#frenchdip

This is a classic French Dip Sandwich recipe. It has soft, slow-cooked beef, savory onions, and melted cheese. This dish is great for a comforting meal any day of the week.

Ingredients: 3 lbs beef chuck roast. 1 onion, sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 1 tablespoon dijon mustard. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon black pepper. 8 French rolls. 8 slices provolone cheese.

Instructions: Place beef chuck roast in the slow cooker. Add sliced onions and minced garlic on top. In a bowl, mix together beef broth, soy sauce, Worcestershire sauce, dijon mustard, thyme, rosemary, and black pepper. Pour the mixture over the beef and onions in the slow cooker. Cover and cook on low for 7-8 hours or until beef is tender and falls apart easily. Remove beef from the slow cooker and shred using two forks. Strain the liquid from the slow cooker and reserve for dipping. Slice French rolls in half and place provolone cheese on one side of each roll. Place shredded beef on top of the cheese and close the sandwiches. Serve the sandwiches with the reserved cooking liquid for dipping.

Prep Time: 15 minutes

Cook Time: 480 minutes

This is a tasty and savory Instant Pot French Dip recipe that makes beef that is tender and full of flavor for sandwiches that will make your mouth water.

Ingredients: 3 lbs beef chuck roast. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup red wine vinegar. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and black pepper to taste. 4-6 French rolls. Provolone or Swiss cheese slices optional. Au jus for dipping.

Instructions: Add salt and black pepper to the beef chuck roast. Soy sauce, Worcestershire sauce, garlic powder, onion powder, thyme, and rosemary should all be put into the Instant Pot along with beef broth. Season the beef chuck roast and put it in the Instant Pot. Close the lid on the Instant Pot and turn the valve so that it seals. After 60 minutes of cooking on high pressure, let the pressure drop naturally. Take the beef out of the Instant Pot and use two forks to shred it. If you want to use the cooking liquid as au jus for dipping, strain it. Cut the French rolls in half and put the shredded beef inside them. If you want, you can add cheese slices. Put the au jus on the side of the sandwiches so that people can dip them. Have fun with your Instant Pot French Dip wraps!

Prep Time: 15 minutes

Cook Time: 60 minutes

French Dip Crescents are a delicious take on the traditional French Dip sandwich. They are made with soft roast beef and melted provolone cheese wrapped in flaky crescent roll dough and served with au jus gravy for dipping.

Ingredients: 1 can refrigerated crescent roll dough. 8 slices roast beef. 4 slices provolone cheese. 1 packet au jus gravy mix. 2 cups water. 1 tablespoon butter, melted. 1/2 teaspoon garlic powder.

Instructions: Preheat oven to 375F 190C. Unroll crescent dough and separate into triangles. Place a slice of roast beef and a half slice of provolone cheese onto each crescent triangle. Roll up each crescent starting from the wider end. Place crescents on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown. Meanwhile, prepare au jus gravy according to package instructions using 2 cups of water. In a small bowl, mix melted butter and garlic powder. Once crescents are done baking, brush them with garlic butter mixture. Serve hot crescents with warm au jus gravy for dipping.

Prep Time: 15 minutes

Cook Time: 10 minutes

Marie's Crock Pot French Dip is a delicious and easy-to-make meal perfect for busy days. Tender beef cooked slowly with savory herbs and spices, served on toasted hoagie rolls with melted cheese and a flavorful dipping sauce.

Ingredients: 3 lbs beef chuck roast. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 2 tablespoons dijon mustard. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon black pepper. 6-8 hoagie rolls. Provolone or Swiss cheese slices optional. Butter for toasting rolls.

Instructions: Place beef chuck roast in the slow cooker. Add sliced onions and minced garlic on top of the roast. In a bowl, mix beef broth, soy sauce, Worcestershire sauce, dijon mustard, thyme, rosemary, and black pepper. Pour the mixture over the beef in the slow cooker. Cover and cook on low for 7-8 hours, or until beef is tender and falls apart easily. Remove beef from the slow cooker and shred using two forks. Strain the liquid from the slow cooker and reserve for dipping sauce. Preheat oven broiler. Slice hoagie rolls and lightly toast with butter under the broiler. Assemble sandwiches by placing shredded beef and optional cheese slices on toasted rolls. Serve with reserved liquid for dipping. Enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes

A vegan twist on the classic French Dip Sandwich featuring savory marinated portobello mushrooms served on toasted hoagie rolls with melted vegan cheese and a flavorful dipping sauce.

Ingredients: 4 large portobello mushrooms, stems removed. 1 cup vegetable broth. 2 tablespoons soy sauce. 1 tablespoon balsamic vinegar. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried thyme. 4 vegan hoagie rolls. 1 cup vegan cheese shreds. 4 tablespoons vegan butter. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Soy sauce, garlic powder, onion powder, dried thyme, and vegetable broth should all be mixed together in a small bowl with a whisk to make the marinade. Pour the sauce over the portobello mushrooms that have been put in a shallow dish. Flip them over halfway through the 15 to 20 minutes of marinating. After the mushrooms have been marinated, put them on a baking sheet that has been lined with parchment paper. Add pepper and salt to taste. After the oven is hot, put the mushrooms in it and bake for 20 to 25 minutes, or until they are soft. Flip them over halfway through. Put the hoagie rolls in the oven while you spread vegan butter on each side of each half. Toast them in the oven for 5 to 7 minutes after putting them on a baking sheet. Take the mushrooms out of the oven and cut them into thin slices when they are done. Put a lot of sliced mushrooms on one half of each hoagie roll before putting the sandwiches together. Add shreds of vegan cheese on top of the mushrooms. Use the rest of the marinade to cover the other half of each hoagie roll. If you want to dip the sandwiches, put the rest of the marinade on the side and serve them hot.

Prep Time: 15 minutes

Cook Time: 25 minutes