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French Dip Sandwiches are the perfect mix of comfort and flavor—tender beef, melted cheese, and a crusty roll served with rich, savory jus for dipping. Made in the Slow Cooker or Instant Pot, this version uses chuck roast or brisket for fall-apart texture with minimal effort.
Wondering what is a French Dip Sandwich? It’s a warm, meaty classic served with flavorful broth on the side. This easy french dip sandwich recipe gives you all the goodness of a classic French dip, right at home.
What Makes This French Dip Sandwich Work
What sets this French Dip Sandwich apart is the incredibly tender beef, slow-cooked or pressure-cooked until it practically falls apart. The meat absorbs layers of rich flavor from beef broth, garlic, onions, and herbs, creating a deeply savory jus that takes every bite to the next level. It’s the kind of classic French dip that’s hearty, comforting, and made for dunking.
What Goes Into This French Dip Sandwich
This French Dip Sandwich recipe is all about simple ingredients that come together for big flavor. Slow-cooked beef, savory broth, and gooey melted cheese all tucked into a crusty/
- Chuck Roast or Beef Brisket: These cuts turn meltingly tender when slow-cooked and soak up the rich, savory juices perfectly.
- French Onion Soup: A canned shortcut that adds deep caramelized onion flavor to just without extra effort.
- Worcestershire Sauce: Adds a punch of umami and ties all the broth flavors together beautifully.
- Provolone Cheese: Mild and melty, this cheese is the classic topping that brings everything together.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make A French Dip Sandwich
- Season the Beef: Pat the roast dry and season all over with salt, pepper, and garlic powder to build a flavorful crust.
- Sear the Meat: Heat olive oil in a large skillet over medium-heat. Sear the roast on all sides until browned, then transfer to a plate.
- Sauté the Onions and Garlic: In the same pan, sauté the sliced onions until soft, scraping up any browned bits. Add minced garlic and cook for 30 seconds until fragrant.
- Load the Slow Cooker: Place the seared roast into a 6-quart slow cooker. Add the sautéed onions, French onion soup, beef consommé, stock (or beer), and Worcestershire sauce.
- Slow Cook Until Tender: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the meat is fork-tender and infused with flavor.
- Prepare the Bread:Ten minutes before the beef is ready, preheat your oven to 350°F (180°C). Arrange the hoagie rolls on a baking sheet.
- Slice and Assemble: Remove the roast from the cooker and let it rest for 10 minutes before slicing or shredding. Strain the au jus into a jug. Butter the rolls, fill with beef and cheese, and bake for 5 minutes until the cheese melts.
- Serve and Dip: Serve warm with a side of the strained au jus for dipping. Enjoy every juicy, melty bite!
These French Dip Sandwiches pair perfectly with crispy sides or something light to balance the richness. Try them with Crispy Garlic Baked Potato Wedges or Crispy Fries for a hearty meal. If you’re leaning lighter, a Crisp Coleslaw or Simple Arugula Salad adds a refreshing crunch.
For something cozy on the side, a cup of Cream of Mushroom Soup also makes a delicious companion.
Recipe FAQ’s
Yes! While chuck roast and beef brisket are ideal for tenderness, you can also use rump roast or bottom round. Just make sure it’s a cut that does well with slow cooking.
Yes! Use the sauté function to brown the meat and onions, then pressure cook on high for about 60–70 minutes with a natural release.
Provolone and Swiss are traditional, but mozzarella or white cheddar are also great melty options.
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French Dip Sandwich
Ingredients
- 2 tablespoons olive oil
- 2 pounds chuck roast or beef brisket
- 1 tablespoon salt to season
- 1 tablespoon cracked pepper to season
- 1 teaspoon garlic powder
- 2 onions sliced
- 2 teaspoons garlic minced
- 1 French Onion Soup canned
- 1 Beef Consommé canned
- 1 cup beef stock or broth, or Guinness beer for added flavour
- 2 tablespoons Worcestershire sauce
- 6 hoagie rolls
- 2 tablespoons butter
- 6 slices provolone cheese
Instructions
SLOW COOKER:
- Season roast with salt, pepper and garlic powder.
- Heat oil in a large skillet/pan over medium-high heat. Sear roast on all sides until browned; transfer to a plate. Sauté the onions until soft, scraping up any browned bits leftover from the roast. Add the garlic and sauté until fragrant (about 30 seconds).
- Place the roast in the bowl of a 6-quart (litre) slow cooker. Add the cooked onions, soup, consommé, stock and Worcestershire sauce. Cook on low for 6-8 hours or high for 3-4 hours until meat is fork-tender.
- In the last 10 minutes of cooking time, preheat oven to 350°F (180°C). Arrange rolls on a large baking sheet.
- Remove roast, let rest for 10 minutes, then slice (or shred with forks). Strain the au jus (liquid) leftover in the slow cooker into a jug.
- Spread hoagies with butter; stuff the meat and cheese slices into the rolls. Toast the sandwiches in preheated oven for 5 minutes or until the cheese just begins to melt.
- Serve with small bowls of au jus for dipping.
INSTANT POT:
- Season roast with salt, pepper and garlic powder.
- Set the instant pot to sauté function and heat the oil. Sear roast on all sides until browned. Transfer roast to a plate.
- Sauté onions and garlic until soft. Pour in the soup, consommé, stock/broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Add the roast.
- Seal with lid. Cook on manual function at high pressure for 60 minutes.
- Natural release for 10 minutes, then quick release. Remove roast and slice (or shred with forks). Strain the au jus (liquid) leftover in the slow cooker into a jug.
- Spread hoagies with butter; stuff the meat and cheese slices into the rolls.
- Toast the sandwiches in preheated oven for 5 minutes or until the cheese begins to melt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I always come back to this recipe after making it for the last 5 years. A keeper!
Can I use a beef bottom round in substitution for the chuck roast and cook it longer so it makes it more tender?
I made these last night and they were delicious! Everyone in the house (even my picky 11 year old) loved them. Thanks for the recipe!
I made this last night for my mother-in-law’s Birthday and she loved it! She said it was even a lot better than the restaurant that she used to go to for these. We all loved it too! Full of flavors! Thanks for sharing your recipes.
Is there something I can substitute the beef Consommé for? I live in a very rural area with one grocery store and I’m not sure that they will have that.
These sandwiches are amazing. My husband loved them.