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This easy slow cooker French dip sandwich recipe features tender beef, savory au jus, caramelized onions, and melted provolone cheese. Finished with a creamy horseradish aioli, it’s a restaurant-quality sandwich made right at home.
There are few sandwiches as satisfying as a really good French dip. It’s simple on paper — beef, bread, broth — yet when done right….it is one of the best sandwiches in the world. When my college kids come home to visit, this is one of the recipes that I love to make because it is not only super simple to make but they love it!
Since the Super Bowl is coming up this Sunday, I want to share a recipe you can serve that is a huge crowd pleaser. Are you watching the big game? If you want to find more recipes for the big game, check out my Super Bowl Recipes post.
This slow cooker French dip sandwich is inspired by the iconic version from Salt Hank’s in NYC, known for bold flavors and sandwiches that don’t cut corners. This homemade version captures that same deeply savory, beef-forward experience — but with the ease and practicality of a crockpot. The crockpot just makes these 100x easier! The result is fork-tender beef, a flavorful au jus, crusty bread that holds up to dipping, melty cheese, and a horseradish aioli that brings everything into balance.
Whether you’re feeding a crowd, planning a cozy weekend dinner, or just want a restaurant-quality sandwich without leaving the house, this is one recipe you’ll come back to again and again.
Why you will love these Beef French Dip Sandwiches:
This slow cooker French dip sandwich is everything you want in a comfort classic: ultra-tender beef, deeply savory au jus, melty cheese, and crusty bread that soaks up every drop. This recipe stands out because it’s:
- Mostly hands-off thanks to the slow cooker. We love an easy recipe!
- Deeply flavorful without being overly complicated
- Tender enough to shred or slice, depending on your preference
It tastes indulgent, but it’s surprisingly easy to pull off — the best kind of recipe.
If you love Crockpot Sandwich recipes you will have to try my flavorful Slow Cooker Italian Beef Sandwich recipe that receives so many 5-star reviews.
Ingredients:
- Beef Roast: Chuck roast works best for tender, shreddable beef.
- Onions: Slowly caramelized to add sweetness and depth of flavor.
- Beef Broth: Creates the rich, savory au jus for dipping.
- Provolone Cheese: Melts beautifully and adds a mild, creamy flavor.
- Hoagie Rolls or French Bread: You can buy store-bought or make my easy Homemade French Bread. You want the bread to be sturdy to hold up against the meat, cheese, and dipping into au jus.
- Horseradish Aioli: Adds a creamy, tangy kick that balances the richness.
- Seasonings: Simple salt and pepper let the beef shine.
What type of bread should I use when making French dip sandwiches?
I like to use a hearty bread that is soft enough to bite into but firm enough to hold up to the au jus juices. You want to look for a crisp exterior, soft interior, and enough structure that holds up to dipping.
My favorite is to use the La Brea Bakery Take & Bake Twin Pack French Baguette. They are smaller baquettes but perfect for this recipe. You can also get a large baguette and cut into half or smaller pieces.
How to make the best Crockpot French Dip Sandwich:
1. Season the roast
Pat the chuck roast dry. Sprinkle lightly with salt, black pepper, and garlic powder. (The au jus packet will do most of the seasoning.)
2. Add to the crockpot
Place roast in the slow cooker. Whisk together:
- Beef broth
- Au jus packet
- Worcestershire sauce
- Onion powder
Pour over the roast.
3. Cook low and slow
- Low: 8–9 hours (best texture)
- High: 5–6 hours
How to know it’s done:
The beef should shred easily with a fork. If it resists shredding, it needs more time.
Shredding the Beef
Remove the roast and shred with two forks. Return shredded meat to the crockpot and let it soak in the au jus for 15–20 minutes before serving.
This step is key for maximum flavor.
How to Caramelize the Onions
- Heat butter or oil in a skillet over medium-low heat. Add onions and salt
- Cook 30–40 minutes, stirring occasionally. Onions should be deep golden and jammy, not rushed
How to Toast the Bread & Melt the Cheese
Split rolls and place on a baking sheet. Toast at 400°F for 5 minutes. This creates a barrier so the bread doesn’t get soggy too fast.
How to Make Horseradish Aioli
Whisk all ingredients together. Chill for at least 15 minutes before using.
Flavor should be creamy, garlicky, and sharp — perfect against rich beef.
How to Assemble the Sandwich
- Toasted roll
- Spread horseradish aioli on top roll
- Pile on shredded beef
- Add cheese and then place under the broiler until melted.
- Add caramelized onions
- Serve with a cup of hot au jus for dipping
Frequently Asked Questions (FAQ’s):
- What cut of beef is best for French dip?
Chuck roast is ideal for tenderness and flavor. - Can I skip the horseradish aioli?
Absolutely—mayo or mustard works great too - What cheese works besides provolone?
Swiss or mozzarella are great substitutes. - Can I make this ahead of time?
Yes! The beef tastes even better the next day.
Serving Suggestions:
- Salad: I love to pair these sandwiches with a classic Macaroni Salad, Potato Salad or a light and fresh Chopped Salad.
- Smashed Potatoes: I love to make Smashed Potatoes because they are always such a crowd pleaser and a fun take on normal potatoes! You can also make some Loaded Bacon Cheddar Smashed Potatoes.
- Macaroni and Cheese: Everyone loves a good classic Mac and Cheese on the side. You can also elevate the spice level and make Jalapeno Mac and Cheese.
This slow cooker French dip sandwich delivers everything you want: rich flavor, tender beef, crusty bread, melty cheese, and that irresistible dip that makes you go back for one more bite. Inspired by the beloved Salt Hank’s sandwich in NYC, it captures that bold, indulgent, restaurant-style experience — without the wait or the price tag.
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Slow Cooker French Dip Sandwiches
Ingredients
Beef:
- 3 to 4 lb Chuck Roast
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1/4 teaspoon Garlic Powder
- (1) 1-ounce Au Jus Packet
- 3 to 4 cups Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Onion Powder
Toppings:
- 2 Onions (sliced)
- 3 Tablespoons Salted Butter
- 12 slices Provolone Cheese
- 6 French or Hoagie Rolls
Horseradish Aioli:
- 1/3 cup Mayonnaise
- 1 to 2 Tablespoons Prepared Horseradish
- 1 Garlic clove (finely minced or 1/4 teaspoon garlic powder)
- Salt and Pepper
Instructions
- Season the roast. Pat the chuck roast dry. Sprinkle lightly with salt, black pepper, and garlic powder. (The au jus packet will do most of the seasoning.)
- Add to the crockpot. Add beef broth, au jus packet, Worcestershire sauce, and onion powder. Cover and cook low and slow for 8-9 hours. The beef should shred easily with a fork. If it resists shredding, it needs more time. Remove the roast and shred with two forks. Return shredded meat to the crockpot and let it soak in the au jus for 15–20 minutes before serving
- While the meat is cooking, caramelize the onions. Heat a skillet over medium-low heat. Add butter and onions and a pinch of salt. Cook for about 30 minutes or until soft, caramelized, and slightly sweet. If they are getting too dark, reduce heat to low.
- When almost ready to serve, split rolls and place on a baking sheet. Toast at 400°F for 5 minutes. This creates a barrier so the bread doesn’t get soggy too fast.
- Make horseradish aioli by whisking all ingredients together. Chill for at least 15 minutes before using.
- How to assemble the sandwiches. Start with the toasted roll or baguette. Spread horseradish aioli on top roll. Pile on shredded beef. Add slices of cheese and then place in the oven under the broiler until melted. This should only take about 2-3 minutes so watch carefully. Top with caramelized onions. Serve with a cup of hot au jus for dipping.
Notes
- What cut of beef is best for French dip?
Chuck roast is ideal for tenderness and flavor. - Can I skip the horseradish aioli?
Absolutely—mayo or mustard works great too - What cheese works besides provolone?
Swiss or mozzarella are great substitutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
