The Ultimate Birria Beef French Dip – A Bold Twist on a Classic!

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By Kevin Cossairt

A Flavorful Twist: My Take on a Mexican-Style French Dip

As I was experimenting with different taco variations in my kitchen, an idea sparked—what if I infused the bold, savory flavors of Mexican cuisine into the rich, juicy comfort of a French dip sandwich? The result? A fusion that turned out even better than I imagined—bursting with flavor and irresistibly satisfying. Let’s dive into this delicious creation together!

If You Love French Dip Sandwiches, This Birria Beef Version Will Blow Your Mind!

Few sandwiches are as satisfying as a classic French dip, but when you take that beloved dish and infuse it with the deep, smoky, and rich flavors of birria beef, you get something truly special. This Birria Beef French Dip with Garlic Aioli & Caramelized Onions balances tender slow-cooked beef, crispy toasted bread, creamy aioli, and a consommé so flavorful you’ll want to drink it.

If you’re looking for a bold, flavorful, and unforgettable sandwich, this is it. Whether you’re hosting a game day party, craving a comforting meal, or looking for a show-stopping Fourth of July slider option, this birria beef sandwich will not disappoint.

Why You’ll Love This Birria French Dip

  • Slow-cooked beef braised in a bold birria broth for maximum flavor.
  • Caramelized onions add a sweet and savory depth.
  • Garlic aioli brings a creamy richness to each bite.
  • Crispy, buttery ciabatta rolls hold up to the juicy beef and dipping broth.
  • Served with flavorful birria consommé for the perfect finishing touch.

How to Make Birria Beef French Dip

Step 1: Make the Birria Beef

  • Toast dried guajillo and ancho chilies to release their oils.
  • Blend them with chipotle peppers, onion, garlic, vinegar, and spices to create a rich birria sauce.
  • Slow-cook beef chuck roast with the sauce and broth for 6-8 hours in a crockpot or 45 minutes in an Instant Pot.
  • Once done, shred the beef and let it soak in the flavorful consommé.

Step 2: Prepare the Garlic Aioli

  • Whisk together mayonnaise (or Greek yogurt for a lighter version), olive oil, lemon juice, minced garlic, Dijon mustard, and salt.
  • Optional: Add horseradish for an extra kick.

Step 3: Caramelize the Onions

  • Sauté thinly sliced onions in butter (or olive oil for a lighter version) until they become soft and golden.
  • Deglaze the pan with reserved birria broth for even more depth of flavor.

Step 4: Assemble the Sandwiches

  • Toast ciabatta or hoagie rolls brushed with butter and garlic powder.
  • Spread garlic aioli on the bottom halves.
  • Load them up with shredded birria beef, shredded Oaxaca, mozzarella, or provolone cheese, and caramelized onions.
  • Bake until the cheese is melted and bubbly.

Step 5: Serve & Dip!

  • Ladle birria consommé into small bowls for dipping.
  • Garnish sandwiches with fresh cilantro.
  • Dip, bite, and enjoy the most flavorful French dip sandwich ever.

Tips for the Best Birria French Dip

  • Use ciabatta or hoagie rolls to ensure the bread holds up to the juicy birria beef.
  • Let the beef rest in the broth before serving to soak in even more flavor.
  • Don’t skip the garlic aioli—it adds a creamy, tangy balance to the rich birria flavors.
  • Make extra consommé—you’ll want plenty for dipping.

Healthier Ingredient Swaps

For a lighter take on this sandwich, try these modifications:

  • Use leaner cuts of beef like sirloin instead of chuck roast.
  • Replace butter with olive oil when caramelizing onions and toasting the bread.
  • Substitute Greek yogurt for mayonnaise in the aioli.
  • Choose whole wheat ciabatta rolls or even lettuce wraps for a low-carb version.

Serving Suggestions & Pairings

  • Pair with crispy fries or a fresh, citrusy slaw.
  • Add pickled jalapeños or a drizzle of hot honey for a spicy twist.
  • Use leftover birria beef for tacos or quesadillas.

Final Thoughts

This Birria Beef French Dip with Garlic Aioli & Caramelized Onions is an absolute must-try for anyone who loves bold flavors, tender beef, and rich consommé. Whether you serve it as a main dish, a party food, or a game day favorite, it’s guaranteed to impress.

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Birria Beef French Dip with Garlic Aioli & Caramelized Onions

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The Ultimate Birria Beef French Dip – A Bold Twist on a Classic!

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Description

This Birria Beef French Dip takes a classic sandwich to the next level with slow-cooked, smoky birria beef, deeply caramelized onions deglazed with birria broth, and rich garlic aioli. Melted cheese and crusty ciabatta or hoagie rolls soak up the flavorful consommé, making every bite tender and juicy.

 

For those looking for a lighter alternative, a healthier version is included below!

Ingredients

Scale

For the Birria Beef

  • 3 lbs beef chuck roast (or short ribs)
  • 2 dried guajillo chilies, deseeded
  • 2 dried ancho chilies, deseeded
  • 2 chipotle peppers in adobo sauce
  • 1 medium onion, quartered
  • 4 garlic cloves
  • 2 cups beef broth
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons apple cider vinegar

For the Garlic Aioli (Horseradish Optional)

  • 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Optional: 1-2 teaspoons prepared horseradish for an extra kick

For the Caramelized Onions

  • 1 large onion, thinly sliced
  • 1 tablespoon butter (or olive oil for a lighter version)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon balsamic vinegar (optional for extra depth)
  • 1/2 cup reserved birria beef broth (for deglazing)

For the Sandwiches

 

  • 4 ciabatta rolls or hoagie rolls
  • 2 tbsp butter, melted
  • 1 tsp garlic powder
  • 1 1/2 cups shredded Oaxaca, mozzarella, or provolone cheese
  • Fresh cilantro (optional for garnish)

Instructions

Step 1: Prepare the Birria Beef

  1. Toast the Dried Chilies
    • Heat a dry skillet over medium heat. Toast the guajillo and ancho chilies for about 30 seconds per side until fragrant.
    • Transfer to a bowl and cover with hot water. Let soak for 10 minutes.
  2. Blend the Sauce
    • In a blender As an Amazon Associate, I earn from qualifying purchases made through links on this site., combine the soaked chilies, chipotle peppers, onion, garlic, vinegar, and all the spices with 1 cup of beef broth.
    • Blend until smooth.
  3. Cook the Birria Beef
    • Slow Cooker: Add the beef, blended sauce, and remaining beef broth. Cook on low for 6-8 hours or high for 4 hours.
    • Instant Pot: Cook on high pressure for 45 minutes, then allow a natural release for 15 minutes.
  4. Shred the Beef
    • Remove the beef and shred with two forks.
    • Return it to the broth and let it absorb the flavors.

Step 2: Make the Garlic Aioli

  1. In a small bowl, whisk together mayonnaise (or Greek yogurt), olive oil, lemon juice, minced garlic, Dijon mustard, and salt.
  2. Optional: Stir in horseradish for a zesty kick.
  3. Cover and refrigerate until ready to use.

Step 3: Caramelize the Onions

  1. Heat butter (or olive oil) in a skillet over medium-low heat.
  2. Add sliced onions, salt, and black pepper. Stir occasionally and cook for 20-25 minutes until onions are deep amber in color.
  3. Deglaze the pan with ½ cup birria broth, scraping up the flavorful bits. Stir and cook for another 2 minutes.
  4. Remove from heat and set aside.

Step 4: Assemble the Sandwiches

  1. Preheat the oven to 375°F.
  2. Slice the ciabatta rolls or hoagie rolls in half and place them on a baking sheet. Brush with melted butter and sprinkle with garlic powder.
  3. Toast in the oven for 5 minutes until slightly crispy.
  4. Spread a generous layer of garlic aioli on the bottom half of each toasted roll.
  5. Pile shredded birria beef onto each roll and top with shredded cheese.
  6. Add a generous layer of caramelized onions.
  7. Place the top halves of the rolls back on and press gently.
  8. Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.

Step 5: Serve

  • Ladle the birria broth into small bowls for dipping.
  • Serve the sandwiches hot, garnished with fresh cilantro if desired.
  • Dip, bite, and enjoy!

Healthier Version

Ingredient Swaps

  • Use lean sirloin or trimmed brisket instead of chuck roast to reduce fat.
  • Replace butter with olive oil in the onions and garlic aioli.
  • Use Greek yogurt instead of mayonnaise for a lighter aioli.
  • Choose whole wheat ciabatta rolls or low-carb wraps instead of traditional French bread.
  • Reduce the cheese or use a light mozzarella to cut calories.

Cooking Adjustments

  • Grill the onions with olive oil spray instead of butter.
  • Serve the sandwich open-faced with just one slice of bread.
  • Use a lettuce wrap instead of a roll for a low-carb option.

 

This healthier version keeps all the bold birria flavors while cutting down on unnecessary fats and carbs.

Equipment

As an Amazon Associate, I earn from qualifying purchases made through links on this site.

Notes

Final Thoughts

This Birria Beef French Dip with Garlic Aioli & Caramelized Onions is a mouthwatering, indulgent sandwich that balances rich, smoky flavors with creamy aioli and crispy bread. Whether served on ciabatta or hoagie rolls, it’s perfect for any occasion.

 

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