Sandwiches are one of the most basic meals, but they can be filling and satisfying, and are personally one of my favorite things to eat. By far, my most preferred sandwich is the French dip. When my favorite restaurant for French dip sandwiches went out of business, I tried the French dip sandwiches served at other restaurants in my area trying to find a good replacement, but I wasn’t satisfied with any of them. I then set out to create a good French dip sandwich recipe, so I could make them myself at home.
This recipe for French dip sandwiches is made in a slow cooker, so it needs to be started early in the day, but then when it is time for dinner the meal comes together in a hurry.
French Dip Sandwich Recipe
4 lb roast
1 15-oz can beef broth*
1 15-oz can condensed French onion soup**
½.
Remove the roast from the slow cooker and cut off any visible fat, then shred the meat and set it aside.
Keep the slow cooker turned on and keep the lid on so that the au jus stays warm.
Slice the sandwich rolls. Put the cheese on one side of each roll, then place the rolls under the broiler for a very short period of time, until the cheese is melted and slightly browned, and the other side of each roll is toasted. This usually takes about a minute, but rather than using a timer, when broiling food, it is best to keep a close eye on whatever you’re broiling to keep the food from burning.
After you take the rolls out of the broiler, place the desired amount of roast beef on the rolls.
Put the au jus in individual small serving bowls, and serve with each sandwich.
French dip sandwiches are often served with French fries or potato chips, but if you’re looking for a more healthy side dish, try serving these sandwiches with oven roasted asparagus that has been drizzled with a little bit of olive oil and sprinkled with Parmesan cheese, or serve with a simple tossed green salad.
This recipe makes a lot, but the leftover roast and au jus freezes well, and can make a very quick and easy meal at some time in the future.
*You can substitute six beef bouillon cubes and two cups of water for the canned beef broth
**You can substitute one package of dry onion soup mix and two cups of water for the canned condensed French onion soup.
