Chinese Braised Beef Dip Sandwich

For an easy sandwich that's loaded with flavor, try this Chinese braised beef dip sandwich. Inspired by French dip sandwiches, this Asian twist features beef braised in an aromatic broth with a savory soy au jus.

Watch how to make this

Ingredients

• Chuck roast: This cut comes from the shoulder area and contains a good amount of marbling, making it ideal for braising. It becomes fork-tender and develops a rich flavor when cooked slowly.
• Shaoxing wine: A traditional Chinese rice wine made from fermented glutinous rice. It has a slightly sweet and nutty flavor. If you can't find Shaoxing wine, use sherry wine instead.
• Star anise: A spice with a distinct licorice-like flavor. It comes in the shape of a star and is used to add depth of flavor.
• Soy sauce: A savory condiment made from fermented soybeans, roasted grains, water, and salt. It adds saltiness and umami flavor to dishes.
• Oyster sauce: A thick, savory sauce made from oyster extracts, sugar, salt, and sometimes soy sauce. It adds richness and depth of flavor to the braising liquid. Hoisin sauce can be used as a substitute for oyster sauce, although it has a slightly different flavor profile.
• Hoagie rolls: The soft, elongated rolls have a slightly crispy crust and a soft interior making them ideal for these sandwiches. Other options include submarine rolls or French baguettes.
• Provolone: With a mild, slightly tangy flavor and a smooth texture, provolone is a great choice. Other mild, meltable cheeses such as Swiss, mozzarella, or Monterey Jack can be used as substitutes for provolone.

Substitutions and variations

• Gluten-free: Use your favorite gluten-free sandwich bread and tamari or liquid aminos instead of soy sauce. Also, check to see if your oyster sauce is gluten-free.
• Protein: If you can't find chuck roast, use bottom round, short ribs, or brisket instead.
• Spicy: If you want a spicy kick, pair the sandwich with spicy mustard.

Step-by-step instructions

Step 1: Prepare beef

To prepare the Chinese braised beef dip sandwich, start by seasoning the chuck roast with salt and pepper. If you have the time, go ahead and let it sit for 20 minutes before searing the meat. This allows the meat to absorb the seasoning.

Then, heat oil in a Dutch oven or large pot over medium-high heat and sear the chuck roast until browned on both sides. I like to use a Dutch oven because you can transfer the entire pot to the oven. If you don't have an oven-safe pot, you can prepare all of the ingredients in a pot and transfer them to a baking dish, covering the dish tightly with aluminum foil.

Once the beef is browned, remove it and set it aside.

Why do we bother to take an extra step to sear the beef? Because searing caramelizes the surface of the beef, creating complex flavor compounds through the Maillard reaction. This adds depth and richness to the final dish and is an important step that contributes to the overall flavor of the sandwich.

Step 2: Braise beef

In the same pot, sauté the sliced onion and smashed garlic cloves until softened. Add sliced ginger, star anise, bay leaves, and Shaoxing wine, bringing it to a boil.

Return the chuck roast to the Dutch oven along with soy sauce, oyster sauce, sugar, and beef broth. You can also use water or chicken stock instead of beef broth; however, I did find that if you use water, you will need to season the final au just with salt and pepper.

Bring the mixture to a boil, cover the pot, and transfer it to the oven to braise for 2 hours or until the beef is tender and easily shreds with a fork.

Although this recipe takes a total of 3 hours to prepare, you're just waiting for the beef for the majority of the time. So in reality, this sandwich is very easy to make!

Once the beef is tender, remove it from the braising liquid and shred it using two forks. Strain the braising liquid, discarding the aromatics but keeping the onions. The onions soaked up all the flavor from the beef and braising liquid so we want to add that back into the sandwich.

Use a fat separator to skim the fat from the braising liquid and keep it warm. Alternatively, prepare the beef the day before and chill the au jus in the fridge overnight. The fat will rise to the surface and harden, making it much easier to remove.

Step 3: Assemble sandwiches

Now that beef is done, it's time to assemble the sandwiches. Slice the hoagie rolls in half and place them on a baking sheet. Top the bottom half of each roll with the shredded braised beef and the reserved cooked onions.

Add two slices of provolone cheese on top of the beef and onions and place the baking sheet in the oven or toaster oven for 2-3 minutes or until the cheese has melted. Remove the sandwiches from the oven and place the remaining hoagie roll on top.

Serve the warm au jus on the side and dunk the Chinese braised beef dip sandwich in the savory juice. I always thought the classic French dip sandwich needed a little something like spicy mustard to add extra oomph. These sandwiches, on the other hand, do not need anything extra. The beef and au jus are so flavorful already and those jammy onions finish the sandwich. A beautiful marriage of 2 cuisines in one dish!

Make-ahead and storage

• Make-ahead: The meat can be cooked the day before and reheated right before assembling the sandwiches.
• Store: Keep leftover braised beef with the juices in an airtight container in the fridge for up to 3 days.

Frequently asked questions

More beef sandwich recipes

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Recipe

Print Recipe

5 from 1 vote

Chinese Braised Beef Dip Sandwich

Total Time3 hours hrs

Course: Main Course

Cuisine: Chinese

Keyword: beef, sandwich

Servings: 6

Author: Christine Ma

Ingredients

• 2 ½ pounds chuck roast
• salt and pepper
• 2 tablespoons oil divided
• 1 onion sliced
• 4 cloves garlic smashed
• 1- inch ginger peeled and sliced
• ½ cup Shaoxing wine
• 2 star anise
• 2 bay leaves
• ¼ cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon granulated sugar
• 3 cups beef broth
• 6 hoagie rolls
• 12 slices provolone

Instructions

• Preheat oven to 325 degrees F.
• Season chuck roast with salt and pepper on both sides. Heat 1 tablespoon oil in a Dutch oven or large pot over medium-high heat. Sear chuck roast until browned on both sides. Remove beef and set aside.
• Heat remaining tablespoon oil in the same pot. Add onion and garlic and saute until softened, about 5 minutes. Add ginger, star anise, bay leaves, and Shaoxing wine and bring to a boil.
• Add back chuck roast along with star anise, bay leaves, soy sauce, oyster sauce, sugar, and beef broth. Bring to a boil, cover the pot, and transfer to the oven. Continue to braise for 2 hours or until beef is tender and shreds easily with a fork.
• Remove beef from braising liquid and shred with 2 forks. Strain braising liquid, discarding aromatics but setting aside onions. Use a fat separator to skim the fat from the braising liquid and keep warm.
• Increase oven temperature to 400 degrees F.
• Slice hoagie rolls in half and place on a baking sheet. Top bottom half with shredded braised beef and reserved cooked onions. Place two slices of cheese on top and place in the oven for 2-3 minutes or until cheese has melted. Remove from oven and place remaining hoagie roll on top. Serve with braising liquid on the side for dipping.

Notes

If preparing the sandwiches ahead of time, braise the beef the day before and spoon a couple of tablespoons of the braising liquid on top. Before assembling the sandwiches, reheat the beef, cooked reserved onions, and the braising liquid.