Description
Tender and flavorful Slow Cooker French Dip Sandwiches featuring seared ribeye cooked low and slow with aromatic seasonings, served on crusty rolls with melted Swiss cheese and a rich au jus for dipping.
Ingredients
Units
Scale
Meat and Seasonings
- 4 pound ribeye loin (boneless, or substitute with chuck roast or sirloin)
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon oregano
- 1 tablespoon olive oil
Slow Cooker Liquid and Vegetables
- 2 large onions, sliced
- 10 cloves garlic, minced
- 2 bay leaves
- 1/4 cup Worcestershire sauce
- 1/4 cup white wine
- 3 cups beef broth (low sodium)
To Serve
- 8 crusty rolls or French baguette
- 8 slices Swiss cheese (optional)
Instructions
- Prepare the Meat: Tie the meat with kitchen twine if needed to maintain shape. In a small bowl, combine salt, pepper, and oregano, then liberally season the beef on all sides to ensure maximum flavor penetration.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until a rich brown crust forms, locking in juices and enhancing taste.
- Load the Slow Cooker: Add sliced onions, minced garlic, bay leaves, Worcestershire sauce, white wine, and beef broth into the slow cooker. Place the seared beef on top and pour some of the liquid over the meat for moisture.
- Slow Cook the Beef: Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours until meat reaches internal temperature of 130–135℉ for medium-rare or 145℉ for medium. Adjust cooking time based on your preferred doneness.
- Rest the Meat: Transfer the beef to a cutting board and cover loosely with foil. Let it rest for 10 to 15 minutes to allow juices to redistribute.
- Strain the Au Jus: Pour the remaining liquid through a fine mesh strainer, reserving the liquid and onions for serving. Discard the bay leaves.
- Slice the Beef: Cut the meat as thinly as possible for tender sandwich slices.
- Assemble Sandwiches: Slice the rolls in half, pile on sliced beef, top with cooked onions, and add a slice of Swiss cheese if desired.
- Melt the Cheese (Optional): Place the assembled sandwiches under a broiler for a couple minutes until the cheese melts, adding warmth and richness.
- Serve with Au Jus: Serve immediately with reserved au jus for dipping, enhancing every bite with savory juices.
Notes
- Use kitchen twine to keep meat compact for even cooking.
- Searing the beef before slow cooking adds depth of flavor and better texture.
- Adjust cooking time based on your slow cooker’s heat as temperatures may vary.
- Broiling cheese on the sandwich is optional but recommended for extra gooey texture.
- For a lower sodium option, use low sodium beef broth and reduce added salt.
- Leftover au jus can be refrigerated and used as gravy or dipping sauce later.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg
