French Dip Sandwiches (That’ll Make You Forget About Arby’s Forever)
So I’m just gonna come right out and say it—I’ve been making french dip sandwiches wrong for YEARS. Like, embarrassingly wrong.
I used to think you could just slap some deli roast beef on a roll, microwave some beef broth, and call it a day. And honestly? My family ate it without complaining because they’re nice people. But then my brother-in-law (who’s annoyingly good at cooking) made his version at a family BBQ last summer and I was like… oh. OH. This is what I’ve been missing.
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What Makes a Real French Dip Sandwich Actually Good
Here’s the thing about french dip sandwiches—they’re deceptively simple. You’ve got like four main components: tender beef, a crusty roll, melted cheese, and that magical au jus dipping sauce. But the difference between a mediocre one and a restaurant-style french dip at home is all in the details.
And trust me, I learned those details the hard way.
The first time I tried making homemade french dip “the right way,” I bought this massive chuck roast and had absolutely no idea what I was doing with it. Threw it in the slow cooker with random spices I found in my cabinet (pretty sure one of them was expired by like 2 years), and eight hours later it was… fine? But not great.
Version 2.0 was better. Version 3.0 is what I’m sharing with you today.
The Slow Cooker French Dip Method (My Favorite)
Look, you can make this on the stovetop or in the oven, but the crockpot french dip recipe is honestly the easiest weeknight option. You literally throw everything in before work and come home to your house smelling INCREDIBLE.
What You’ll Need:
For the beef:
- 3-4 pounds chuck roast (don’t get the lean stuff—you want some fat for flavor)
- 2 tablespoons olive oil
- Salt and pepper (be generous)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
For the au jus:
- 2 cups low-sodium beef broth
- 1 can (10.5 oz) French onion soup
- 1 cup beer (I use whatever’s in the fridge—usually a lager)
- 3 cloves garlic, smashed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (trust me on this)
- 1 bay leaf
For assembly:
- 6-8 French rolls or hoagie buns
- 12-16 slices provolone cheese (or Swiss if you’re fancy)
- Butter for toasting
- Optional: caramelized onions, horseradish sauce, pickled peppers
Now, a quick shopping note: Get a good quality chuck roast. I learned this after buying the cheapest one at the grocery store and ending up with something that tasted like cardboard. You don’t need to spend a fortune, but don’t go bottom-tier either.
How to Make the Best French Dip Sandwich
Step 1: Sear That Meat
Okay so this is—oh wait, before you start—make sure your slow cooker is actually plugged in and working. I once “cooked” a roast for 8 hours only to discover the outlet was dead. Fun times.
Anyway. Heat the olive oil in a large skillet over medium-high heat until it’s almost smoking. Season your chuck roast all over with salt, pepper, thyme, and oregano. Like, really get in there with the seasoning.
Sear each side of the roast for about 2-3 minutes until it’s nicely browned. You’re not trying to cook it through—just getting that beautiful caramelized crust. The house will smell amazing at this point.
Step 2: Into the Slow Cooker It Goes
Transfer the seared roast to your slow cooker. Pour in the beef broth, French onion soup, beer, garlic, Worcestershire, soy sauce, and throw in that bay leaf.
Some people ask me why beer? Honestly, my brother-in-law’s secret (which I totally stole) was adding beer to the au jus. It adds this depth of flavor that’s hard to describe. Not beer-y, just… richer? If you don’t drink or don’t want to use beer, sub in more beef broth. No judgment.
Step 3: The Waiting Game
Cook on LOW for 8 hours or HIGH for 4-5 hours. I usually do the low and slow method because I’m at work anyway and it makes the beef SO incredibly tender.
Here’s what I do: I start it before I leave for work around 7am, and by 5pm when I’m home, it’s perfect. Set a timer on your phone though because I’ve definitely forgotten and let it go for like 10 hours once. It was still edible but way too fall-apart.
After the initial cooking time, take the roast out and put it on a cutting board. Let it rest for about 10 minutes. This part is crucial—don’t skip it. (Learned that the hard way when I sliced into it immediately and all the juices ran everywhere.)
Step 4: Slice Against the Grain
Using a sharp knife, slice the beef as thin as you possibly can. And here’s the key—slice AGAINST the grain. See those muscle fibers running through the meat? Cut perpendicular to those lines. This makes the beef way more tender.
I’m not gonna lie, the first few times I did this, my slices were all uneven and chunky. It takes practice. If you have an electric knife, now’s the time to use it.
Put the sliced beef back into the slow cooker with all that beautiful au jus for another 30 minutes to an hour. This lets everything get happy together.
Step 5: Prep Those Rolls
While the beef is doing its final soak, preheat your oven to broil. Slice your French rolls in half lengthwise. Spread butter on the inside of each roll (both top and bottom).
Place them on a baking sheet, buttered side up, and stick them under the broiler for like 2-3 minutes MAX. Watch them like a hawk because they go from perfect to burnt in approximately 30 seconds. I’ve burned so many rolls this way it’s actually embarrassing.
Step 6: Assembly Time
This is where it gets fun. Take your toasted rolls and pile on the beef. I’m talking a generous amount—don’t be stingy. Dip each piece of beef in the au jus as you’re stacking it. This is key for maximum flavor.
Top with 2 slices of provolone cheese per sandwich. Put them back under the broiler for another 2-3 minutes until the cheese is melted and bubbly.
If you’re adding caramelized onions (highly recommend), throw those on before the cheese.
The Au Jus Situation
Strain the cooking liquid through a fine-mesh strainer to get rid of any bits. Pour it into small bowls for dipping. Some people like to reduce it down on the stovetop for a more concentrated flavor, but honestly? I think it’s perfect as-is.
Pro tip I discovered by accident: Add a tiny splash of the au jus directly onto the sandwich before serving. It sounds messy (and it kinda is), but it’s SO GOOD.
Quick Version for Busy Nights
Okay, real talk. Sometimes you don’t have 8 hours for a slow cooker. I get it. Here’s my easy french dip sandwich recipe for those nights:
- Buy good quality deli roast beef (get it sliced thick, not that see-through stuff)
- Make a quick au jus: Heat 2 cups beef broth with 1 tablespoon Worcestershire, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt and pepper
- Warm the roast beef in the au jus for about 5 minutes
- Toast your rolls, pile on the beef and cheese, broil until melty
- Serve with the au jus for dipping
It’s not quite the same as the slow cooker version, but on a Tuesday night when everyone’s hangry? It totally works.
My Favorite Add-Ons
Caramelized onions: Game changer. I make a big batch on Sunday and keep them in the fridge all week. Just cook sliced onions in butter on low heat for like 30-40 minutes until they’re golden and sweet.
Horseradish sauce: Mix sour cream with prepared horseradish. Adds a nice kick that cuts through the richness.
Pickled peppers: My husband thinks I’m weird, but I love adding pepperoncini or pickled jalapeños. The acid balances everything out.
Different cheeses: Swiss is classic, but I’ve also tried white cheddar and even gouda. All winners.
Common Mistakes (That I’ve Made So You Don’t Have To)
Using the wrong cut of beef: I tried making this with a lean sirloin once. It was dry and tough. Chuck roast or rump roast are your friends here.
Not searing the meat first: I skipped this step once because I was lazy. The flavor just wasn’t there. Those caramelized bits from searing add SO much depth.
Overcooking in the slow cooker: More isn’t always better. After about 9-10 hours on low, the meat starts to get mushy and loses texture.
Skimping on the au jus: Make plenty! You want enough for dipping throughout the meal. I usually strain and serve about 1 cup per person.
Cold rolls: Always toast them. Cold bread makes the whole sandwich sad.
Why This Recipe Works for Real Life
Can we talk about how perfect this is for feeding a crowd? Last month I made these french dip sandwiches with caramelized onions for my daughter’s soccer team party. Made two huge slow cookers full of beef, set out rolls and toppings, and let everyone build their own. Zero complaints, zero leftovers.
It’s also surprisingly budget-friendly considering how fancy it tastes. A chuck roast feeds 6-8 people for maybe $20-25 total. Compare that to ordering French dips from a restaurant at $15+ each? Yeah.
And leftovers? The beef freezes beautifully. I portion it out with some of the au jus in freezer bags. Thaw, warm it up, and you’ve got an easy weeknight dinner ready in 15 minutes.
The Dipping Technique
Okay this might sound silly, but there’s actually a technique to eating french dip sandwiches properly. My kids were just dunking the whole sandwich in the au jus and making a soggy mess.
Here’s what works: Take a bite from one end, then dip that same end into the au jus before the next bite. Keeps most of the sandwich intact while still getting that beefy juice flavor.
Or just go wild and dunk the whole thing. I’m not judging. Sometimes messy food is the best food.
Final Thoughts
Look, I’m not saying this recipe will solve all your problems. But it might solve your “what’s for dinner” problem on multiple occasions. And honestly? Making restaurant-quality french dip sandwiches at home is oddly satisfying.
My kids request these at least twice a month now. My husband takes the leftovers for lunch and comes home raving about how jealous his coworkers were. I’m pretty sure my neighbor Sarah has made this recipe four times since I shared it with her.
If you try this, let me know how it goes! And seriously, if you have any tricks for making it even better, drop them in the comments. I’m always looking for ways to level up my sandwich game.
Happy cooking, and may your au jus never run out! 🥖
