Slow Cooker French Dip Recipe
The French dip sandwich has an interesting backstory. One origin story explains that the famous sandwich was invented when Philippe Mathieu, the founder of Philippe The Original in Los Angeles, accidentally dropped a French roll into a pan filled with sauce. Turns out, it was a good mistake because the customer still wanted to eat it, and thus the French dip was born.
Recipe developer Kate Shungu came up with this slow-cooker French dip sandwich recipe that is great for both lunch or dinner. "I love easy slow cooker recipes, and this one definitely qualifies as "easy." It's a quick way to make sandwiches for a group, or to have leftovers for lunches or to freeze [them]," Shungu raves. She also explains why she likes the slow cooker method best. "I like that I don't have to worry about the meat drying out — it braises in the juices in the slow cooker, and stays moist," she shares.
Keep reading to find out how to make this killer sandwich.
Gather the ingredients for this slow-cooker French dip
This slow cooker French dip recipe is pretty simple, and you will only need a few things, starting with the sirloin tip roast. "I recommend sirloin tip roast for this recipe, though other cuts such as a chuck roast or a rump roast will also work," Shungu notes.
For the remaining ingredients, you will need salt, beef broth, yellow onion, Worcestershire sauce, garlic cloves, French rolls, and Swiss cheese. If you're not a fan of Swiss, don't worry. "You can use any cheese that you like for the top, such as provolone or cheddar," Shungu shares.
Once you have those things, you can get started on this slow-cooker French dip.
Add the ingredients to the crockpot
First, add the roast into the crockpot. Sprinkle the salt on top to add flavor to the meat. Then, add in the beef broth, onions, Worcestershire sauce, and garlic. Depending on the timeframe, you can cook this on high for 3 hours, or on low for 5 to 6 hours. "Just follow the cooking instructions, and the meat will come out perfectly," Shungu shares.
Slice the roast
Once the roast is done cooking, carefully remove the roast from the crock pot, and let it cool. Then, place the roast on a cutting board, and thinly slice it into strips. "Use a sharp knife to cut the meat very thinly for best results," Shungu adds. Once you finish slicing, place the meat back into the crockpot, and let it soak up all of those delicious juices.
Assemble the sandwiches
Preheat the broiler on your oven to the high setting. Slice open the french rolls, and then divide the meat and onions evenly between the bottom halves of the sandwiches. Next, place a piece of Swiss cheese on top of the meat. Add the top and bottom sandwich halves to a sheet pan, and pop them under the broiler until the cheese is melted, about 1 minute. Once finished, top with the other half of the French roll.
Ladle the juice and serve
The last element of a French dip is the dip. Luckily, the crockpot made the juices for you, so all you need to do it ladle the juice from the crockpot into a small bowl for dipping. If you need some ideas for what to serve this sandwich with, Shungu has got you covered. "I like serving these sandwiches with chips, and a big green salad," Shungu suggests.
We don't think you will have any leftovers, but if you do, be sure to keep them. "Leftovers can be kept in the refrigerator for 4 to 5 days," Shungu says. We hope this flavorful french dip satisfies your cravings!
- 1 2-pound sirloin tip roast
- ¾ teaspoon salt
- 3 cups beef broth
- 1 yellow onion, peeled, halved, and thinly sliced
- 2 tablespoons Worcestershire sauce
- 3 garlic cloves, minced
- 6 French rolls, sliced
- 6 slices Swiss cheese
- Place the roast in a slow cooker, and sprinkle with salt. Add the beef broth, onions, Worcestershire sauce, and garlic. Cook on high for 3 hours, or on low for 5 to 6 hours.
- Remove the roast, and let it cool slightly. Cut the roast very thinly with a knife, and add the meat back to the crockpot. Preheat the broiler to high.
- Divide the meat and onions evenly between the French rolls, then top the meat with a slice of Swiss cheese. Place the sandwiches open-faced on a sheet pan, and broil until the cheese melts, about 1 minute.
- Ladle the juices from the crockpot into small bowls for dipping, and serve the sandwiches hot.
| Calories per Serving | 566 |
| Total Fat | 31.1 g |
| Saturated Fat | 14.1 g |
| Trans Fat | 0.0 |
| Cholesterol | 143.7 mg |
| Total Carbohydrates | 25.6 g |
| Dietary Fiber | 1.6 g |
| Total Sugars | 2.6 g |
| Sodium | 849.3 mg |
| Protein | 43.6 g |
