French Dip Sandwich

This French Dip Sandwich can be made in the Slow Cooker or Instant Pot. Served on a hoagie roll with a delicious au jus sauce. These sandwiches are an easy beef recipe for a weekday or weekend. With tender beef and melted cheese, this hot sandwich is one of those easy dinner recipes the whole family loves.

FRENCH DIP SANDWICH

Growing up, we used to go to this sandwich shop in Los Angeles called Philippe’s (named after Philippe Mathieu) with the best beef dip sandwich I’ve every had. The dipping sauce was out of this world.

HOW TO MAKE FRENCH DIP SANDWICHES

1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker or Instant Pot.

2. Add the beef broth, soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder to the slow cooker or Instant Pot. Cover, and cook on Low heat for 6-8 hours, or until meat is very tender. It depends on your slow cooker; it could take more or less time. For the Instant Pot, cook for 30 minutes on high pressure.

3. Preheat oven to 350 degrees for toasting the rolls. Remove meat from broth, reserving broth. Slice into thin slices or shred meat depending on your preference. I prefer it sliced really thin.
4. Slice rolls (French baguette, hoagies, or French bread) in half and place on a cooking sheet. Spread with butter and bake in the oven for 2-3 minutes or until barely toasted.
5. Pile meat on rolls and top each roll with 2 slices of Provolone cheese. Place rolls back in the oven for 2-3 minutes or until cheese is melted.
6. Skim any fat off the surface of the reserved broth in the slow cooker. Serve with reserved broth. You may need to add water to adjust the strength of the au jus. Sometimes it is stronger than others and you can adjust it easily by adding water to your preference. Serve in ramekins or a small bowl so everyone can dip their own sandwiches.

FRENCH DIP SANDWICH RECIPE

For some reason I’ve had a major craving for French dip sandwiches lately. No, I’m not pregnant. Hormonal maybe…but not pregnant.

I loved the smell of these sandwiches cooking all day. The au jus has an earthy smell. Not earthy in a overly herb-infused way…just a deep, rich flavor. These couldn’t be easier and take 10 minutes to prepare in the morning.

I cut each roll in half and made smaller sandwiches for me and my kids. Brush on some butter and toast the rolls for a couple of minutes. Pile on the meat and some Provolone cheese and toast the sandwiches for a couple more minutes in the oven.

OTHER BEEF RECIPES:

• Roast Beef and Gorgonzola Hoagies
• Easy Beef Burrito Skillet
• Korean Beef
• Sheet Pan Philly Cheesesteak
• Beef Enchilada Dip
• Cuban Shredded Beef

BEST SLOW COOKER RECIPES

• The Best Pot Roast
• Salsa Verde Beef Tacos
• Slow Cooker Chicken Caesar Sandwiches
• Crockpot Italian Chicken

French Dip Sandwich

4.64 from 11 votes

This French Dip Sandwich can be made in the Slow Cooker or Instant Pot. Served with a seasoned au jus sauce.These sandwiches are an easy beef recipe for a weekday or weekend.

Print Pin Rate

Prep Time: 10 mins

Cook Time: 6 hrs

Servings: 8 servings

Ingredients

• 1 (4 pound) boneless beef chuck roast
• 2 cups beef broth, (I like to use Better than Boullion Beef base)
• 1/3 cup low-sodium soy sauce
• 1 bay leaf
• 3 whole black peppercorns, (or sub 1/8 teaspoon black pepper)
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1 teaspoon garlic powder
• 8 french rolls or hoagies
• 16 slices Provolone cheese
• butter for rolls

Instructions

 

• Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker or Instant Pot.
• Add the beef broth, soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder to the slow cooker or Instant Pot. Cover, and cook on Low heat for 6-8 hours, or until meat is very tender. It depends on your slow cooker; it could take more or less time. For the Instant Pot, cook for 30 minutes on high pressure.
• Preheat oven to 350 degrees for toasting the rolls. Remove meat from broth, reserving broth. Slice or shred meat depending on your preference. I prefer it sliced really thin.
• Slice rolls in half and place on a cooking sheet. Spread with butter and bake in the oven for 2-3 minutes or until barely toasted.
• Pile meat on rolls and top each roll with 2 slices of Provolone cheese. Place rolls back in the oven for 2-3 minutes or until cheese is melted.
• Skim any fat off the surface of the reserved broth in the slow cooker. Serve with reserved broth. You may need to add water to adjust the strength of the au jus. Sometimes it is stronger than others and you can adjust it easily by adding water to your preference. Serve warm au jus in ramekins so everyone can dip their own sandwiches.

Notes

adapted from Allrecipes

Cuisine: American, French

Course: Main Course

Author: Christy Denney