french dip sandwich

A classic French Dip Sandwich is one of my favorite comfort foods.  The combination of slow cooked roast beef, a rich au jus, and crunchy toasted bread is a mouthwatering meal all by itself!  This simple slow cooker recipe is a great addition to your weeknight menu.

French Dip Sandwich Recipe

beef

salt

black pepper

oregano

olive oil

onions

garlic (minced)

thyme

beef broth

Worchestire sauce

soy sauce

beer

provolone sliced cheese

hoagie rolls

butter

flour

au jus sauce

Season beef with salt, pepper, and oregano.

Warm oil over medium high heat on a large plan.

Sear seasoned beef on both sides until a beautiful brown sear color occurs (about 3-4 minutes per side).

Remove beef and set aside.

Into the same pan, add onions and saute until softened, about 3 minutes. Add in garlic, and cook an additional 30 seconds.

Place onions and beef and remaining ingredients into a slow cooker. Close with lid and cook on high for 3-4 hours or low for 6-8 hours.

Once beef is cooked, remove beef and set to the side. Drain sauce over a colander into a large bowl. The juice left over is the au jus that can be thickened. (Note below.)

Shred beef and return to the slow cooker with some of the au jus to keep moist.

To assemble sandwiches, place cheese into the inside of a hoagie roll and toast in the oven over 450 degrees for a few minutes, or until cheese melts.

Top hoagie rolls with shredded beef.

Serve with au jus to dip into.

Serves: 8-10 sandwiches

Crockpot Directions

Melt butter in a medium pot over medium high heat.

Add flour, whisk and cook for a minute and slowly whisk in the au jus.

Continue whisking and let it come to a boil.

Once it comes to a boil, lower to a simmer and cook for about 4-5 minutes.

Turn off heat, and the sauce will thicken a bit more once cooled down.

Au just can be served as is, or can be thickened by cooking a slurry and adding in the au jus.

Season beef with salt, pepper, and oregano. Turn on pressure cooker to SAUTE HIGH and heat oil. Place seasoned beef in pot and sear for 5 minutes. Flip and sear for an additional 5 minutes. Remove from pot and set aside.

Add onions to the pot and saute until softened, about 3 minutes. Add in garlic, and cook an additional 30 seconds.Place onions and remaining ingredients into Instant pot. Stir. Add beef back to pot, nestling in the liquid. Place on lid and seal valve. Cook on HIGH pressure 45 minutes then allow pressure to naturally release 25 minutes. Let out any remaining pressure.

Proceed with crockpot directions above.

For sandwiches: Preheat oven to 375°F. Open up sliced hoagie buns and butter the insides. Place opened buns on a baking sheet and toast for 5 minutes. Remove from oven, add a slice of provolone cheese to each roll, and bake for 1 minute longer. Divide beef between buns and serve immediately serving with au jus for dipping.

Instant Pot Directions

If this slow cooker french dip sandwich filled with beef, melted cheese, caramelized onions and a beef broth to dip in sounds appealing, you NEED to make these!

Slow Cooker French Dip Sandwich

lb beef round roast (trimmed)

tbsp minced garlic (minced)

rosemary (or 1 tsp dry)

tbsp fresh thyme (or 1 tsp dry)

tsp kosher salt

tsp black pepper

broth

Worcestershire sauce

peppercorns

bay leaf

onion

onions (thinly sliced)

tsp Kosher salt

red bell pepper

green bell pepper

Sargento Reduced Fat Provolone

whole wheat baguettes or rolls (cut into 2 oz pieces)

In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker. Pour the broth into the side of the roast then top with onions.

Add the Worcestershire sauce, peppercorns and bay leaf to the broth.

Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.

An hour before the meat is done, prepare the onions and peppers.

In a large nonstick skillet heat the oil over medium heat.

Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet.

Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.

Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.

Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.

Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.

A rich and hearty sandwich with only little preparation time required.

Crockpot French Dip Sandwiches Au Jus Recipe

beef roast

dry white wine

Au Jus mix

French rolls or Hoagie rolls

Remove the top layer of fat on the roast.

Place onion in bottom slow cooker; add roast.

Combine wine, Au Jus Mix and broth; pour over meat.

Cover and cook on low 9-10 hours or until meat in tender.

Slice the meat for sandwiches.

Remove broth from pot (remove onions) and strain.

Serve in small bowls for dipping.

French Dip sandwiches made with tender (slow cooked) roast beef topped with melted provolone cheese on a toasted hoagie and served with au jus sauce. 

French Dip Sandwiches

chuck roast

salt and black pepper

oregano leaves

Onion Soup Mix ((dry), or homemade)

garlic (, minced)

Coke ((not diet))

Tablespoons low-sodium soy sauce

cheese

rolls

Season all sides of the chuck roast with salt and pepper, oregano, and thyme.

Add olive oil to a large non-stick skillet over medium high heat. Add meat to the pan and sear on high heat for 30 seconds or so on all sides, just until lightly browned.

Place meat in the slow cooker and sprinkle with French onion soup mix and garlic. Pour broth, coke, soy sauce and Worcestershire sauce on top.

Cook on LOW for 4 hours and then remove meat to a cutting board. Thinly slice the meat and then return it to the slow cooker and continue to cook on LOW for one more hour.

When ready to serve, preheat oven to High broil. Slice rolls in half and lightly butter the top side. Add a few slices of meat to the bottom halves and top with two slices of cheese.

Broil for a few minutes, just until the cheese its melted and bread is golden.  Ladle the au jus sauce from the slow cooker into small bowls for dipping. Enjoy.

https://content.jwplatform.com/videos/I64x5svT.mp4

French Dip sandwiches made with tender (slow cooked) roast beef topped with melted cheese on a toasted hoagie and served with au jus.

Your family will love&nbsp;this Umami&nbsp;Instant Pot French Dip (Pressure Cooker French Dip Sandwiches)! A mouthful of&nbsp;toasted crusty French Baguette, tender &amp; juicy beef bursting with umami flavors, topped with melted cheese, dipped into the hot beefy Au Jus.

Instant Pot French Dip

(673 grams) onions (, sliced)

stock stock

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce ((can substitute with regular soy sauce))

(15 milliliters) Worcestershire sauce

rosemary

bay leaves

french bread

Swiss cheese

Brown Chuck Roast Steak: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the chuck roast steak and lightly season one side with salt + black pepper. Drizzle the inner pot with 1 tbsp olive oil. Then, place the seasoned side of chuck roast in Instant Pot. Lightly season the other side with more salt + black pepper.&nbsp;*Pro Tip: Brown each side for 10 minutes to develop some awesome deep flavors.&nbsp;*Note: If you prefer a "Dump-it-all-in" Recipe, you can skip the browning and saute steps.

Saute Onion &amp; Garlic: Set browned chuck roast aside. Add in sliced onions, then saute until softened (~3 - 4 mins). Set aside roughly ⅓ of the softened onions for later. Add in minced garlic, a pinch of dried rosemary, a pinch of thyme, and 2 bay leaves. Saute for another minute.&nbsp;*Pro Tip: Your Instant Pot will stop sauteeing after 30 minutes, turn it back on by pressing "Saute" button. :)

Deglaze Instant Pot: Pour 1 cup unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

Pressure Cook Chuck Roast: Add in 1 tbsp (15ml) soy sauce, 1 tbsp (15ml) fish sauce, and 1 tbsp (15ml) Worcestershire sauce. Give it a quick mix. Place browned chuck roast back in Instant Pot and partially submerge it into the liquid as best as you can. Pressure Cook at High Pressure for 45 minutes + 25 minutes Natural Release.

Simmer Au Jus Sauce &amp; Shred Beef: Set aside chuck roast in a mixing bowl, and shred the beef with 2 forks. While you are shredding the beef, bring Au Jus sauce back to a boil with the &quot;Saute&quot; function. Add in reserved onions, then let the Au Jus sauce reduce for 5 - 10 minutes. Taste &amp; adjust seasoning accordingly. *Pro Tip: Reducing the Au Jus sauce will naturally thicken it. If you find the Au Jus sauce to be too oily, you can use a Fat Separator to filter out the fat.

Assemble &amp; Serve Instant Pot French Dip: Optional Step - While the Au Jus sauce is reducing, preheat oven to 350°F. Layer 1 loaf of french bread with slices of Swiss cheese on top. Place it in the oven until the cheese begins to melt.&nbsp;Layer shredded beef and onions on top of the sandwich. Serve Instant Pot French Dip with savory umami Au Jus sauce on the side. Enjoy~ :)

This French dip sandwich recipe is absolutely amazing. It is one of my top favorite sandwich recipes. The chuck tender roast is slowly cooked in a beefy onion broth until super tender and then stuffed into a crusty ciabatta roll, that is smeared with delicious horseradish mayonnaise.

lb beef chuck tender roast

salt and pepper

tbsp oil

garlic (sliced)

tsp better than bouillon beef base

tbsp white vinegar

tsp salt

red pepper flakes

water

ciabatta rolls

Havarti cheese

giardiniera (pickled Italian vegetables, chopped)

sour cream

tbsp mayo

tbsp horseradish sauce

tsp ground whole grain mustard

Heat 1 tbsp of oil in a heavy cast iron pot over med-high heat.

Cut beef into 2&quot; thick pieces and season with salt and pepper to taste.

Sear the meat until browned nicely.

Add 1 whole onion, 6 cloves of sliced garlic, 1 tsp beef bouillon, 2 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp dried oregano, 1/2 tsp salt, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp ground black pepper, 1 bay leaf and 1/8 tsp of red pepper flakes. Pour 4 1/2 cups of water over the beef and bring to a boil.

Once boiled immediately reduce temperature to low and cover with a lid. Simmer for 3-4 hours or until fork-tender.

When the meat is fork fender, (mine took about 4 hours to simmer) remove meat pieces onto a cutting board and shred.

Strain the liquid into a large bowl. Discard remnants.

Place the shredded meat into a medium saucepan and cover the meat with 2 cups of the strained liquid. Reserve the rest for dipping or discard. Cover and keep warm until serving.

To assemble sandwiches toast the ciabatta rolls until golden.

Then smear the horseradish mayo onto each slice, top with cheese, and toast the slices with the cheese only until cheese melts. Add some shredded beef and about a teaspoon of the pickled chopped vegetables.

Dip in the beef broth or horseradish sauce and enjoy it!

French Dip Sandwiches with a mouthwatering jus! Use tender Chuck roast or Beef Brisket in our Slow Cooker and Instant Pot methods. There's nothing like fall apart roast beef that melts in your mouth.&nbsp;Our french dip recipe gives you delicious, full-flavoured sandwiches perfect for an easy meal!

French Dip Sandwich

Chuck roast or beef brisket

salt and black cracked pepper (to season)

garlic powder

onions (sliced)

garlic

French Onion Soup

Beef Consommé

Beef Stock/Broth) ((or Guinness beer

provolone cheese

Season roast with salt, pepper and garlic powder.

Heat oil in a large skillet/pan over medium-high heat. Sear roast on all sides until browned; transfer to a plate. Sauté the onions until soft, scraping up any browned bits leftover from the roast. Add the garlic and sauté until fragrant (about 30 seconds).

Place the roast in the bowl of a 6-quart (litre) slow cooker. Add the cooked onions, soup, consommé, stock and Worcestershire sauce. Cook on low for 6-8 hours or high for 3-4 hours until meat is fork-tender.

In the last 10 minutes of cooking time, preheat oven to 350°F (180°C). Arrange rolls on a large baking sheet.

Remove roast, let rest for 10 minutes, then slice (or shred with forks). Strain the au jus (liquid) leftover in the slow cooker into a jug.

Spread hoagies with butter; stuff the meat and cheese slices into the rolls.&nbsp;Toast the sandwiches in preheated oven for 5 minutes or until the cheese just begins to melt.

Serve with small bowls of au jus for dipping.

SLOW COOKER:

Set the instant pot to sauté function and heat the oil. Sear roast on all sides until browned. Transfer roast to a plate.

Sauté onions and garlic until soft. Pour in the soup, consommé, stock/broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Add the roast.

Seal with lid. Cook on manual function at high pressure for 60 minutes.

Natural release for 10 minutes, then quick release.&nbsp;Remove roast and slice (or shred with forks). Strain the au jus (liquid) leftover in the slow cooker into a jug.

Spread hoagies with butter; stuff the meat and cheese slices into the rolls.

Toast the sandwiches in preheated oven for 5 minutes or until the cheese begins to melt.

INSTANT POT:

This Slow Cooker French Dip recipe features succulent beef slow cooked in a flavorful broth, served on toasty rolls with melted cheese and extra au jus for dipping!

Slow Cooker French Dip Recipe

(12-ounce) bottle dark beer

onion powder

Salt & black pepper (to taste)

French baguette, French rolls, hoagie rolls,

provolone, Swiss, or mozzarella cheese (for serving)

Trim excess fat from the roast and place it in the bottom of a large slow cooker. Add all of the remaining ingredients to the slow cooker. Cook on low for 8 to 10 hours or longer (the longer, the better).

Split open your rolls (and spread with butter, if desired) and arrange on a baking sheet. Heat the split rolls in a toaster oven until toasted, or bake in a regular oven set to 350°F until warm and toasty (about 10 minutes).

Remove the roast to a cutting board and skim the fat from the cooking juices. Season the cooking juices with additional salt and pepper, to taste. Pull the beef into chunks or slice it against the grain (assuming it doesn&#x27;t fall apart). Pile the meat on top of the toasted rolls, place slices of cheese over the meat, and place back in the toaster oven (or under the broiler) for a few minutes until just melted.

Serve hot sandwiches with a small bowls of reserved cooking juices (jus) for dipping.

An easy recipe for French Dip Sandwiches made in the slow cooker or Instant Pot. Tender beef, caramelized onions and melted cheese with au jus on the side for dipping.

Slow Cooker French Dip Sandwiches

worcestershire sauce

extra virgin olive oil

salt/pepper

4-6 rolls (nothing too soft or it will fall apart once dipped)

cheese (provolone, swiss, havarti or monterey jack)

Liberally salt and pepper your roast.

In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.

In a large cast iron skillet, dutch oven or in your Instant Pot in sauté mode, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker (if using) OR remove the meat from your Instant Pot and continue.

Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor).&nbsp;

Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it (against the grain) or shred it, set aside.

Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.

Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.

Slow Cooker:

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