French Dip Sandwich with Onions
When I want to impress company, these satisfying sandwiches are my first pick for
the menu. I serve them with the cooking juices in individual bowls for easy use. —Florence Robinson, Lenox, Iowa
Ingredients
- 2 large onions, cut into 1/4-inch slices
- 1/4 cup butter, cubed
- 1 beef rump roast or bottom round roast (3 to 4 pounds)
- 5 cups water
- 1/2 cup soy sauce
- 1 envelope onion soup mix
- 1-1/2 teaspoons browning sauce, optional
- 1 garlic clove, minced
- 14 French rolls, split
- 2 cups shredded Swiss cheese
Reviews
I make this with the grass fed beef we raise. Everyone loves it. It's easy and delicious.
Brought this to a potluck at work. Everyone went crazy over it
@cmdaiber: I've eaten a lot of "French dips" and don't think I've ever had one with sliced meat. It's pulled/shredded which will soak up the au juice much better. You done good! However to slice, you'll have to cool and about "half freeze" to slice such a tender roast. Then, you have the problem of reheating for the sandwich. Forget it and make it like the rest of the world does. '
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I made this as the recipe said. No changes. My family inhaled it! Just one question. How does anyone cut a crock potted roast into slices? My meat will not slice. It just falls apart. Pretty slices would be nice for a Graduation Party instead of my mangled pull apart roast. There's a trick to this. I know there is.
Couldn't stop taste testing these, so we got less than the recommended number of servings. Will be freezing the leftover "dip" for future use in other dishes. Really delicious and easy to make. Be sure to use a hearty bread to soak up all the good flavors.
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My family loves these! I only use half a packet of soup mix to cut the sodium, but they are great without it. We like to eat these on Hoagie Buns from the Bakery.
A family favorite! Have been making for years. I put less soy sauce in, 1/3 cup. I butter and toast bread under broiler, add meat and cheese, then put back in oven to melt cheese. They are just as good the next day for lunch.
This has been a family favorite for years! I like to toast buttered French rolls under the broiler before putting the cheese and meat on the bread. Then I return them to the oven to melt the cheese. I also use less soy sauce; 1/3 cup is plenty. YUMMY!