This Corned Beef Chopped Cheese French Dip merges three classic sandwiches into one: shredded corned beef and melted provolone meet sauerkraut, cabbage, and Russian dressing on a toasted hoagie, all dipped in warm au jus.
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In a skillet over medium heat, warm the shredded cooked corned beef.
Place the provolone cheese slices over the corned beef. Allow the cheese to melt, then stir to combine everything into a cheesy mixture.
In a separate clean skillet, melt the butter and toast the inside of the hoagie roll until golden brown.
On the bottom half of the toasted roll, add a layer of cabbage that has been tossed with Russian dressing.
Top the cabbage with the cheesy corned beef mixture.
Add a final layer of sauerkraut.
Close the sandwich, slice it in half, and serve immediately with a side of warm au jus for dipping.
Store leftover corned beef and toppings separately in airtight containers for up to 3 days; assemble and toast fresh rolls to order for best texture.
Yes, but shredding allows better distribution and cheese melting. If using slices, stack them and chop before assembling.
Butter the cut sides and toast in a skillet over medium heat until golden, about 2–3 minutes. This prevents sogginess from au jus.
Assemble components separately; toast the roll and warm au jus just before serving to maintain texture.
Substitute Thousand Island or a mix of mayo, ketchup, and relish for similar tangy-creamy flavor.
Keep the au jus warm (not boiling), toast the roll thoroughly, and don't over-stuff—the melted cheese acts as a binder.
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