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Three slow cooker French dip sandwiches on a cutting board
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4.75 / 4 votes

Slow Cooker French Dip

These tender slow cooker French dips are so simple to make that you'll be having them every week. Flank steak is so underrated but this recipe will show you just how incredible it is. And don't forget the pickled onions!
Prep Time30 minutes
Cook Time7 hours 30 minutes
Total Time8 hours
Course: Mains
Cuisine: French
Servings: 6 to 8 servings
Calories: 452

Equipment

  • 5- to 6-quart slow cooker

Ingredients

  • 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, cut into 1/8-inch (3-mm) slices
  • One (12-oz) 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)
US - Metric

Instructions

  • 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 into 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 will be sliceable around 7 hours and more falling apart around 8 hours.
  • Heap the steak and onions on a platter, reserving the cooking liquid in the slow cooker. Cover the steak and onions with aluminum foil to keep warm.
  • Strain the reserved cooking liquid into a large liquid measuring cup, discarding the solids. Note how much cooking liquid you have. Pour it into a medium saucepan over medium heat and bring to a simmer.
    If you have less than 2 cups of 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.
  • Meanwhile, in a small bowl, stir together the cornstarch and water.
  • Slowly whisk the cornstarch mixture into the saucepan off the heat and continue 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.
  • Using a couple of forks, shred the steak.
  • 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.

Notes

  1. Storage--Any leftover French dip mixture can be stored in the refrigerator in a sealed container for up to 5 days, or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator. Reheat the mixture in the slow cooker for 1 to 2 hours, or in a 350°F oven until heated through.
  2. Oven instructions--If you don't have a slow cooker, the beef and onion mixture can be made in a 325°F (163°C) oven. Prepare as instructed in the recipe and place in a Dutch oven. Cover and cook until tender, 2 t o 2 1/2 hours.
  3. Soy sauce--If you are using regular soy sauce, cut the amount of salt in the spice paste to 1/4 teaspoon.

Nutrition

Serving: 1sandwich | Calories: 452kcal | Carbohydrates: 42g | Protein: 39g | Fat: 13g | Saturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 859mg | Fiber: 2g | Sugar: 10g