Best 7 Shredded French Dip Recipes

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Indulge in the delectable flavors of Shredded French Dip, a classic sandwich reimagined with tender shredded beef, melted cheese, and a flavorful au jus dipping sauce. This mouthwatering dish, often served on crusty French bread, offers a perfect balance of savory and tangy flavors. Discover three variations of this iconic sandwich: the classic Shredded French Dip, a vegetarian-friendly Portobello Mushroom French Dip, and a zesty Philly Cheesesteak French Dip. Each recipe provides step-by-step instructions, ensuring a successful culinary experience. Impress your family and friends with these delightful variations of the beloved French Dip sandwich, perfect for lunch, dinner, or a game-day feast.

Here are our top 7 tried and tested recipes!

FRENCH DIP SANDWICHES



French Dip Sandwiches image

French dip sandwiches are the ultimate comfort food. The crusty bread is piled high with tender beef and golden onions, then served warm with a delicious jus.

Categories     comfort food     dinner     main dish     meat

Time 1h15m

Yield 10 servings

Number Of Ingredients 15

1 boneless ribeye loin or sirloin (about 4 to 5 pounds)
1 tbsp. kosher salt
2 tbsp. black pepper
1/2 tsp. ground oregano
1/2 tsp. ground thyme
2 whole large onions, thinly sliced
5 cloves garlic, minced
1 whole packet French onion soup mix (dry)
1 can beef consomme
1 c. beef broth or beef stock
1/4 c. dry sherry or white wine (optional)
2 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 c. water
10 whole crusty deli rolls or sub rolls, toasted

Steps:

  • Preheat the oven to 475˚ degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine.
  • In a small bowl, mix together the salt, pepper, oregano and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125˚ degrees on a meat thermometer. (If you want it less pink, go to 135˚.) Remove the meat to a cutting board and cover it with foil.
  • Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions.
  • Slice the beef very thin. Pile the beef and caramelized onions on the toasted rolls, then serve with a side of jus.

FRENCH DIP



French Dip image

For a sandwich with more pizzazz than the traditional French dip, give this recipe a try. The seasonings give the broth a wonderful flavor, and the meat cooks up tender and juicy. This slow-cooked version will soon be a favorite at your house, too. -Margaret McNeil, Germantown, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h15m

Yield 8 servings.

Number Of Ingredients 9

1 beef chuck roast (3 pounds), trimmed
2 cups water
1/2 cup reduced-sodium soy sauce
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 to 4 whole peppercorns
8 French rolls, split

Steps:

  • Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.

Nutrition Facts : Calories 467 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1300mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.

EASY SLOW COOKER FRENCH DIP



Easy Slow Cooker French Dip image

This makes a delicious French dip sandwich, perfect for the working mom! Nobody, not even teetotalers, have been able to detect the presence of beer in this recipe, but it adds a wonderful flavor! French fries make a great side dish, and they are good for dipping, too.

Provided by lonwolf32

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 7h10m

Yield 9

Number Of Ingredients 6

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

Steps:

  • Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
  • Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 19.6 g, Cholesterol 96 mg, Fat 18.1 g, Fiber 0.9 g, Protein 39.1 g, SaturatedFat 7 g, Sodium 661.1 mg, Sugar 1.4 g

SHREDDED FRENCH-DIP SANDWICHES



Shredded French-Dip Sandwiches image

This makes some of the best hot sandwiches. Delicious, deeply flavored beef with rich aujus for dipping. Put it together in the morning and come home to a great meal! We like it with a green salad and some chips on the side. I'm not sure where this came from- maybe the food network or some magazine. The left-overs(if there are any) freeze well. Thaw, thicken the aujus and add any remaining meat and serve over rice or noodles.

Provided by mickie49

Categories     Lunch/Snacks

Time 9h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 lbs chuck roast
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can condensed beef broth
1 teaspoon beef bouillon granules
8 -10 kimmelwick rolls

Steps:

  • Cut roast in half, place pieces into crockpot.
  • Combine canned soups with bouillon granules.
  • DO NOT DILUTE SOUPS!
  • Pour over meat.
  • Cover, cook on low 8 hours.
  • Remove meat from crockpot,shred with forks.
  • Skim fat from aujus in crockpot.
  • Return meat to crockpot,to rewarm.
  • Pile meat on rolls.
  • Serve juice as dipping sauce on the side.

Nutrition Facts : Calories 580.2, Fat 17.9, SaturatedFat 6.8, Cholesterol 149.7, Sodium 1765.7, Carbohydrate 45.4, Fiber 2.1, Sugar 2.9, Protein 59.8

FRENCH DIP SANDWICHES



French Dip Sandwiches image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consomme, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split

Steps:

  • In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
  • Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

FRENCH DIP CLASSIC



French Dip Classic image

Despite its Francophile trappings, this sandwich of shredded roast chuck and melted Swiss on a toasty baguette is an American invention.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 14

2 tablespoons olive oil, plus more for drizzling
3 pounds chuck roast
1 tablespoon coarse salt
1/2 teaspoon ground black pepper
1 large yellow onion, chopped (2 cups)
2 medium carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
3 cups chicken stock, divided
2 bay leaves
1 French baguette
4 ounces Swiss cheese, sliced

Steps:

  • Preheat oven to 350 degrees with rack in lower-third position.
  • Heat oil in a Dutch oven over medium-high heat. Season meat with salt and pepper and brown on both sides, 8 minutes total. Remove meat to a plate.
  • Saute onions, carrots, celery, and garlic in Dutch oven until soft and golden, about 10 minutes. Stir in tomato paste and continue to cook, 1 minute more. Add wine and bring to a boil, scraping up brown bits from bottom of pan. Reduce liquid by half.
  • Return chuck roast to Dutch oven along with 2 cups chicken stock and bay leaves. Bring to a boil, cover, and transfer to oven. Roast, basting a few times, until meat is fork-tender, about 3 hours.
  • Transfer meat to a baking dish and shred using two forks. Strain liquid through a fine mesh sieve into a small saucepan, pressing on solids to extract as much liquid as possible. Add remaining 1 cup chicken stock to saucepan and keep warm on stovetop until ready to serve.
  • Preheat broiler. Slice baguette lengthwise, drizzle with oil, and place on a baking sheet. Top with shredded meat and Swiss cheese and broil until cheese is bubbly, about 2 minutes.
  • Cut sandwich into six portions and serve immediately with a bowl of dipping sauce on the side.

FRENCH DIP SANDWICHES



French Dip Sandwiches image

I found this recipe in one of our local publications. It's perfect for an easy weeknight meal, since the meat cooks all day without any attention. -Dianne Joy Richardson, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Lunch

Time 10h15m

Yield 12 sandwiches.

Number Of Ingredients 9

1 beef sirloin tip roast (3 to 4 pounds)
1/2 cup reduced-sodium soy sauce
1 teaspoon beef bouillon granules
1 bay leaf
3 to 4 whole peppercorns
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
12 French rolls, split

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.

Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 792mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh, flavorful bread, tender roast beef, and a rich, flavorful au jus.
  • Slice the roast beef thinly against the grain for the most tender results.
  • To make the au jus, use the drippings from the roast beef, or make a simple broth with beef bouillon cubes and water. Add some Worcestershire sauce, onion powder, and garlic powder for extra flavor.
  • Toast the bread slices until they are golden brown and crispy. This will help them hold up better when dipped in the au jus.
  • To assemble the sandwiches, layer the roast beef, cheese, and au jus on the toasted bread slices. Serve immediately.

Conclusion:

Shredded French dip sandwiches are a classic comfort food that is perfect for a quick and easy meal. With just a few simple ingredients, you can make a delicious and satisfying sandwich that the whole family will love. So next time you're looking for a quick and easy meal, give shredded French dip sandwiches a try.

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