It is highly challenging for me to go to a restaurant, see a French Dip on the menu, and not order it. McAlister’s Deli is one of our frequent post-church lunch spots on Sunday, and every time we go there, I peruse the menu, trying to lie to myself and pretend I’m actually going to order something other than the French Dip, buuutttt, alas…every single time, gimme dat French Dip, yo.

They are just so yummy! And so simple. Bread, meat, cheese, and the au jus <<< totes most important part. A French Dip would be highly unsatisfying without the jus. Hence the DIP in the French Dip. You gotta dip it, dip it real good.

I decided to try and make a French Dip with chicken here for a few reasons. One: it’s a fun new twist on the classic sammy. Two: chicken is healthier and leaner than red meat. Three: it’s a whole butt load cheaper to buy at the grocery store – hollahhh.

The problem with chicken is that it turns out dry and bland a lot of the time when you cook it, which is no bueno. But that is definitely not an issue with this recipe. We sear the chicken in the pan and then simmer it in our delicious, oniony au jus so it stays nice, moist, and flavorful. And then we take it out and slice it right before piling it high on our soft hoagie rolls. And then you know what happens? This is the fun part. You layer some provolone cheese on top of the meat, pop it in your oven under the broiler, and let that cheese get melty, bubbly, and gooey. Is there a more beautiful sight than that?

If you say yes, I’m judging you. Because…melty cheese. That is all.

^^^ That jus, though…that jus. So it’s basically just french onion soup in a more concentrated form. And also made more delicious by the fact that the chicken breasts simmer in it for ten-fifteen minutes. And when you dip that delicious sandwich into a big bowl of that jus and soak each bite in beefy, oniony, savory goodness…heaven in sandwich form…HEAVEN.

This is one of those meals that is so much better when you make it at home – there’s really no comparison. A fresh, homemade French Dip knocks the restaurant versions out of the park. AND they’re so easy to make. AND the chicken and jus keep really well in your fridge, so…#sammiesfordays 🙌🏻.

I’ve gotta say, I think I’m a Chicken French Dip convert over here. I like the flavor more than beef, which makes me a French Dip rebel…I accept the title, especially if it means I can eat these yummy sandwiches on the reg.

Do you guys remember the show that was on the Food Network for a hot second called The Sandwich King? It was Jeff Mauro’s show, the dude who won Food Network Star several seasons ago. I remember the entire time he was on Food Network Star, I was thinking what an absolutely absurd idea for a show. From a food blogger’s perspective, I cannot IMAGINE being pigeon-holed into such a specific form of recipe. I would die. I would literally die of boredom.

Granted, he did come up with some TASTY looking sammies, but still. How old would that get, only being able to write sandwich recipes??? Anyway, that show stopped existing pretty dang quick – shocker – and now he’s one of the people on The Kitchen, which is probs my favorite Food Network show. That and Pioneer Woman, of course – #mygirl.

This random ramble was brought to you by Annie’s ADD brain that was reminded of Jeff Mauro, aka The Sandwich King, after writing two paragraphs about sandwiches. Thank you for tuning in.

This recipe is 11 Freestyle SmartPoints per serving!

Chicken French Dip Sandwiches

Author: Annie Chesson
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 4 Sandwiches 1x

Ingredients

Scale

2 chicken breasts
1 1/2 tablespoons olive oil
1 onion, thinly sliced
2 cups beef broth
8 slices provolone cheese (I use the “Ultra Thin” sliced kind)
4 hoagie rolls

Instructions

In a pot over medium high heat, add your olive oil
Season your chicken breasts with salt and pepper and add to your pot when it has heated up
Sear the chicken on both sides until golden brown and remove from the pot
Add your onions and season with salt and pepper. Cook, stirring often, until the onions have softened and begun to turn golden brown. If the pot gets too dry, you can add splashes of your beef broth as needed
When your onions have turned golden brown, add your chicken back into the pot and pour in your beef broth
Bring to a simmer and simmer, covered, for 10-15 minutes. Slice a piece of chicken open at 10 minutes to see if it’s cooked through. If it hasn’t, let it simmer for a few more minutes until the chicken breasts are just cooked through. Exact cook time will depend on the size of your chicken breasts and how long you seared them for. Remove the chicken when it has cooked through and set it aside to rest
Meanwhile, heat your oven to broil
Cut your chicken into thin slices and lay the slices onto each hoagie roll. Each hoagie roll should have half a chicken breast’s worth of meat. On top of the chicken, lay two slices of provolone cheese. Lay your sandwiches out on a baking sheet and place them under the broiler until the cheese is very melty
Season your jus to taste with salt and pepper, and dish into small bowls for dipping. Each sandwich will have about 1/2 cup of jus