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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

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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