Go Back
+ servings
French Dip Sandwiches with melted cheese

French Dip Sandwiches

Drippy, saucy, tender, juicy -- we all know and love French Dip Sandwiches, and now we can make them right at home! Let's whip up a scrumptious dinner!
Course Main Course
Cuisine French
Keyword French Dip Sandwiches, French Dip Sandwiches Recipe, How do I make French Dip Sandwiches, How to make French Dip Sandwiches
Prep Time 20 minutes
Cook Time 7 hours
Resting Time 10 minutes
Total Time 7 hours 30 minutes
Servings 6 servings
Calories 764kcal
Author Kathleen


  • 2-4 tablespoons vegetable oil
  • 3 pounds beef chuck roast
  • 2 medium onions, sliced
  • 1 (10.5-ounce) can beef consomme
  • 1 (10.5-ounce) can french onion soup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons beef flavor Better Than Bouillon
  • 2 teaspoons Italian Seasoning
  • 1 bay leaf
  • 4 cloves garlic, smashed

To Make Sandwiches:

  • butter
  • 6 french rolls
  • 12 slices cheese


  • In a large skillet heat 2 tablespoons of vegetable oil and sear roast on all sides. Add more oil, as necessary, as you turn and sear the roast. Transfer roast to a 6-quart slow cooker.
  • Saute the onions until soft. Transfer to the slow cooker. Add the beef consomme to the skillet, turn the heat on high, scrape up all the brown bits left in the skillet. Pour into a slow cooker.
  • Add french onion soup, Worcestershire sauce, soy sauce, beef flavor Better Than Bouillon, Italian seasoning, bay leaf, and garlic.
  • Cook on low for 7-8 hours or high 4-5 hours or until the meat is fork-tender.
  • Preheat the oven to 350 degrees.
  • Remove the roast and let rest for 10 minutes. Slice or shred the beef. Strain the cooking for dipping.
  • Split the rolls in half and place them on a cooking sheet. Spread with butter, place on a baking tray, and bake in the oven for 2-3 minutes or until barely toasted.
  • Stuff with meat, and top with 2 slices of cheese. Return to the baking tray. Bake in the preheated oven until cheese is melted. Pour cooking liquid into individual bowls and serve.


Serving: 1/6 of the recipe | Calories: 764kcal | Carbohydrates: 34g | Protein: 61g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 183mg | Sodium: 1631mg | Potassium: 1064mg | Fiber: 2g | Sugar: 8g | Vitamin A: 375IU | Vitamin C: 5mg | Calcium: 445mg | Iron: 7mg