Balsamic Roast Beef French Dip Sandwich Recipe

Remember the balsamic roast beef we made the other day? I’ve gotten so many emails and messages from folks that have made it already and absolutely loved it. So, I thought I’d share with you another way besides the balsamic glazed beef stuffed mushrooms to enjoy the leftovers – or you could do like I do and make one just for these Balsamic Roast Beef French Dip Sandwiches.

Talk about the perfect beefy sandwich recipe!

 

This French dip style sandwich uses the balsamic roast beef straight from the slow cooker without any additional cooking required. I like to remove the roast beef from the slow cooker with a pair of tongs and place into a serving dish. Then, using two forks, pull the roast beef apart with two forks. Since this roast beef is so tender, it easily separates.

Then, pour the gravy from the roast beef into a fat separator to remove as much of the fat that cooked off of the beef while it was cooking as possible. Once you have separated, pour the gravy into individual dipping bowls.

It will have more of an Asian flair than a traditional French dip sandwich since my balsamic roast beef includes a bit of an Asian influence with the red pepper flakes, soy sauce, etc, but my family and guests have always loved that little surprise when they first taste these sandwiches.

Pull out soft sub rolls or hoagie buns  and set up a buffet where family or guests can assemble their own sandwiches, pick up an individual dipping bowl, and dig in.

 

 

While we like these sandwiches just like described above, you can also prepare various spreads for guests to use such as a mustard spread, horsey sauce, or even spiced mayo spreads. That along with various cheeses transforms these sandwiches into delicious roast beef sandwiches without the dipping bowls.

When Little Buddy was younger, he definitely preferred to eat his sandwich with cheese and a mustard spread, but later loved the idea of dipping his sandwich. Either way is always a hit when you are entertaining though.

 

 

They’ll make a welcome addition to your family menu and you won’t believe how much they are loved when you have friends over watching the game or throughout the holidays.

4.9 from 11 reviews
Balsamic Roast Beef French Dip Sandwich Recipe
 
Prep time
Total time
 
Balsamic Roast Beef French Dip Sandwiches are perfect for busy weeknight, game day meals or entertaining. Full of delicious balsamic roast beef and easy dipping sauce.
Author:
Serves: 6-8
Ingredients
Instructions
  1. Remove balsamic roast beef from slow cooker with tongs into a serving dish. Using two forks, pull roast beef apart.
  2. Ladle ¼ - ½ cup gravy over roast beef.
  3. Using a fat separator, separate fat from gravy made while cooking balsamic roast beef. Pour gravy into individual dipping bowls.
  4. Serve warm.
Notes
Time does not include cooking time for making Balsamic Roast Beef

 

Enjoy!
Robyn xoxo

DISCUSS

  1. 1

    says

    I was just thinking about french dip sandwiches the other day. I had never made them, or even heard of them, and my friend made them so I tried them and we loved them! But that was like 2 years ago. This looks amazing!

  2. 3

    says

    I made this beef last night and we did a bit of a variation on beef dip – loaded the beef onto toast and then poured the gravy over top for a ‘messy sandwich’ (aka knife & fork sandwich). Wonderful and so simple, thanks for the recipe!

  3. 4

    Mary says

    Love all your suggestions for this sandwich! So many meal ideas from one simple delicious roast beef….fantastic! Thanks for sharing!

  4. 10

    says

    Beautiful pictures! Definitely gets me a craving for beef dip! I love the colours inside of this and can just imagine the flavours!!

  5. 11

    Eleni says

    Just tried this last night. I’m not that great of a cook, but my bf said its the best thing I’ve ever made! My only suggestion is to reduce the amount of soy sauce used. He said it was a little too prominent in the gravy and I agree. Maybe 1/2 tablespoon? Otherwise it was AMAZING!

  6. 12

    Melissa E. says

    I found your recipe through Pinterest and tried it tonight. This is an excellent recipe. I will be making this often, it is delicious. My son really loved it.

  7. 15

    Jay Hayes says

    Tried this recipe today for the Daytona 500.. Was a big hit, turned out to the tee..I shredded it in the cooker and left it in all of the gravy. Made some Knorr Au Jus on the side for it with hogie rolls and pepper jack cheese….

    • 16

      says

      Glad you liked it, Jay! We had our 500 pork chops again for the 500. They are tradition at this point! :) How did your driver do?

  8. 17

    Jay says

    He came in second Dale Jr… I’m a hairstylist and I’ve told all of my clients about this. It’s definitely a keeper.

  9. 20

    says

    I made this last night it was so so so so yummy. thanks – and what i especially liked is that the list for the sauce ingredients wasn’t too long – i had everything!

  10. 21

    Beth says

    Would a rump roast work ok with this recipe? I don’t know my beef parts enough to know if it would shred like this?

    • 22

      says

      I recommend chuck or round for this recipe so that the flavor is just right and it shreds perfectly, Beth. Let me know how you like it!

    • 23

      Beth says

      I went ahead and used the rump roast I had and then also added a chuck roast too (each roast about 3 lbs.) in my big slow cooker. I doubled the recipe for the sauce and poured it over both. Cooked it on high for 4 hrs. And low for another 4. It all shredded great and was delicious!! I couldn’t tell which was which between the roasts. I will definitely make again. Thanks.

  11. 25

    lesa says

    I want to make these at the beach, but I won’t have my slow cooker. What would you suggest for oven temps/times? 350, 3 hours maybe?

    looks great!

    thanks,
    Lesa

  12. 26

    Carrie says

    I’m so glad you have a copyright watermark on your photos! I had repinned what I thought was the recipe, but it turns out it directed to Tumblr, to a page that no longer exists. Because of the little ‘addapinch’ in the corner of the pinned picture, I was able to find you! We’re having company this week and I can’t wait to make this for them. It looks delicious!!

  13. 28

    Jaclyn says

    I made this for dinner tonight and husband made two and half sandwiches before saying they were just ok…but I caught him eating more an hour later…I think they were more than ok. I will keep recipe for the fall It was a hit!

  14. 30

    Samantha says

    I made this yesterday with a chuck roast and while it was good I was a little disappointed. I’m not sure if it’s my crock pot but I think it cooks too hot, even on low. I cooked it on low for about 6 hours and it did not pull apart! I managed to get it to shred with the help of my hands and my standing mixer but it wasn’t easy. What I did with it later that night was HEAVEN though!!! I found myself craving some kind of chip dip later in the evening and I remembered I had some store bought queso cheese dip in the glass jar. I took some of that shredded beef and mixed it in together with the queso and warmed it together. I ate it with crackers and I will be making this beef again just for this dip!!!! This is seriously life changing. I will crave this stuff forever!!!

  15. 31

    Melissa says

    I made this with a round roast and it came out perfect! Cooked it for 5 hours on high and it was buttery and amazing. Keeping with Asian influence we piled ours on a crusty loaf and topped it with baby kale and a good drizzle of sriracha! Then dunked it all in the juices right out of the crock pot. Thanks for a delicious twist on a classic Italian beef sandwich!

  16. 32

    Mark says

    I’m a stay at home dad and have trouble coming up with good meals. The Balsamic beef roast got great reviews from my wife and my children. And I must say,,,, It Rocked! Thanks for sharing it!!

  17. 33

    Dave says

    I found this recipe on pintrest and got really excited (I love balsamic vinegar and I love using my crock pot). However, I am wondering what I may have done wrong. I used a 3.3# eye of the round roast and cooked it on low for 7 hrs. It tasted good, but it did not shred easily at all. I have made pulled pork with my crock pot many times and it falls apart taking it out. Also, I am wondering if the roast in the pictures was seared? It appears to have a nice crust to it. Any insight would be greatly appreciated. Thanks.

  18. 34

    MIchelle says

    Made this for dinner tonight, and it was a big hit! I added onions and red pepper sauteed in a splash of balsamic vinegar and served it on toasted Ciabatta buns with a bit of grated cheese (I guess I turned it into a spin on a cheesesteak sandwich, but it felt right at the time). Thank you so much for this recipe, good as is or as a base for many other great dishes – its a keeper for sure!!

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