desired thickness. The colder the roast beef is, the easier it will be to slice thinly, so consider refrigerating it for an hour or even roasting it a day in advance.
Next, choose your bread. Hoagie rolls or sub rolls are traditional, but any crusty bread that can hold up to the drippy sandwich contents will work. Spread the bread with butter or olive oil and toast it in the oven until golden.
Now it's time to assemble the sandwich. Dip the sliced roast beef into the au jus and place it onto the roll. Top with caramelized onions and your choice of cheese—provolone, Swiss, or mozzarella are all great options.
Finally, serve your French dip sandwich with a side of warm au jus for dipping. Enjoy!
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Frequently asked questions
The best way to slice roast beef for French dip is to cut it as thinly as possible. You can use a slicing knife or a mechanical slicer if you have one.
Cooling the roast before slicing will make it firmer and easier to slice thinly. You can cook and refrigerate the roast beef a day ahead, and then slice it the next day.
You can use a variety of roast beef cuts for French dip, such as eye of round, top or bottom round (rump roast), or chuck roast. You can also use ribeye or sirloin.
French dip sandwiches typically include hoagie or sub rolls, caramelized onions, cheese (such as provolone, Swiss, or gruyere), and a side of jus for dipping.
