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Hearty French Dip Sandwiches

This is a very favorite meal of my husband, who is nicknamed "The Beef Man," because we sell USDA Beef in our retail store. Served with a green salad, this makes a wonderful evening meal. It would also work great for sandwiches at a football game party.—Dorothy Connelley, Belle Fourche, South Dakota
  • Total Time
    Prep: 30 min. Cook: 6 hours
  • Makes
    8 servings

Ingredients

  • 1 large onion, sliced
  • 1 boneless beef rump roast (3 pounds)
  • 2 cans (10-1/2 ounces each) condensed French onion soup
  • 1 loaf (1 pound) French bread, halved lengthwise
  • 1/4 cup butter, softened
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon garlic salt
  • 8 slices part-skim mozzarella cheese

Directions

  • Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. Pour soup over beef. Cover and cook on low for 6-8 hours or until meat is tender.
  • Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat across the grain and return to the slow cooker. Heat through.
  • Place bread on an ungreased baking sheet. Combine the butter, Parmesan cheese and garlic salt; spread over bread.
  • Bake at 400° for 10-12 minutes or until lightly browned. Layer bread bottom with mozzarella cheese, beef and onion. Replace bread top; cut into eight portions. Serve with cooking juices.
Nutrition Facts
1 each: 554 calories, 22g fat (11g saturated fat), 136mg cholesterol, 1298mg sodium, 39g carbohydrate (5g sugars, 2g fiber), 49g protein.
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