French Dip Sandwiches

These healthier French Dip Sandwiches can be made in the slow cooker or instant pot for an easy yet decadent meal.

I’ve been on a sandwich kick lately. After weeks of eating “Fried” Chicken Sandwiches, I figured it was time to attempt another lightened up classic.

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There’s a place in Los Angeles called Phillipe’s that makes French Dip sandwiches that are absolutely to die for. If you’re ever in the area, that place is definitely worth a special trip.

I’ve driven the hour it takes to get there from my home many times, but my lazy self wanted to find a way to make it from home. And why not lighten it up in the process?

The result is the easiest and most comforting meal I’ve had in a long time. All you have to do it brown your meat, throw it in your slow cooker or Instant Pot with the rest of the ingredients, and let it cook away. Toast up some rolls when you’re ready to eat, and melt some cheese on top of that meat. Add a side salad and you’re in diner heaven, but with less calories.

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This sandwich is great for cold days when you want to put minimal thought into your dinner. The result is hearty sandwich that warms you through, along with an intensely flavorful aus ju-so flavorful, in fact, that you can basically call it a side soup.

Though the perfect winter meal, I can see myself making this year round, especially when we’re in the middle of summer heat waves and the last thing I want to do is use my stove or oven.

How to make french dip sandwiches

This really couldn’t be easier! You’ll want to use a lean cut of beef to keep the calories and points lower. Since we’re cooking it for so long, it will get nice and tender. No need for the marbling of fattier cuts of meat. You can use sirloin, bottom round, top round, or eye of round. I just go with whatever is on sale.

The most effort you’ll put into the whole process is browning your meat. Of course, you could skip this step, but I don’t recommend that. Browning the meat adds a depth of flavor to the jus that you can’t get from just regular beef stock.

Now, place the meat in your cooking vessel along with the rest of the ingredients, set it, and forget it until you’re ready to eat! Your home will smell incredible.

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Remove the beef roast and shred with forks. Return to the cooking vessel and let it rest in the juices for a while, so everything marries together and the meat gets extra tender.

Now you’re ready to assemble your sandwiches. Toast up some french rolls, add your meat to one side, top with cheese, and toast again so that the cheese melts. You might want to cover the side that doesn’t have meat on it with tin foil so it doesn’t burn.

That’s it! Serve with some of that delicious au jus on the side for dipping, and be prepared for food coma heaven!

Want some more good news? The beef and jus are even better the next day. Something about letting that beef marinate on the gravy for a few hours just takes it over the top. So you’ll also be in leftovers heaven!

I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there.

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