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I’m thrilled to share my favorite homemade French dip recipe with you! This classic beef sandwich is a real crowd-pleaser. Imagine tender slices of roast beef in a crusty roll, ready to be dipped in savory au jus. It’s comfort food at its finest!
My love for this roast beef sandwich started years ago. The magic happens when you dip it in the rich, flavorful broth. It’s a messy but delicious experience that’ll have you coming back for more. Trust me, once you try this homemade version, you’ll never look at a French dip the same way again!
5 Reasons You’ll Love This Recipe
This easy French dip recipe is a hit for many reasons. It’s super quick to make, ready in just 15 minutes. It’s perfect for busy nights when you need a tasty dinner fast.
It also makes four servings, great for family dinners. Everyone can make their own sandwich, making sure everyone is happy.
The beef in this dish is tender and full of flavor. It’s warmed in a rich broth that makes it juicy. With melty cheese and a crusty roll, it’s the ultimate comfort food.
The au jus takes this sandwich to the next level. Dipping your sandwich in this savory broth adds more deliciousness to every bite.
This recipe is also very flexible. You can change the bread or cheese to your liking. You can also use a stovetop or slow cooker, making it easy to prepare.
This French dip sandwich is my family’s favorite meal. The tender beef and melty cheese make it irresistible!
With these five reasons, I’m sure you’ll love this easy French dip recipe too. It’s a crowd-pleaser that will become a regular in your meals.
Exact Ingredients List (+ Possible Substitutes)
I love sharing my favorite French dip ingredients with fellow sandwich lovers. You’ll need hoagie rolls, beef consomme, water, thinly sliced deli roast beef, and provolone cheese. These simple things make a tasty sandwich perfect for lunch or dinner.
- 4 hoagie rolls (split lengthwise)
- 1 can (10.5 ounces) beef consomme
- 1 cup water
- 1 pound thinly sliced deli roast beef
- 8 slices provolone cheese
For a slow cooker version, use a chuck roast or rump roast. Add beef broth, onion soup, sliced onion, light beer, minced garlic, and Worcestershire sauce for flavor. Butter your rolls before toasting them.
Can’t find some ingredients? No worries! Try these substitutes:
- Kaiser rolls or onion rolls instead of hoagie rolls
- Gruyère cheese in place of provolone
- Extra beef broth if you’re skipping the beer
With these ingredients, you’ll make delicious sandwiches fast. Get ready to wow your family and friends with this classic recipe!
Instructions
I love cooking French dip sandwiches. It’s easy and fun. Here’s how to make French dip using two methods:
For the stovetop method, I start by preheating the oven to 350°F. While it heats up, I split my hoagie rolls and lay them on a baking sheet. Next, I heat beef consommé and water in a saucepan to create a flavorful broth. I warm the roast beef in this broth for about 3 minutes.
When assembling the sandwich, I arrange the warm meat on the rolls and top it with cheese. Then, I bake until the cheese melts, which takes about 5 minutes. The final step is serving these delicious sandwiches with warm broth for dipping.
For a hands-off approach, I use my slow cooker. I season and brown the roast first. Then, I place all ingredients (except rolls and butter) in the slow cooker. I let it cook on low for 8 hours or high for 4 hours. After cooking, I remove the beef and let it rest before shredding or slicing.
To finish, I toast buttered rolls under the broiler. Then, I assemble the sandwiches and serve them with the cooking liquid for dipping. Both methods result in a mouthwatering French dip that’s sure to impress.
Tips, Tricks & Storing
I like to add rosemary to the broth for extra taste in my French dip. It makes it super tasty! To make the broth thicker, I mix a teaspoon of cornstarch with water and stir it in.
For a crunchier roll, I toast it first. Slicing the beef against the grain makes it tender and easy to chew.
I keep the meat warm by putting it back in the broth after slicing. It’s great for busy days when I don’t have time to cook. I cook the beef ahead and reheat it in the broth before serving.
Storing leftover French dip is easy. I keep the beef and broth in separate containers in the fridge for up to three days. When I want to eat it, I reheat the beef in the broth on the stovetop. This keeps the meat juicy and full of flavor, just like it was new.