These French Dip Sandwich are the BEST! Juicy and cheesy, the tender roast beef practically melts in your mouth. You can prepare them in the Instant Pot or slow cooker for a simple meal the whole family will be begging for time and time again!
French Dip Sandwich
I’m always looking for easy dinner recipes throughout the week and these French dip sandwiches are a go to. Made with tender roast beef, sauteed onions, and topped with cheese, all held together in a soft roll, my family could easily eat these sandwiches once a week if I let them. I’ve tried this recipe two ways, in the Instant Pot, and in the Crockpot. Both cooking methods deliver the same, amazingly flavorful beef. Both were equally tender and both times I made them, we didn’t have any leftovers! Whichever way you decide to make these, really just comes down to your own preference and time constraints. Sometimes I just don’t have the time in the morning when we’re running around trying to get out the door to get food in the slow cooker. That’s where the Instant Pot comes in super handy! Either way these are a must try any time of year!
Savory sandwiches are perfect for lunch or dinner. Try my Instant Pot Philly Cheesesteak or Perfect Reuben Sandwich when you’re looking to deviate from a tired pb&j.
What’s the difference between a french dip and a Philly cheesesteak?
While they do seem similar, French dip and Philly cheesesteaks are very different sandwiches. French dips are made with roast beef. The au jus from the cooking process is used to dip them in and they are topped with provolone cheese. Cheesesteaks are seasoned with Italian seasonings, made from shredded beef steak, and usually cooked with bell peppers, onions, and mushrooms. Oh and we can’t forget their classic cheez whiz topping. So even though they can look similar, the tastes are very different.
How To Make French Dip Sandwich
In the Slow Cooker:
- Season. Season the roast the same as with the Instant Pot method.
- Sear. Use a large pan heated over medium high heat and add olive oil. Sear the roast on all sides then let rest on a plate to the side.
- Saute. Add the onions and saute until soft.
- Combine. Combine the roast, onions, beef broth, French onion soup, and Worcestershire sauce in the crockpot.
- Cook. Cook on low for 6-8 hours, until the meat is easily coming apart.
- Shred. Transfer the roast to a platter and shred.
- Strain. Strain the liquid from the crockpot into a bowl.
- Serve. Assemble your sandwiches and serve with the reserved au jus.
NOTE: For the Instant Pot version of this recipe, see the Notes section of the recipe card below.
Storing French Dip Sandwich
Let the beef cool completely, then store in an airtight container in the fridge for up to 5 days. You can pour some of the leftover liquid in with the meat to keep it nice and juicy. I recommend only making the sandwiches you plan on eating right away, and storing the bread and leftover beef separately to avoid soggy sandwiches.
Ingredients Notes for French Dip Sandwich
- Olive Oil – Avocado oil also gets the job done.
- Chuck Roast – I found that a 2 pound roast was perfect for these sandwiches. If you use something larger, you’ll need to up your cook time.
- Onion – Yellow or white works here. You could even try a sweet onion for a change!
- French Onion Soup – One 11 ounce can is all you need here. If you can’t find the canned version, you can substitute a french onion soup mix and water.
- Beef Broth – While you can substitute vegetable broth, the beef broth (or stock) gives the meat a richer flavor.
- Worcestershire Sauce – I like to start with about 2 tablespoons and add more if I feel like I need an extra kick.
- Garlic Powder – This is the main seasoning for the meat so be generous. Also feel free to add your own blend of spices.
- Bread – I used hoagie rolls for these sandwiches but you can opt for a classic french bread or even wheat.
- Provolone Cheese – One to two slices for each sandwich, depending on how much cheese you like!
Enjoy!
~Nichole
French Dip Sandwiches
Ingredients
- 2 Pound Chuck Roast
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Pepper
- 1 Teaspoon Salt
- 2 Tablespoons Olive Oil
- 1 Large Onion Sliced
- 1 10.5 Ounce Can French Onion Soup
- 2 Cups Beef Broth
- 2 Tablespoons Worcestershire Sauce
- 6 Hoagies
- 6 Slices Provolone
Instructions
CROCKPOT/SLOW COOKER METHOD:
- Season the roast with the salt, pepper, and garlic powder.Add the olive oil to a large pan over medium-high heat. Sear the roast on all sides, then remove to a plate. Add the onions to the pan and saute until soft.
- Add the roast and onions to the crockpot, along with the broth, soup, and Worcestershire sauce. Cook on low for 6-8 hours until meat is tender.
- Remove meat from the crockpot and slice or shred. Strain the liquid (au jus) from the crockpot through a strainer into a bowl. Add meat and cheese to the buns, toast if desired. Serve immediately with the au jus.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my faves! I have always made mine in the crock pot. I am excited to try them in my IP!
No need to try any other French Dips this is the best one I have ever tried!
Can you make this with already cooked london broil?
Do you think I could do this with sirloin tip roast as well? Looks so yummy and this is what I have defrosting right now! Thanks!
Yes, I think that will work great 🙂
Does the liquid need to cover all of the meat? After the 60 minute cook and 20 minute rest, the quarter inch of meat outside the liquid was tough but the submerged seemed tender. I flipped it and am cooking for an additional 25 minutes. Smells great and can’t wait to try it.
Oooooooooooh….this is a crazy good recipe!
I made this for dinner tonight and it was a HUGE hit with the whole fam! Seriously delicious, thanks!
This is only my second time using my instant pot. I followed the directions exactly but the entire center of the meat was super tough. My husband thought it was because only the outer part was at room temp before we put it in. Any suggestions?
Hi! Sorry to hear your meat turned out tough in the middle. I’ve had that happen and it’s frustrating. Your meat should be the same temperature all the way through when you start the cooking process in the instant pot. No need to let it sit out to room temperature, I always cook mine right from the refrigerator. If your roast had been frozen previously, the middle may have still been very cold and that could have made a difference for sure. Sometimes, it’s also just about the roast that you’ve purchased. Some roasts have much more connective tissue in the center, and that will make them naturally tougher. I hope that helps!
Hi – everything was excellent! The aus jus was a little fatty. I drained it through a strainer, do you use a cheese cloth?
Hi! I’m glad you liked it! I use a fine mesh strainer. Some roasts are fattier than others, so that might have made a difference. I do think you could use a cheesecloth though if that is your preference. 🙂
Thank you for this recipe; it’s amazing. I’ve made it a couple times recently and it makes a wonderful warm, tasty and easy meal. We love how quick the Instapot makes it; with very little clean up (that’s always a plus for me). The meat is SO TENDER. the whole family really enjoyed!