i love french dip sandwiches!!! YESSSSS!
okay, okay, i know what you’re thinking! what happened to the photography blog that we know and love? right? riiiiight?!! okay, maybe you weren’t, but i am just working on a few things that i was specifically asked not to share with the public, and since i just LOVE to cook, and i love to take pictures of things i cook, i thought why not share tonight’s delicious meal! trust me, it is a tasty one.
so my mom would make french dip sandwiches from time to time when growing up, and i love all of her cooking. it’s always a bookmarked recipe that i’ve wanted to try, but just never did. now that i’ve tackled it, i don’t know why it took me so long! so easy, really. to me, these sandwiches are a total comfort food, and i enjoy them best when it’s fall and a little chilly out. despite being my first time making these, i thought they came out DELICIOUS! not to toot my own horn or anything.. but toot tooooooot!
because i love you guys, the recipe is below the following photos:
(p.s. do you know how hard it is to take pictures of your amazingly delicious looking food? you are so welcome)
crock pot french dip sandwiches
1 3 lb beef roast (you can use a frozen roast if you want but i recommend defrosting and trimming off the fat)
2 tbsp olive oil
salt & pepper
2 1 ounce packages dry onion soup mix
2 c water
2 cans beef broth
1 tsp thyme
6 – 8 large rolls or hoagie buns (the harder on the outside, the better)
provolone, swiss or even mozzarella cheese – sliced or shredded
i made mine with provolone and it was excellent! and my man-friend loves swiss, so i made his with swiss and to no surprise, he loved it. i kind of have an obsession with mozzarella, so i was really tempted to try it out too. but these babies are reallllly filling, or i would have tried it out on my next one in a heart beat. 🙂 and just a fun fact for ya, some people prefer their french dip sammies without onions or cheese. i personally think it’s delicious with both, but that is just me.
anyway, here are the cooking directions:
slice onion into long strips and place in bottom of crock pot
heat oil in large pot over medium-high heat and rub roast with salt and pepper
once heated, carefully place roast in pan and sear on all sides. you’re quickly browning the meat to add flavor and seal in all the juices, not cooking the meat.
place in crockpot (you may need to cut it in half – i didn’t need to)
sprinkle with onion soup mix pouches. poor water and beef broth over roast
sprinkle thyme into crock pot
cook 8 – 10 hours on low, or cool 4-5 hours on high and another 3 – 4 hours on low. basically, the longer it cooks, the more tender it is! you’ll know it’s done when the meat just falls right apart. by then you won’t be able to stand not eating it any longer because it smells so amazing while cooking. when the meat is cooked, shred with a fork.
split roll, and spread apart onto baking pan (especially if you have softer rolls, like what i had). place cheese on the inside side of the top half of the roll, and place meat on the inside of the bottom half of the roll with onions on top. i baked for around 5-10 minutes at 300 and they were nice and toasty! and the cheese all melted! but make sure to keep your eye on these babies while in the oven. that cheese dripping could easily start some trouble.
scoop some of the left over juice from your crock pot in a bowl for dipping, and you’re ready to go!
delicious! hope you love them as much as me! would love to hear if anyone changed anything, or if you gave it a try 🙂