Crock Pot French Dip Sandwiches

I have about a million and five things I should be blogging about right now (trip to STL/my second wedding shower from a few weeks back or my good friend Julia’s bachelorette party and wedding, etc. etc.) but I cannot write about any of those things right now because we just ate one of the most delicious meals ever and I absolutely have to share it right this instant.

(Plus, this is my first food blog post with our new camera and oh my, never taking a food photo with my iPhone ever again.)

Crock Pot French Dip Sandwiches
adapted from De.Lish restaurant in Florissant, MO

DSC_0106 I am normally not a “beef” person. I’ll pick a pasta, seafood or chicken dish over beef off the menu 9/10 times when we go out to eat, but when I ate at De.Lish a few months ago on a trip home to St. Louis, I got The Louie, which is their roast beef sandwich.

Wowowowowowow. I was blown away and ever since then, I’ve been dying to recreate it. Well my friends, I’d say this version is pretttttty darn close.

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Ingredients

  • 1 lb. chuck roast
  • 1 can of french onion soup
  • 1 can of beef broth
  • 1 beef bouillon cube
  • Splash of banana pepper juice (optional, but I think it makes a difference)
  • Banana peppers (optional)
  • Salt and pepper to taste
  • Provolone cheese (or provel if you live in STL!)
  • Crusty bread (I used a french baguette)
  • 1 tbsp. butter

Instructions

  • Combine roast, soup, broth, beef bouillon cube, banana papper juice and salt and pepper in crock pot. Cook for 6-8 hours on low.
  • Shred beef and pour juice from crockpot into pot.
  • Add butter to juice and bring to boil, reduce to simmer
  • Meanwhile, cut bread in half (long-way) and scrape out the insides of the bread
  • Add cheese to bread and banana peppers. Top with shredded meat from pot.
  • Strain juice from pot and serve on the side for dipping.
  • Wrap in foil and bake at 400 degrees for 7-9 minutes until cheese is melted.

Enjoy!

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