Hey there! So, let me tell you about the time I stumbled upon my now-famous French Dip Sandwich recipe. It was a lazy Sunday, and I was craving something comforting yet simple. I remembered my grandma used to whip up these savory, juicy sandwiches that would make the whole house smell amazing. I decided to try my hand at recreating them—and let’s just say, it was so good it became a regular in our house. (Though, I admit, my first attempt was a bit of a mess!)
Why You’ll Love These French Dips
I often make these when we’re having friends over because they’re always a hit. My family goes absolutely bonkers for them, especially with that dipping sauce. Honestly, who doesn’t love a good sandwich you can dunk? And, if I’m being honest, it’s pretty forgiving—it doesn’t mind if you’re not a Michelin-star chef (trust me, I’ve had my fair share of kitchen fiascos).
What You’ll Need
- 2 lbs beef chuck roast (I sometimes grab whatever’s on sale)
- 1 onion, sliced thin
- 4 cups beef broth (though if I’m out, chicken broth works too, shh!)
- 1/2 cup soy sauce
- 1 tablespoon Worcestershire sauce (my grandma swore by this stuff)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 6-8 sandwich rolls (I’ve used leftover hamburger buns in a pinch)
- Sliced provolone cheese, optional but lovely
How to Make ‘Em
- First, slap that beef into your slow cooker. Top it with onions, broth, soy sauce, Worcestershire sauce, garlic, onion powder, and pepper. Give it all a good mix. (This is where I usually do a little happy dance because it already smells good!)
- Set your slow cooker on low and let it do its thing for about 8 hours. Or, if you’re in a hurry, high heat for 4 hours works too.
- Once it’s done, shred the beef. Don’t worry if your shred game isn’t strong—it’s all going to get dunked anyway!
- Place the beef onto the rolls and, if you like, top with some cheese. Stick them under the broiler until the cheese is melty and golden.
- Strain the cooking liquid for your dipping sauce, or ‘au jus’ if we’re being fancy.
- Serve those bad boys with a side of sauce for dipping. Go ahead, take the first bite—I won’t tell.
Notes
One thing I discovered: don’t skimp on the onion! It really adds to the flavor. And maybe, just maybe, the sandwich tastes even better the day after. Not that we’ve ever had leftovers…
Trying New Twists
I’ve tried adding a splash of red wine to the broth once—it was a bit much for me, but if you’re feeling adventurous, give it a whirl. Also, using Swiss cheese instead of provolone is quite nice. (Just don’t ask about the time I tried adding jalapeños… that was a disaster.)
What If I Don’t Have A Slow Cooker?
No worries! You can use a Dutch oven on the stovetop on low heat. Just keep an eye on it, unlike that one time I got distracted by a TV show…
How to Store These Beauties
If by some miracle you have leftovers, they keep well in the fridge for a couple of days. But, honestly, in my house, they never seem to make it past lunch the next day!
How We Serve ‘Em
We like to keep it simple—served alongside some crispy fries or a light salad. But my uncle swears by having some pickles on the side for that extra crunch.
Learned the Hard Way
I once tried to rush the cooking time on a busy day and ended up with chewy beef. Lesson learned: patience is key with these sandwiches.
Frequently Asked Questions
Can I use a different cut of beef? Sure thing! I’ve used brisket when chuck roast was nowhere to be found. It turned out just as tasty, if not a little richer.
Is the cheese really necessary? Not at all! But I find that it adds a delightful creaminess—plus, who doesn’t love a bit of melty cheese?
Do I have to use soy sauce? Well, you could skip it, but it does add a nice umami flavor. You might miss it (I did when I forgot once).