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side view shot of a hand dipping the french dip into a small bowl of au jus
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3.93 from 14 votes

Slow Cooker French Dip Sandwiches

These French Dip Sandwiches can be made in the Slow Cooker or the Instant Pot. A super easy dish to prepare starring delicious beef and crusty bread. So tender it might just melt in your mouth!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: beef dip, french dip, slow cooker recipes
Servings: 8
Calories: 691kcal


  • 4 pound ribeye loin boneless or chuck roast or sirloin
  • 2 teaspoon salt
  • 2 teaspoon 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


  • 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 F degrees for medium-rare or 145 F degrees 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.



  1. Ask your butcher to tie your meat with kitchen twine, most butchers would love to help you out.
    1. Follow the steps exactly the same, the big difference is that you can actually sear the beef in the Instant Pot itself by setting it on Saute mode, then add the olive oil and when it's hot, add the beef to the IP and sear it on all sides. Remove the beef from the IP, then add the onion and garlic and saute them for about 3 minutes until soft. From then add the remaining ingredients, as in the slow cooker, close the lid and cook on high pressure for 100 minutes.
  3. Nutritional information is per sandwich and includes Swiss cheese. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1sandwich | Calories: 691kcal | Carbohydrates: 30g | Protein: 57g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 182mg | Sodium: 1317mg | Potassium: 1161mg | Fiber: 2g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 5mg | Calcium: 336mg | Iron: 6.8mg