What the heck is this?
Listen, I love a good French dip sandwich, but who has time to slow-roast a massive hunk of beef for hours? Enter this genius hack: ground beef that gets transformed into tender, juicy, dip-worthy perfection in your slow cooker. We’re talking about seasoned ground beef that cooks low and slow until it’s fall-apart tender, swimming in the most incredible au jus you’ve ever tasted. Pile it high on crusty rolls, top with melty provolone, and dip away. My husband took one bite and said, “This tastes like those fancy sandwiches from that place downtown, but better.” The best part? It costs about a quarter of what you’d pay at a restaurant, and your slow cooker does all the heavy lifting while you live your life.
Why You’ll Love This Recipe
- Budget-friendly but tastes expensive — ground beef that eats like prime rib
- Set-it-and-forget-it easy — slow cooker magic at its finest
- Makes enough for an army — perfect for feeding a crowd or meal prep
- Au jus that’s liquid gold — you’ll want to drink it straight
- Way cheaper than deli roast beef — but somehow tastes better
- Freezer-friendly — make a batch and eat French dips for weeks
- Customizable heat level — mild enough for kids, spicy enough for thrill seekers
The Good Stuff You’ll Need
For the Beef:
- 2 lbs ground beef (80/20 works great)
- 1 large onion, sliced thin
- 4 cloves garlic, minced
- 2 packets onion soup mix
- 1 packet au jus gravy mix
- 2 cups beef broth
- 1 cup water
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
For Assembly:
- 6-8 hoagie rolls or French bread rolls
- 8-12 slices provolone or Swiss cheese
- Butter for toasting rolls
Optional Upgrades:
- Sautéed mushrooms
- Caramelized onions (in addition to the cooked ones)
- Horseradish sauce
- Pickled jalapeños for heat
- Fresh herbs for garnish
Let’s Do This
Step 1: Brown That Beef
In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. You want some nice caramelization here — that’s flavor gold. Drain most of the fat but leave a little for richness. Transfer the beef to your slow cooker.
Step 2: Onion Situation
In the same skillet (don’t clean it — those brown bits are treasure), sauté the sliced onions until they’re golden and starting to caramelize, about 8-10 minutes. Add the minced garlic for the last minute. Scrape all of this goodness into the slow cooker with the beef.
Step 3: Liquid Magic
Add both packets of seasoning mix, beef broth, water, Worcestershire, soy sauce, black pepper, thyme, and bay leaf to the slow cooker. Stir everything together until the seasoning packets are dissolved and everything’s well combined.
Step 4: Slow Cook to Perfection
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The beef should be incredibly tender and the liquid should be rich and flavorful. Remove the bay leaf when you’re done.
Step 5: Bread Prep
About 15 minutes before serving, split your rolls and butter the cut sides. Toast them under the broiler or in a skillet until golden brown. This step is crucial — soggy bread is the enemy of a good French dip.
Step 6: Assembly Time
Pile the beef mixture generously onto the bottom half of each roll. Top with cheese slices, then the top of the roll. Strain the cooking liquid into bowls for dipping — this is your homemade au jus and it’s about to change your life.
Serving Suggestions
Serve these bad boys with the au jus for dipping, some crispy fries or onion rings, and maybe a pickle spear if you’re feeling fancy. The au jus is also incredible drizzled over mashed potatoes or used as a gravy for other dishes, so don’t waste a drop.
Switch It Up
Spicy Version: Add a diced jalapeño with the onions and use pepper jack cheese instead of provolone.
Mushroom Lovers: Sauté a pound of sliced mushrooms and add them to the slow cooker in the last hour.
Italian Style: Add some Italian seasoning and use mozzarella cheese. Serve with a side of marinara for extra dipping.
Loaded Style: Top with sautéed peppers and onions, and add some crispy fried onions for crunch.
Lighter Option: Use ground turkey instead of beef and serve on whole grain rolls.
Breakfast Twist: Add a fried egg on top and call it a breakfast sandwich.
Make-Ahead Tips
This stuff gets better with time, so make it a day ahead if you can. The flavors really develop overnight. You can also freeze the cooked beef mixture for up to 3 months — just thaw and reheat when you’re ready for French dip night. The au jus freezes well too, or you can keep it in the fridge for up to a week and use it for other dishes.
Questions People Actually Ask
Q: Can I use a different cut of beef? A: Sure! Chuck roast cut into chunks works great, but you’ll need to cook it longer — about 8-10 hours on low.
Q: What if my au jus is too salty? A: Add a bit more water or low-sodium beef broth to dilute it. Taste as you go.
Q: Can I make this without the seasoning packets? A: Absolutely! Use 2 tbsp onion powder, 1 tbsp garlic powder, 2 tsp salt, and 1 tsp each of dried thyme and pepper instead.
Q: How do I keep the sandwiches from getting soggy? A: Toast the bread well and don’t let the sandwiches sit too long before eating. Serve the au jus on the side for dipping.
Q: Can I double this recipe? A: Yes, but you might need a bigger slow cooker or use two smaller ones. The cooking time stays the same.
Q: What’s the best bread for this? A: Crusty hoagie rolls or French bread work best. You want something sturdy enough to hold up to dipping.
Print
Slow Cooker Ground Beef French Dip Sandwiches That’ll Make You Forget About Expensive Roast Beef: Budget-Friendly Comfort That Hits Different
- Total Time: 20 minutes
- Yield: 6–8 sandwiches 1x
Description
Listen, I love a good French dip sandwich, but who has time to slow-roast a massive hunk of beef for hours? Enter this genius hack: ground beef that gets transformed into tender, juicy, dip-worthy perfection in your slow cooker. We’re talking about seasoned ground beef that cooks low and slow until it’s fall-apart tender, swimming in the most incredible au jus you’ve ever tasted. Pile it high on crusty rolls, top with melty provolone, and dip away. My husband took one bite and said, “This tastes like those fancy sandwiches from that place downtown, but better.” The best part? It costs about a quarter of what you’d pay at a restaurant, and your slow cooker does all the heavy lifting while you live your life.
Ingredients
For the Beef:
- 2 lbs ground beef (80/20 works great)
- 1 large onion, sliced thin
- 4 cloves garlic, minced
- 2 packets onion soup mix
- 1 packet au jus gravy mix
- 2 cups beef broth
- 1 cup water
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
For Assembly:
- 6–8 hoagie rolls or French bread rolls
- 8–12 slices provolone or Swiss cheese
- Butter for toasting rolls
Optional Upgrades:
- Sautéed mushrooms
- Caramelized onions (in addition to the cooked ones)
- Horseradish sauce
- Pickled jalapeños for heat
- Fresh herbs for garnish
Instructions
In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. You want some nice caramelization here — that’s flavor gold. Drain most of the fat but leave a little for richness. Transfer the beef to your slow cooker.
In the same skillet (don’t clean it — those brown bits are treasure), sauté the sliced onions until they’re golden and starting to caramelize, about 8-10 minutes. Add the minced garlic for the last minute. Scrape all of this goodness into the slow cooker with the beef.
Add both packets of seasoning mix, beef broth, water, Worcestershire, soy sauce, black pepper, thyme, and bay leaf to the slow cooker. Stir everything together until the seasoning packets are dissolved and everything’s well combined.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The beef should be incredibly tender and the liquid should be rich and flavorful. Remove the bay leaf when you’re done.
About 15 minutes before serving, split your rolls and butter the cut sides. Toast them under the broiler or in a skillet until golden brown. This step is crucial — soggy bread is the enemy of a good French dip.
Pile the beef mixture generously onto the bottom half of each roll. Top with cheese slices, then the top of the roll. Strain the cooking liquid into bowls for dipping — this is your homemade au jus and it’s about to change your life.
Notes
Serve these bad boys with the au jus for dipping, some crispy fries or onion rings, and maybe a pickle spear if you’re feeling fancy. The au jus is also incredible drizzled over mashed potatoes or used as a gravy for other dishes, so don’t waste a drop.
- Prep Time: 20 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~28g
- Carbohydrates: ~32g
- Protein: ~35g