French Dip Sandwiches

I love a good French dip sandwich on a cold day. Besides the tender meat, the key is a great au jus for dipping. And oooey, gooey melted cheese. Yum. I like to get my bread good and soggy. Yes, I over-dunk. Leave it in there for a while to soak up all that beefy flavor. Then let it drip all over the place. Remember my motto: the messier it is, the better it tastes. That applies to French dip sandwiches, burgers, hot dogs. Anything and everything.

French Dip Sandwiches 2

I prefer pepperjack cheese on my French dips only because I like a little extra kick. I think provolone is a more traditional cheese. The meat is also great on French dip crescents, an excellent party treat.

French Dip Sandwiches

I love a good French dip sandwich on a cold day. Besides the tender meat, the key is a great au jus for dipping. And oooey, gooey melted cheese. Yum.
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 35 minutes
Servings 8
Calories 2885kcal
Author Mike

Ingredients

  • 1 tablespoon oil
  • 4 pound rump roast
  • 14 ounce beef broth
  • 10 1/2 condensed French Onion soup
  • 12 ounce beer use a full-flavored beer
  • 8 French rolls or a large Italian bread loaf
  • 2 tablespoons butter
  • sliced cheese provolone, pepperjack… mozzarella, whichever you prefer

Instructions

  • Trim excess fat from the roast.
  • Heat oil in a large Dutch oven or pot. Add the meat. Brown on all sides.
  • Add broth, soup, and beer. Cook on low for 7 hours.
  • Toast buns. Thin slice the beef against the grain (or shred with a fork) and stack on bread. Cover with cheese and melt under broiler.
  • Strain sauce and serve with sandwiches for dipping.

Nutrition

Calories: 2885kcal | Carbohydrates: 238g | Protein: 88g | Fat: 173g | Saturated Fat: 91g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 2005mg | Potassium: 1806mg | Fiber: 16g | Sugar: 140g | Vitamin A: 6IU | Calcium: 52mg | Iron: 14mg

Nutritional values are approximate.

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