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a french dip sandwich cu in half on a white plate next to a bowl with au jus.
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4.62 from 18 votes

Slow Cooker French Dip Sandwiches

Succulent, tender beef slow-cooked to perfection, this French Dip Sandwich, also known as Beef Dip, is the ultimate comfort food you didn't know you needed. Imagine biting into a crusty roll loaded with slices of flavorful beef, caramelized onions, and gooey Swiss cheese. It's a symphony of textures and flavors, all elevated by the rich, savory au jus that you can generously dip your sandwich into.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: beef dip, french dip, slow cooker recipes
Servings: 8
Calories: 652kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 4 pound ribeye loin boneless or chuck roast or sirloin
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 tablespoon oregano
  • 1 tablespoon olive oil
  • 2 large onions sliced
  • 10 cloves garlic minced
  • 2 bay leaves
  • ¼ cup Worcestershire sauce
  • ¼ cup white wine
  • 3 cups beef broth low sodium
  • 8 crusty rolls or French baguette
  • 8 slices swiss cheese optional
US Customary - Metric

Instructions

  • Tie the meat with kitchen twine if needed. In a small bowl combine the salt, pepper and oregano together. Sprinkle the seasoning mixture liberally and generously over the beef on all sides.
  • Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear it on all sides until a nice brown crust has formed.
  • Add the remaining ingredients to your slow cooker and stir. Add the beef and pour some of the liquid over the meat.
  • Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. The meat will be done when the internal temperature reads 130℉-135℉ for medium-rare or 145℉ for medium. My beef was cooked to a medium, if you prefer more rare, check the meat after 2 hours on HIGH, or 4 hours on LOW.
  • Transfer the meat to a cutting board and cover with foil. Let it rest for about 10 to 15 minutes before slicing into it.
  • In the meantime, pour the remaining liquid from the slow cooker through a fine mesh strainer. Reserve both the liquid and the onions for sandwiches. Discard the bay leaf.
  • Slice the beef as thin as you can. 
  • To assemble the sandwiches, slice the rolls in half then pile some beef on the rolls, then top with onions and a slice of Swiss cheese, if preferred. Place the rolls under the broiler, if preferred, for a couple minutes until the cheese melts.
  • Serve them immediately with the reserved liquid/au jus to dip the sandwiches into.

Video

Notes

  1. Meat Choices: While ribeye loin is my go-to for this recipe, chuck roast or sirloin work well too. The key is slow-cooking to achieve that fall-apart tenderness.
  2. Cheese Options: Swiss cheese is optional but highly recommended for that gooey, melty texture. You can also use provolone or mozzarella as substitutes.
  3. Cooking Time: Keep an eye on the internal temperature of the beef. Aim for 130-135℉ degrees for medium-rare or 145℉ degrees for medium. Cooking times can vary based on the cut and size of your beef.
  4. Straining Liquid: Don't skip straining the liquid from the slow cooker. It serves as your flavorful au jus for dipping, enhancing every bite.
  5. Storage: Leftovers can be stored in an airtight container for up to 3 days. Warm up the beef in the au jus to keep it moist when reheating.

Nutrition

Serving: 1sandwich | Calories: 652kcal | Carbohydrates: 29g | Protein: 54g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 1323mg | Potassium: 1153mg | Fiber: 2g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 5mg | Calcium: 267mg | Iron: 7mg