I have so been craving French Dip sandwiches lately.
They’re definitely one of my favorite sandwiches. Ever.
Ok, ok, Reuben probably comes in first. I really think it just depends on my mood. I’m definitely a sandwich girl; always have been.
That reminds me – want to know a silly fact about me? I LOVE ham and American cheese (yes, the processed shit) on really fresh white bread with mayo, mustard and plain chips. Salty, greasy chips. I doubt anyone really knows that actually now that I think about it. I haven’t really had one in so long. I also loved fried bologna sandwiches with the same processed cheese melted, on white bread slathered in mayonnaise.
It was a kid thing, but still makes me salivate just thinking about it.
Now, I tend to love thinly sliced ham or pastrami on focaccia or naan with sharp cheddar or Muenster, fresh tomatoes, sprouts and, yep, mayonnaise.
This is not as gluttonous as it looks. I used london broil, which is pretty lean, and cooked it slow – about 9 hours. I also trimmed the excess fat off before putting it in the crockpot; I’ll gag if I find piece on my sandwiches. I did leave a little, because you know you have to have some fat to have flavor.
Keep in mind that you could always use chuck roast, flank steak or whatever cut you like. I just really like london broil when it comes to slow cooking beef.
It’s not too fatty, and always turns out nice and tender.
As far as cheese, I used Provolone. I think that’s pretty necessary, but I’m sure Mozzarella would be a good sub.
This is the first time I’ve made it using dry Italian seasoning, and now I can say that I highly recommend it. It really gave it a nice rich flavor. It also added to the flavor of the au jus, which is the most important part to French dips. In my opinion, anyway.
You can make these with or without the banana peppers; I love them but they definitely aren’t necessary here. My family avoided them like the damn Ebola virus.
Oh, well. More for me.
Here’s your printable-
Trailmixy MelFebruary 4, 2019 at 5:04 PM
How do you make your au jus?
SheaSeptember 2, 2019 at 3:40 PM
Hi, the au jus is the liquid in the slow cooker after you remove the meat, but if you don’t have enough in the slow cooker, add some beef broth and stir.
Wendy LewisJanuary 21, 2019 at 9:26 AM
Where do I find the recipe for the au jus? Making this today.
SheaSeptember 2, 2019 at 3:40 PM
Hi Wendy, the au jus is the liquid in the slow cooker after you remove the meat, but if you don’t have enough in the slow cooker, add some beef broth and stir.
Umm Haneefah @The Halal GourmetAugust 24, 2014 at 7:08 PM
Oh yeah. You know this is good. It’s I-had-the-worst-day-ever-let’s-eat-something-good good.
SheaSeptember 2, 2019 at 3:36 PM
Thalia @ butter and briocheAugust 24, 2014 at 4:47 PM
wow this sandwich looks amazing, loving the sound of a slow cooked sandwich. i definitely need to try the recipe!
Rachael | Spache the SpatulaAugust 23, 2014 at 10:21 PM
Okay, first of al, thanks for commenting on my blog so I could find yours! I cannot tell you how much I relate to your little blog hook about thinking about dinner while eating lunch. That is SO me!
Second, this looks os delicious! And I ADORE banana peppers!
SheaAugust 23, 2014 at 10:34 PM
You’re so welcome Rachael!