French Dip Sandwich
French Dip Sandwiches with a mouthwatering jus! Try tender chuck roast or beef brisket using our Slow Cooker and Instant Pot methods. There's nothing like fall apart roast beef that melts in your mouth. Our french dip recipe gives you delicious, full-flavoured sandwiches perfect for an easy ...
Foto: Cafe Delites
Ingredients
- 2 tablespoons olive oil
- 2 pounds chuck roast (or beef brisket)
- 1 tablespoon salt (to season)
- 1 tablespoon cracked pepper (to season)
- 1 teaspoon garlic powder
- 2 onions (sliced)
- 2 teaspoons garlic (minced)
- 1 French Onion Soup (canned)
- 1 Beef Consommé (canned)
- 1 cup beef stock (or broth, or Guinness beer for added flavour)
- 2 tablespoons Worcestershire sauce
- 6 hoagie rolls
- 2 tablespoons butter
- 6 slices provolone cheese
Steps
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Season roast with salt, pepper and garlic powder.
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Heat oil in a large skillet/pan over medium-high heat. Sear roast on all sides until browned; transfer to a plate. Sauté the onions until soft, scraping up any browned bits leftover from the roast. Add the garlic and sauté until fragrant (about 30 seconds).
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Place the roast in the bowl of a 6-quart (litre) slow cooker. Add the cooked onions, soup, consommé, stock and Worcestershire sauce. Cook on low for 6-8 hours or high for 3-4 hours until meat is fork-tender.
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In the last 10 minutes of cooking time, preheat oven to 350°F (180°C). Arrange rolls on a large baking sheet.
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Remove roast, let rest for 10 minutes, then slice (or shred with forks). Strain the au jus (liquid) leftover in the slow cooker into a jug.
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Spread hoagies with butter; stuff the meat and cheese slices into the rolls. Toast the sandwiches in preheated oven for 5 minutes or until the cheese just begins to melt.
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Serve with small bowls of au jus for dipping.
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Season roast with salt, pepper and garlic powder.
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Set the instant pot to sauté function and heat the oil. Sear roast on all sides until browned. Transfer roast to a plate.
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Sauté onions and garlic until soft. Pour in the soup, consommé, stock/broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Add the roast.
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Seal with lid. Cook on manual function at high pressure for 60 minutes.
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Natural release for 10 minutes, then quick release. Remove roast and slice (or shred with forks). Strain the au jus (liquid) leftover in the slow cooker into a jug.
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Spread hoagies with butter; stuff the meat and cheese slices into the rolls.
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Toast the sandwiches in preheated oven for 5 minutes or until the cheese begins to melt.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 2 tablespoons | - | - |
| chuck roast | 2 pounds | - | - |
| salt | 1 tablespoon | - | - |
| cracked pepper | 1 tablespoon | - | - |
| garlic powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| onions | 2 | - | - |
| garlic | 2 teaspoons | - | - |
| French Onion Soup | 1 | - | - |
| Beef Consommé | 1 | - | - |
| beef stock | 1 cup | - | - |
| Worcestershire sauce | 2 tablespoons | - | - |
| hoagie rolls | 6 | - | - |
| butter | 2 tablespoons | - | - |
| provolone cheese | 6 slices | - | - |
*Estimated market prices, may vary by region
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