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Sous Vide French Dip Sandwiches Recipe

French dip sandwiches are a classic deli food and they are very easy to make at home using sous vide top round roast. Once the meat is cooked for several days it is seared and thinly sliced. I like to pile the slices on a hoagie roll with melted Swiss cheese but you can serve it however you prefer. Many people enjoy thinly sliced red onion on it.

The sous vide top round roast turns out tender, medium-rare, and moist. All the juices from the meat are also collected in the bag so you have a built in au jus!

Sous vide french dip sandwiches

This recipe is adapted from our new book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide French Dip Sandwich you can check out the following.

Sous Vide French Dip Sandwich

  • Published: July 27, 2012
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 1 to 3 Days
  • Cooks: 131°F (55°C) for 24 to 72 Hours
  • Serves: 4 to 6

Ingredients for Sous Vide French Dip Sandwich

  • For the Sous Vide Beef

  • 2 pounds top round roast
  • 2 tablespoons butter
  • For the Spice Mixture

  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ancho chile powder or chile powder of your choice
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pepper
  • For Finishing

  • 4 to 6 hoagie rolls or small baguettes
  • 8 to 12 slices Swiss cheese

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Cooking Instructions for Sous Vide Beef Goulash

For the Pre-Bath

Mix together the spice ingredients in a bowl. Pepper the roast then cover with the spices. Place in a pouch with the butter then seal.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

For the Sous Vide Beef

At least 24 to 72 hours before serving

Preheat the water bath to 131°F (55°C).

Place the pouch in the water bath for 1 to 3 days.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For Finishing the Sous Vide French Dip Sandwiches

Sous vide french dip meat

Heat a pan over medium-high heat.

Remove the roast from the water bath, reserving the juice in the pouches, and pat dry. Quickly sear the roast in the pan until just browned, about 1 to 2 minutes per side. Remove from the heat and place on a cutting board.

Slice the meat as thinly as you can.

Place the cheese on the rolls and toast in an oven with the broiler on or toaster oven until the cheese melts and the buns begin to brown. Remove the rolls from the oven and pile the roast beef on top. Pour the reserved juices from the sous vide bag into ramekins or small bowls for dipping and serve.

This recipe is adapted from our new book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide French Dip Sandwiches Recipe

PTCooking 1D 4 to 6 People Ingredients: 2 pounds top round roast 2 tablespoons butter 1 tablespoon garlic powder 2 teaspoons onion powder 1 teaspoon ancho chile powder or chile powder of your choice 1 teaspoon dried sage 1/2 teaspoon ground cloves 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 4-6 hoagie rolls or small baguettes 8-12 slices swiss cheese
4.4878 stars - based on 41 reviews
French dip sandwiches are a classic deli food and they are very easy to make at home using sous vide top round roast for the sandwiches.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.