Slow cooker French dip is an easy approach to a weeknight dinner made with flank steak and caramelized onions in a slow cooker or Crock Pot. Folks will be declaring it the best.
These slow cooker french dip sandwiches are easy to make, yes, but they also make it easy for the cook to keep everyone at the dinner table happy. No small feat. Simply toss everything in the slow cooker in the morning and come home later to tender shredded beef and silken caramelized onions that you heap on toasted rolls. It’s a classic roast beef au jus sandwich save for the fact that it’s made in the slow cooker and with flank steak rather than pot roast, taking advantage of a cut of meat with an impressively robust taste and a texture that becomes surprisingly tender when subjected to low and slow heat.–Angie Zoobkoff
Slow Cooker French Dip
- Quick Glance
- 30 M
- 8 H
- Serves 6 to 8
Special Equipment: 5- to 6-quart slow cooker
- 1 1/2 tablespoons olive oil
- 2 tablespoons dark brown sugar
- 3/4 teaspoon kosher salt, plus more, to taste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, grated (about 1 tablespoon)
- 2 pounds flank steak, excess fat trimmed
- 2 onions (at least 15 oz), cut into 1/8-inch (3-mm) slices
- One (12-ounce) bottle beer
- 2 tablespoons low-sodium soy sauce
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 2 teaspoons cornstarch
- 1 teaspoon cold water
- 6 large or 8 small hoagie rolls, white or whole wheat, split and toasted
- Pickled Red Onions, for serving (optional)
- 1. In a small bowl, stir together the olive oil, brown sugar, salt, cumin, paprika, pepper, and garlic until a paste forms. Rub the paste onto both sides of the steak, using all the mixture. Place the onion slices in a 5- to 6-quart slow cooker and top with the steak. It’ll probably be necessary to cut the steak into chunks to fit the slow cooker. Pour in the beer and soy sauce and add the bay leaf and thyme. Cover and cook on LOW until the steak is tender, 7 to 8 hours. The steak steak will be more sliceable around 7 hours and more falling apart around 8 hours.
- 2. Transfer the steak and onions to a platter, reserving the cooking liquid in the slow cooker. Cover the steak and onions with aluminum foil to keep warm.
- 3. Strain the reserved cooking liquid into a large liquid measuring cup, discarding the solids. Note how much cooking liquid you have. Transfer it to a medium saucepan over medium heat and bring to a simmer. If you have less than 2 cups liquid, immediately remove the pan from the heat. If you have more than 2 cups of liquid, simmer until the liquid reduces to about 2 cups and then remove from the heat.
- 4. Meanwhile, in a small bowl, stir together the cornstarch and water.
- 5. Slowly whisk the cornstarch mixture into the saucepan off the heat and whisk until blended. Return the pan to medium-high and simmer, stirring often, until the sauce thickens, about 1 minute. Taste and, if desired, adjust the salt and pepper accordingly.
- 6. Using a couple forks, shred the steak.
- 7. Divvy the shredded steak and onions among the toasted rolls. If desired, top with pickled red onion. Pour the sauce, or jus, into dipping bowls and serve on the side with the sandwiches.