If you follow me on Twitter, this is probably old news to you but I thought I would share on the good ol’ blog too. My husband recently came home after being gone since January. I didn’t tell you guys because I’m paranoid cautious, but don’t feel bad because I didn’t even tell my Facebook friends. But like I said: old news. The best thing about having him home is that I have a reason to cook things besides pasta and eggs! I’m taking full advantage of that and kicked off this week with something I’ve been wanting to try forever. The French dip!
So this sandwich, which I don’t think I’ve ever had before, is just beef that’s slow cooked in a flavorful broth (or jus, if you’re fancy) and then put on crusty bread with cheese. Then you get the dip the entire sandwich in the broth that you cooked the beef in!
Fantastic does not describe how good these are! We had these for an early dinner and then a few hours later when my husband went to workout, I snuck into the kitchen to have another. Then when he came home, I caught him in the kitchen having another one! This is a definite keeper and I see myself making it frequently once winter hits.
French Dip
- 1 medium yellow onion
- 1 10- ounce can beef broth
- ¼ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Creole mustard
- 2 cloves garlic (roughly chopped)
- 3 pound chuck roast
- salt
- pepper
- 6-8 sandwich rolls (split)
- 6-8 slices of provolone or Swiss cheese
- Slice the onion into ~¼-inch rounds. Keeping the rounds intact, place them in the bottom of the slow cooker. Add beef broth, soy sauce, Worcestershire sauce, mustard, and garlic to the slow cooker. Salt and pepper both sides of the roast and place on top of the onions. Cook on low 6-7 hours until beef is fall-apart tender.
- Transfer the roast to a cutting board and shred using two forks. Remove the onions and set aside. Use a spoon (or fancy instrument if you have one) to remove the fat from the broth. Return the roast, juice, and onions to the slow cooker for up to an hour before serving.
- Heat the broiler. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown. Remove the tops from the pan. Scoop the beef onto the bottom of the rolls and top with cheese. Return to the oven just until cheese is melted. Top with sandwich halves and serve with small bowls of jus.
Rachel @ Baked by Rachel says
I saw something similar on one of the many food/cooking shows a while back. It sounded incredble – as does yours! Too funny that you both snuck back in for another. :)
yummychunklet says
This looks delicious! And I’m happy your husband is home. Even with all the social media outlets, some things still get to be personal and not shared with others.
natalie (the sweets life) says
I would definitely have to eat two of those as well. I don’t think I’ve had a french dip more than a few times in my life…must change that! :) Happy your hubby’s home!
Diana says
Glad your hubby is home! :) These French dips look amazing. I haven’t had breakfast yet and I would so eat one of these even though it’s not lunch time! haha
Shawnda says
Yay for your husband being home!
Glad you liked the sandwiches! It’s definitely one of our faves!
Deb says
I’m really happy for you and your boys that your husband’s home :) And yeeeess, this sandwich is great! I had this for the first time a little over 2 years ago and yum, it’s just fun to dip your sandwich in sauce. It’s like a different interpretation of a philly cheesesteak kinda :)
Deb @ knitstamatic says
Wow, since January?! My husband was away for 2 weeks over the summer (I didn’t tell anyone either…same reason :-) ) and it seemed like a eternity. I’ve never made a french dip either never really got it, but I think now I may just give it a try.
kitchenarian says
I have always wanted to make a french dip sandwich. I know my family would love it. Thanks for sharing your recipe. So happy for you that your husband is home. Great news!
melissa says
Made this tonight for a tough crowd and WOW! What a hit! It was absolutely delicious. I never would have thought to brown the rolls (definitely wouldn’t have thought to leave the tops on to brown) and it was the perfect added touch. Thanks for another great recipe!
Deb says
So glad Spencer is home with you and your boys! French dip is in my crockpot right now! Can’t wait for a relaxing Friday night at home with a delicious dinner waiting. My friend “Shee Shee” sends her love :-)