French Dip with Ranch Creme Fraiche
This post may contain affiliate links.
The ulimate French Dip sandwich with homemade ranch creme fraiche. Fresh dill, parsley, chives, garlic, and lemon give the spread its ranch flavor. A slice of provolone goes directly over the spread, followed by shredded beef, caramelized onions, and a second slice of provolone that browns under the broiler.
The beef and the dipping jus come from the same pot. After searing the chuck roast in beef tallow, beef broth is used to loosen the browned bits from the bottom. The roast cooks in that broth with garlic, thyme, and rosemary until it pulls apart with a fork.
We use yellow onions two ways here. One cooks with the beef and flavors the jus. The other three caramelize slowly in a skillet with butter and olive oil. Once the beef is shredded, the jus is spooned over the beef to moisten it and also served alongside the sandwiches.
WHAT YOU'LL NEED (scroll to full ingredient list)
DIRECTIONS
STEP 1: SEAR & BRAISE
Heat the beef tallow in the slow cooker on the sear setting.
Pat the chuck roast dry and season with kosher salt immediately before searing.
Brown the beef on all sides, then transfer it to a plate.
Add 1 sliced onion to the pot and cook until softened.
Add the smashed garlic and cook for 1 minute.
Pour in the beef broth and scrape up the browned bits.
Stir in the Worcestershire sauce and black pepper.
Tie the thyme and rosemary together with kitchen twine and add them to the pot with the bay leaf.
Return the beef and any juices from the plate.
Cover and cook on LOW for 8–10 hours, or until a fork twists easily in the thickest part and the meat pulls apart.
STEP 2: RANCH CREME FRAICHE
In a bowl, mix the creme fraiche, dill, parsley, chives, grated garlic, onion powder, and lemon juice.
Season with kosher salt to taste.
Cover and refrigerate for at least 30 minutes.
STEP 3: CARAMELIZE ONIONS
Heat the butter and olive oil in a wide skillet over medium heat.
Add the remaining 3 sliced onions and season with kosher salt.
Once softened, reduce the heat to medium-low.
Cook, stirring occasionally, until the onions are deep golden, about 45–60 minutes.
NOTE: If they start to stick, add a splash of water and scrape up the browned bits.
STEP 4: FINISH THE JUS
Transfer the beef to a plate.
Strain the cooking liquid into a heatproof bowl or saucepan and skim the excess fat from the surface.
Taste and adjust the seasoning.
Shred the beef and spoon some of the jus over it to moisten.
Keep the remaining jus warm for dipping.
STEP 5: ASSEMBLE & BROIL
Split the baguette portions lengthwise.
Brush the cut side of each bottom half with ranch creme fraiche.
Add a slice of provolone, followed by shredded beef, caramelized onions, and a second slice of provolone.
Place the filled halves on a baking sheet and broil open-faced until the cheese bubbles and browns in spots.
Finish with chives, close the sandwiches, and serve with warm jus.
INGREDIENTS
Makes 8 sandwiches
BEEF & JUS
4–5 lb boneless chuck roast
1 TBSP beef tallow
1 large yellow onion, sliced
4 garlic cloves, smashed
3 C unsalted beef broth
1 TBSP Worcestershire sauce
6 sprigs fresh thyme
1 sprig fresh rosemary, 4–5 inches long
1 bay leaf
1 tsp freshly ground black pepper
Kosher salt
RANCH CREME FRAICHE
1 C thick creme fraiche
2 TBSP chopped fresh dill
2 TBSP chopped fresh parsley
1.5 TBSP finely sliced chives
1 small garlic clove, grated
1/2 tsp onion powder
Juice of 1/2 lemon (about 1 TBSP)
Kosher salt to taste
CARAMELIZED ONIONS
3 large yellow onions, thinly sliced
2 TBSP butter
1 TBSP olive oil
Kosher salt
SANDWICHES
French baguettes, cut into 8 sandwich portions
16 thin slices provolone
Finely sliced chives for garnish
Affiliate links may be included on this page which help generate a small commission (at no additional cost to you). Thanks for your support!
Comments