Shockingly Simple French Dip Sandwiches
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I got the recipe for shockingly simple French dip sandwiches from Mel’s Kitchen Café. Her cooking is always right up my alley.
This French dip sandwich recipe is now in my tried and true file under shockingly simple. I love it when I find a recipe that is too easy yet so delicious. My whole family gave this one a thumbs up.
Now, I have done three things that are different from the original recipe. First, my family loves provolone, so I used that instead of mozzarella. Second, I only used one pepper. Lastly, I pan-fried my peppers and onions on the stove in a bit of butter.
Only my oldest son and I are the only ones who will eat the peppers and onions. That’s why I reduced it to one pepper. By cooking the peppers and onions separately, people can choose to add them to their sandwich or leave them off. Delicious!
I originally made the sandwiches on homemade hot dog buns the first time I made them. However, store-bought buns work well, and this is what I used in the photo.
Ingredients to make Shockingly Simple French Dip Sandwiches
- POT ROAST
- GREEN PEPPER
- RED BELL PEPPER
- ONION
- MOZZARELLA OR PROVOLONE CHEESE SLICES
- MCCORMICK AU JUS SAUCE PACKET
- HOAGIE ROLLS /BUNS
How to Make CROCKPOT French dIPs
Creating a French dip sandwich in a slow cooker is satisfyingly simple. First, dissolve an Au jus seasoning packet in three cups of cold water in the crockpot. Add your roast, even if it’s still partially frozen. Cook on low for 6-8 hours or high for about 4-5 hours until the meat is tender and easy to shred.
About an hour before serving, shred the beef with two forks. Add sliced peppers and onions into the mix for extra flavor. Continue cooking for one more hour. Once done, use a slotted spoon to remove the meat and vegetables.
Next, place mozzarella slices on buns and broil them until the cheese is melty. The hoagie buns will toast and turn slightly brown. Stuff the rolls with the meat and veggies, and serve with individual bowls of the rich au jus for dipping. This transforms this into a hearty meal that’s easy to prepare and delicious.
Frequently Asked Questions
Can I use any beef roast for these sandwiches?
A beef chuck roast offers tenderness and flavor, but you can also use other cuts like sirloin or round roast.
Should I sear the roast before placing it in the slow cooker?
Searing adds flavor, but it’s optional. If time allows, searing can enhance the overall taste.
Are there other toppings for these sandwiches?
The recipe says to use provolone or mozzarella cheese. However, any melty cheese, like Swiss cheese, is a good option. I also prefer to cook the pepper and onions in a skillet rather than in the slow cooker with the roast. Caramelized onions are another good option.
FOR MORE RECIPES LIKE THIS, TRY:
- Slow Cooker Beef and Broccoli
- Easy Slow Cooker Beef and Gravy
- Slow Cooker Garlic Beef Sliders
- Slow Cooker Cuban Beef
Shockingly Simple French Dip Sandwiches
Real Mom Kitchen
Equipment
Ingredients
- 1 pot roast anywhere from 2 to 4 pounds
- 1 green pepper sliced
- 1 red bell pepper sliced
- 1 medium onion sliced
- 6-8 mozzarella or provolone slices
- 1 McCormick Au Jus sauce packet found in the gravy mix aisle, I used Western Family brand
- 6-8 Rolls /buns
Instructions
- In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen).
- Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot.
- When you finish, remove the meat and veggies with a slotted spoon.
- Put mozzarella slices on buns and place them under the broiler until the cheese melts and lightly browns.
- Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.
Nutrition
Recipe adapted from Mel’s Kitchen Cafe.
