Crazy tender Slow Cooker French Dip Sandwiches seeping with spices are unbelievably delicious and make the easiest dinner or party food!
You haven’t had a French Dip Sandwich until you try this French Dip Recipe! These French Dips have rave reviews for a reason – they are rave worthy! The meat is cooked low and slow, sliced then put back in the slow cooker so it drinks up all the juices and becomes melt-in-your-mouth tender. Pile that juicy beef on to a golden toasted bun smothered with gooey cheese then dunk in flavor bursting au jus and you quite possibly the most delectably delicious bite of. your. life.
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What is a French Dip Sandwich?
The classic French Dip Sandwich is a hot sandwich boasting tender thin slices of beef layered on a long French roll, often with melted cheese, then dipped in a flavorful sauce made from the pan juices called “au jus,” French for “with broth” or “with juice.”
Who invented the French dip sandwich?
The French Dip Sandwich did not originate from France but its originator, Philippe Mathieu, was French. Phillipe owned a sandwich shop in Los Angeles, Philippe the Original that is still around today!
According to the story, Philippe was making a sandwich for a policeman and accidentally dropped the sliced French roll into the drippings of a roasting pan. Instead of getting new bread, Phillipe served dipped bread and the policeman loved it so much he returned the next day with friends requesting all of their sandwiches be dipped in the meat drippings – and that’s how The French Dip Sandwich was born.
Best French Dip in Crock Pot
I had high expectations for my French Dip Sandwich recipe but this French Dip is sooooo good, I am going out on the limb and calling it the BEST French Dip Sandwich Recipe out there (update: hundreds of you agree by the comments – thank you!). Sometimes you create a recipe that’s so melt in your mouth – savor every meaty, cheesy bite – delicious that you get giddy just dreaming of when you can consume it again and you know you will be best friends forever and ever.
These Slow Cooker French Dip Sandwiches is one of those recipes. And almost as thrilling as the taste is the fact that it takes all but 5 minutes to prep. We are already planning on making these for New Years because they are the best/easiest dinner ever! If we can wait that long…
What Makes This the Best French Dip Recipe?
1. It is all about the slow cooker liquid which will become your dunkable au jus. This magical beef bath of beef consommé, soy sauce and COKE (inspired by my Chipotle Sweet Pulled Pork), showered with dry minced onions, dry thyme, oregano, garlic and onion powder is savory spiced perfection. But that alone is not enough to make these obsessive worthy French Dip Sandwiches. The meat needs to be crazy tender…
2. To achieve such melt-in-your-mouth tenderness, the roast gets cooked low and slow for 4 hours, then sliced thinly while it is mostly cooked but still firm enough to hold together. The roast slices continued to cook for another 2 hours, so the seasoned broth can permeate every centimeter of the thinly sliced meat, leaving you with the most unbelievably tender, flavorful beef.
3. And then the cheeeeeese. The beef is so melt in your mouth tender, I guarantee you will be devouring this beef alone, no cheese, no sandwich, just moist, flavor bathed beef. But when you finally find the will power to pull yourself away to pile your rolls or hoagie buns with your can’t=stop-eating-meat, top with provolone cheese and bake until the cheese is ooey gooey and bubbly. Because a melty cheese toasted bun bursting with savory meat can only get better by…
4. Dipping our French Dip in best au jus sauce! The leftover slow cooker savory juices further penetrate the meat and the bun leaving it delightfully drippy and drenched in more flavor.
French Dip Sandwich ingredients
You don’t need many ingredients to make the BEST slow cooker french dip sandwiches!
- Beef chuck roast: The beef can be more or less than 3 pounds, but 3 pounds is roughly the amount for 6 sandwiches.
- Hoagie buns: Ultra soft and perfect for dipping into french dip au jus.
- Provolone cheese: Lots of flavor, but also ultra gooey.
- Soy sauce: Use reduced sodium soy sauce or the french dip will be too salty.
- Coca-Cola: Tenderizes and adds flavor to the beef; please don’t use diet.
- Beef consummé: Beef consomme can usually be found in the canned section next to the beef broth OR the soups.
- Beef bouillon: Adds a depth of concentrated beefy flavor. You may also use an equal amount of better than bouillon.
- Dried herbs and spices: This Crockpot french dip is seasoned with dry minced onions, garlic powder, dried oregano, and more!
How to make a French Dip Sandwich
Are you ready for the easiest beef dip recipe EVER?
- Heat olive oil in a skillet, then sear the beef on all sides.
- Add the seared beef and pan drippings to a slow cooker.
- Add in the remaining ingredients.
- Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain.
- Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.
- Assemble sandwiches, then bake to melt cheese. Yum!
Can I Prep French Dip in Advance?
YES! I think this French dip tastes very best if made ahead – or partially made ahead. Once the beef is cooked up to slicing, I like to refrigerate it, then the next day reheat it, slice it, and proceed with making the beef dip sandwiches.
- Cook beef until tender but don’t slice.
- Remove ceramic insert from slow cooker and let cool to room temperature (for food safety and because it can crack if placed directly in the refrigerator).
- Refrigerate the beef in the juices up to 24 hours.
- When ready to heat, skim off all the hardened fat.
- Cook on LOW in the slow cooker for 1-2 hours until warmed through.
- Slice beef and let soak for 30 minutes.
- Continue per recipe instructions.
Tips for the Best French Dip
- If your grocery store doesn’t carry beef consumme, you may substitute beef broth.
- Trim the beef chuck roast of any excess fat before searing it.
- If you wind up with leftovers, save the meat AND the french dip sauce! Leftover sandwiches aren’t the same without the au jus!
How to Store Crockpot French Dip
You should store your cooked French dip in an airtight container in the refrigerator. I like to refrigerate mine with some of the slow cooker juices for extra moisture and flavor. When stored correctly, cooked beef will keep fresh for up to 5 days in the refrigerator. You can even eat it straight from the fridge!
How to Reheat Slow Cooker French Dip
French dip reheats beautifully, just don’t forget to save some of the slow cooker liquid so you can add it to your leftover beef when reheating to prevent it from drying out.
- Crockpot: add some of the jus and heat on low for 1-2 hours.
- Stove: transfer to a Dutch oven with some jus and heat over medium heat, stirring occasionally until heated through.
- Microwave: transfer smaller servings to a microwave-safe dish with some jus, cover with a microwave-safe lid or paper towel. Microwave for 60 seconds, stir, then continue to microwave for 30-second intervals, if needed.
Can I freeze this French Dip Recipe?
Yes, you certainly can! You may freeze both the rolls and the beef dip.
- Let beef cool completely.
- Transfer beef to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy).
- Squeeze out any excess air to prevent freezer burn.
- Label and freeze for up to 3 months.
- When ready to eat, thaw French dip in the refrigerator overnight.
- Reheat in the slow cooker, microwave or stove.
What to Serve with French Dip Sandwiches?
Serve your French Dip Sandwiches with:
- Million Dollar Macaroni and Cheese
- Wedge Salad with Blue Cheese Ranch
- Creamy Bacon Pea Salad
- Baked Beans with Brown Sugar and Bacon
- Baked Parmesan Fingerling Potato Fries
- Perfect Fruit Salad
LOOKING FOR MORE SLOW COOKER BEEF RECIPES?
- Slow Cooker Honey Balsamic Beef
- Slow Cooker Beef Brisket
- Slow Cooker Beef Stroganoff
- Slow Cooker Beef Tips and Gravy
- Slow Cooker Beef Barbacoa
- Slow Cooker Beef Stew
- Slow Cooker Italian Sandwiches
French Sandwiches FAQs
French Dip and Philly Cheesesteak are two popular sandwich options, and while they share some similarities, there are distinct differences between them:
Main ingredients: The main ingredient of a French Dip sandwich is thinly sliced roast beef and provolone cheese served on a French roll or baguette. It is often accompanied by au jus, a flavorful beef broth for dipping. On the other hand, Philly Cheesesteak features thinly sliced beef steak, traditionally topped with melted cheese, such as Cheez Whiz or provolone, accompanied by bell peppers and/or mushrooms and served on a long roll.
Flavor profile: French Dip sandwiches are known for their savory, beefy flavor, and the au jus provides an additional depth of beefy richness. In contrast, Philly Cheesesteaks are cheesy, slightly tangy with Italian seasonings.
A French Dip is made of thinly sliced roast beef piled on a toasted French roll or baguette, often with melted provolone cheese. It is served with a side of au jus (“with juice”) a flavorful beef broth, used for dipping the sandwich.
French Dip Sandwiches are dipped in a flavorful sauce made from the roast beef pan juices called, “au jus,” French for “with broth” or “with juice.” It is typically made from the drippings of the cooked roast beef, combined with beef broth, seasonings, and sometimes additional ingredients like onions or herbs. The au jus is usually served warm or hot alongside the sandwich, allowing the bread and roast beef to be dipped into the savory, beefy broth, adding moisture and enhancing the overall flavor of the sandwich.
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Slow Cooker French Dip Sandwich
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Ingredients
- 3 lb beef chuck roast trimmed of excess fat*
- 1 tablespoon vegetable oil
- 6 French rolls or hoagie buns
- 12 slices provolone cheese
Slow Cooker
- 1/3 cup reduced sodium soy sauce
- 1 cup Coke NOT diet
- 2 10.5 oz. cans beef consommé **
- 1/4 cup dried minced onions
- 1 tablespoon beef bouillon
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1 bay leaf
Instructions
- Heat vegetable oil over medium high heat in a cast iron skillet. Using two forks or tongs to hold roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining Slow Cooker ingredients.
- Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.
- When ready to serve, remove roast and strain fat from broth for dipping.
- Split rolls and line the bottoms on a baking tray. Top each half with beef followed by 2 slices cheese. Bake at 350 degrees F or until cheese is melted. Serve with reserved au jus.
Video
Notes
- *The beef can be more or less than 3 pounds, but 3 pounds is roughly the amount for 6 sandwiches.
- **Beef consommé can usually be found in the canned section next to the beef broth OR the soups. If you can’t find it make sure to ask someone. If your store doesn’t carry it, you may substitute beef broth.
Oven Directions:
Cover and bake at 425 for 30 minutes, then turn the oven down to 300 and continue to bake for 3-4 hours or until very tender (but not fall apart tender). Remove from the pan, let rest 15 minutes, thinly slice, then add back to oven (with all the juices) and turn oven down to 200. Cook for as long as you can stand it to let the beef soak up more juices – at least 15 minutes.Want To Make This Recipe?
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Becky Hamill says
Thank you thank you thank you for the French Dip Sandwich recipe. I’ve made it many times, and my husband lights up when I tell him that we’re having these sandwiches for dinner. I’ve passed it on to many friends, and they’ve thanked me for it. It is the BEST
Jen says
You are so welcome, Becky, thank you for passing the recipe along! I am so thrilled you and your husband love these!
Vickie says
Made this for Sunday dinner. Instead of using Hoagie rolls, I opted for dinner rolls and made Sliders. This was a true winner in the house. Husband said I should add it to the “company” dinner list.
Jen says
Wow! I am honored that it could make the company list! The sliders sound delish!
Salesha says
This recipe is soooo delicious! I made this on Monday and it only took a few minutes to prep. This is a new household favorite!!
Jen says
Yay! I am so glad it was a hit! Easy and delicious is a great combo!
Alexandra says
So excited to try this recipe tonight. I wasn’t able to find a 3 pound chuck roast, so instead I bought two 1.5 pound chuck roasts. Will this change the cooking time? Sorry if this was already asked, I looked through the comments, but couldn’t find anything.
Jen says
Hi Alexandra! It cooks just the same:) Enjoy!
Chandra says
Do you think this would turn out OK in the oven?
Jen says
Absolutely! over and bake at 425 for 30 minutes, then turn the oven down to 300 and continue to bake for 3-4 hours or until very tender (but not fall apart tender). Remove from the pan, let rest 15 minutes, thinly slice, then add back to oven (with all the juices) and turn oven down to 200. Cook for as long as you can stand it to let the beef soak up more juices – at least 15 minutes Hope this helps!
Don Dahl says
Is there any substitute for the coke if I want to omit it, or just leave it out?
Jen says
Hi Don, you can use Root Beer or simply omit it. Enjoy!
Jess says
I love this recipe. I make it exactly as indicated. It’s incredibly tender and not at all dry. I even use the recipe for a roast all on its own because I love the flavor.
Jen says
Thanks Jess! I’m so glad to hear it!
Shelda Saunders says
My sister insists I try your slow cooker beef dip recipe because beef dips are my favourite meal. I have an electric smart pressure canner/cooker from Nesco. It is primarily a pressure canner but can be a pressure cooker. Do you think I could use my Nesco instead of my slow cooker? My slow cooker is tiny.
Jen says
I haven’t tried it in a pressure cooker, but someone commented that it worked great! They added everything to the pot, set it to manual high for 40 minutes. Then released the pressure, took out the roast to slice it and added it back to cook for an additional 5 minutes on high. Hope this helps!
maia says
Hello, I am planning on making this for a camping trip. I would not be on dinner duty until 3 days in. Thoughts on the best way to pull this off? Many thanks!
Jen says
I would fully cook the meal and put the broth and the meat in separate airtight containers and pack it into a cooler. It can keep for up to 5 days when kept refrigerated. You can reheat it in a Dutch oven over the fire!
Hannah says
This is the BEST recipe for French dips I’ve found. I have made them several times including entertaining and have received nothing but rave reviews. Thank you!
Jen says
Thank you! I’m thrilled this has been such a hit with everyone!
Susan B says
Followed this recipe to a ‘T’ and it was perfection! I warned my friends that this is a new try so, we’ll see. It was a huge hit and not a single bit of leftovers, bummer. Thanks Jen for another Winner Winner What’s For Dinner recipe!
Jen says
Hi Susan! Thank you so much for such high praise! I am so happy that you and your friends all thought that it was a winner recipe but sad with you that there weren’t left overs to enjoy the next day! Hopefully next time! Happy cooking!
make your cookbook says
This Slow Cooker French Dip recipe looks absolutely delicious! I love how tender and juicy the beef sounds, and the idea of dipping the sandwich in that flavorful au jus is mouthwatering. The step-by-step instructions make it seem easy to prepare, and I appreciate the tips for storing and reheating leftovers. I’m definitely saving this one for a cozy weekend dinner! Thanks for sharing!
Jen says
Thank you! I hope you love it as much as I do!
Rebekah says
I’m in the U.K. and can’t get bouillon or the dried minced onions – can I just put in fresh onions and skip the bouillon?
Jen says
Yes! I would also increase the salt and onion powder to 1 teaspoon. You may need additional salt to taste. Enjoy!
Brenda says
Delicious! I only had regular soy sauce so I used 1/4 cup instead of 1/3 and didn’t add any salt. Next time I may reduce it more and add some Worcestershire sauce. I did most of it the night before and then finished it the next day after work. This was mostly for workday dinner timing, but also because the only way I can successfully skim fat is if it’s cold. I skipped the oven step the first night but did it the next night. It was great both ways. My man liked it so much that when the meat was gone, he ate the leftover roll with only the au jus 😉
Jen says
Hi Brenda! Whatever works best for you, right? I’m so glad that you and your man both enjoyed this recipe! Thank you so much for taking the time to give your review of this recipe! I really appreciate it!
Kathleen Garritty says
I am thee biggest fan of french beef dips and have made many, many recipes in my life. This was bar none the best beef dip I have everrrrrrr made!!!! INCREDIBLE. I used a different cut of roast because its what I had, absolutely delicious. I bought your cook book and have made many of the recipes in it…..every one have been winners. We are loving your recipes. You are a real gift to the world. Especially for those that are like me and need someone like you.
Jen says
Wow Kathleen! You just made my day! I so appreciate your sweet words and it thrills me to hear how much you love this recipe along with my cookbook. Yay! Thank you so much for trying out my recipes and I hope you continue to enjoy them!