French Dip Sandwiches with Au Jus {Recipe}

The other day, I tried a crockpot recipe for French Dip Sandwiches, and it turned out with dry rubbery meat that was bland and not tasty whatsoever. The Au Jus was delicious, but the meat was horrible. Poor hubby was sweet and said he loved it, but I myself was very disappointed about a sandwich I've always loved in restaurants.

So I was adamant about creating an easier and tastier French Dip Sandwich. So when I headed up to my parents house last Thursday, my mom and I went to work on perfecting such a delicious sandwich that our family loves.

We came up with the following recipe, and it was MOST excellent. It only takes 30 minutes to put together and have it on the table. My father said it was a perfect cut of meat and was highly impressed with the tastiness of the sandwich. He didn't even use the au jus for dipping. He had the sandwich by itself. My mom and I loved both the sandwich and the au jus. So very delicious.

I've added a new "printable recipe" link so that you are able to print this recipe out straight from the blog! Someone please let me know if it works for you all.

Just look at how buttery the buns were, SO very good! Ooooey, goooey provolone cheese, and mouthwatering roast beef...ah-mazing. Five star meal here folks!

Enjoy!

French Dip Sandwiches with Au Jus

***Printable Recipe***

Total Time: 30 min
Prep Time: 15 min     Cook Time: 15 min      Yield: 4 servings

Ingredients

2 lbs of thinly sliced roast beef sandwich meat (we tested with Boar's Head London Broil)
4 Hoagie rolls or sandwich buns
1 lb  thinly sliced provolone cheese (from the deli)
1 pkg of Onion soup mix (we tested with Liptons)
4 cups of water (the water will reduce, and you will still have plenty of au jus)

Directions

Turn on your oven broiler.

Mix onion soup mix with 4 cups of water in a saucepan and heat on medium-high heat to a low boil.

While the soup is heating, cut the hoagies in half, but not all the way through. Place slices of provolone on the inside of the hoagie to cover both sides. Place on a cookie sheet and place in oven for 3-5 minutes or until cheese is well melted and heated through.

While the hoagies are toasting and melting, place slices of roast beef, one-by-one in the onion soup mix. Let the roast beef get heated through. You will probably have to do this twice, you don't want to put all of the slices in at once and overcrowd the pan. You will only be heating the meat, not actually cooking it. Cooking it again will make the meat dried out, floppy, and rubbery.

Pull out the hoagies, the cheese should be melted well.

Place slices of beef directly from the saucepan to the hoagie rolls. Fill the inside of the rolls with desired amount of beef. Repeat for each sandwich.

Ladle the au jus into small ramekins for dipping and serve!

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