French Dip Sandwiches
Tender beef on toasted rolls with melted provolone and savory au jus for dipping.
serves: 4
tags: [ beef, sandwich, soup, 🇺🇸 ]
Ingredients
- 1-2 pounds beef (any cut works well)
- to taste salt
- 2 tablespoons oil or butter (for searing)
- 1 each onion, sliced
- 2 cups beef broth
- 3 tablespoons worcestershire sauce
- 1 packet au jus seasoning packet
- 2-3 cloves garlic, minced
- 4 each rolls (French or hoagie rolls)
- 2 tablespoons butter (for toasting rolls)
- 8 slices provolone cheese (2 slices per sandwich)
Steps
NOTICE: Can be made in slow cooker (8 hours) or pressure cooker (25 minutes)
- Season beef generously with salt on all sides.
- Heat oil or butter in a large pan over medium-high heat. Sear the beef on all sides for 1-2 minutes per side until browned. Remove from pan and set aside.
- Add sliced onion to the same pan. Cook for 2-3 minutes until slightly softened.
- Pour in beef broth, Worcestershire sauce, au jus seasoning packet, and minced garlic. Stir to combine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Transfer the beef and sauce mixture to a slow cooker and cook on low for 8 hours, or to a pressure cooker (Instant Pot) and cook on high pressure for 25 minutes with natural release.
- Once beef is tender, shred it using two forks and leave it simmering in the sauce.
- Split rolls in half, butter both cut sides, and toast in a skillet or under the broiler until golden brown.
- Pile shredded beef onto the bottom half of each toasted roll. Top with provolone cheese slices.
- Place sandwiches (open-faced) under the broiler for 1-2 minutes until cheese is melted and bubbly.
- Close sandwiches and slice in half if desired.
- Ladle some of the remaining au jus (beef broth mixture) into small bowls for dipping.
- Serve sandwiches hot with au jus on the side for dipping. Pairs well with French fries or mac and cheese.