French Dip Easiest Recipe Ever 

Deliciously seasoned, slow-cooked beef on a crusty bun, ready to dip in handmade au jus. It's easier than you think to make this restaurant-quality French Dip Sandwich at home.  

– 4 pound ribeye loin – 2 teaspoons salt – 2 teaspoons black pepper – 1 tablespoon oregano – 1 tablespoon olive oil – 2 large onion – 10 cloves garlic – 2 bay leave – ¼ cup Worcestershire sauce – ¼ cup white wine – 3 cups beef broth – 8 crusty roll – 8 slices swiss cheese



If needed, tie meat with kitchen thread. Mix salt, pepper, and oregano in a small basin.   


Apply the seasoning mixture generously to all sides of the beef. Heat olive oil in a large skillet on medium-high.   


Sear the meat on all sides until brown. Stir in the remaining ingredients in the slow cooker.   


Add steak and pour some liquid over it. Cook on HIGH 2–3 hours or LOW 4–6 hours.  


Meat is done when the internal temperature reaches 130℉-135℉ for medium-rare or 145℉ for medium. My beef was medium, but for rarer, check it after 2 hours on HIGH or 4 hours on LOW.  


After transferring the meat to a cutting board, wrap it with foil. Before slicing, allow it to rest for ten to fifteen minutes.   


Meanwhile, run the slow cooker's residual liquid through a strainer with fine mesh.  


Save the onions and the juice for sandwiches. Throw away the bay leaf. Cut the beef into thin slices.   


To assemble the sandwiches, cut the rolls in half, then place a layer of beef on each, followed, if desired, by onions and a piece of Swiss cheese.  


If preferred, grill the rolls for a few minutes to allow the cheese to melt. Serve them right away with the au jus for dipping the sandwiches in.  

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