Our Smoked and Shredded Beef Dip Sandwich starts with a tender beef roast slowly smoked to build deep flavor, then braised until it falls apart in a rich, savory au jus. The shredded beef is piled onto toasted hoagie rolls and finished with plenty of smoked gouda for one of the best dip sandwiches you’ll make at home.
Smoked Shredded Beef Dip Sandwich
If you love a classic French Dip—thinly shaved roast beef on a hearty roll with au jus for dipping—this recipe elevates it by smoking a whole roast and finishing it low and slow. The result is beef with a smoky, caramelized crust and juicy, shreddable interior. The braising liquid becomes an intensely flavored au jus perfect for dipping each bite.
This approach works great for gatherings because it scales easily: increase the roast size and cooking time as needed, and you’ll have a crowd-pleasing main course with minimal active hands-on time.
Get all of my Easy Traeger Recipes here!
Recipe Shopping List
For exact amounts and full instructions, see the recipe card below. These are the main ingredients you’ll need:
- Sirloin cap roast (or chuck roast)
- Salt and black pepper
- Garlic powder or granulated garlic
- Au jus powder (Johnny’s or a similar brand)
- Beef stock
- Onion
- Fresh garlic
- Smoked gouda
- Hoagie rolls
How To Make This Recipe
Here’s a concise overview of the process. Use the recipe card below for precise times, temperatures, and quantities when you cook.
- Smoke it — Preheat your pellet grill to about 225°F. Season the roast, then smoke it directly on the grates for roughly 3 hours to develop smoke flavor and a browned exterior.
- Braise it — Transfer the roast to a pan with beef stock, water, sliced onion, garlic, and au jus powder. Cover tightly and braise at about 275°F for 3–4 hours, until the internal temperature reaches around 205°F and the meat pulls apart easily.
- Shred it — Remove the roast and shred the meat with forks or meat claws. Reserve the braising liquid for dipping and discard excess fat.
- Assemble — Toast hoagie rolls, pile on shredded beef, and top with smoked gouda slices.
- Melt and serve — Briefly return the sandwiches to the grill or a broiler to melt the cheese. Serve warm with the reserved au jus for dipping.
Serve this with homemade oven-fried onion rings for a classic pairing.
How To Store Leftovers
Keep the shredded beef and the rolls separate if you don’t plan to serve everything immediately. Store the beef and au jus in an airtight container in the refrigerator for up to 3–4 days. Reassemble sandwiches just before serving to preserve bread texture.
How To Reheat Leftovers
The easiest method is to microwave shredded beef with a little of the reserved au jus; this prevents drying and restores juiciness. Alternatively, reheat gently on the stovetop in a saucepan over low heat, adding extra au jus or stock as needed to keep the meat moist.
Share your cooks in our Easy Traeger Recipes FB Group!
Recipe FAQ
A sirloin cap roast works well, but chuck roast is a reliable, flavorful, and economical option. Rump roast or tri-tip can also produce good results depending on preference and availability.
If you don’t have Johnny’s au jus powder, substitute another brand of au jus or beef gravy mix, usually found in the grocery store’s aisle with powdered mixes. You can also use beef bouillon mixed with a bit of Worcestershire for added depth.
Make this from our Smoked Prime Rib for another show-stopping beef recipe.
Smoked Shredded Beef Dip Sandwiches
Tender shredded beef piled on hearty rolls and served with a savory au jus for dipping.
20 minutes
6 hours
6 hours 20 minutes
Ingredients
- 2 pounds beef roast (chuck or similar)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 2 tablespoons Johnny’s au jus powder
- 1 cup beef stock
- 2 cups water
- 1 medium yellow onion, sliced
- 2 cloves garlic, smashed
- 6 hoagie rolls
- 12 slices smoked gouda
Instructions
- Preheat your pellet grill to 225°F.
- Season the roast with salt, pepper, and granulated garlic, rubbing the seasoning into the meat.
- Place the roast in the center of the grill and smoke for about 3 hours.
- Transfer the roast to a roasting pan. Add water, beef stock, sliced onion, garlic, and au jus powder. Cover tightly and return to the grill set to 275°F.
- Braise for another 3 hours, or until the roast reaches about 205°F and shreds easily.
- Shred the beef, reserving the braising liquid for dipping and discarding any large pieces of fat.
- Toast the buns, fill with shredded beef, top with smoked gouda, and briefly melt the cheese under a broiler or on the grill.
- Serve with the reserved au jus and enjoy.
Nutrition Information:
Yield: 6
Calories: 762
Total Fat: 49g
Protein: 65g
Nutrition data provided here is only an estimate.