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Do you ever just crave a hot sandwich? Sometimes it’s literally the only thing I want at dinnertime and these cheesy mushroom French dip sandwiches definitely do the trick! These scrumptious sandwiches are full of deliciously tender beef and cheese that melts in your mouth and is packed with amazing flavor! Honestly, these are pretty freaking amazing because MUSHROOMS.
We love making sandwiches and wraps, you can try my homemade quesadillas and my Disneyland Copycat Monte Cristo sandwich is always a hit! Or go simple and make a toasted tomato sandwich or even a classic BLT.
Fun Fact: “French” Dip Actually Originated in the US!
Most people who hear “French dip” would assume it’s French, right? Nope! I did some research and it turns out the French dip actually originated at an eatery in California. There’s a bit of confusion on exactly which one, but it looks like a toss-up between two famous eateries called Philippe’s and Cole’s!
Unfortunately, these cheesy beefy delights aren’t something you can just whip up at a whim – they need 8-12 hours to cook – but the good news is that the slow cooker does the work for you. If you get them cooking in the morning they’ll be ready and waiting for dinner!
Or if you want to be super prepared, you can always cook your sandwiches a few days in advance whenever you have the time free. That way they’re ready to reheat and serve up in minutes on those busier evenings! If you’re looking for a no-fuss simple meal, this recipe is a no-brainer.
How to Make French Dip Sandwiches
Don’t get deterred by all of the steps involved here, ti’s actually super simple to get this ready. This is pretty much a dump and go recipe until you have to prep the mushrooms.
Slow Cooker Method
- Add the beef broth and dry onion soup mix into a crock pot and combine.
- Season the roast beef and sear on all sides.
- Cook the beef roast into the slow cooker on low for 6-8 hours or high for 3-4 hours.
- Remove the roast and slice or shred.
- Place the mushrooms into a skillet with butter.
- Cook the mushrooms until they are tender, shrunken, and golden.
- Place some beef into the bun and top with some cook
- ed mushrooms and cheese slices.
- Place on a baking sheet and toast in the oven (350 F) for 5 minutes or so.
- Strain the liquid and ladle it into bowls for dipping when serving.
- Add some mushrooms into the gravy if desired!
Cooking in an Instant Pot? That speeds things up a bit!
- Start by pressing the saute button, then place the oil in the bottom of the pot.
- Season the roast beef with pepper and garlic and sear on all sides.
- Turn off the saute button.
- Add in the broth and onion soup mix and cook for 60 minutes.
- After 10 minutes, remove the roast from the cooker the slice into thin slices or shred. Tip: if you’re shredding the beef, make sure to leave in some liquid so it stays moist and delicious!
What Beef Cut Works Best?
I used chuck roast here and it’s my personal preference. But if you want something a bit leaner you could go for a bottom round roast instead! It won’t make any massive difference to the end result if you are slicing the beef, BUT it will if you are shredding the beef! If you want the beef to be really tender, use a chuck roast.
Trying to Keep Your Dishes on the Healthy Side?
You can really keep the calories under control in this recipe by using a low-sodium beef broth that’s fat-free. You can also opt for low-fat cheese and butter options.
What Should You Serve with These DELICIOUS Cheesy Mushroom French Dip Sandwiches?
Ooh there are so many options to choose from here! I tend to keep it simple with a soup and sandwich combo. Whatever soup you prefer is up to you, but I go for my cheesy cream of cauliflower soup quite a bit, or my creamy cauliflower leek soup and they are absolutely divine! These yummy sandwiches also go great with a simple side salad or something chock full of vegetables like my Greek Salad.
Happy cooking!
Love,
Karlynn
Cheesy Mushroom French Dip Sandwiches
- Prep Time
- 20 minutes
- Cook Time
- 4 hours
- Course
- Main Course
- Cuisine
- American
- Servings
- 4
- Calories
- 343
- Author
- Karlynn Johnston
Ingredients
- one 3 pound beef blade/chuck roast
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons oil
- 4 cups of beef broth
- 2 onion soup mix
- 4-6 crusty sub/Hoagie buns
- 2-3 tablespoons butter
- 1 pound white mushrooms
- Swiss or provolone Cheese
Instructions
Slow Cooker Instructions
- Place the beef broth and dry onion soup mix into a large crock pot, stir until combined. Season the roast beef with the pepper and the garlic. Place the oil in a large skillet over medium-high heat, then sear the roast on all sides, then place the beef roast into the liquid in the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the meat is fork-tender. Remove the roast from the crock pot and slice into thin slices or shred. If you are shredding the beef it is best to leave some liquid with it to ensure it stays moist and delicious!
- Place the mushrooms into a medium sized skillet and add in the butter. Cook the mushrooms until they are tender and have shrunk in size, and are golden brown.
- Preheat your oven to 350 °. Place some beef into the bun, top with some cooked mushrooms and then the cheese slices and place on a baking sheet.. Toast the sandwiches for 5 minutes or until the cheese starts to melt.
- Strain the liquid in the slow cooker though a sieve into a bowl, then ladle the liquid (au jus) into bowls large enough for dipping for when you are serving.
- If desired, add some mushrooms into the gravy!
Instant Pot Instructions
- Press the saute button and place the oil into the bottom pot of the Instant Pot. Season the roast beef with the pepper and the garlic..Sear the roast on all sides, then turn off the saute button.
- Add the broth and the onion soup mix to the pot. Place the lid on to of the Instant Pot and seal according to manufacturers directions. Cook the roast on high pressure/manual for 60 minutes.
- Let the pot naturally release for 10 minutes, then manually release according to manufacturers directions.
- Remove the roast from the pressure cooker and slice into thin slices or shred. If you are shredding the beef it is best to leave some liquid with it to ensure it stays moist and delicious!
- Place the mushrooms into a medium sized skillet and add in the butter. Cook the mushrooms until they are tender and have shrunk in size, and are golden brown.
- Preheat your oven to 350 °. Place some beef into the bun, top with some cooked mushrooms and then the cheese slices and place on a baking sheet.. Toast the sandwiches for 5 minutes or until the cheese starts to melt.
- Strain the liquid in the slow cooker though a sieve into a bowl, then ladle the liquid (au jus) into bowls large enough for dipping for when you are serving.
Recipe Notes
- There is enough beef for more than 4 sandwiches, this will make a good 8!
- If you want shredded beef, you can cook the roast ALL DAY in the slow cooker, or for 90 minutes in the Instant Pot. The times shown are for meat that can be sliced!
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Diane says
I appreciate that you have a jump to recipe option. So nice not to have to
look at 40 different pics of the same thing. I wish more would do this. My rural country Telus options are limited.
Thank you! From Barrhead!