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Why You’ll Love My Recipe
Full of deliciously tender beef and cheese that melts in your mouth, these scrumptious sandwiches are perfect for when you’re craving a perfect hot sandwich.
If you love making sandwiches and wraps like we do, you can try some Homemade Quesadillas or this Disneyland Copycat Monte Cristo Sandwich. Or go simple and make a Toasted Tomato Sandwich or even a classic BLT.
Karlynn’s Recipe Notes
- Skill Level: This is an easy recipe.
- Total Time: Depending on your chosen method, this recipe will take anywhere from 1.5 hours to 8 hours.
- Variations: Try different breads for this recipe, and switch out the Swiss for your favourite cheese. Experiment with different cuts of beef and make your own Homemade Onion Soup Mix to use. If you’d like some heat in your beef dips, add a pinch of chili flakes or a splash of your favourite hot sauce.
- Tools Needed: For this recipe, you’ll need a slow cooker or Instant Pot, a strainer, a large skillet, a ladle, a baking sheet, and some tongs or a spoon.
What You’ll Need For Ingredients
Beef: Since this recipe involves cooking the beef until it’s tender, it’s perfect for cuts of meat that are tougher. The cut of meat you should use also depends on whether you’d prefer to slice it or shred it.
Mushrooms: Fresh mushrooms will work best for these sandwiches. Buy them pre sliced or slice them yourself, but you can use whichever type you prefer. Bigger, meatier mushrooms will give you a richer mushroom flavour, but you can get plenty of flavour rom little white button mushrooms too.
Cheese: This recipe calls for Swiss cheese since that’s the classic choice for this type of sandwich. You can use any cheese you like though. Provolone, Gouda, cheddar, Monterey Jack, or Mozzarella will all work for this, with varying degrees of melting.
Bread: Sourdough, Italian crusty rolls, or some type of French bread will work best for this, but you can use whatever you want. Just make sure it’s solid enough to withstand the dipping part of the beef dip experience.
How To Make Cheesy Mushroom French Dip Sandwiches
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
Slow Cooker Method
- Add the beef broth and onion soup mix into a crock pot and combine.
- Season the roast beef and sear on all sides.
- Cook the beef roast on low for 6-8 hours or high for 3-4 hours.
- Remove the roast and slice or shred. Preheat oven to 350°F.
- Place the mushrooms into a skillet with butter. Cook until tender, shrunken, and golden.
- Place some beef into the bun and top with some cooked mushrooms and cheese slices. Place assembled sandwiches on a baking sheet and toast in the oven for approximately 5 minutes.
- Strain the liquid from the beef and ladle it into bowls for dipping when serving.
- Add some mushrooms to the gravy if desired.
Instant Pot Method
- Press the saute button, then pour the oil in the bottom of the pot.
- Season the roast beef with pepper and garlic. Sear on all sides.
- Turn off the saute setting. Add in the broth and onion soup mix and cook for 60 minutes.
- After 10 minutes, remove the roast from the cooker. 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!
Karlynn’s Tips and Tricks for Making Cheesy Mushroom French Dip Sandwiches
Toppings: These sandwiches will be delicious as is, but if you like to get creative, you’ve got plenty of options. Try sauteeing some sliced onions and bell peppers, cooking them down until they’re soft and translucent, and add some to your sandwiches. If you have some crispy fried onions, try sprinkling some of those on top for some crunch.
Suggested Sides: We’ve talked about salads and soups that would go beautifully with these sandwiches, but what about other side dishes? Try making some Air Fryer French Fries or Sweet Potato Fries to serve with these sandwiches. You can even dip them into the extra au jus. Or try serving these with The BEST Buttery Garlic Mashed Potatoes.
Storage Instructions
Fridge: Once it has fully cooled, you can store the leftover meat and jus in a sealed container in the fridge for 2-3 days. If you try to store assembled sandwiches like this, they’ll get soggy, so keep the ingredients separate until you’re ready to assemble and heat your sandwiches.
Freezer: You may have an easier time freezing the meat and jus separately, but that’s up to you. Strain and freeze in separate freezer safe containers or put it all into one. You can keep the leftovers in a sealed container (or containers) in the freezer for 2-3 months.
More Delicious Recipes
Need some ideas for sides that would work well with these sandwiches?
Try making this Cheesy Cream of Cauliflower Soup or some Creamy Cauliflower Leek Soup if that’s what you’re craving.
Or mix up a big bowl of Greek Salad with Homemade Greek Salad Dressing
There you go, friends. A decadent sandwich that you can pair with any side you like. Try out this recipe and let me know what you think.
Happy Cooking!
Karlynn
Cheesy Mushroom French Dip Sandwiches
Ingredients
- 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!