Easy Beef French Dip Sandwich Recipe

Published Oct 24, 2024 By Elle Ann

Image credit: Tobias Young via YouTube

I don’t think I’ll ever get tired of eating French onion soup or dishes anytime soon, and if you’re like me, then I’m sure you will love this simply mouth-watering recipe by Tobias Young on YouTube. This must be one of the best French onion variations I’ve ever tried and it’s so easy to make that even beginners will look like expert cooks.

All of the different flavors that you can taste in this sandwich will surely make your tastebuds dance and you might even want all servings to yourself. You will miss out on an incredibly delicious dish if you don’t try this recipe, your family might even thank you when you serve this to the table. So learn how now by watching the video tutorial below.

Ingredients for Beef French Dip Sandwich:

3 large sweet onions, sliced thinly
Freshly chopped chives
Garlic cloves
Fresh thyme sprigs
Balsamic vinegar
Worcestershire sauce
Kewpie mayonnaise
Creamstyle horseradish
Grey Porpon Dijon mustard
2 packets of Lipton onion mushroom soup mix
3 cups of beef stock
Onion powder
Garlic powder
3-4 pounds of chuck roast
Coarse kosher salt
Black pepper
Olive oil
Beef tallow
Unsalted butter
Baguette
Cheese slices

How to Make Beef French Dip Sandwich:

Ingredients for Beef French Dip Sandwich — Image credit: Tobias Young via YouTube

Step 1

Season both sides of the chuck roast with a tablespoon of onion powder and garlic powder, then add some salt and pepper to taste, place a Dutch oven on a stove over medium heat, and heat about 3 tablespoons of olive oil before adding the seasoned chuck roast.

Step 2

Sear them for about 3 to 4 minutes per side depending on the thickness, then add some sliced onions to the pot followed by the garlic cloves. Add a few dashes of Worcestershire sauce, then pour in the beef broth, and add in all of the Lipton packets. Preheat your oven to 325°F at this point, then add the thyme sprigs to the pot, and mix everything until well combined.

Step 3

Cover the pot with the lid, then place it in the preheated oven, and let it cook for about 4 hours. Meanwhile prepare the mayo spread, in a mixing bowl, add ½ cup of mayonnaise, ½ tbsp of Dijon mustard, and ½ tbsp of horseradish, then give them a good mix until incorporated, and adjust the taste to your preference.

Step 4

Place a skillet on a stove over low heat, then add 2 tablespoons of beef tallow and 2 tablespoons of unsalted butter, and let them melt. Add the remaining onion slices followed by a few dashes of Worcestershire sauce, balsamic vinegar, salt, and pepper, then let them cook while stirring consistently until caramelized.

Step 5

Cut the baguette sandwich to the preferred size, then cut it open, and coat each side with a generous amount of butter. Toast the baguette in the oven for a couple of minutes and set them aside once done, then check if the chuck roast is tender, and shred it into small pieces.

Step 6

Place some cheese slices on top of the baguette’s cut side, then top one of the sandwiches with the shredded meat, and add some mayo spread over it. On the other side of the sandwich, add the caramelized onions, then top it with some chopped chives, and close the sandwich. Dip it in the chuck roast sauce and enjoy!