Philippe the Original Copycat Beef French Dipped Sandwiches
This recipe replicates Philippe the Original's iconic French Dipped Sandwiches. A chuck roast is seasoned, seared, then slow-braised with aromatic vegetables and a rich broth to create tender, flavorful beef and a savory au jus. The shredded or sliced beef is piled onto hard rolls, which are then dipped in the flavorful jus, creating a classic, satisfying sandwich.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For searing and braising
- 1 Tongs For handling meat and stirring
- 1 Cutting Board
- 1 Chef's knife For chopping vegetables and slicing meat
- 1 Fine-mesh Sieve For straining au jus
Ingredients
Main
- 5 pounds Chuck Roast
- 2 Tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Dried Thyme
- 1 teaspoon Ground Black Pepper
- ½ teaspoons Dried Sage
- ½ teaspoons Dried Oregano
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Ground Nutmeg
- 3 whole Carrots Chopped
- 3 whole Celery Stalks Chopped
- 1 whole Large Yellow Onion Chopped
- 2 Tablespoons Minced Garlic
- 2 cups Hot Water
- 2 whole Beef Bouillon Cubes
- 4 cups Low Sodium Chicken Broth
- 24 whole Hard Rolls
Instructions
- Season the chuck roast thoroughly with salt, pepper, dried thyme, dried sage, dried oregano, ground cloves, and ground nutmeg.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned roast on all sides until deeply browned and caramelized. Remove the roast and set aside.
- Add chopped carrots, celery, and onion to the same pot, sautéing until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Dissolve the beef bouillon cubes in hot water. Return the seared roast to the pot, then add the bouillon mixture and low-sodium chicken broth. Bring the liquid to a gentle simmer.
- Cover the pot tightly and braise in a preheated oven at 300°F (150°C) for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds.
- Remove the beef from the pot and let it rest for a few minutes. While it rests, strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim any excess fat from the surface of the au jus.
- Shred the cooked beef using two forks or slice it thinly against the grain. Return the shredded/sliced beef to the strained au jus in the saucepan to keep it warm and infuse with more flavor.
- Prepare the hard rolls by slicing them lengthwise, but not entirely through, creating a pocket for the beef.
- To assemble, briefly dip the cut sides of the hard rolls into the warm au jus, then generously fill them with the flavorful beef.
- Serve the French dipped sandwiches immediately, offering additional warm au jus on the side for dipping.
Notes
For optimal flavor, sear the chuck roast deeply on all sides to develop a rich crust, then deglaze the pot with a splash of red wine before adding the aromatics and liquids. Braise the beef slowly until it is fork-tender – this is crucial for a melt-in-your-mouth texture. After cooking, allow the roast to rest before shredding or slicing thinly against the grain. Skim any excess fat from the surface of the braising liquid for a cleaner, richer au jus. Always warm the hard rolls and serve with an ample side of the savory au jus for dipping. A pinch of fresh thyme or rosemary added during braising can further elevate the aromatic complexity. Adjust seasoning of the au jus at the end for perfect balance.