Sous Vide French Dip Sandwich

I’ll never roast a roast in the oven again. Sous vide roast FOR LIFE. So tender and flavourful.

24 hour sous vide french dip sandwich. Roast Beef Au Jus
Prep Time30 mins
Cook Time1 d 40 mins
Course: Main
Cuisine: French
Servings: 3 sandwiches
Calories: 1039kcal


The Roast

  • 2 lb beef roast I used top sirloin
  • 1 clove garlic crushed
  • 1 bay leaf
  • 1/2 cup red wine
  • 2 cups beef broth

The Rest

  • 3 10 in crusty roll halved horizontally
  • 1/3 cup aioli I used roasted garlic
  • 2 large red pepper halved, seeds remove
  • 1 large spanish onion sliced into 1/8" strips
  • 1/4 cup butter
  • olive oil
  • 9 slices gouda cheese each slice split in half


The Roast

  • Preheat your sous vide water to 140F
  • liberally season all sides with salt and pepper then sear all sides in a pan on medium-high heat- about 2-3 minutes per side
  • Place the roast in a ziplock bag, crush in a garlic clove and the add the bay leaf
  • Deglaze the pan with the red wine, then add the beef broth and simmer for a couple minutes
  • Allow the wine and broth to cool below 140F then add it to the bag with the roast.
  • Press out all the air and sous vide for 24 hours. cover your water as much as possible to minimize loss from condensation. Top up with hot water as needed.
  • When the roast is done, heat a pan with oil on medium- high
  • Remove the roast from the bag with tongs and pat dry on all sides, then sear again on the 2 big sides, 2-3 mins per side
  • While the roast sears strain the juices from the bag through a sieve into a measuring cup

The Rest

  • Roast the peppers cut side down for 30 minutes at 450F.
  • When the peppers finish, wrap them in tinfoil and let them sit for 10 minutes to steam the skins. After 10 minutes pull the skins off, then slice into 1/4" strips
  • Add olive oil to a large pan on medium heat, once shimmering melt in the butter and add the onions
  • Saute for 30-40 minutes on low to medium low, covered. Stir the onions every 5-8 minutes until caramelized a deep brown

Making the sandwiches

  • Turn on your broiler
  • Place the bread cut side up on a baking sheet. Spread the top piece with the aioli, pile the meat on the bottom liberally, then add peppers and onions then 6 gouda halves spread over the bottom pile evenly
  • Broil the sandwiches for 2-3 minutes or until the garlic side is toasted and the cheese is fully melted.
  • Place the lid on the sandwich, cut in half and serve with jus and a side of pepperoncinci


Sodium: 6265mg | Calcium: 1516mg | Vitamin C: 280mg | Vitamin A: 4407IU | Sugar: 9g | Fiber: 3g | Potassium: 1406mg | Cholesterol: 324mg | Calories: 1039kcal | Trans Fat: 1g | Saturated Fat: 31g | Fat: 61g | Protein: 92g | Carbohydrates: 19g | Iron: 8mg