I have a few recipes in my back pocket that I always serve when company comes for dinner. a) because they are that good and b) I always feel good about serving them because I know the flavours are there. Moreover, I know everyone will love it. I know it’ll be a hit. These Easy Beef Dip Sandwiches are exactly that. Effortless and lip-smacking good! Comfort food made easy with these sandwiches. Let’s dig in.
This is a crockpot meal, so instantly, you know this will be easy, literally, set it and forget it. For a busy mom, this is a delight. Not to mention, the savoury aroma that billows out when you lift the lid on the crockpot is to die for. Your stomach starts to rumble and you can’t wait to get this on your plate and into your mouth. Take a few minutes and enjoy this, because as soon as you shred that meat and set these sandwiches on the table, they’ll disappear. It’s comfort food at it’s finest.
These sandwiches are incredible, the shredded beef, absolutely melts in your mouth, it’s as tender as butter and so rich and delicious. The toasted ciabatta roll, soaks up the juice and the melted provolone pulls it all together, undeniably, it’s perfection. Not only are these super easy, but they are also insanely tasty.
How to make Easy Beef Dip Sandwiches
As I was saying, these sandwiches are simple. Start with a chuck roast about two to three pounds. Trim away any excess fat from the outside edges of the roast. Lay the roast in the crockpot and put the onion soup mix over the top of the meat. Pour the consomme and beef broth over everything. Add enough extra water to cover the roast (I only needed about 1/2 cup extra). Let this cook on low for 6-8 hours for a frozen roast, or if it’s thawed, cut the time in half. I check my meat around the six-hour mark. Generally, I make this from frozen, because I’m never that organized.
Once the meat starts falling apart, it’s ready. Take it out of the crockpot and shred it with two forks. This is easy, just grab a piece of meat with one fork and pull at it with the other and it will turn into little shreds. If you come across extra fat, break that out and discard it. Once the meat is all shredded, I toss it back into the crockpot to heat it back up.
While the meat’s reheating, I prep my ciabatta rolls. Split these in half and butter both sides. Let these toast under the broiler until golden, keep an eye on the rolls, they can burn easily. I like to toast my rolls, otherwise, I find that the bread gets a bit soggy, I’m not a fan, but toasting these seems to keep them together longer. As soon as these rolls turn golden, remove them from the oven. Top the bottom of each roll with some shredded beef and cover that with a slice of provolone cheese. Put this back in the oven under the broiler until the cheese is melted. That’s it! Serve each sandwich with a little bowl of the juices to dip in.
I love how easy this recipe is, it’s truly the best sandwich for those busy nights, it’s hearty and the flavours are spot on. Just remember to start it in the morning! It’s a big disappointment when you’re craving this and forget to get it started. These Easy Beef Dip Sandwiches fill the house with the most irresistible scents. Your mouth will start watering the minute you lift the lid. It’s a perfect meal for a quick, comforting dinner.
If you love these Easy Beef Dip Sandwiches, check out these other delicious recipes, I’m sure they’ll hit the spot:
- Chicken Egg Roll in a Bowl with Wonton Crisps
- The Best Almost Homemade Spaghetti Sauce
- Grandpa’s Cabin Pancakes
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Easy Beef Dip Sandwiches
French Dip or Beef Dip, whatever you call them, they’re delicious! This crockpot version makes these Easy Beef Dip Sandwiches the perfect weeknight meal for busy parents. The simplicity of this recipe will please Mom, while the flavours will win over everyone at the table. Add this to your dinner rotation this week and see for yourself.
INGREDIENTS
- 2-3 lb chuck roast
- 10 oz beef consomme, can
- 2 cups beef broth (I use 2 cups water + 2 tsp Better than Bouillon in Beef)
- additional water, to fully cover the roast
- 1 pckg dry onion soup mix (I use Lipton’s)
- 4 ciabatta rolls, split
- 4 slices Provolone cheese
- butter
INSTRUCTIONS
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Trim away as much fat as possible from the outer edges of the roast. Put this inside crock pot, and cover with onion soup mix. Pour in the consomme and the beef broth and any extra water to just cover the roast completely. This just depends on the size of your roast.
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Let this cook on low from frozen 6-8 hours or thawed 4-6 hours. It’s ready when the meat starts to fall apart.
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Once the meat starts to fall apart, remove it from the crockpot and shred with two forks. Once shredded, add it back to the pot and let it reheat while you prep for the sandwiches
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Butter the rolls and toast until golden under the broiler. Add the shredded beef as much as you desire and top with provolone and return to the broiler until melted.
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Ladle out a small bowl of the au jus for each sandwich and serve all together.