The French Dip from O'Charley's features tender, thinly sliced roast beef piled on a toasted hoagie bun, served alongside a savory au jus dipping sauce, delivering a juicy and flavorful sandwich experience.
Equipments
- Slicer (meat slicer)
- Oven or Toaster Oven
- Saucepan
- Tongs
- Knife
- Cutting Board
- Serving Plate
- Soup Bowl or Ramekin (for au jus)
- Ladle
Ingredients
- 2 lbs (900g) beef sirloin or top round roast
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 hoagie rolls
- 2 tablespoons unsalted butter
- 4 slices provolone cheese
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 small yellow onion
- 2 cloves garlic
Selecting a well-marbled beef sirloin or top round roast is crucial to achieve the tender, thinly sliced texture characteristic of the French Dip sandwich. Using kosher salt and a balanced mix of garlic and onion powder enhances the meat's savory flavor without overpowering it. Toasting the hoagie rolls with unsalted butter ensures a crisp yet buttery bite that complements the juicy roast beef. The au jus sauce made from beef broth, Worcestershire sauce, soy sauce, and aromatic herbs like thyme and rosemary provides a rich and flavorful dipping experience. Your effort to replicate the French Dip from O'Charley's will bring you a juicy, satisfying sandwich with every dip and bite.
Instructions
- Preheat oven to 375°F (190°C).
- Rub beef roast with olive oil, salt, pepper, garlic powder, and onion powder.
- Place beef on a roasting pan and roast to desired doneness (medium rare suggested).
- Remove roast, let rest, then slice very thinly using meat slicer or sharp knife.
- In a saucepan, melt butter over medium heat.
- Add sliced onion and sauté until softened.
- Add minced garlic and cook until fragrant.
- Pour in beef broth, Worcestershire sauce, soy sauce, thyme, and rosemary.
- Simmer au jus for 10-15 minutes; strain and keep warm.
- Slice hoagie rolls lengthwise.
- Lightly butter rolls and toast in oven or toaster oven until golden.
- Place a layer of provolone cheese on each roll and return to oven to melt.
- Pile thinly sliced beef onto each hoagie roll.
- Close sandwiches and cut as needed.
- Serve sandwiches on plates with au jus in ramekins or soup bowls for dipping.
Substitution
The French Dip from O'Charley's copycat menu uses thinly sliced roast beef and a flavorful au jus, making it a classic and juicy sandwich. If you don't have a meat slicer, using a very sharp knife and partially freezing the roast can help you achieve thin slices. Substitute beef broth with low-sodium beef bouillon mixed with water if homemade au jus is unavailable. You can replace provolone cheese with Swiss or mozzarella for a slightly different taste profile. When toasting hoagie rolls, monitor closely to prevent burning and maintain the perfect crisp texture for your sandwich.
Tips
Make sure to let the beef roast rest for at least 15 minutes after roasting to allow the juices to redistribute, ensuring your French Dip remains juicy and tender. When slicing the roast beef, use a meat slicer or a very sharp knife to achieve paper-thin slices for the best texture and mouthfeel. Toasting the hoagie rolls with butter and melting provolone cheese on top creates a perfect balance of crispy and creamy elements in your sandwich. Serve the au jus warm in small ramekins to keep it hot and flavorful, enhancing your dipping experience.
Nutritions
Your French Dip sandwich offers a good balance of protein and fat, primarily from the lean beef sirloin or top round roast, providing essential amino acids and iron. The addition of provolone cheese contributes calcium and extra fat, while the hoagie roll supplies carbohydrates for energy. The au jus, made from beef broth and a mix of herbs and spices, adds flavor with minimal calories, sodium content depending on broth choice. Overall, this sandwich delivers a satisfying meal with moderate calories, emphasizing protein and savory taste.
Storage
Store your leftover French Dip beef in an airtight container in the refrigerator for up to 3 days to maintain its tenderness and flavor. Keep the au jus sauce in a separate sealed container and reheat gently on the stovetop to preserve its savory richness. Toast the hoagie rolls fresh before assembling to ensure they remain crisp and prevent sogginess.
Variation or Alternatives
Swap the beef sirloin with a chuck roast for a richer, more tender texture after slow roasting. You can also replace provolone slices with Swiss or mozzarella cheese to introduce a different flavor profile. For an extra depth of flavor, add a splash of red wine or balsamic vinegar to the au jus during simmering. Your French Dip will benefit from toasting the hoagie rolls with garlic butter instead of plain butter to enhance the savory notes.
Allergies
The French Dip contains common allergens such as soy from the soy sauce and dairy from the provolone cheese and unsalted butter. Your risk of allergic reactions may increase if you have sensitivities to gluten in the hoagie rolls or sulfites sometimes present in Worcestershire sauce. Individuals with allergies to garlic or onions should also exercise caution due to the presence of these ingredients in both the au jus and the sandwich.
Why this recipe?
The French Dip sandwich at O'Charley's restaurant is beloved for its tender, thinly sliced roast beef served on a toasted hoagie roll, paired with a flavorful, rich au jus for dipping. This combination delivers a savory, juicy experience that balances hearty meat with a warm, crusty bread texture. You will find making a copycat version worth the effort because it allows you to customize the seasoning and meat quality, creating a fresh and satisfying homemade version of this classic comfort food. Perfecting this recipe elevates your homemade sandwich game while replicating a restaurant favorite at a fraction of the cost.