Easy, Delicious, French Dip Sandwiches
Aren’t these everyone’s favorite
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It’s hard not to like a French Dip Sandwich. Unless, of course, the beef is too well-done, the bread is too hard, or too soft or . . . In fact, a dear friend of mine orders one nearly every time we meet for lunch.
I’m not sure she is even that fond of them but she makes sure to eat only half of it, barely touch the au jus and, of course, leave a nice mound of fries behind. This tasty to-go bag is invariably for her daughter at home, a huge French Dip lover.
The one thing she insists on when ordering is “rare” roast beef. I’ve never really inquired, but my guess is both she and her daughter have found anything beyond rare, tends to lack the flavor you want in a French Dip.
Is it all in the meat
My kids and husband love French Dip, too. And I feel like I’ve tried variations on every recipe out there. All with premium cuts of beef. But once I began experimenting with lesser cuts, the flavor seemed to increase, tenderness was a given, and the ease of preparation went way up.
While this surprised me, I’ve also found my family’s favorite French Dip comes from chuck roast cooked long and slow in a Slow Cooker. This recipe comes from a site called Carlsbadcravings.com and I’ve hardly tweaked it.
Searing is a worthwhile step
I’ve made this recipe many times, and when I’ve been in a huge hurry, I’ve skipped the searing step. The end result was still delicious, but if you can, sear-away. That bit caramelization and crisping does add flavor. Same goes with the can of Coke. You may work to avoid sugar, but anything short of full-on Coke, lacks something in this. (And you really aren’t taking in that much of it, per serving.)
The Ciabatta rolls suggestion is mine. We love these, and always take the time to double-toast them — first with olive oil and garlic and a bit of garlic salt. Then again with the provolone, until the cheese is lightly browned.
All the layers of flavors in these make them a real stand-out. Left-overs are just as good! Enjoy.
Tasty French Dip
Equipment
- 1 5-7 quart slow cooker Here's my trusty favorite!
Ingredients
- approx. 4 pouunds beef chuck roast, fat trimmed
- 1 Tbsp olive oil, plus more for Ciabatta rolls
- 4 Ciabatta rolls
- 8 slices provolone cheese
- garlic salt
- 1/3 cup soy sauce
- 1 cup regular Coke, not diet
- 20 oz. beef consomme or beef stock
- 1 small minced onion
- 2 Tbsp beef bouillon (Better Than Bouillon brand is the best!)
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp salt
- pepper, to taste
- 1/2 tsp thyme
- 1 bay leaf
Instructions
To Prepare Meat for Slow Cooker
- Heat 2 Tbsp olive oil over medium-high heat in a large nonstick skillet. Using tongs, hold roast and rotate to sear all sides until browned. Then, sear on large surface, flip and sear on other side. All this should take roughly 3-5 minutes.
- Add meat to slow cooker and pour ingredients from bowl, over meat. Set slow cooker to 4 hours on Low setting. After 4 hours, remove meat to a cutting board. Thinly slice meat, across the grain. Place sliced meat back into slow cooker and cook on Low for 1-2 more hours.
For Rolls
- A few minutes before serving, cut Ciabatta rolls in half and coat lightly with olive oil. Sprinkle garlic salt lightly over bread. Set rolls, cut sides up under broiler and WATCH CAREFULLY for roughly 2-3 minutes. Remove from broiler and add sliced provolone to each Ciabatta half. Return to broiler and WATCH CAREFULLY for 1-2 minutes, or until cheese is melted.
- Serve beef inside buns and place small bowls next to sandwiches for au jus. Using a soup ladle, put a scoop or two into each bowl for dipping. Enjoy!
