Asian French Dip

Asian French Dip

These Asian French Dips?


Asian French Dip
That’s the word I’ll choose to describe these.

Ok, so they may not be on a “French” roll or baguette, but I will stick to calling them French Dips because they are so much like the typical French Dip.

When I’m brainstorming about new recipes, I tend to play around with something I know is delicious, but versatile. That’s how this little beautiful thing came about.

This was epic; and I just had a gut feeling it would be. I’m obsessed with soy sauce and sesame oil, in particular, and definitely in love with having an excessive amount of whatever dip/sauce/condiment that accompanies what I’m eating at my disposal.

Actually, this is beyond epic.

What is an Asian French Dip?

It’s the basic concept of the French Dip with an Asian flair. I did add Gouda cheese (not very visible in these photos), and it gave it an element I didn’t even realize it needed. You wouldn’t think cheese and Asian fare would marry so well, but in this case it was meant to be.

If I had to say anything about this was an absolute MUST – it would be the cilantro. If you don’t have the cilantro, just be patient and wait until you have it. It just brings the whole entire thing home. You have to trust me here.

Asian French Dip
It’s my new favorite food porn.

Consider the slaw the “onions and peppers” part of this French Dip. I used purple and white cabbage (some people call this green cabbage) and made a sesame dressing that was perfect.

The sauce makes the perfect au jus to dip these in, and although it’s different from the traditional au jus, it’s so addictive and has such a beautiful scent. Kinda like how sesame oil smells, it’s like that. I could seriously just drink it.

Here’s your printable-

Asian French Dip

Asian French Dip

Yield: 6 sandwiches
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

This Asian French Dip is a version of the French Dip sandwich with Asian flavors.



  • 2 lb. grass fed chuck roast
  • 1/2 cup soy sauce
  • 2 tbsp jarred garlic
  • 2 tbsp balsamic vinegar
  • 2 tbsp sesame oil
  • 1 tbsp powdered ginger
  • 1 tsp 5 spice powder
  • 1 tbsp dried oregano
  • 3 tbsp Moores Original Marinade


  • 1/2 head red cabbage
  • 1/2 head white cabbage
  • 1 yellow onion, diced
  • 1 jalapeno pepper, diced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 3 tbsp white vinegar
  • 2 tbsp red wine vinegar
  • 1/2 cup sunflower oil
  • White sesame seeds

For Sandwiches

  • Handful fresh cilantro
  • 6 slices Gouda cheese, sliced thin
  • 6 Slider buns or hoagie buns


  1. Combine the beef with remaining beef ingredients and cook in a slow cooker on low for 8 hours*.
  2. Make slaw. Shred both cabbages and combine with onion and pepper. Whisk together the remaining ingredients and pour over cabbage mixture, combine, cover and refrigerate.
  3. Remove beef, allow to cool and shred; reserving sauce.
  4. Assemble sandwich by toasting buns, add cheese on bottom, top with beef, slaw and cilantro.
  5. Serve with sauce as an au jus.


*To make the beef in a shorter amount of time, sear on the stove, then braise in the oven on 350° for 2 1/2-3 hrs, checking after 2 hrs.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 789Total Fat: 48gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 115mgSodium: 2225mgCarbohydrates: 42gFiber: 8gSugar: 11gProtein: 50g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 2 Comments

  1. Mimi

    Fun! I totally get this,,, although. Brilliant invention!

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