Roast Beef French Dip Sandwich


5 min


4 hr 55 min


The roast beef french dip sandwich, also known as a beef dip is a hot sandwich (Panini) consisting of thinly sliced roast beef (or other meats) on a French roll or baguette


  • 1 ‏beef rump roasts (4 to 5 lb.)
  • 2 teaspoons ‏kosher salt
  • 1/2 teaspoon ‏black pepper
  • 2 tablespoons ‏vegetable oil
  • 1 ‏large onion, sliced
  • 1 ‏can +1 cup beef broth
  • 1 ‏packet dried onion soup mix
  • 2 loaves ‏French bread


  1. Season roast with salt and pepper.
  2. Heat oil in a large skillet or pot over medium-high heat. Add seasoned rump roast and cook, turning, until browned on all sides, about 1 1/2 minutes per side. Transfer roast to slow cooker.
  3. Add 1 cup beef broth and using a wooden spoon, scrape bottom of pan to incorporate all browned bits of meat. Cook for 2 minutes to reduce liquid.
  4. Now add onion, broth and onion soup mix to pot; stir to mix. Cover and cook on low heat for 5 hours until the beef is tender. Remove roast and slice.
  5. Arrange meat on a platter and pour sauce over meat.
  6. Cut 4-inch lengths from bread and have everyone layer meat on bread, pouring sauce on top to moisten. Extra: add some Mushrooms and caramelized onion and spicy mayonnaise.

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