French Dip Sandwiches with Sesame Slaw (Chuck Roast Recipe)

French Dip sandwiches with tender chuck roast, melty Gouda, and crunchy sesame slaw – served with rich au jus for dipping. A fresh twist on a classic.

Let’s be real here, this recipe wasn’t supposed to be this good.

I started with slow-cooking a chuck roast and had every intention of making classic French dip sandwiches; melty cheese, crusty bread, dunked in rich au jus, the usual. But somewhere in the middle of cooking, I got distracted (as one does) and threw together a quick slaw with toasted sesame oil and soy sauce.

And that’s when things took a turn.

Piled onto toasted buns with melty Gouda, that savory, fall-apart beef and crunchy sesame slaw turned into one of those sandwiches that you really don’t talk during. You just commit – dip, bite, repeat.

It’s still a French dip at heart, but with a nutty, umami, slightly fresh twist that makes it completely addictive. This is one of those you crave for breakfast.

Why French Dip Sandwiches with Sesame Slaw Works

• Slow-braised chuck roast = rich, tender, flavor-packed beef
• Au jus for dipping = classic, messy, non-negotiable
• Sesame slaw = crunch + brightness that cuts the richness
• Melted Gouda = buttery, slightly sweet, and ridiculously good here
• Toasty buns = structure, because this will get juicy

This is a photo of the very first one I made, and after eating when I decided this one had to be shared. 

Variations

• Use provolone instead of Gouda for a more traditional French dip vibe

• Add pickled jalapeños for heat

• Swap cilantro for Thai basil or green onion

• Add a little sriracha or chili crisp to the slaw for a spicy version

• Make it on slider buns for parties (dangerous, in a good way)

Pro Tips

• Don’t skip the sear—it builds the base flavor for everything

• Toasting the bread + melting the cheese helps prevent soggy collapse

• Make the slaw right before serving so it stays crisp
• If your au jus tastes flat, add a tiny splash of soy sauce or Worcestershire

What to Serve With French Dip Sandwiches with Sesame Slaw

• Crispy fries or sweet potato fries

• Wedge salad

• Broccoli salad

• Or honestly… nothing. This sandwich is the event.

Storage & Reheating

• Store beef and au jus separately in the fridge for up to 4 days

• Reheat gently on the stove

• Assemble sandwiches fresh for best texture

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.

FAQ

Can I make this ahead of time?
Yes—make the beef and au jus ahead, then reheat and assemble when ready.

Can I freeze the beef?
Absolutely. Freeze it with some of the au jus to keep it juicy.

Is this super “Asian” flavored?
Not really. It’s more of a subtle sesame-soy twist on a classic French dip—familiar, but better.

Here’s your printable-

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Asian French Dip

Yield: 6 sandwiches

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

French dip sandwiches with tender chuck roast, melty Gouda, and crunchy sesame slaw - served with rich au jus for dipping. A fresh twist on a classic.

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Ingredients

Beef

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• 2 lb. grass fed chuck roast
• ½ cup soy sauce + 1 tsp soy sauce, separated
• 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 - or Worcestershire

Slaw

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• ½ head red cabbage
• ½ 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
• ½ cup sunflower oil
• White sesame seeds

For Sandwiches

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

Instructions

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. Combine ½ cup juice from slow cooker and soy saucem whisk.
5. Serve with sauce as an au jus.

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Notes

*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.

Nutrition Information:

Yield: 6 Serving Size: 1 Amounts 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.

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