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Hearty French Dip Sandwiches

Total Time

Prep: 30 min. Cook: 6 hours


8 servings

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
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  • 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


  1. 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.
  2. 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.
  3. Place bread on an ungreased baking sheet. Combine the butter, Parmesan cheese and garlic salt; spread over bread.
  4. 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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