Sous Vide French Dip Sandwiches Recipe (2024)

French dip sandwiches are a classic deli food and they are very easy to make at home using sous vide top round roast. Once the meat is cooked for several days it is seared and thinly sliced.

I like to pile the slices on a hoagie roll with melted Swiss cheese and grilled onions but you can serve it however you prefer. Many people enjoy thinly sliced red onion on it or prefer provolone cheese.

The sous vide top round roast turns out tender, medium-rare, and moist. All the juices from the meat are also collected in the bag so you have a built in au jus!

This recipe is adapted from our new book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

French Dip Au Jus Recipe

When it comes to the homemade au jus sauce you can go in many different directions!

Au jus is basically a beef broth sauce, or sometimes even a thin gravy.

I'm often lazy and will just use the juices from the sous vide bag as-is. They are usually pretty flavorful, especially if I flavored the beef with a spice rub or herbs.

Because there are no beef drippings or roasting pan drippings due to the sous vide method, you can also boost the flavor in other ways.

For added flavor you can always add some worcestershire sauce or soy sauce which bumps the umami flavors a ton. Dijon mustard or whole grain mustard can round out the flavors as well. And butter or olive oil is a great way to add richness.

You can add some spice with black pepper, hot sauce, or chile pepper.

Some people like to add a splash of red wine, white wine, or a dark beer.

You can also infuse spices or herbs into the warm au jus. Rosemary, thyme and bay leaves all work well and add much flavor.

I like to end up with about a cup of au jus per sandwich, and I like to serve hot au jus so I will often keep it warm in the sous vide machine while I finish the sandwiches.

What Type of Meat to Use for a French Dip

This recipe calls for sous vide top round roast but you can also use sous vide bottom round or rump roast in a similar manner. I think it's a great way to get more use out of these beef roasts that are tough cuts.

For a more upscale version of this roast beef sandwich you can use sous vide ribeye or sous vide chuck roast. The ribeye or prime rib just needs to be heated through, usually a few hours will do, while the chuck roast is best for 1 to 2 days.

You can also just use any leftover roast beef you have in the fridge!

I prefer my French dip meat cooked medium-rare, around 131° (55°C) but if you want a more pot roast texture you can go up to 150°F (65°C).

If you are using a tough cut of beef then you just need to sous vide it long enough to break down the connective tissue.

What Type of Bread to Use for a French Dip

Different french dip recipes call for different kinds of bread, but I usually turn to simple hoagie buns or sub rolls. They have enough crust to add texture but are still light and airy.

Many people also like French rolls, baguettes or crusty French bread. You can also just go to your local bakery and buy anything they have fresh!

Sous Vide French Dip Sandwiches Recipe

• Published: July 27, 2012
• By Jason Logsdon
• Prep Time: 15 Minutes
• Total Time: 1 to 3 Days
• Cooks: 131°F (55°C) for 24 to 72 Hours
• Serves: 4 to 6

Ingredients for Sous Vide French Dip Sandwiches

• For the Sous Vide Beef

• 2 pounds top round roast

• For the Spice Mixture

• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ancho chile powder or chile powder of your choice
• 1 teaspoon dried sage
• 1/2 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pepper

• For Finishing

• 4 to 6 hoagie rolls or small baguettes
• 8 to 12 slices Swiss cheese
• Raw or grilled thinly sliced onions,

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Cooking Instructions for Sous Vide French Dip Sandwiches

For the Pre-Bath

Mix together the spice ingredients in a bowl. Salt the roast then cover with the spices. Place in a food safe, heat safe plastic bag or vacuum bag. Seal with a vacuum sealer or the water displacement method.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

For the Sous Vide Beef

At least 24 to 72 hours before serving

Preheat the sous vide water bath to 131°F (55°C).

Place the vacuum sealer bag in the sous vide bath for 1 to 3 days.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For Finishing the Sous Vide French Dip Sandwiches

Heat a pan over medium-high to high heat.

Remove the roast from the water bath, reserving the juice in the pouches, and pat dry with paper towels or a dish cloth. Quickly sear the roast in the pan until just browned, about 1 to 2 minutes per side.

Remove from the heat and place on a cutting board. Cut the meat as thinly as you can, the thin slices will help it taste even more tender.

Place the onions and cheese on the rolls and toast in an oven with the broiler on or toaster oven until the cheese melts and the buns begin to brown. Remove the rolls from the oven and pile the roast beef on top. Pour the reserved juices from the sous vide bag into ramekins or small bowls for dipping and serve.

See Also

Newly Released! The IC Chef Cookbook - 260 Bladder and Prostate Friendly Recipes -  Interstitial Cystitis Network 

This recipe is adapted from our new book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.