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Tender slow-cooked beef piled onto buttery grilled cheese sandwiches with melted provolone and served alongside rich homemade au jus for dipping.

Slow Cooker French Dip Grilled Cheese

Tender slow-cooked beef piled onto buttery grilled cheese sandwiches with melted provolone and served alongside rich homemade au jus for dipping.
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Ingredients Equipment Method Notes

Ingredients
  

  • Beef
  • 2 pounds chuck roast
  • 2 packets au jus gravy mix
  • 1 packet Italian dressing seasoning
  • 1 can beef broth
  • 1 cup water
  • 1 small onion sliced
  • Salt and pepper
  • Sandwiches
  • 8 slices bread
  • Butter
  • 8 slices provolone or Swiss cheese

Equipment

  • Slow cooker
  • Large skillet
  • Tongs
  • fine-mesh strainer
  • Griddle or skillet

Method
 

  1. Season and sear the beef.
  2. Add beef, onion, broth, water, au jus mix, and Italian seasoning to the slow cooker.
  3. Cook on low for 6–8 hours.
  4. Shred the beef.
  5. Strain the broth for dipping.
  6. Assemble sandwiches with cheese, beef, and onions.
  7. Grill until golden and crispy.
  8. Serve with warm au jus.

Notes

Sourdough makes an excellent sandwich.
Provolone melts beautifully.
Save leftover beef for sandwiches, wraps, or baked potatoes.
Refrigerate leftovers for up to 4 days.
Freeze shredded beef for up to 3 months.