French Dip Sandwich with Harissa Fries
Serves: 3 sandwiches
What You'll Need
  • 2 lbs. beef chuck
  • 32 oz. beef stock
  • 6 slices provolone
  • 1 red pepper
  • 1 yellow onion
  • 2 tbs. butter
  • 3 subway rolls
  • 2 russet potatoes
  • 2 tsp. salt
  • 2 sprigs fresh thyme
  1. In a crockpot add the chuck and the beef stock. Cook for about 6-8 hours on low (this is perfect to throw together right before work).
  2. Peel the potatoes and cut into thin strips then add to an ice-water bath. Soak for about 30-40 minutes.
  3. Drain then toss together with the harissa, olive oil and salt then lay on a parchment-lined baking sheet and bake for about 35-40 minutes at 375 F (or until golden brown).
  4. Once they're finished, add the halved peppers to the same baking sheet and cook for 15 minutes at the same temp.
  5. Once the beef has almost finished cooking, add the onion and butter to a medium-sized pan and cook over a medium-low heat for about 20-30 minutes or until caramelized. Strain and reserve the broth (this is your au jus dipping sauce)
  6. To assemble, add the shredded beef to your subway roll then the sliced peppers, provolone, and top with caramelized onions.
  7. To melt the cheese, simply place the assembled sandwich under the broiler for a minute.
Recipe by The Blonde Chef at