Ultimate Corned Beef French Dip Sandwiches: Your New Favorite Recipe
Get ready for an explosion of flavors with these incredible Corned Beef French Dip Sandwiches! Imagine perfectly tender corned beef, layered with tangy sauerkraut and luscious melted provolone cheese, all tucked inside a warm, buttery hoagie bun. The magic truly happens when you dip each bite into a rich, savory au jus sauce, transforming a simple sandwich into an unforgettable meal. This recipe takes the beloved French Dip and gives it a delicious Irish-American twist, making it ideal for celebrating St. Patrick’s Day or simply enjoying a hearty, comforting dish any day of the year.
Every year, as St. Patrick’s Day approaches, grocery stores proudly display their corned beef briskets. While a traditional corned beef and cabbage dinner is always a hit, I often find myself craving something a little different, a creative way to enjoy this flavorful cut of meat. This year, I decided to put a unique spin on a classic by combining the robust taste of corned beef with the dipping delight of a French Dip sandwich. And let me tell you, the result is absolutely spectacular!
You might be thinking, “Isn’t a corned beef sandwich usually a Reuben?” And you’d be right! Classic deli corned beef sandwiches, like the famous Reuben with its Swiss cheese, Russian dressing, and rye bread, are undeniably delicious. However, these Corned Beef French Dip Sandwiches offer a distinct experience. Instead of Russian dressing and Swiss, we’re focusing on the pure, unadulterated flavor of the corned beef, complemented by the sharp tang of sauerkraut, the creamy melt of provolone, and the unparalleled richness of a beefy au jus. It’s a game-changer that stands proudly alongside its deli cousins, perhaps even surpassing them in sheer comfort and savory depth. I truly hope you’ll give this recipe a try and let these “Irish Dip” sandwiches become a new favorite in your rotation.
Table of Contents
- Why You’ll Love These Corned Beef French Dip Sandwiches
- Essential Ingredients for the Perfect Sandwich
- Preparing Your Corned Beef: Slow Cooker or Instant Pot Methods
- Assembling Your Irresistible Corned Beef French Dip
- Tips and Variations for Your Corned Beef French Dip
- Serving and Storing Your Sandwiches
- Frequently Asked Questions
- Get the Full Recipe Card
Why You’ll Love These Corned Beef French Dip Sandwiches
These aren’t just any sandwiches; they are a culinary experience! The combination of flavors and textures creates a harmonious blend that is deeply satisfying. The saltiness of the corned beef, the bright acidity of the sauerkraut, the creamy notes of provolone, and the robust beef broth come together to create a symphony for your taste buds. Plus, the act of dipping the sandwich into the warm au jus adds an interactive and incredibly comforting element to your meal. Whether you’re a long-time fan of corned beef or simply looking for a new sandwich to add to your repertoire, these French Dips are sure to impress.
Essential Ingredients for the Perfect Sandwich
Crafting the perfect Corned Beef French Dip requires a handful of key ingredients, each playing a vital role in the final flavor profile. Here’s a closer look at what you’ll need and why:
- Cooked Corned Beef: The star of our show! You can utilize leftover corned beef from a holiday meal, or cook a fresh brisket specifically for these sandwiches. The goal is tender, flavorful beef that can be easily shredded or thinly sliced. The quality of your corned beef will significantly impact the sandwich.
- Broth or Juices from the Corned Beef (Au Jus Base): This liquid gold is the foundation of your dipping sauce. If you’re cooking a brisket, save all those delicious cooking juices! They are packed with flavor and provide the authentic “au jus” experience. If using pre-cooked corned beef, a high-quality beef broth or stock can be enhanced with a bouillon cube or extra seasoning.
- Sliced Provolone Cheese: Known for its mild flavor and excellent melting capabilities, provolone is the ideal cheese for these sandwiches. It creates a gooey, savory layer that complements the beef and sauerkraut beautifully. Other great melting cheeses like Swiss or Havarti can also be used.
- Sauerkraut: Don’t skip this! The tangy, slightly sour crunch of sauerkraut cuts through the richness of the corned beef and cheese, adding a crucial layer of flavor and texture that makes each bite more exciting. Make sure to drain it well to avoid a soggy sandwich.
- Hoagie Sandwich Buns: A sturdy yet soft bun is essential. Hoagie rolls are perfect because they can hold up to the hearty fillings and the dipping process without falling apart. You could also use a crusty French roll or even a good quality rye bread for a different take.
- Whole Grain Mustard: This adds a fantastic depth of flavor and a slight kick that pairs wonderfully with corned beef. Its grainy texture also provides an interesting contrast. Dijon mustard is a great alternative if you prefer a smoother texture.
- Butter: For toasting the buns, butter adds richness and helps create that irresistible golden-brown crust. It enhances the overall flavor and texture of the bread, providing a luxurious base for your fillings.
Preparing Your Corned Beef: Slow Cooker or Instant Pot Methods
The key to an exceptional Corned Beef French Dip is, of course, exceptionally tender corned beef. Whether you prefer the set-it-and-forget-it ease of a slow cooker or the speed of an Instant Pot, we’ve got you covered. Both methods will yield fork-tender beef, perfect for shredding or slicing.
In the Slow Cooker: This method is fantastic for developing deep flavors with minimal effort. First, rinse your corned beef brisket under cold water to remove excess salt. Place the brisket in a 5-6 quart slow cooker. Pour in beef broth, ensuring the meat is mostly submerged. Add quartered onion, smashed garlic cloves, and the seasoning packet that usually comes with the brisket. Cover with the lid and cook on the LOW setting for 8 hours or on the HIGH setting for 4 hours. The beef is ready when it is incredibly fork tender and easily pulls apart.
In an Instant Pot/Electric Pressure Cooker: For a faster cooking time without sacrificing tenderness, the Instant Pot is your best friend. Rinse the corned beef brisket. Add the brisket, beef broth, quartered onion, smashed garlic, and the seasoning packet to your Instant Pot. Secure the lid and make sure the vent is sealed. Cook at high pressure for 90 minutes. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to fully de-pressurize the pot. The result will be juicy, tender corned beef ready to be transformed into your amazing sandwiches.
Assembling Your Irresistible Corned Beef French Dip
Once your corned beef is perfectly cooked, the assembly process is quick and easy, bringing all those wonderful flavors together. Follow these steps for sandwich perfection:
- Prepare the Au Jus Dipping Sauce: This is arguably the most crucial component for a true “French Dip” experience. Simply use the flavorful broth leftover from cooking your corned beef! First, carefully skim any excess fat from the top of the broth. Then, strain the liquid through a fine-mesh sieve to remove any solids like onion pieces or garlic. This leaves you with a clear, rich, and incredibly savory au jus. Pour the hot au jus into individual cups or ramekins for dipping. Keep it warm until serving.
- Shred or Slice the Corned Beef: Once cooked, remove the corned beef from the broth. You can either thinly slice it against the grain for a more traditional French dip texture, or shred it using two forks for a softer, pull-apart consistency. Discard any large pieces of fat.
- Toast the Buns: Slice your hoagie buns in half lengthwise. Generously spread butter on the cut sides of both the top and bottom buns. On the bottom halves only, spread a layer of whole grain or Dijon mustard. Place the buns cut-side up on a baking sheet and toast them under the broiler for a few minutes until they are lightly golden brown and fragrant. Watch them carefully to prevent burning!
- Layer and Melt the Fillings: Once the buns are toasted, arrange a generous portion of your shredded or sliced corned beef on the bottom halves of the buns. Top the corned beef with a layer of well-drained sauerkraut, followed by a slice (or two!) of provolone cheese. Return the open-faced sandwiches to the broiler for another 1-2 minutes, or until the cheese is beautifully melted and bubbly.
- Assemble and Enjoy!: Carefully remove the sandwiches from the broiler. Place the toasted top buns over the melted, cheesy bottoms. Serve immediately with the warm au jus on the side for dipping. Encourage everyone to dunk their sandwich slices into the savory broth – that’s where the magic truly lies!
Tips and Variations for Your Corned Beef French Dip
To make these sandwiches even more spectacular, or to customize them to your taste, consider these tips and variations:
- Cheese Alternatives: While provolone is fantastic, feel free to experiment with other melting cheeses. Swiss cheese would bring a more traditional Reuben-like flavor, while white cheddar or a smoked gouda could add an interesting depth.
- Bread Choices: Beyond hoagie buns, a crusty baguette or even thick slices of rye bread (for a nod to the Reuben) can work wonderfully. Just ensure the bread is sturdy enough to hold the fillings and handle a good dip.
- Mustard Matters: If whole grain mustard isn’t your favorite, a classic Dijon will offer a smoother, pungent kick. For those who like a little sweetness, a honey mustard could also be a delicious addition.
- Add Caramelized Onions: For an extra layer of savory sweetness, sauté some thinly sliced onions until deeply caramelized and add them to your sandwich. They pair beautifully with both corned beef and provolone.
- Spice It Up: A pinch of red pepper flakes in the au jus or a dash of hot sauce on the sandwich can add a subtle heat if you enjoy a little spice.
- Homemade Au Jus (if not cooking corned beef): If you’re using pre-cooked corned beef and don’t have cooking juices, you can make a quick au jus by simmering good quality beef broth with a bay leaf, a few peppercorns, and a splash of Worcestershire sauce. Reduce it slightly for concentrated flavor.
Serving and Storing Your Sandwiches
These Corned Beef French Dip Sandwiches are best enjoyed fresh and hot, straight out of the broiler, with the au jus warm and ready for dipping. For side dishes, classic pairings include crispy French fries, a fresh green salad, or a side of coleslaw to add another layer of crunch and freshness.
If you happen to have any leftover cooked corned beef, it stores wonderfully in an airtight container in the refrigerator for up to 3-4 days. The au jus can also be stored separately. When reheating, it’s best to warm the corned beef gently in a pan or microwave, and reheat the au jus on the stovetop. Assemble fresh sandwiches with toasted buns and melted cheese for the best experience, as pre-assembled sandwiches can become soggy.
Frequently Asked Questions
Here are answers to some common questions about making these delicious Corned Beef French Dip Sandwiches:
- Can I use deli corned beef? Yes, you can! If you’re short on time, good quality deli-sliced corned beef can be used. Simply warm it gently before assembling the sandwiches. For the au jus, you’d then need to use a high-quality beef broth.
- What kind of corned beef brisket should I buy? Look for a “flat cut” corned beef brisket, as it’s leaner and slices more uniformly than the “point cut.” Most briskets come with a seasoning packet, which adds fantastic flavor during cooking.
- How do I make sure my au jus isn’t too greasy? Skimming the fat carefully from the top of the broth after it has cooled slightly (or even chilled, which makes fat easier to remove) is key. You can also use a fat separator.
- Can I prepare elements ahead of time? Absolutely! Cook the corned beef a day or two in advance. You can also prepare and store the au jus. Then, on serving day, simply slice or shred the beef and assemble the sandwiches fresh.
Get the Full Recipe Card
Ready to create these incredibly satisfying Corned Beef French Dip Sandwiches? Below is the detailed recipe card with all the measurements and instructions you’ll need. Enjoy!
Corned Beef French Dip Sandwiches
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Ingredients
Corned beef:
- 3 lbs flat-cut corned beef brisket w/ seasoning packet
- 4 cups beef stock or broth
- 1 yellow onion , quartered
- 4 cloves of garlic , smashed
Sandwiches:
- 6 hoagie sandwich buns
- 6 tablespoons butter
- ¼ cup whole grain or Dijon mustard
- 6 slices of provolone cheese
- 2 cups sauerkraut
Instructions
To make corned beef in the slow cooker:
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Place the rinsed brisket in a 5-6 quart slow cooker. Cover with beef broth, then add the quartered onion, smashed garlic cloves, and the spices from the seasoning packet.
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Cover with the lid and cook on high for 4 hours or on low for 8 hours, until the corned beef is completely fork tender.
To make corned beef in a pressure cooker:
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Place the rinsed brisket in a 5-6 quart pressure cooker. Cover with beef broth, then add the quartered onion, smashed garlic cloves, and the spices from the seasoning packet.
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Secure the lid and make sure the valve release is sealed. Cook on high pressure for 90 minutes. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to fully release the remaining pressure.
To assemble the sandwiches:
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Remove the cooked corned beef from the pressure cooker or slow cooker. Thinly slice against the grain or shred it using two forks, discarding any visible large pieces of fat.
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Carefully strain the cooking liquid (au jus) through a fine-mesh sieve and spoon off any fat from the top. Keep the au jus warm for dipping.
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Slice hoagie buns in half lengthwise and place them cut-side up on a baking sheet. Spread butter generously on all halves of the buns and spread whole grain or Dijon mustard on the bottom buns only.
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Toast the buns under the broiler for a few minutes until they are golden brown, watching carefully to prevent them from burning.
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On the toasted bottom buns, layer a generous amount of corned beef, followed by well-drained sauerkraut, and finally, a slice of provolone cheese. Return them to the broiler for 1-2 minutes, or until the cheese is beautifully melted and bubbly.
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Place the toasted top buns over the cheesy bottom halves. Serve the hot sandwiches immediately with the warm au jus liquid on the side for dipping. Enjoy every savory bite!