Best French Dip Beef Sandwiches Recipes

Crock Pot (Slow Cooker) French Dip Roast Beef Sandwiches image

Provided by Karen..

Time 5h15m

Yield 10 sandwiches

Number Of Ingredients 9

4 lbs bottom round beef roast
1 (1 1/4 ounce) envelope onion soup mix
1 (19 ounce) can progresso French onion soup (not condensed soup)
1 (12 ounce) can beer
3 beef bouillon cubes
1/4-1/2 teaspoon fresh coarse ground black pepper
salt
10 kaiser rolls (or your favorite hard rolls)
provolone cheese (optional)

Steps:

Place roast in 4.5 - 6 quart slow cooker.
Sprinkle with onion soup mix and then pour onion soup and beer over it.
Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
Remove meat and slice or shred; return to slow cooker and cover.
Turn to low and let meat soak up the juices until ready to serve.
Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.

French Dip Roast Beef Sandwiches image

Provided by Karen..

Time 3h10m

Yield 12-18 Sandwiches

Number Of Ingredients 6

3 -4 lbs beef bottom round steaks or 3 -4 lbs rump roast
2 envelopes onion soup mix
3 cans beef broth
1 (12 ounce) can beer
1 small onion, quartered
12 italian rolls or 12 kaiser rolls

Steps:

Preheat oven to 350 degrees.
Place roast in a large roasting pan.
Combine soup mix, broth and beer in a bowl and stir until soup mix is dissolved.
Pour over roast and place onions around it.
Bake for 2 to 3 hours, basting frequently, or until beef is tender and looks stringy when pulled with a fork.
If roast starts getting too crispy, cover pan with foil or lid.
Slice meat thinly and serve on rolls.
Serve juices in individual cups or bowls to dip sandwiches into.

Slow Cooker Beef Brisket French Dip Sandwiches Recipe - (4.5/5) image

Provided by á-43099

Number Of Ingredients 15

3 tablespoons olive oil
2 to 3 pounds beef brisket
Sea salt and black pepper
1 yellow onion, quartered
4 medium potatoes, quartered, optional
4 carrots, chopped into bite sized pieces, optional
4 garlic cloves, minced
2 teaspoons dried rosemary
4 bay leaves
2 cups beef broth
2 cups dry red wine
Enough water to cover
Buns
Butter
Swiss Cheese

Steps:

Add oil to a large skillet and heat over medium heat. Cut any large hunks of fat off the brisket then season it generously with salt and pepper on all sides. Add the brisket to the hot oil and cook until browned on all sides, 2-4 minutes per side. Place the onion, carrots and potatoes in the bottom of the crockpot followed by the brisket. Sprinkle with garlic cloves, rosemary, and bay leaves. Add the broth and wine then fill with enough water to cover all of the beef and vegetables. Cook on low for 8 hours, then high for an additional hour.** Remove the bay leaves before serving. For the Sandwiches: Remove the brisket from the crockpot and shred it. Butter both sides of the buns then place them under the broiler on low for 2 minutes or until browned and toasted. Pile the bottom half of the buns with the briskets and a few onions followed by 1-2 slices Swiss cheese. Place that half of the sandwich back under the broiler for another 2 minutes or until the cheese is melted. Top with the other half of the sandwich bun. Use the remaining broth from the crockpot as the "dip" for the sandwiches. Dunk and enjoy!

French Dip Beef Sandwiches image

Provided by Claire Thomas : Food Network

Categories main-dish

Time 3h45m

Yield 12 to 16 sandwiches

Number Of Ingredients 19

One 8-pound beef chuck roast
Compound Butter, recipe follows
2 medium onions, peeled and quartered
2 large carrots, peeled and quartered
5 cloves garlic, peeled
4 sprigs fresh thyme
2 sprigs fresh rosemary
12 to 16 French sandwich rolls, warmed and split
Unsalted butter, for serving
Horseradish sauce, for serving
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh sage leaves
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

Let the chuck roast sit out at room temperature for at least 1 and up to 2 hours.
Preheat the oven to 450 degrees F.
Using paper towels, pat the roast completely dry. Spread the compound butter mixture all over the entire roast.
Place the onions, carrots, garlic, thyme and rosemary in the bottom of a large roasting pan and place the roast on top.
Roast for 15 minutes, then lower the oven temperature to 250 degrees F. Continue roasting until a meat thermometer registers 120 degrees F, about 2 hours. Remove the roast from the oven, cover with aluminum foil and let rest for 15 minutes. Transfer the roast to a cutting board and drain off the juices that have accumulated in the pan to serve as the "jus."
Spread some butter on one side of the sandwich rolls and horseradish sauce on the other side. Drizzle some of the reserved jus on the inside of each roll.
Thinly slice the beef and add about 1/2 pound (8 ounces) to each roll. Slice each sandwich in half on a diagonal and serve with the jus.
In a small bowl combine the butter, herbs, garlic, 2 teaspoons kosher salt, 2 teaspoons pepper, garlic powder, cloves and nutmeg and mix well to form a thick paste.