French Dip Sandwich

Enjoy this classic French dip sandwich with melt-in-your-mouth slow-cooked beef and onions on toasted French bread with provolone cheese.

Course dinner, lunch, main meal beef

Cuisine American

Keyword Fench dip sandwich recipe, French beef dip sandwich, how to make a French dip sandwich, how to make French dip sandwiches, slow cooker French dip sandwiches, what is a French dip sandwich, what to serve with French dip sandwiches

Prep Time 20

Cook Time 4

Servings servings

Calories 692kcal

Author Beth Pierce

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.

Nutrition