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
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.
- 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
- 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.