This delicious French dip sandwich is a warm, cheesy, and comforting meal that’s perfect for lunch or dinner. It’s quick to make using simple ingredients like shredded beef, onions, and melty cheese. You can use any good bread you have on hand, and the crispy crust paired with a hot dipping broth makes it irresistible.
Ingredients Needed:
For the Shredded Beef:
- 1 lb chuck roast
- 1 tsp salt
- ½ tsp black pepper
- 1 small onion, quartered
- 2 garlic cloves
- 1¼ cup beef broth
For the Caramelized Onions:
- 1 tbsp butter
- 1 tbsp olive oil
- 2 yellow onions, julienned
- 1½ tbsp Worcestershire sauce
- Pinch of salt
- Pinch of black pepper
For the Sandwiches:
- 8 slices of bread (use your favorite no-knead or artisan loaf)
- 4 tbsp mayo
- 1 cup shredded mozzarella or Oaxaca cheese
- Sliced Gruyère cheese
- 1 cup shredded beef (from above)
- Optional: Beef broth or French onion soup for dipping
How To Make Caramelized Onion French Dip Sandwich
- Make the Shredded Beef: Season roast with salt and pepper. In an Instant Pot, sear both sides (4–5 min per side). Add onion, garlic, and 1 cup broth. Pressure cook for 50–60 minutes. Transfer to a baking dish with ¼ cup broth. Broil 3–5 minutes each side until browned. Shred and reserve 1 cup beef and broth.
- Caramelize the Onions: In a skillet, melt butter with oil over medium heat. Add onions and cook 5 minutes until soft. Add Worcestershire, salt, and pepper. Continue cooking 3–4 minutes until golden and fully caramelized.
- Assemble the Sandwiches: Spread ½ tbsp mayo on each slice of bread. On 4 slices, layer ¼ cup shredded cheese, ¼ cup onions, ¼ cup shredded beef, and Gruyère slices. Top with remaining bread.
- Grill the Sandwiches: Cook in a skillet over medium-low heat until golden and crisp on both sides, and the cheese is melted.
- Serve: With warm beef broth or French onion soup on the side for dipping.
Recipe Tips:
- Use well-marbled chuck roast – It gives the beef more flavor and keeps it juicy after shredding.
- Sear the meat well on both sides – This adds rich, deep flavor before pressure cooking.
- Caramelize onions slowly – Don’t rush this step; low heat brings out their natural sweetness.
- Don’t skip the broil step – Broiling the shredded beef adds crispy edges that make the sandwich extra tasty.
- Cook sandwiches on medium-low heat – This lets the cheese melt fully without burning the bread.
How To Store & Reheat Leftovers
- Refrigerate: Let the sandwiches cool completely at room temperature. Place them in an airtight container or wrap tightly in foil. Store in the fridge for up to 3 days.
- Freeze: Wrap each cooled sandwich in foil, then place in a freezer bag. Freeze for up to 2 months. To eat, thaw in the fridge overnight, then reheat in a skillet or oven until hot and crispy.
- Reheat: Preheat the oven to 175°C (350°F). Wrap the sandwich in foil and heat for 10–15 minutes until warmed through and the cheese is melted.
FAQ
Can I use a different cut of beef if I don’t have chuck roast?
Yes—brisket or bottom round roast will work too, though they may be slightly leaner. Just make sure to pressure cook long enough for the meat to shred easily.
What’s the best way to caramelize onions without burning them?
Keep the heat on medium to medium-low and stir frequently. If they start sticking, add a splash of water to deglaze the pan. Patience is key—they’ll get sweeter the longer they cook.
Can I make the beef ahead of time?
Definitely. The shredded beef actually gets more flavorful after a day in the fridge. Reheat it gently with a bit of broth before assembling your sandwiches.
What kind of bread holds up best for dipping?
Look for sturdy, crusty loaves like sourdough, ciabatta, or artisan white bread. Soft sandwich bread tends to fall apart once dipped in the broth.
How do I keep the sandwich crispy when reheating?
Reheat in a skillet over medium heat or in the oven at 375°F. Avoid the microwave—it makes the bread soggy and the cheese rubbery.
Nutrition Facts
Serving Size: 1 sandwich
- Calories: 980
- Total Fat: 69 g
- Saturated Fat: 27 g
- Cholesterol: 156 mg
- Sodium: 901 mg
- Potassium: (not calculated)
- Total Carbohydrate: 49 g
- Dietary Fiber: 5 g
- Sugars: 13 g
- Protein: 42 g
Try More Turkuaz Kitchen Recipes:
Caramelized Onion French Dip Sandwich
Description
This easy French dip sandwich is warm, cheesy, and comforting—perfect for lunch or dinner. With juicy shredded beef, sweet caramelized onions, and gooey melted cheese, it’s a quick meal that feels special. Dip it in rich broth for the full experience.
Ingredients
For the Shredded Beef:
For the Caramelized Onions:
For the Sandwich:
Instructions
- Prepare the beef: Season the chuck roast with salt and pepper. Sear in an Instant Pot for 4–5 minutes per side. Add onion, garlic, and 1 cup beef broth. Cook on high pressure for 50–60 minutes.
- Broil and shred: Transfer cooked beef to a baking dish, pour ¼ cup broth on top, and broil until browned (3–5 minutes per side). Shred with a fork.
- Caramelize onions: In a skillet over medium heat, melt butter with olive oil. Add onions and cook for 5 minutes. Stir in Worcestershire, salt, and pepper. Cook another 3–4 minutes until golden.
- Assemble sandwiches: Spread ½ tbsp mayo on each slice of bread. On 4 slices, layer cheese, onions, shredded beef, and Gruyère. Top with the remaining slices.
- Grill and serve: Cook each sandwich in a skillet over medium-low heat until golden and the cheese is melted. Serve with warm broth on the side.
Notes
- You can prepare the shredded beef and caramelized onions up to 2 days in advance and store them in the fridge. For a shortcut, use store-bought shredded beef or leftover roast. This sandwich also works great with sourdough, brioche, or any crusty bread you have on hand.