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French Dip Sandwich


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Rate this recipe 4.3/5 (9 Votes)
French Dip Sandwich 1 Picture


  • 2 cans (10.5 ounces each) condensed French Onion Soup
  • 1 can (10.5 ounces) Beef Consomme
  • 3-4 pounds beef chuck roast
  • 8 sandwich rolls
  • 8 slices provolone cheese
  • .


Adapted from


Step 1

Place the roast in a slow cooker. Pour the soup and consomme over the top.

Cover and cook on low for 8 hours or high for 4 hours.

Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.

Transfer the beef to a pie plate and shred with a fork.

Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.

Serve immediately with the sauce on the side for dipping

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