Skinny French Dip Sandwiches

This sandwich was created in the early 20th century by a French deli owner in Los Angeles. Cooking the beef low and slow makes the meat fork tender, perfect for stuffing into crusty bread for sandwiches.

Serves: 8Hands-on: 10 minutesTotal: 10 hours 10 minutesDifficulty: Easy

Serves: 8


  • 2 lbs. lean bottom round roast
  • 1 large Vidalia or Walla Walla onion, peeled and sliced
  • 2 cloves garlic, sliced
  • 3 Tbsp. soy sauce
  • 1 Tbsp. minced fresh thyme
  • 1 tsp. minced fresh rosemary
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 8 slices provolone cheese
  • 8 crusty rolls


  • Preheat oven to 275°F. Trim meat of all visible fat and place in a roasting pan. Arrange onion and garlic around roast. Sprinkle soy sauce, thyme, rosemary, salt, and pepper on top of the roast. Cover the pan with foil and roast for 2 hours, or until the internal temperature reaches 135°F. Remove from the oven and allow to rest for 15 minutes.
  • Slice the meat thin and pile it on one side of the rolls. Top with the onions and cheese. Serve with the drippings from the roast.