This French Dip Sandwich can be made in the Slow Cooker or Instant Pot. Served on a hoagie roll with a savory au jus, these sandwiches are an easy beef recipe for weeknights or weekends. Tender roast beef and melted cheese make this a family favorite.
Best French Dip Sandwich Recipe
I grew up going to Philippe’s in Los Angeles, and their beef dip was unforgettable — especially the dipping sauce. This homemade version uses simple ingredients but delivers deep, rich flavor.
The core ingredients are straightforward: a boneless beef chuck roast, beef broth, soy sauce, aromatics and seasonings, French rolls or hoagies, and Provolone (or Swiss) cheese.
How to Make French Dip Sandwiches
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Trim and discard any visible fat from the roast. Place the trimmed roast into a slow cooker or Instant Pot.
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Add beef broth, low-sodium soy sauce, a bay leaf, whole black peppercorns (or ground black pepper), crushed dried rosemary, dried thyme, and garlic powder. Cover and cook on Low in the slow cooker for 6–8 hours, until the meat is very tender. In an Instant Pot, cook at high pressure (about 30–60 minutes depending on your model) until tender.
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Preheat the oven to 350°F to toast the rolls. Remove the roast from the cooking liquid, reserving the broth for the au jus. Slice the beef thinly or shred it, depending on your preference—very thin slices work especially well in these sandwiches.
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Slice the rolls in half, butter lightly, and place them on a baking sheet. Toast in the oven 2–3 minutes until just golden.
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Pile the sliced beef onto the toasted rolls and top each with two slices of Provolone (or your choice of cheese). Return to the oven for 2–3 minutes until the cheese melts.
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Skim any fat from the surface of the reserved broth and taste the au jus. If it’s too concentrated, thin it with a little water to reach your desired strength. Serve the hot au jus in small bowls or ramekins so everyone can dip their sandwich. Store any leftovers in an airtight container in the refrigerator.
Crockpot French Dip Sandwiches
These sandwiches are perfect when you want hands-off cooking. Prep takes about 10 minutes in the morning, then let the crockpot do the work. The slow-cooked au jus develops a deep, savory aroma without being overly herbaceous — just rich and satisfying.
I like cutting hoagie rolls in half to make smaller portions for kids, brushing with butter, and toasting briefly. After piling on the beef and cheese, pop them back in the oven until the cheese is perfectly melted and the rolls are warm and crisp at the edges.
The combination of toasty bread, melty cheese, and the au jus from the roast is classic and comforting. Serve with a green salad or French fries to complete the meal.
Ingredients
- 1 (about 4 pound) boneless beef chuck roast
- 2 cups beef broth (Better Than Bouillon or similar is fine)
- 1/3 cup low-sodium soy sauce
- 1 bay leaf
- 3 whole black peppercorns (or 1/8 teaspoon ground black pepper)
- 1 teaspoon crushed dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
- 8 French rolls or hoagies
- 16 slices Provolone cheese (or Swiss)
- Butter for rolls
Instructions (Quick Reference)
- Trim roast and place in slow cooker or Instant Pot.
- Add broth, soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Cook until very tender (6–8 hours low in a slow cooker; high pressure in an Instant Pot).
- Preheat oven to 350°F. Remove roast, reserve broth, and slice the meat thinly.
- Butter and toast rolls 2–3 minutes. Fill with beef and top with cheese. Melt cheese in the oven 2–3 minutes.
- Skim fat from reserved broth and adjust flavor with water if needed. Serve warm au jus for dipping.
Serving Suggestions
These sandwiches pair well with fries, chips, or a simple green salad. Refrigerate leftovers in an airtight container and reheat gently, serving with warmed au jus.
