We love various types of sandwiches, and these were a hit in our house. Traditional French dip sandwiches are made with roast beef, but not necessarily a pot roast cooked roast. Normally we would get a good quality sliced roast beef and heat it up with some Au jus, but using our leftover beef roast cuts waste and stretches our money.
The texture is a little different of course, but the flavor is fantastic! We use Jim’s Roast recipe, because it gives us a broth that can be used for dipping in. It is full of cooked onions that melt into the meat as it heats up and adds more flavor. You can use any left-over roast, but I highly recommend following his recipe for it.
For the cheese we use provolone, because it adds a subtle taste and melts into the meat easily without becoming grainy. It gives that perfect cheese pull of string. As for the bread you can use any good quality white bread. I usually use what I have on hand from market. So, if you have any of my Irish batch bread this is a perfect dish to make with it.
If you don’t have any you can use hoagie bread, French or Italian bread, or any good bread that will hold up to dipping in a liquid sauce. And yes, the broth on the side is a must! It adds the perfect kick of flavor. We use the broth from cooking the roast in, but in a pinch, you can always make your own broth or use one of those Au Jus packs from the store. Just remember in order for it to be a French Dip it needs a sauce to dip into. Enjoy!
Left over Pot Roast French Dip Sandwich
- 1-2 pounds leftover cooked beef roast with broth
- 6-8 slices white bread we use our homemade buttermilk white bread
- 10-12 slices Provolone cheese
- Butter for toast
- In a heavy skillet place leftover cooked roast beef. Start heating it through adding a little broth to keep it from drying out. As it cooks break it down into shredded pieces. Once it is completely shredded and any excess fat or tendons have been removed add a little more broth and half of the provolone cheese. Allow the cheese to melt completely and blend into the meat. As it is melting together toast your bread with a little butter on one side, and heat up the extra broth in a separate pot.
- To serve, scoop a portion of the cheese and meat mixture onto the non-buttered side of the toast. Place another slice of cheese on top of the meat and then cover with other slice of toast. Slice in half and serve with a cup of the heated broth.