Sous Vide French Dip Sandwiches Recipe

Dive into the unexplored realms of your kitchen with this delightful twist on a classic sandwich - the sous vide French dip. This recipe brings together the succulence of sous vide beef and the robust flavors of handpicked ingredients. The end result is a dish that is not just a sandwich, but a gastronomic experience that will leave you craving for more.

Photos of Sous Vide French Dip Sandwiches Recipe

This recipe involves some ingredients you might not commonly find in your pantry. The main ingredient, beef top, is a specific cut of meat that is used in this recipe, you may need to request this at your supermarket's butcher counter. The use of provolone cheese adds a creamy and slightly tangy flavor to the sandwich, which might require a visit to the cheese section of your supermarket. Lastly, the recipe calls for the use of an immersion circulator for the sous vide cooking process, a device not commonly found in every home kitchen.

Ingredients for Sous Vide French Dip Sandwiches

Beef top: This is the main ingredient of the recipe, which provides the meaty texture and flavor to your sandwich. It's a lean cut from the round, or rear of the cow, known for its rich flavor and tenderness when cooked properly.

Salt: The most common seasoning, used to enhance the flavors of the other ingredients.

Black pepper: Adds a slightly spicy flavor and aroma to the beef.

Cooking oil: Used to sear the beef and caramelize the onions, adding a depth of flavor to the sandwich.

Red wine: Used in the sauce for the roast, adding complexity and depth to the taste.

Low sodium beef broth: Forms the base of the jus for dipping. Low sodium is used to control the level of salt in the dish.

Bay leaf: Adds a subtle bittersweet flavor to the jus.

Yellow onion: When caramelized, it gives a sweet flavor that complements the savory components of the sandwich.

French rolls: The perfect vessel for the sandwich. Its light, airy interior and crisp crust hold up well against the juicy beef and melted cheese.

Provolone cheese: This cheese melts beautifully and its slight tanginess balances the richness of the beef.

One reader, Irvine Sisk says:

This sous vide French dip sandwich recipe is a game-changer! The beef is incredibly tender and flavorful, and the jus is the perfect dipping sauce. The onions and provolone cheese take it to the next level. It's a must-try for any sandwich lover!

Irvine Sisk

Techniques Required for Sous Vide French Dip Sandwiches Recipe

How to sear the beef: Searing the beef is an important step to develop flavor and texture. Heat a large skillet over medium-high heat and add oil. Sear the beef on all sides until dark reddish-brown, about 4 to 5 minutes per side.

How to sous vide the beef: Submerge the sealed bag with the roast in a large stockpot filled three-quarters full with water. Use an immersion circulator to heat the water to the desired doneness for the roast beef, and cook for 18 to 24 hours.

How to cook the onions: Warm oil in a skillet and cook the onions with salt until they are very soft and browned.

How to slice the beef: Use a sharp chef's knife to slice the beef against the grain as thinly as possible for tender and flavorful meat.

How to assemble the sandwiches: Pile the sliced beef on the bottom half of the rolls, top with cooked onions and a slice of cheese, then broil the assembled sandwiches until the cheese starts to melt. Serve with the jus for dipping.

How To Make Sous Vide French Dip Sandwiches

These French dip sandwiches are a great introductory dish for trying sous vide, a method of cooking that involves vacuum sealing and low temperatures.

Preparation: 45 minutes

Cooking: 18 hours

Total: 18 hours 45 minutes

Serves:

Ingredients

3lbsbeef top,or bottom round roast, boneless
1tspsalt,plus more to taste
¼tspblack pepper,plus more to taste
3tbspcooking oil,(like canola or grapeseed)
½cupred wine
2cupslow sodium beef broth,or stock
1bay leaf

For Serving:

1largeyellow onion,(or 2 small yellow onions), thinly sliced
8french rolls,or hoagie buns
provolone cheese,sliced, optional

Instructions

Trim any large pieces of fat from the exterior of the roast. Season it on all sides with salt and pepper.
Warm a large skillet over medium-high heat and add 1 tablespoon of oil. When the oil shimmers and glides smoothly, and a flick of water evaporates on contact with the pan, add the roast.
Sear the roast very well on all sides, 4 to 5 minutes per side. The seared surfaces should look dark reddish-brown. If the oil starts to get smoky, lower the heat slightly; otherwise, maintain a medium-high heat for the best sear.
Transfer the seared beef to a plate to cool slightly.
With the pan still over medium-high heat, add the wine all at once. It will bubble and steam as it hits the pan. As it bubbles, use a stiff spatula to scrape up any dark bits that were stuck.
Once all the bits are scraped up and the wine is simmering, pour it carefully into a measuring cup. Let it cool slightly.
Place a 1-gallon plastic freezer bag on your counter and fold the top outwards to form a cuff; this will help it stand up and make it easier to fill. (Alternatively, place the bag in a bowl while filling).
Place the slightly cooled roast into the bag. Pour the wine and broth over top, and tuck the bay leaf inside. Zip the bag almost entirely shut, leaving about an inch open at one edge.
Fill a large stockpot three-quarters full with water. Submerge the bag with the roast until just the zipper part of the bag is above the water. As the bag is submerged, the pressure of the water will press the sides of the plastic bag up against the roast and the liquid, “hugging” the ingredients. Use hands or a spatula to poke the roast below the surface of the water and force out any bubbles.
Once all the air bubbles are out, submerge the bag up to the zipper, then zip it all the way closed so the bag is sealed. Lift the roast from the water and place it on a dishtowel while heating the water.
Place the pot of water on a trivet or other heatproof surface. Place the immersion circulator in the water and set it to heat the water based on preferred doneness for the roast beef: 135 degrees F (medium-rare), 140 degrees F (medium), 145 degrees F (medium-well) or 150 degrees F (well-done).
Once the water has finished heating, lower the roast into the water. It’s fine if the zipper is above the surface of the water, but the roast itself should be completely submerged by at least an inch or so. Add more water if needed.
Cook the roast for 18 to 24 hours. It will become more tender the longer it cooks.
Every so often during cooking, take a peek at the roast and make sure that it’s still submerged in the water and the bag isn’t leaking. Keep an eye on the water level and add additional water if it looks like it’s getting low. The immersion circulator will heat the water right back up to temperature. To help prevent evaporation, the pot can also be covered with plastic wrap, a silicon bowl cover, or any other cover.
At any point during this cooking time, cook the onions. Warm a teaspoon or two of oil in a skillet and cook the onions with salt until they are very soft and browned.
When done cooking the roast, lift the bag from the water and set it on a kitchen towel on the counter. Warm a tablespoon of oil in a large skillet over medium-high heat.
Open the bag with the roast; be careful not to spill any of the cooking liquid. Use tongs to lift the roast from the bag and transfer it to a cutting board. Pat it dry on all sides.
Transfer the roast to the hot skillet and sear on all sides, 2 to 3 minutes per side, until the outside is very crusty. Add more oil as needed to the pan. Once seared, set the roast on a cutting board until ready to slice.
While the roast sears, strain the cooking liquid (“jus”) into a measuring cup. Taste and add salt or pepper if needed. If the jus seems overly concentrated, add a little water to thin it out again.
Use a little of the jus to deglaze the pan after searing the roast, if desired. Transfer the jus to individual cups for serving.
Warm the oven to 400 degrees F. Open up all the French rolls and arrange them in a single layer on a baking sheet with the cut sides facing up. Toast in the hot oven until they are warm and feel crispy when the surface is pressed. This will take about 5 minutes. Remove from the oven, but leave the oven on.
Use a sharp chef’s knife and slice the beef against the grain as thinly as possible.
Pile slices of beef on the bottom half of the rolls. The meat should divide equally between all the rolls.
Top each pile of beef with some onions and a slice or two of cheese, if desired.
Set aside the tops of the buns so they don’t burn. Switch the oven to “broil” and slide the pan of sandwiches under the broiler. Broil for about 1 minute until the cheese starts to melt.
Top each sandwich with the top bun. Serve with the jus alongside for dipping.
Refrigerate leftovers and consume within 3 to 4 days, or freeze for up to 3 months.

Nutrition

Calories: 401.05kcal
Fat: 15.15g
Saturated Fat: 4.17g
Trans Fat: 0.45g
Monounsaturated Fat: 8.37g
Polyunsaturated Fat: 2.33g
Carbohydrates: 22.25g
Fiber: 1.58g
Sugar: 1.33g
Protein: 41.49g
Cholesterol: 107.16mg
Sodium: 713.84mg
Calcium: 68.16mg
Potassium: 836.48mg
Iron: 4.90mg
Vitamin A: 3.66µg
Vitamin C: 1.42mg

Pro Tip for Perfecting Sous Vide French Dip Sandwiches

When using the sous vide method for cooking your roast beef, it's crucial to ensure that the bag is properly sealed and that the meat is fully submerged in the water. This ensures even cooking and prevents the meat from drying out. If you notice the bag floating or the water level decreasing, it's a good idea to add more water and adjust the bag's position. Also, remember to periodically check the water temperature to ensure it remains consistent. This will result in a perfectly tender and juicy French dip sandwich.

Time-Saving Tips for Making This Recipe

Prep ahead: You can prepare the roast and marinade the night before to save time on the day of cooking.

Use a slow cooker: If you don't have a sous vide machine, you can use a slow cooker to cook the roast for a similar result.

Thinly slice the beef: To save time, use a meat slicer or ask your butcher to slice the beef thinly for you.

Make extra jus: Double the jus recipe and freeze the extra for future use.

Substitute Ingredients For Sous Vide French Dip Sandwiches Recipe

beef top - Substitute with beef chuck roast: Beef chuck roast is a flavorful and well-marbled cut that will work well for sous vide cooking, providing tender and juicy results.
red wine - Substitute with beef broth: Beef broth can be used as a non-alcoholic substitute for red wine, adding depth of flavor to the dish without the alcohol content.
french rolls - Substitute with baguette: A baguette can be used as a substitute for French rolls, providing a similar crusty exterior and soft interior for the sandwiches.
provolone cheese - Substitute with swiss cheese: Swiss cheese can be used as a substitute for provolone, providing a mild and nutty flavor that complements the beef in the sandwich.

Plating Ideas for Sous Vide French Dip Sandwiches

Elevate the plating: When presenting the sous vide French dip sandwiches, focus on creating an elegant and refined plating. Arrange the sandwiches on a sleek and modern serving platter, ensuring that each element is meticulously placed for a visually stunning presentation.
Garnish with fresh herbs: Add a touch of vibrancy to the dish by garnishing with freshly picked herbs, such as parsley or chives. The pop of green will not only enhance the visual appeal but also add a hint of freshness to the overall presentation.
Incorporate artistic sauce drizzles: Elevate the visual appeal by incorporating artistic sauce drizzles on the serving platter. Use a squeeze bottle to create elegant swirls of jus, adding a sophisticated touch to the presentation.
Utilize high-quality serving ware: Opt for serving ware that exudes sophistication and complements the upscale nature of the dish. Consider using minimalist, high-end plates and utensils to showcase the culinary artistry of the sous vide French dip sandwiches.
Focus on symmetry and balance: Pay attention to the placement of each component, aiming for symmetry and balance in the presentation. This meticulous approach will create a visually appealing arrangement that reflects precision and attention to detail.
Highlight the textures: Showcase the contrasting textures of the dish by ensuring that the crispy exterior of the French rolls and the succulent beef are prominently displayed. The interplay of textures will captivate the senses and elevate the overall dining experience.
Emphasize the color contrast: Create visual interest by emphasizing the color contrast on the plate. The rich, dark hues of the beef and jus juxtaposed against the golden brown rolls will create a visually striking presentation that is sure to impress.
Incorporate elegant plating techniques: Utilize sophisticated plating techniques to elevate the presentation. Consider techniques such as quenelle shaping for the garnishes or using precision placement to create an artful composition on the plate.

Essential Equipment for Making Sous Vide French Dip Sandwiches

Sous vide machine: A sous vide machine is essential for cooking the beef to the precise temperature for an extended period of time, resulting in perfectly tender and juicy meat.
Skillet: A skillet is used for searing the beef before placing it in the sous vide machine, adding a rich and caramelized flavor to the meat.
Large stockpot: This is used for heating the water for the sous vide machine and ensuring the beef is fully submerged during the cooking process.
Immersion circulator: An immersion circulator is used in conjunction with the stockpot to maintain a consistent temperature for the sous vide cooking method.
Cutting board: A cutting board is necessary for slicing the beef after it has been cooked and seared, ensuring a clean and safe surface for food preparation.
Measuring cup: A measuring cup is used for accurately portioning and transferring the wine and broth into the sous vide bag.
Plastic freezer bag: A large plastic freezer bag is used for vacuum-sealing the seasoned beef, wine, and broth before placing it in the sous vide machine.
Skillet: Another skillet is used for cooking the onions until they are soft and browned, adding a flavorful topping to the French dip sandwiches.
Baking sheet: A baking sheet is used for toasting the French rolls in the oven, providing a crispy texture to the bread for the sandwiches.

Storage and Freezing Instructions for Sous Vide French Dip Sandwiches

To store leftover french dip sandwiches, wrap each sandwich tightly in plastic wrap or aluminum foil. Place the wrapped sandwiches in an airtight container or resealable plastic bag, and store them in the refrigerator for up to 3-4 days.
If you have leftover roast beef slices, store them separately in an airtight container or resealable plastic bag in the refrigerator for up to 3-4 days. You can use the leftover beef for other sandwiches, salads, or recipes.
To freeze the leftover roast beef, wrap the slices tightly in plastic wrap or aluminum foil, and then place them in a freezer-safe container or resealable plastic bag. Remove as much air as possible before sealing the bag. Label the container or bag with the date and contents, and freeze for up to 3 months.
To freeze assembled french dip sandwiches, wrap each sandwich tightly in plastic wrap or aluminum foil, and then place them in a freezer-safe container or resealable plastic bag. Remove as much air as possible before sealing the bag. Label the container or bag with the date and contents, and freeze for up to 1-2 months.
When ready to eat the frozen roast beef or sandwiches, thaw them in the refrigerator overnight. To reheat, wrap the sandwiches in foil and place them in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through. For the roast beef slices, you can reheat them in a skillet over medium heat or in the microwave.
To store leftover jus (cooking liquid), let it cool to room temperature, then transfer it to an airtight container. Store the jus in the refrigerator for up to 3-4 days, or freeze it for up to 3 months. To reheat, pour the jus into a saucepan and warm it over medium heat, stirring occasionally, until heated through.

How To Reheat Leftover Sous Vide French Dip Sandwiches

To reheat leftover sous vide french dip sandwiches, preheat your oven to 350°F (175°C). Place the sandwiches on a baking sheet and cover them loosely with aluminum foil. This will help prevent the bread from drying out while the filling heats through. Bake for about 10-15 minutes, or until the sandwiches are heated to your liking.
Another option is to reheat the beef and onions separately in a skillet over medium heat. Add a splash of the reserved jus to the pan to keep the meat moist. Once the beef and onions are heated through, assemble the sandwiches on fresh rolls and top with cheese, if desired. Place the assembled sandwiches under the broiler for a minute or two to melt the cheese and toast the bread.
For a quick and easy reheating method, you can use your microwave. Place the sandwich on a microwave-safe plate and heat it in 30-second intervals until it reaches your desired temperature. Be aware that the bread may become slightly soggy using this method.
If you have a toaster oven, you can reheat the sandwiches in it for a crispy exterior. Preheat the toaster oven to 350°F (175°C) and place the sandwiches directly on the rack. Heat for 5-7 minutes, or until the filling is heated through and the bread is crispy.
Lastly, if you have a sous vide setup, you can reheat the beef in the water bath. Place the sealed bag of leftover beef in the preheated water (set to the same temperature you originally cooked it at) for about 30 minutes, or until it's heated through. Then, sear the reheated beef in a hot skillet, assemble the sandwiches, and serve with the reheated jus.

Interesting Trivia About French Dip Sandwiches

The French dip sandwich is believed to have originated in Los Angeles in the early 20th century. The sandwich is typically made with thinly sliced roast beef on a French roll, and it is served with a side of au jus for dipping. The exact origin of the sandwich is still debated, with two Los Angeles restaurants, Philippe's and Cole's, both claiming to have invented it. However, regardless of its origins, the French dip sandwich has become a beloved classic in American cuisine.

Is Making Sous Vide French Dip Sandwiches at Home Cost-Effective?

The cost-effectiveness of this sous vide French dip sandwiches recipe is moderate. While the initial investment in ingredients like beef top and red wine may seem high, the yield of the recipe can provide multiple servings, making it relatively cost-effective for a household. The approximate cost for a household of 4 people would be around $40-$50, factoring in the beef, wine, and other ingredients. The overall verdict rating for this recipe would be 8/10, considering the quality of the dish and the value it provides for multiple meals.

Is This Sandwich Recipe Healthy or Unhealthy?

The sous vide French dip sandwich recipe, while delicious, may not be the healthiest option due to several factors:

The recipe calls for a fatty cut of beef (top round), which is high in saturated fat.
The sandwiches are served on French rolls, which are typically made from refined white flour and lack fiber and nutrients.
The addition of provolone cheese adds extra saturated fat and calories to the dish.
The cooking method (sous vide) helps retain the fat content of the meat.

However, the recipe does include some healthier elements, such as the use of low-sodium beef broth and the inclusion of onions, which provide some vitamins and minerals.

To make this recipe healthier, consider the following modifications:

Opt for a leaner cut of beef, such as sirloin or tenderloin, to reduce the saturated fat content.
Choose whole-grain rolls or bread to increase the fiber and nutrient content of the sandwiches.
Reduce the amount of cheese used or opt for a lower-fat cheese, such as part-skim mozzarella or Swiss.
Include more vegetables in the sandwiches, such as roasted bell peppers, sautéed mushrooms, or fresh arugula, to boost the vitamin and mineral content.
Serve the sandwiches with a side salad or roasted vegetables to create a more balanced meal.
Use a smaller portion of meat and bread to control the overall calorie intake.

Editor's Opinion on Sous Vide French Dip Sandwiches

The sous vide French dip sandwiches recipe is a delightful twist on a classic dish. The slow-cooked beef is tender and flavorful, and the addition of red wine and low-sodium beef broth creates a rich and savory jus for dipping. The caramelized onions and melted provolone cheese add a delicious depth of flavor to the sandwiches. The detailed instructions ensure that the beef is cooked to perfection, resulting in a mouthwatering and satisfying meal. This recipe is a wonderful way to elevate the traditional French dip sandwich and impress your guests with its gourmet flair.

Enhance Your Sous Vide French Dip Sandwiches Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes infused with the rich flavor of roasted garlic, perfect for pairing with the savory French dip sandwiches.

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and finished with a bright and zesty lemon zest, a refreshing and vibrant side dish to accompany the hearty sandwiches.

Crispy Parmesan Truffle Fries: Golden brown fries tossed in truffle oil and sprinkled with savory Parmesan cheese, a luxurious and indulgent side to complement the succulent beef in the French dip sandwiches.

Similar Recipes to Try If You Love French Dip Sandwiches

Grilled Vegetable Skewers: Marinate your favorite vegetables and grill them to perfection for a healthy and delicious side dish or main course.

Braised Beef Short Ribs: Slow cook beef short ribs in a flavorful broth until they are fall-off-the-bone tender, perfect for a comforting and hearty meal.

Mango Sorbet: Blend fresh mangoes with sugar and lemon juice, then freeze for a refreshing and fruity dessert that's perfect for hot summer days.

Appetizer and Dessert Pairings for Sous Vide French Dip Sandwiches

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory and indulgent stuffed mushrooms. Filled with a rich and creamy mixture, these bite-sized appetizers are sure to be a hit at any gathering.

Caprese Skewers: These colorful and refreshing caprese skewers are the perfect way to start any meal. With juicy tomatoes, fresh mozzarella, and fragrant basil, they are a delightful and light option for any occasion.

Desserts:

Chocolate Mousse: Indulge in a velvety, rich chocolate mousse that melts in your mouth with every spoonful. The perfect balance of sweetness and decadence, this dessert is sure to satisfy any chocolate lover's cravings.

Berry Parfait: Layered with vibrant, fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful combination of textures and flavors. It's a refreshing and light dessert that is both visually appealing and delicious.

Why trust this Sous Vide French Dip Sandwiches Recipe:

This recipe uses sous vide cooking, ensuring precise temperature control for perfectly tender and juicy beef. The red wine and beef broth create a rich and flavorful cooking liquid, infusing the meat with delicious taste. The step-by-step instructions guide you through the entire process, ensuring a foolproof result. The addition of caramelized onions and melted provolone cheese takes this classic French dip sandwich to the next level, making it a must-try for any sandwich enthusiast.

Share your thoughts on the Sous Vide French Dip Sandwiches Recipe in the Recipe Sharing forum and let us know how it turned out!

FAQ:

How long does it take to cook the beef using the sous vide method?

The beef should be cooked for 18 to 24 hours using the sous vide method. This slow cooking process ensures that the beef becomes incredibly tender and flavorful.

Can I use a different cut of beef for this recipe?

Yes, you can use a different cut of beef, such as sirloin or chuck roast, for this recipe. However, the cooking time may vary depending on the cut of beef used.

Can I prepare the beef in advance and store it for later use?

Yes, you can refrigerate the cooked beef for up to 3 to 4 days or freeze it for up to 3 months. When ready to use, simply reheat the beef using the sous vide method or by gently warming it in the cooking liquid.

What can I substitute for red wine in the recipe?

If you prefer not to use red wine, you can substitute it with additional beef broth. This will still provide a rich and flavorful cooking liquid for the beef.

Can I make the sandwiches ahead of time?

While the beef can be prepared in advance, it's best to assemble the sandwiches just before serving to ensure that the bread stays fresh and the cheese melts perfectly. However, you can prepare the components ahead of time and quickly assemble the sandwiches when ready to serve.