SLOW COOKER BEEF DIP SANDWICH
Crazy delicious tender slow cooked beef, caramelized onions, melted cheese sandwiches that are seeping with spices and dipped in au jus. This sandwich will give your neighbourhood pub a run for its money!
The beef dip sandwich also referred to as a French dip sandwich is a hot sandwich stuffed full of thinly sliced beef served on a crusty baguette that can be topped with melted provolone or caramelized onions and dunked in beef drippings called au jus. This is hands down one of my favorite sandwiches, if I see it on a menu I usually order it.
If you’ve never had a beef dip before you are seriously missing out on the most delectably delicious bite of your life. The meat is cooked low and slow simmering in a bath of spices and beef consommé, sliced then put back in the slow cooker so that it drinks up all the juices and becomes tender.
Dipping the bread into the warm au jus and taking a bite of the tender juicy meat is just so damn delicious! This is a great recipe because we really made it easy for you, the slow cooker does most of the work and there are a few extra steps like caramelizing the onions on the stove top and melting the cheese under a broiler but nothing to complicated.
For this recipe we used a sirloin roast. I would typically go for a chuck roast because of the tenderness but the store was out. You can also use a boneless ribeye which is more expensive or a brisket, these work well for this type of sandwich. The meat is the star ingredient, make sure you buy accordingly.
For the bread we went with a garlic parmesan hoagie that was freshly baked from our local bakery. Make sure you choose a nice crusty bread that can hold the amount of beef and withstand the dunking in the au jus. Because I like to pile my beef high, I took out some of the bread from inside the top bun to help my sandwich close better that way the beef would sit inside the middle.
How do you make the perfect slow cooker beef dip?
Here are some tips to help you achieve the best results! A true beef dip recipe is simple to make and tastes delicious, every bite packs a flavour that just makes your taste buds explode!
- Buy good quality meat and good quality bread.
- Heavily season your meat, this will add more flavour and help brown the outsides when you sear it in the pan.
- We recommend searing the meat before placing it in the slow cooker. This will add more flavour and help tenderize the middle.
- Its important to use beef consommé, this brings a more concentrated beef flavour to your au jus and is found in the canned section near the beef broth. We wanted extra beef flavour and even added a beef bouillon on top of the consommé and broth.
- If you have time, flipping your roast halfway through the cooking time helps it evenly cook
- The longer you slow cook the meat, the more tender and juicy it will become.
- To help caramelize the onions, add a few tablespoons of the beef drippings when the onions start to dry out during the caramelization process.
- Let me meat cool for 10 minutes before slicing or shredding the beef.
- To thicken your au jus sauce add 2 tablespoon of cornstarch with 4 tablespoons of your au jus sauce. Bring to a simmer and let sit for a few minutes.
We hope you enjoy this ultimate homemade beef dip!
Cheer!
@thecommunalfeast
SLOW COOKER BEEF DIP SANDWICH
Crazy delicious tender slow cooked beef, caramelized onions, melted cheese sandwiches that are seeping with spices and dipped in au jus. This sandwich will give your neighbourhood pub a run for its money!
Ingredients
- 3-4 pounds sirloin roast
- 1 tbsp fresh cracked peppercorns or just black pepper
- 1 tbsp salt
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp onion powder
- 1 can beef consommé
- 1 carton beef broth
- 1 cube beef bouillon
- Half a yellow onion sliced
- 1 red onion, sliced
- 3 tbsp unsalted butter
- a dash of balsamic vinegar
- 1 tbsp soy sauce
- 2 tbsp Worcestershire Sauce
- 5 garlic cloves, minced
- 2 bay leaves
- Hoagie rolls (we used garlic Parmesan flavored buns)
- Sliced provolone cheese (2 per sandwich)
Instructions
1. Generously season each side of the roast with salt and pepper. In a large skillet add the olive oil and turn to medium high heat. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust.
2. Place the roast into the slow cooker. Add sliced yellow onion, beef consommé, beef broth, beef bouillon cube, onion powder, garlic, thyme, oregano, soy sauce, Worcestershire sauce and bay leaves
3. Cook on low heat for 8-10 hours or on high for 5-7 hours. Remove the roast from the slow cooker, Let sit for 10 minutes and either slice the meat or shred with a fork.
4. Strain the beef drippings and discard the strained herbs, set aside to make au jus
5. Place the meat back in the slow cooker and add a few tbsp. of au jus to help keep the meat moist. Let the meat soak up all the juices for at least 30 minutes to an hour.
Make the caramelized red onions.
6. Add the butter to a pan and melt on medium heat. Next add the sliced red onions and cook for 45 minutes stirring occasionally. When the onions start to dry out, add a splash of balsamic vinegar and keep stirring to ensure the onions don’t burn during those 45 minutes. Add more butter if necessary and some au jus to keep the onions hydrated. Once the onions start to caramelize, remove from heat and set aside. (I like to add the onions from the slow cooker in with the caramelized onions to prevent waste)
7. For buns, heat oven to 350 degrees. Cut buns through the center, place buns cut side up on a rimmed baking sheet. Spread butter on each side then toast in preheated oven about 5 minutes, next add the shredded beef and caramelized onions, top with provolone toast until melted, about 2 minutes longer.
Serve warm with remaining broth for dipping.
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