Viral Salthank French Dip (Slow-Braised Beef French Dip Sandwich)
Viral Salthank French Dip (Slow-Braised Beef French Dip Sandwich)
Ingredients
For the Slow-Braised Beef
- 3 pounds chuck roast, cut into 2-inch chunks
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large yellow onion, sliced
- 4 fresh thyme sprigs
- 4 cups beef broth
- 1 cup dry red wine
For the Caramelized Onions
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
For the Horseradish Cream Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon black pepper
For Assembly
- 2 French baguettes, about 12 inches each, sliced lengthwise
- 8 slices provolone cheese
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your grill to medium-high heat (about 400-450°F). In a bowl, toss the chuck roast chunks with kosher salt, black pepper, garlic powder, and onion powder until evenly coated.
⏱️ 5 min•🌡️ 425
- 2
Sear the seasoned beef chunks directly on the grill grates for 3-4 minutes per side, until a deep brown crust forms on all sides. This step is crucial for flavor.
⏱️ 15 min•🌡️ 425
- 3
While the beef sears, prepare your Dutch oven. Add the sliced yellow onion and fresh thyme sprigs to the bottom of the Dutch oven. Once the beef is seared, transfer it to the Dutch oven.
⏱️ 5 min
- 4
Pour the beef broth and red wine over the beef in the Dutch oven. Cover the Dutch oven tightly with its lid. Place the Dutch oven directly on the grill grates over indirect heat (if possible, or reduce grill temperature to low). Maintain a consistent low temperature (around 275-300°F) for slow braising.
⏱️ 5 min•🌡️ 285
- 5
Braise the beef for 2 1/2 to 3 hours, or until the beef is fork-tender and shreds easily. Check occasionally to ensure liquid levels are adequate; add a splash more broth if needed. While the beef braises, prepare the caramelized onions and horseradish cream sauce.
⏱️ 180 min•🌡️ 285
- 6
For the caramelized onions: Place a cast-iron pan on the grill over medium-low heat. Add butter and olive oil. Once melted, add the thinly sliced onions and kosher salt. Cook, stirring occasionally, for 30-45 minutes, or until the onions are deeply browned, soft, and caramelized.
⏱️ 45 min•🌡️ 275
- 7
For the horseradish cream sauce: In a small bowl, whisk together mayonnaise, sour cream, prepared horseradish, Dijon mustard, Worcestershire sauce, lemon juice, and black pepper until smooth and well combined. Set aside.
⏱️ 5 min
- 8
Once the beef is tender, carefully remove the Dutch oven from the grill. Transfer the beef chunks to a cutting board and shred them using two forks. Strain the braising liquid through a fine-mesh sieve into a separate bowl; this will be your au jus. Discard the solids.
⏱️ 10 min
- 9
Preheat your oven to 375°F (or prepare your grill for indirect heat). Line a baking sheet with parchment paper. Slice the French baguettes lengthwise and place them cut-side up on the prepared baking sheet.
⏱️ 5 min•🌡️ 375
- 10
Generously spread the horseradish cream sauce on the cut sides of both halves of the French bread. Pile the shredded beef evenly over the bottom halves of the bread. Top the beef with the caramelized onions.
⏱️ 5 min
- 11
Layer the provolone cheese slices over the beef and onions. Place the baking sheet in the preheated oven (or on the grill over indirect heat) for 5-7 minutes, or until the cheese is melted and bubbly.
⏱️ 7 min•🌡️ 375
- 12
Carefully remove the sandwiches from the oven/grill. Sprinkle with chopped fresh chives. Place the top halves of the bread over the filling to complete the sandwiches. Cut each large sandwich into 2-3 individual portions.
⏱️ 5 min
- 13
Serve immediately with the warm au jus for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Salthank French Dip (Slow-Braised Beef French Dip Sandwich)
Ingredients
For the Slow-Braised Beef
- 3 pounds chuck roast, cut into 2-inch chunks
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large yellow onion, sliced
- 4 fresh thyme sprigs
- 4 cups beef broth
- 1 cup dry red wine
For the Caramelized Onions
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
For the Horseradish Cream Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon black pepper
For Assembly
- 2 French baguettes, about 12 inches each, sliced lengthwise
- 8 slices provolone cheese
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your grill to medium-high heat (about 400-450°F). In a bowl, toss the chuck roast chunks with kosher salt, black pepper, garlic powder, and onion powder until evenly coated.
⏱️ 5 min•🌡️ 425 - 2
Sear the seasoned beef chunks directly on the grill grates for 3-4 minutes per side, until a deep brown crust forms on all sides. This step is crucial for flavor.
⏱️ 15 min•🌡️ 425 - 3
While the beef sears, prepare your Dutch oven. Add the sliced yellow onion and fresh thyme sprigs to the bottom of the Dutch oven. Once the beef is seared, transfer it to the Dutch oven.
⏱️ 5 min - 4
Pour the beef broth and red wine over the beef in the Dutch oven. Cover the Dutch oven tightly with its lid. Place the Dutch oven directly on the grill grates over indirect heat (if possible, or reduce grill temperature to low). Maintain a consistent low temperature (around 275-300°F) for slow braising.
⏱️ 5 min•🌡️ 285 - 5
Braise the beef for 2 1/2 to 3 hours, or until the beef is fork-tender and shreds easily. Check occasionally to ensure liquid levels are adequate; add a splash more broth if needed. While the beef braises, prepare the caramelized onions and horseradish cream sauce.
⏱️ 180 min•🌡️ 285 - 6
For the caramelized onions: Place a cast-iron pan on the grill over medium-low heat. Add butter and olive oil. Once melted, add the thinly sliced onions and kosher salt. Cook, stirring occasionally, for 30-45 minutes, or until the onions are deeply browned, soft, and caramelized.
⏱️ 45 min•🌡️ 275 - 7
For the horseradish cream sauce: In a small bowl, whisk together mayonnaise, sour cream, prepared horseradish, Dijon mustard, Worcestershire sauce, lemon juice, and black pepper until smooth and well combined. Set aside.
⏱️ 5 min - 8
Once the beef is tender, carefully remove the Dutch oven from the grill. Transfer the beef chunks to a cutting board and shred them using two forks. Strain the braising liquid through a fine-mesh sieve into a separate bowl; this will be your au jus. Discard the solids.
⏱️ 10 min - 9
Preheat your oven to 375°F (or prepare your grill for indirect heat). Line a baking sheet with parchment paper. Slice the French baguettes lengthwise and place them cut-side up on the prepared baking sheet.
⏱️ 5 min•🌡️ 375 - 10
Generously spread the horseradish cream sauce on the cut sides of both halves of the French bread. Pile the shredded beef evenly over the bottom halves of the bread. Top the beef with the caramelized onions.
⏱️ 5 min - 11
Layer the provolone cheese slices over the beef and onions. Place the baking sheet in the preheated oven (or on the grill over indirect heat) for 5-7 minutes, or until the cheese is melted and bubbly.
⏱️ 7 min•🌡️ 375 - 12
Carefully remove the sandwiches from the oven/grill. Sprinkle with chopped fresh chives. Place the top halves of the bread over the filling to complete the sandwiches. Cut each large sandwich into 2-3 individual portions.
⏱️ 5 min - 13
Serve immediately with the warm au jus for dipping.
⏱️ 1 min