Classic French Dip Sandwiches piled high with chuck roast and onions, all slow-cooked in a perfectly seasoned beef broth. Serve over toasted French bread with melted provolone and au jus on the side.
It just does not get much better than this. Tender melt-in-your-mouth beef with onions and seasonings over toasted French bread with melted provolone. These are always a huge hit and family favorite! I love to serve these sandwiches with chopped Italian salad, creamy coleslaw, or air-fried potato wedges.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Chuck roast: This is by far my favorite cut of beef for this recipe, followed by rump roast.
- French onion soup: I use Campbell’s condensed. If it is unavailable, substitute 1 1/4 cups beef broth but double the seasonings in the recipe.
- Beef consomme: I use Campbell’s condensed.
- Beef bouillon powder: You can substitute 1 beef bouillon cube.
- French rolls: substitute a long loaf of French bread cut into sandwich-size pieces or hoagie rolls.
- Provolone cheese: substitute mozzarella or Swiss cheese
How to Make French Dip Sandwiches
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, brown the chuck steak in a little oil in a large pot over medium heat. Add the browned chuck roast, onions, French onion soup, beef consomme, beef bouillon powder, garlic powder, onion powder, salt, freshly ground black pepper, and Worcestershire sauce to the crock pot. Cook on low for 8 hours or high for 4 hours.
Once the roast is fork-tender, remove it from the crock pot and let it rest on a cutting board for 10 minutes. Slice or shred the beef. If not serving promptly, add the shredded beef back to the crock pot.
Meanwhile, toast the French bread lightly under the broiler, add the provolone cheese, and put it under the broiler to melt it. Add the shredded beef to the toasted bread and serve promptly with au jus from the crockpot.
Preparation Tips
- If desired, strain the juices through a fine mesh strainer for a clearer dipping sauce.
- I like to use French bread or French baguettes for this sandwich because it holds up well to all the juice, but you can use a softer roll like hoagie buns.
- If needed, add the shredded or sliced beef back to the crockpot with the juices until ready to serve, but wait until serving to toast the buns and melt the provolone cheese.
- As you can see, I took a long French baguette and sliced it into sections.
- Store the shredded beef in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Serving Suggestions
The serving possibilities for these sandwiches are endless, but here are a few suggestions. I like to serve them with soup in the cooler months. Some of our favorites are vegetable soup, loaded potato soup, and Hungarian mushroom soup. In the warmer months, I like to serve them with a salad such as potato salad, creamy pea salad, or broccoli salad.
More Beef Recipes
French Dip Sandwich
Ingredients
- 3 lb chuck roast or close to that size
- 1½ tablespoons vegetable oil
- 1 medium yellow onion sliced
- 1 (10.5-ounce) can condensed French onion soup
- 1 (10.5-ounce) can condensed beef consomme
- 1 tablespoon beef bouillon powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teasoon salt more or less to taste
- ½ teaspoon freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- 6 French rolls or hoagie rolls
- 12 slices Provolone cheese
Instructions
- Heat vegetable oil in a large skillet or pot over medium heat. Brown the chuck roast on both sides.
- Add the browned chuck roast, onions, French onion soup, beef consomme, beef bouillon powder, garlic powder, onion powder, salt, freshly ground black pepper, and Worcestershire sauce to the crock pot. Cook on low for 8 hours or high for 4 hours.
- Once the roast is fork-tender, remove it from the crock pot and let it rest on a cutting board for 10 minutes. Slice or shred the beef. If serving later, add the shredded beef to the crock pot.
- Meanwhile, toast the French bread lightly under the broiler on low, add the provolone cheese, and put it under the broiler on low to melt it. Add the shredded beef to the toasted bread and serve promptly with au jus from the crockpot.
Notes
- If desired, strain the juices through a fine mesh strainer for a clearer dipping sauce.
- I like to use French bread or French baguettes for this sandwich because it holds up well to all the juice, but you can use a softer roll like hoagie buns.
- If needed, add the shredded or sliced beef back to the crockpot with the juices until ready to serve, but wait until serving to toast the buns and melt the provolone cheese.
- As you can see, I took a long French baguette and sliced it into sections.
- Store the shredded beef in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Matt
So comforting. Definitely a winner for anyone looking for a satisfying meal.
Beth Pierce
Thank you, Matt!
Cara
Deliciously salty and savory! Cannot skip the provolone cheese, when it melts it hold everything together in the best possible way