Classic French Dip  recipe provided by the Certified Angus Beef® brand.

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Classic French Dip

Serves 4
Cuisine: American
Category: Roasts, Sandwiches & Salads, Old-School Classics
Though the name would imply that it was created in Europe, it’s actually an L.A. classic. Thin sliced beef, rich and beefy au jus with a little spicy mustard make for an immensely flavorful trio. Add sliced cheese for another rich layer. Look for a crusty French loaf for this recipe, as a baguette is typically too narrow. Pro tip: work quickly when it’s time to build to avoid a sandwich cooling down while building others.
Prep Time
10 mins
Other Time
1 hr 30 mins
Cook Time
20 mins
Total Time
2 hrs
  • 2 pounds Certified Angus Beef ® top sirloin roast
  • 1 Certified Angus Beef ® shank (about 1 pound)
  • 3 teaspoons coarse kosher salt, divided
  • 1 teaspoon fresh cracked pepper
  • 1 tablespoon neutral oil (like grapeseed or canola)
  • 1 large yellow onion, root removed and cut in half
  • 1 quart salt free beef broth
  • 6 slices Swiss or provolone cheese (optional)
  • 1/4 cup hot mustard
  • 1 (24-inch) French loaf or four 6-inch French rolls
  1. Preheat oven to 275°F. Season sirloin with 2-teaspoons salt and black pepper. Heat a stainless steel or cast-iron skillet to medium high and add oil. Sear sirloin roast on all sides until well browned, about 8 minutes total. Place on a sheet pan fitted with a wire rack and roast 45 to 60 minutes or until it reaches an internal temperature of 125°F. (Complete steps 2 through 4 while beef roasts.) Remove from oven, place on a cutting board uncovered at least 20 minutes to rest.
  2. Heat the same skillet (do not wipe clean) to medium high and sear beef shank and onion halves (cut-side face-down in pan). Sear shank 2 to 3 minutes until well browned and flip. Onions should continue to sear on the cut side to develop a deep brown mahogany color.
  3. Transfer browned shank and onions to a 4-quart sauce pan. Meanwhile pour 1/2-cup broth into the skillet and bring to simmer while scraping up all browned bits from bottom of pan. Once the skillet has been completely deglazed, transfer deglazing broth into sauce pan along with remaining beef broth and 1-teaspoon salt.
  4. Bring broth, shank and onion to a boil then reduce to a simmer. Simmer 1 1/2 hours, skimming any foam and fat that float to the surface. Reduce and strain liquid (there should be 2 cups strained au jus after simmering). Shank can be chilled and used for another application.
  5. Slice entire sirloin roast by hand as thin as possible. Pour 1/2-cup of the au jus into a skillet and bring to a simmer. Place half of sirloin slices into same pan, spreading into an even layer. Place 3 slices cheese on top of beef (if using cheese), cover; simmer until cheese is melted and beef is warmed through, 3 minutes.
  6. Slice bread in half to create two 12-inch loaves. Slice each loaf in half horizontally, leaving a small amount still attached to create a hinge. Spread 2-tablespoons of mustard in each 12-inch loaf.
  7. Using tongs, remove sliced sirloin from skillet, fill one 12-inch loaf with steeped beef. Pour au jus from the pan over the sliced beef in the bread. Repeat with second half of beef and bread. Cut each 12-inch sandwich in half and serve each 6-inch sandwich with 1/4-cup of au jus for dipping.
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