We both LOVE a sandwich. We call them “Sammies” to be cute and short. We both ESPECIALLY love a French Dip Sammy! I often order them at restaurants and I often cannot finish it.
At home we like to make this slider version. They are great because I can eat one, while my teenaged boys can eat 2-3 and it works out for everyone. I prefer to use my Instapot (electric pressure cooker) while my mom and sister prefer to use their crockpots. Scroll to the “Notes” on the recipe card for the slow cooker instructions.
Start by cutting the roast into huge chunks and slicing the onion. (For the slow cooker DO NOT cut up the roast, leave it whole.) Melt the butter on the sauté function. Season the beef with salt, pepper and garlic powder. Brown the seasoned beef in the melted butter. Turn the sauté function off.
Place the sliced onions over the beef. Pour the consommé and broth over the beef and onions.
Add in the rest of the seasonings. Worcestershire sauce, garlic, Dijon mustard, liquid smoke and thyme.
Lock the lid on and set the timer manually to 40 minutes. When finished, release the steam before removing the lid. Use two forks to break up beef.
Remove the beef, using a large slotted spoon, to a serving bowl. Keep the liquid separate. Mix together the mayonnaise and creamy horseradish. Toast the slider buns or rolls. Get out the Provolone cheese.
Build a sandwich – Spread the horseradish mayo on the both sides of a roll. Add a slice of cheese. Pile on about a 1/2 cup of the beef. Ladle about a 1/2 cup of the broth into a small bowl or ramekin to use for dipping.
Serve with fries, sweet potato fries, roasted veggies or a salad. The leftovers can be repurposed into enchiladas, tacos or a quick stew.
If you love a good Sammy like us, then try these out! –
- Balsamic Beef Sandwiches
- Tuscan Chicken Sammies
- Italian Meatball Subs
- Southwest Hot Beef Sandwich
- Juicy Lucy Burgers
- Best Chicken Salad EVER
- Lamb (or beef) Gyros
French Dip Sliders
Equipment
- Slow cooker or an electric pressure cooker
Ingredients
- 3 pounds beef roast, chuck roast recommended or round roast
- 1 sweet onion, cut into 1 inch slices
- 3 Tbsp. butter
- Kosher salt and pepper to taste
- 1½ tsp garlic powder
- 1 can beef consommé
- 4 cups beef broth or better than bouillon
- 1-2 cloves garlic, minced 1 Tbsp bottled, minced
- 2 Tbsp. Worcestershire sauce
- 2-3 shakes liquid smoke optional
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fresh thyme or 1 tsp. dried
- provolone cheese slices
- slider buns, or dinner rolls
- 1 cup mayonnaise
- 1-2 Tbsp. creamy horseradish
Instructions
- Cut the beef into large chunks. Heat the Instapot (electric pressure cooker) on the sauté setting. Melt the butter. Add the beef pieces. Season with salt, pepper and garlic powder. Turn the pieces until all the sides are browned. Turn the sauté setting off.
- Place the sliced onions on top of the beef. Add in the beef consommé, beef broth, garlic, Worcestershire sauce, liquid smoke if you wish, Dijon mustard and thyme. Stir everything together.
- Lock the lid on top. Close the vent to prevent steam. Manually set it for 40 minutes. When finished, release the steam before removing the lid.
- Shred or break up the beef with two forks then use a large slotted spoon to remove the beef and onions from liquid.
- Lightly toast the slider buns in the oven. Mix the mayonnaise and horseradish together in a bowl.
- Prepare a sandwich by spreading the mayo mix on each side of the bun. Add some slices of provolone cheese, then add about a ½ cup of the beef. Ladle some of the liquid from the pot into a small bowl to use for dipping.
- Allow leftovers to cool and store the beef and broth separate in the refrigerator for up to 2 weeks.