French Dip Recipe

French Dip Sandwiches

French dip sandwiches are the ultimate comfort food. The crusty bread is piled high with tender beef and golden onions, then served warm with a delicious jus.

Prep: 15min

Total: 1h15min

Yield: 10 serving(s)

Ingredients:

• 1 boneless ribeye loin or sirloin (about 4 to 5 pounds)
• 1 tbsp. kosher salt
• 2 tbsp. black pepper
• 1/2 tsp. ground oregano
• 1/2 tsp. ground thyme
• 2 whole large onions, thinly sliced
• 5 cloves garlic, minced
• 1 whole packet French onion soup mix (dry)
• 1 can beef consomme
• 1 c. beef broth or beef stock
• 1/4 c. dry sherry or white wine (optional)
• 2 tbsp. Worcestershire sauce
• 1 tbsp. soy sauce
• 1 c. water
• 10 whole crusty deli rolls or sub rolls, toasted

Instruction:

1. Preheat the oven to 475˚ degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine.
2. In a small bowl, mix together the salt, pepper, oregano and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125˚ degrees on a meat thermometer. (If you want it less pink, go to 135˚.) Remove the meat to a cutting board and cover it with foil.
3. Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions.
4. Slice the beef very thin. Pile the beef and caramelized onions on the toasted rolls, then serve with a side of jus.

French Dip Sandwich

This slow cooker french dip is perfect for a crowd.

Prep: 25min

Total: 280min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 741 kcal, Carbohydrate 63 g, Protein 44 g, Fat 34 g, Saturated Fat 16 g, Cholesterol 147 mg, Sodium 3659 mg, Fiber 4 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 3-4 pounds chuck roast (or rump roast)
• salt and pepper to taste
• 10 ½ ounces beef broth (low sodium)
• 10 ½ ounces onion soup (low sodium)
• 1 onion (sliced)
• 12 ounces light beer
• 2 cloves garlic (minced)
• 1 sprig rosemary (optional)
• 1 teaspoon Worcestershire sauce
• 8 french rolls (or 2 baguettes cut into 6″ rolls)
• 8 tablespoons butter

Instruction:

1. Season roast with salt & pepper. Brown in a large pan over medium high heat.
2. Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
3. Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.
4. Butter rolls and heat under a broiler until lightly toasted. Top rolls with beef and serve with jus from the slow cooker for dipping.

Best Slow Cooker French Dip Sandwiches

Crazy tender Slow Cooker French Dip Sandwiches seeping with spices are unbelievably delicious and make the easiest dinner or party food! The meat is cooked low and slow, sliced then put back in the slow cooker so it drinks up all the juices and becomes melt-in-your-mouth tender. Pile that juicy beef on to a golden toasted bun smothered with gooey cheese then dunk in flavor bursting au jus and you quite possibly the most delectably delicious bite of. your. life.

Prep: 5min

Total: 365min

Yield: 6

Ingredients:

• 3 lb beef chuck roast (trimmed of excess fat*)
• 1 tablespoon vegetable oil
• 6 French rolls or hoagie buns
• 12 slices provolone cheese
• 1/3 cup reduced sodium soy sauce
• 1 cup Coke (NOT diet)
• 2 10.5 oz. cans beef consommé **
• 1/4 cup dried minced onions
• 1 tablespoon beef bouillon
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 bay leaf

Instruction:

1. Heat vegetable oil over medium high heat in a cast iron skillet. Using two forks or tongs to hold roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining Slow Cooker ingredients.
2. Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.
3. When ready to serve, remove roast and strain fat from broth for dipping.
4. Split rolls and line the bottoms on a baking tray. Top each half with beef followed by 2 slices cheese. Bake at 350 degrees F or until cheese is melted. Serve with reserved au jus.

French Dip

If the French Dip is your favorite sandwich, get ready to meet your new-favorite meal. This easy French Dip comes complete with the best homemade jus ever.

Prep: 10min

Total: 1h

Yield: 4

Nutrition Facts: calories 5333 Calories, Fat 374 g, Saturated Fat 176 g, Trans Fat 16 g, Cholesterol 1120 mg, Sodium 5735 mg, Carbohydrate 128 g, Fiber 10 g, Sugar 7 g, Protein 354 g

Ingredients:

• 3 boneless ribeye steaks (about 3 pounds)
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. kosher salt
• 2 tsp. freshly ground black pepper
• 2 tsp. dried oregano
• 1 tsp. dried ground sage
• 1/4 yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tsp. minced fresh thyme
• 1 1/2 c. low-sodium beef broth
• 2 tsp. Worcestershire sauce
• 6 hoagie rolls
• 12 slices provolone

Instruction:

1. Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the ribeye. Set aside on a cutting board to rest and turn oven down to 350°.
2. Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more.
3. When ready to serve, thinly slice beef. Fill each roll with beef and top with provolone. Bake until cheese is melty, 10 minutes.
4. Serve with jus on the side for dipping.

Classic French Dip Recipe

FAQ

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