There is something truly magical about a proper beef sandwich. Not the sad, flimsy kind you might grab on your lunch break, but a substantial, flavour-packed creation that feels like a complete meal. And for me, the pinnacle of beef sandwiches is, without a doubt, the French Dip. It’s that glorious combination of tender, slow-cooked beef, a crusty roll that just about holds everything together, and that all-important bowl of rich, savoury jus for dipping. I used to struggle with getting a truly deep and satisfying flavour in my dipping jus until I discovered the technique we’re going to use today.

This French Dip Sandwiches Recipe is the result of many weekends spent tweaking and perfecting. The secret isn’t in a long list of complicated ingredients, but in the method: searing the beef properly to build a flavour base, slowly cooking it until it’s meltingly tender, and then using all those wonderful cooking liquids to create a jus that’s simply divine. The beef is rich, the Provolone cheese gets gloriously melty and pulls beautifully, and the bread soaks up that liquid gold without falling apart.

It’s the kind of meal that works wonderfully for a relaxed Sunday lunch, a casual dinner with friends, or anytime you want to put something genuinely special on the table without being chained to the stove. The slow cooker does most of the heavy lifting, filling your home with the most incredible aroma while you get on with your day. Everyone seems to love this recipe, and the dipping part makes it a fun and interactive meal for the whole family.

Recipe Overview

This recipe guides you through creating the ultimate French Dip experience. We slowly cook a joint of beef until it’s pull-apart tender, then pile it high on toasted, cheese-topped rolls. The star of the show, however, is the intensely savoury dipping jus made from the beef’s own cooking liquid. I’ve tested this with various cuts of beef, and silverside gives the most consistent, tender results without breaking the bank.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Servings: 6 people
• Difficulty: Medium

Why You’ll Love This French Dip Sandwiches Recipe

• Genuine Flavour: The dipping jus is no mere broth. It’s a deeply savoury sauce built with caramelised onions, a splash of red wine, aromatic herbs, and the rich juices from the slow-cooked beef. It’s complex and utterly satisfying.
• Mostly Hands-Off Cooking: While the total time is a few hours, over 90% of it is hands-off, letting the slow cooker work its magic. Your active time in the kitchen is minimal.
• Flexible Recipe: Don’t have Provolone? A good Gruyère or Swiss cheese melts just as beautifully. You can add sliced mushrooms along with the onions for an even earthier flavour.
• Great for Casual Gatherings: This meal is ideal when you want to feed a few friends without any fuss. You can have the beef cooked and ready to go, then just assemble the sandwiches when your guests arrive.
• Family Tested: My family adores this recipe. The interactive nature of dipping the sandwich makes it a huge hit with everyone, and it always gets glowing compliments. It’s a definite step up from a regular Sunday roast. For a different kind of family favourite, you might also like our Cheeseburger Lasagna Recipe.

French Dip Sandwiches Recipe

⏱️ 25 min prep  •  🍳 225 min cook  •  👥 6 servings

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Ingredients You’ll Need

The quality of your ingredients will really shine through here, especially the beef and the stock. For the beef stock, I recommend using a good quality liquid stock or dissolving two rich beef stock pots in boiling water. It makes a noticeable difference to the final flavour of the jus.

• For the Beef:
• 1.2kg beef silverside or brisket joint
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 120ml dry red wine (like a Merlot or Cabernet Sauvignon)
• 1 litre good quality beef stock
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato purée
• 2 fresh thyme sprigs
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• For Assembly:
• 6 crusty submarine rolls or demi-baguettes
• 2 tbsp unsalted butter, softened
• 12 slices Provolone cheese (or Gruyère)

Sophia’s Tip: Don’t be tempted to use a lean roasting joint like topside. A cut like silverside or brisket has more connective tissue, which breaks down during the long, slow cook into unctuous, tender meat.

How to Make French Dip Sandwiches

The process is straightforward. We start by building layers of flavour on the hob before transferring everything to the slow cooker to let time and low heat do their thing.

1. Sear the Beef: Pat the beef joint dry with paper towels and season it generously all over with salt and pepper. Heat the olive oil in a large, heavy-based pan or Dutch oven over a medium-high heat. Carefully place the beef in the hot pan and sear for 3-4 minutes per side, until a deep, brown crust has formed all over. Transfer the seared beef to your slow cooker pot.
2. Sauté the Aromatics: Lower the heat to medium and add the sliced onions to the same pan. Cook for 8-10 minutes, stirring occasionally, until they are soft, sweet, and starting to caramelise. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze the Pan: Pour the red wine into the pan. As it bubbles, use a wooden spoon to scrape up all those browned bits from the bottom of the pan – this is where so much flavour lies! Let the wine reduce by about half, which should take 2-3 minutes.
4. Create the Braising Liquid: Stir in the beef stock, Worcestershire sauce, and tomato purée. Bring the mixture to a gentle simmer, then pour it all over the beef in the slow cooker. Tuck the thyme sprigs and bay leaf into the liquid.
5. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The beef is ready when it is exceptionally tender and easily pulls apart with a fork.
6. Prepare the Jus and Beef: Carefully remove the beef from the slow cooker and place it on a board. Let it rest for 10 minutes. While it rests, strain the cooking liquid through a fine-mesh sieve into a saucepan. Discard the solids (onions and herbs). Bring the jus to a simmer on the hob and let it reduce for 5-10 minutes to concentrate the flavour. Taste and adjust seasoning if needed.
7. Shred the Beef: Using two forks, shred the rested beef. I find that pulling it apart against the grain yields the most tender results. You can either shred it all or slice it thinly if you prefer.
8. Assemble the Sandwiches: Slice your rolls in half lengthwise, but not all the way through. Spread the softened butter on the inside. Pile a generous amount of the shredded beef onto the bottom half of each roll and top with two slices of Provolone cheese.
9. Melt the Cheese: Place the open-faced sandwiches on a baking tray and grill for 2-4 minutes, or until the cheese is completely melted, bubbly, and just starting to brown at the edges.
10. Serve Immediately: Close the sandwiches, slice them in half if you like, and serve immediately with a small bowl of the hot jus for each person to dip into.

Tips From My Kitchen

• Get a Good Sear: Don’t rush the searing step. That deep brown crust, a result of the Maillard reaction, is fundamental to the flavour of the final jus. Ensure your pan is hot and your beef is dry before it goes in.
• The Secret Step: I learned that straining the jus makes all the difference between a good sauce and a great one. It creates a smooth, professional-feeling dipping sauce that is pure, concentrated flavour. It’s an extra step that is absolutely worth the minute it takes.
• Make-Ahead: The beef and the jus can be prepared up to two days in advance. Store them separately in airtight containers in the fridge. The flavours will meld and become even deeper. Reheat the jus on the hob and the beef gently in the jus before assembling the sandwiches.
• Storage: Leftover assembled sandwiches don’t keep well, but the components do. Store leftover shredded beef and the jus separately in the fridge for up to 3 days. Reheat gently to enjoy again.

Delicious Variations to Try

Once you’ve mastered the classic, this French Dip Sandwiches Recipe is a wonderful base for experimentation. Here are a few ideas to get you started:

• Spicy Version: Add a teaspoon of red pepper flakes or a few slices of fresh jalapeño to the slow cooker along with the aromatics for a gentle, warming heat that builds as it cooks.
• Caramelised Onion & Mushroom: After straining the jus, return half of the cooked onions to the sauce. In a separate pan, sauté 200g of sliced chestnut mushrooms in butter until golden, then add them to the sandwiches with the beef and cheese.
• Different Protein: This slow-cooking method also works beautifully for a pork shoulder joint. Follow the same steps, perhaps swapping the beef stock for chicken or vegetable stock for a slightly different flavour profile. Some of our readers also love these Bacon Brown Sugar Chicken Tenders for a different meaty main.

What to Serve With French Dip Sandwiches

While these sandwiches are a hearty meal on their own, a couple of well-chosen sides can turn them into a veritable feast. Here’s what we love to serve them with:

• Crispy Fries or Potato Wedges: The classic pairing. Their salty, crispy texture is the perfect counterpoint to the soft, juicy beef sandwich.
• A Sharp, Simple Green Salad: A bowl of rocket or watercress with a sharp lemon vinaigrette helps to cut through the richness of the beef and cheese, cleansing the palate between bites.
• Beer or Wine: A dark, malty ale or a porter complements the deep, savoury notes of the jus. For wine lovers, a full-bodied red like a Malbec or the same Cabernet Sauvignon you cooked with is an excellent choice.

Frequently Asked Questions

French Dip Sandwiches

Tender, slow-cooked beef is piled onto crusty rolls, topped with melted Provolone cheese, and served with a rich, savory jus perfect for dipping.

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Prep Time 25 minutes mins

Cook Time 3 hours hrs 45 minutes mins

Total Time 4 hours hrs 10 minutes mins

Servings: 6 sandwiches

Course: Main Course

Cuisine: American

Calories: 810

Ingredients Method Notes

Ingredients

  

For the Beef

• 1.2 kg beef silverside or brisket joint
• 2 tbsp olive oil
• 2 large yellow onions thinly sliced
• 4 cloves garlic minced
• 120 ml dry red wine like a Merlot or Cabernet Sauvignon
• 1 litre good quality beef stock
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato purée
• 2 fresh thyme sprigs
• 1 bay leaf
• Salt and freshly ground black pepper to taste

For Assembly

• 6 crusty submarine rolls or demi-baguettes
• 2 tbsp unsalted butter softened
• 12 slices Provolone cheese or Gruyère

Method

 

1. Sear the Beef: Pat the beef joint dry with paper towels and season it generously all over with salt and pepper. Heat the olive oil in a large, heavy-based pan or Dutch oven over a medium-high heat. Carefully place the beef in the hot pan and sear for 3-4 minutes per side, until a deep, brown crust has formed all over. Transfer the seared beef to your slow cooker pot.
2. Sauté the Aromatics: Lower the heat to medium and add the sliced onions to the same pan. Cook for 8-10 minutes, stirring occasionally, until they are soft, sweet, and starting to caramelise. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze the Pan: Pour the red wine into the pan. As it bubbles, use a wooden spoon to scrape up all those browned bits from the bottom of the pan – this is where so much flavour lies! Let the wine reduce by about half, which should take 2-3 minutes.
4. Create the Braising Liquid: Stir in the beef stock, Worcestershire sauce, and tomato purée. Bring the mixture to a gentle simmer, then pour it all over the beef in the slow cooker. Tuck the thyme sprigs and bay leaf into the liquid.
5. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The beef is ready when it is exceptionally tender and easily pulls apart with a fork.
6. Prepare the Jus and Beef: Carefully remove the beef from the slow cooker and place it on a board. Let it rest for 10 minutes. While it rests, strain the cooking liquid through a fine-mesh sieve into a saucepan. Discard the solids (onions and herbs). Bring the jus to a simmer on the hob and let it reduce for 5-10 minutes to concentrate the flavour. Taste and adjust seasoning if needed.
7. Shred the Beef: Using two forks, shred the rested beef. I find that pulling it apart against the grain yields the most tender results. You can either shred it all or slice it thinly if you prefer.
8. Assemble the Sandwiches: Slice your rolls in half lengthwise, but not all the way through. Spread the softened butter on the inside. Pile a generous amount of the shredded beef onto the bottom half of each roll and top with two slices of Provolone cheese.
9. Melt the Cheese: Place the open-faced sandwiches on a baking tray and grill for 2-4 minutes, or until the cheese is completely melted, bubbly, and just starting to brown at the edges.
10. Serve Immediately: Close the sandwiches, slice them in half if you like, and serve immediately with a small bowl of the hot jus for each person to dip into.

Notes

The shredded beef and jus can be stored separately in the refrigerator for up to 3 days. Reheat gently before assembling fresh sandwiches.

I really hope you give this French Dip Sandwiches Recipe a try. It’s one of those deeply rewarding meals that feels like a real treat, yet is surprisingly manageable to make. And once you’ve had one, you’ll be thinking about when you can make them again. If you’re looking for a sweet treat to follow this hearty meal, our Biscoff Truffles are always a hit. Let me know how you get on in the comments below – I love hearing about your kitchen adventures! Happy cooking!
– Sophia