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Spicy French Dip Recipe
Spicy French Dip Recipe photo by Taste of Home

Spicy French Dip Recipe

Read Reviews (9)
4.93 9
Publisher Photo
If I'm cooking for a party or family get-together, I can put this beef in the slow cooker in the morning and then concentrate on other preparations. It's a great time-saver and never fails to get rave reviews. —Ginny Koeppen of Winnfield, Louisiana
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES: 12 servings

Ingredients

  • 1 beef sirloin tip roast (3 pounds), cut in half
  • 1/2 cup water
  • 1 can (4 ounces) diced jalapeno peppers, drained
  • 1 envelope Italian salad dressing mix
  • 12 crusty rolls (5 inches)

Nutritional Facts

One serving (one sandwich with 3 tablespoons juice) equals 357 calories, 9 g fat (4 g saturated fat), 68 mg cholesterol, 877 mg sodium, 37 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Directions

  1. Place beef in a 5-qt. slow cooker. In a small bowl, combine the water, jalapenos and dressing mix; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.
  2. Remove beef and shred using two forks. Skim fat from cooking juices. Serve beef on rolls with juice. Yield: 12 servings.
Originally published as Spicy French Dip in Light & Tasty October/November 2002, p29

Nutritional Facts

One serving (one sandwich with 3 tablespoons juice) equals 357 calories, 9 g fat (4 g saturated fat), 68 mg cholesterol, 877 mg sodium, 37 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Spicy French Dip(9)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 6, 2014

Easy and excellent! I did use pepperoncini instead of jalapeno's .

MY REVIEW
Reviewed Feb. 7, 2014

So good

MY REVIEW
Reviewed Jul. 31, 2013

I would absolutely make this again. My family loved it.

MY REVIEW
Reviewed Apr. 14, 2013

This was far too hot for me but Tim loved it.

Next time I'll cut the pepper amount down.

MY REVIEW
Reviewed Oct. 16, 2011

A bit expensive but very delicious. Used the leftovers to make melts on sourdough, equally delicious.

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