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