Best 20 French Dip Sandwiches Recipes

FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE

Steps:

• For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
• For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
• For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
• Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.

CROCK POT (SLOW COOKER) FRENCH DIP ROAST BEEF SANDWICHES

Steps:

• Place roast in 4.5 - 6 quart slow cooker.
• Sprinkle with onion soup mix and then pour onion soup and beer over it.
• Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
• Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
• Remove meat and slice or shred; return to slow cooker and cover.
• Turn to low and let meat soak up the juices until ready to serve.
• Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.

SLOW COOKER FRENCH DIP SANDWICHES

Steps:

• Cut roast in half. Mix onion powder, garlic powder and Creole seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock. Cook, covered, on low 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker., Place buns on ungreased baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

FRENCH ONION DIP SANDWICHES (SLOW COOKER)

Steps:

• Heat 3 tablespoons olive oil over medium heat in a large, deep pot. Add onions and toss to coat with oil. Cook, stirring often, until softened, about 15 minutes. Add 1 tablespoon butter. Cook and stir until onions start to brown, about 15 minutes more.
• Stir sugar and 1/2 teaspoon salt into the onions in the pot. Continue to cook, stirring once halfway through, until onions are well-browned, 10 to 15 minutes more. Mix in garlic and cook for 1 minute more.
• Stir 3 tablespoons of water into the pot, scraping bits from the bottom. Let simmer for 3 minutes; repeat with an additional 3 tablespoons water. Simmer for 3 minutes more and repeat. Add vermouth; scrape bits from the bottom and sides of the pot. Cook for 4 minutes more. Add stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Simmer for 10 minutes; do not boil. Add black pepper. Discard bay leaf. Remove pot from heat and allow soup to cool. Pour into the slow cooker, but don't turn it on.
• Trim any excess fat from the rump roast. Sprinkle all sides with salt and pepper. Heat remaining 2 tablespoons olive oil in the pot over high heat. Cook the meat, holding it down with tongs, until browned on all sides, about 10 minutes. Transfer meat carefully to the slow cooker. Spoon the soup over the meat so that it is topped with a few onions. Cover and cook on Low for 4 hours.
• Remove meat from the slow cooker. Slice it diagonally and return slices to the slow cooker. Continue to cook on Low for 2 hours more.
• Preheat the oven to 350 degrees F (175 degrees C). Spread rolls with remaining 2 tablespoons butter; place face-down on a baking sheet.
• Bake rolls in the preheated oven until beginning to brown, 8 to 10 minutes. Remove from the oven, flip, and sprinkle with Gruyere cheese. Set oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil rolls until cheese is slightly bubbly and lightly browned, 2 to 4 minutes.
• Remove meat from the slow cooker using a slotted spoon. Place on the rolls. Serve soup on the side for dipping.

SLOW-COOKER EASY FRENCH DIP SANDWICHES

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices or shred beef.
• To serve, cut each baguette in half horizontally. Fill baguettes with beef; cut crosswise in half. Serve with broth for dipping. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally.

FRENCH DIP ROAST BEEF SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Place roast in a large roasting pan.
• Combine soup mix, broth and beer in a bowl and stir until soup mix is dissolved.
• Pour over roast and place onions around it.
• Bake for 2 to 3 hours, basting frequently, or until beef is tender and looks stringy when pulled with a fork.
• If roast starts getting too crispy, cover pan with foil or lid.
• Slice meat thinly and serve on rolls.
• Serve juices in individual cups or bowls to dip sandwiches into.

FRENCH DIP SANDWICHES

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. Combine the soy sauce, bouillon and seasonings; pour over roast. Add water to almost cover roast, about 5 cups. Cover and cook on low for 10-12 hours or until meat is very tender., Remove roast; cool slightly. Discard bay leaf. Shred meat with 2 forks and return to slow cooker; heat through. Serve on rolls with broth.

QUICK FRENCH DIP SANDWICHES

Steps:

• In a 1-1/2-qt. microwave-safe bowl, combine the beef, broth and 1/4 cup steak sauce. Cover and microwave on high for 2-3 minutes or until heated through., Meanwhile, combine mustard and remaining steak sauce; spread over roll bottoms. Using a slotted spoon, place beef on rolls; replace tops. Serve with broth mixture for dipping.

CROCK POT FRENCH DIP SANDWICHES WITH SOY SAUCE

Steps:

• Place the beef roast in the crockpot.
• Add water to the crockpot until the meat is almost covered.
• In a cereal bowl mix together the remaining ingredients. Pour into the crockpot.
• Cook the meat on high or low until cooked.
• When the meat is very tender, remove it from the crockpot and shred it with two forks.
• Serve the meat on buttered French-style rolls, with some of the broth in a small ramekin for dipping.

CROCK POT FRENCH DIP SANDWICHES

Steps:

• Remove and discard all visible fat from the roast. Place in the crock pot. Combine the soy sauce, bullion and spices; pour over the roast. Cook on low for 10-12 hours. Remove meat from the broth;save broth. Shred the meat with forks. Serve on your choice of rolls with a bowl of broth for dipping.
• We use hoagie rolls but hard rolls are good too.

QUICK AND EASY FRENCH DIP SANDWICHES

Steps:

• Heat au jus over medium heat to a boil. 2 parts water to one part Johnny's Au Jus Concentrate.
• After au jus comes to a boil, lower heat to simmer and add sliced onions and mushrooms. Simmer for 30 minutes.
• After 30 minutes, add roast beef. Simmer for 15 more minutes. This is why you want to start with rare roast beef. Beef will cook slowly, absorbing all the flavors of the au jus.
• Whle meat is simmering, broil buttered sub rolls until brown and toasted.
• Remove all components from au jus.
• Dip face of toasted rolls in au jus, then add meat, onions and mushrooms.
• Serve with au jus on the side, or however you like your French Dip!

EASY FRENCH DIP SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
• Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
• Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

CROCK POT FRENCH DIP SANDWICHES

Steps:

• 1. Slice steak into four pieces. Add to Crock Pot.
• 2. In a bowl combine Italian seasoning salad dressing mix and beef broth. Stir until well blended.
• 3. Add sliced onions, green pepper and mushrooms to Crock Pot. Pour beef broth mixture over steak and vegetables. Cook on high for 4 hours.
• 4. When the filling for the French Dip sandwiches is done, preheat oven to 400.
• 5. Slice French bread into six sandwich-sized pieces. Place on baking sheet and heat until just crisp. Remove from oven.
• 6. Strain liquid from the Crock Pot, reserving it for dipping your sandwiches.
• 7. Shred the beef and then place steak/vegetable mixture onto the bottoms of your sliced pieces of French bread.
• 8. Top with provolone cheese. Pop back into the oven just until cheese is nice and melted. Top with other bread slices, dip and enjoy!!

DRIPPY FRENCH DIP SANDWICHES

Steps:

• Preheat the oven to 475 degrees F.
• Combine the salt, 2 tablespoons of the pepper, the oregano and thyme and rub into the outside of the beef. Place the beef on a rack on a roasting pan and roast it in the oven until medium-rare, 25 to 30 minutes (use a meat thermometer and monitor it till it's medium-rare). Remove the meat from the oven and place on a cutting board to rest.
• Place the roasting pan on the burner on medium-high heat. Add the garlic and sliced onions to the drippings, stirring around to cook until slightly tender, about 5 minutes. Add the soup mix.
• Pour in the consomme, stock, 1 cup water, the sherry, Worcestershire, soy sauce and the remaining 1 tablespoon pepper and bring to a boil. Reduce the heat and simmer for 1 hour. Pour through a fine mesh strainer and keep warm.
• Slice the rested beef very, very thinly.
• Split the rolls and spread with butter. Then grill the rolls on a griddle or in a skillet until golden brown and crisp.
• To build the sandwiches, pile sliced meat on the bottom half, dip the sliced beef quickly into the jus before putting on the roll, then top with the top half of the roll. Serve with little dishes of au jus.
• Melt provolone on top if desired.

CROCK POT FRENCH DIP SANDWICHES

Steps:

• Place in crock pot cook for 8-9 hours on low.
• Remove meat and shred serve on hard rolls with juice for dipping sandwiches inches.

FRENCH DIP SANDWICHES

Steps:

• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion and 1/4 teaspoon salt; cook, stirring, until golden brown, about 10 minutes. Transfer to a bowl; reserve the skillet.
• Meanwhile, make the dip: Bring the beef broth and nutmeg to a simmer in a small saucepan; remove from the heat and add the horseradish and 1/2 tablespoon butter. Cover and keep warm.
• Layer half of the cheese, then the roast beef, onion and the remaining cheese on the rolls. Melt 1 tablespoon butter in the skillet over medium heat. Add 2 sandwiches and top with a heavy skillet. Cook, pressing down on the top skillet to flatten the sandwiches, until the bread is golden brown and the cheese melts, about 4 minutes per side. Repeat with the remaining 1 tablespoon butter and 2 sandwiches. Serve with the dip.

FAST FRENCH DIP SANDWICHES

Steps:

• In a 1-qt. microwave-safe bowl, combine the soup, beef and water. Cover and microwave on high for 3 minutes or until heated through. , Meanwhile, place a slice of cheese on each bun bottom. Broil 4-6 in. from the heat for 1 minute or until cheese is melted. , Using a slotted spoon, place beef on buns; replace tops. Serve with onion soup for dipping.

FRENCH DIP SANDWICHES CROCK POT STYLE

Steps:

• 1. Melt butter in a large pan.
• 2. Slice onions in half, then into 1/4 inch slices.
• 3. Saute the onions in the butter untill brown and tender.
• 4. While the onions are cooking, combine the water, soy sauce, soup mix and garlic in a large bowl. Set aside.
• 5. Add the onions to the crock pot.
• 6. Sprinkle roast lightly with season salt on all sides then add to crock pot. (If it is a very thick roast, you may cut it in half)
• 7. Pour the water mixture over the roast.
• 8. Cover and cook:On low, 7-9 hours, on high, 4-5 hours.
• 9. (Add shredded swiss cheese over the top, and broil before serving if desired.)
• 10. Scoop onions out of crock pot with a slotted spoon and serve as a condiment. The remaing juice is your Au-jus dip.
• 11. Serve on good, soft sub, or hoagie rolls. As for a side dish?....steak fries!

CROCK POT FRENCH DIP SANDWICHES

Steps:

• 1. 8 hours prior to serving, place 4 lb. rump roast into crock pot(if using a smaller roast, adjust cooking time). Do not brown meat prior to putting in crock pot. Pour over meat one can of beef broth, one can of french onion soup, and one bottle of beer. Cover and let if cook on low!
• 2. Check meat at 7 hours (sometimes different crock pots run a little hotter than others). When meat is very tender, take meat out of crock pot and let it rest on carving board and place aluminum foil over it to keep warm for 15 minutes. Keep juice in crock pot on low.
• 3. While meat is resting, split open philly sandwich loaves and brown in a hot oven for a few minutes until golden brown. Remove and put swiss cheese slices on one side of each loaf and return to oven until cheese has begun to melt. Also, saute' onions in a small fry pan if desired.
• 4. After the meat has rested, slice meat into serving portions and place into each sandwich loaf. Then, into individual serving bowls, ladel juice from crock pot and serve with each french dip sandwich.
• 5. Serve with salad or potatoes!

FRENCH DIP SANDWICHES IN THE CROCK POT

Steps:

• 1. Remove and discard all visible fat from the roast and brown on all sides in a frying pan with a little oil. Place in slow cooker.
• 2. In a medium bowl, combine all ingredients and pour over the roast. Add enough water to almost cover roast. Cover, and cook on low heat for 10 to 12 hours or until meat is very tender.
• 3. Remove meat from broth. Reserve broth. Shred meat with a fork and distribute on bread for sandwiches. Serve with broth for dipping. You may want to slightly toast the bread before making your sandwiches.