Description
Savory French dip sandwiches emerge from Pioneer Woman’s slow cooker magic, promising tender beef and melted cheese on crusty rolls. Rich beef broth invites delicious dipping that makes classic comfort feel like a gourmet experience you cannot resist.
Ingredients
Scale
Main Protein:
- 4 pounds (1.8 kg) beef chuck roast
Herbs and Seasonings:
- 2 teaspoons minced fresh rosemary
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
Liquid and Additional Ingredients:
- 1 16-ounce (454 grams) jar of pepperoncini
- 2 cups (473 ml) beef broth
- 2 tablespoons salted butter
- 2 tablespoons olive oil
Vegetables:
- 2 large onions, sliced
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
Sandwich Components:
- 6 soft hoagie rolls, split
- 6 tablespoons salted butter, softened
- 12 slices provolone cheese
Serving Suggestion:
- Potato chips
Instructions
- Position the beef chuck roast in a 6- to 8-quart (5.7- to 7.6-liter) slow cooker. Generously season with finely chopped fresh rosemary, 1/2 teaspoon kosher salt, and freshly ground black pepper.
- Pour the entire 16-ounce (454-gram) jar of pepperoncini, including its liquid, over the seasoned beef. Gently add 2 cups (473 milliliters) of beef broth, ensuring the meat is partially submerged.
- Cover the slow cooker and set to low temperature. Allow the beef to cook slowly for 7 to 8 hours, creating tender, easily shreddable meat.
- Approximately 30 minutes before the cooking process concludes, prepare the caramelized onions. Melt 2 tablespoons (28 grams) of salted butter and 2 tablespoons (30 milliliters) of olive oil in a large skillet over medium-high heat.
- Introduce the sliced onions to the skillet, sprinkling with 1/4 teaspoon kosher salt and a pinch of black pepper. Stir periodically, allowing the onions to develop a rich, deep golden-brown color over 20 to 30 minutes.
- After the beef reaches peak tenderness, carefully transfer it to a large mixing bowl. Using two forks, gently pull and shred the meat into bite-sized pieces. Return the shredded beef to the slow cooker to maintain warmth.
- Prepare the hoagie rolls by splitting them and spreading 1 tablespoon (14 grams) of salted butter on each half. Position the rolls on a baking sheet and broil for approximately 2 minutes until they achieve a golden, crispy texture.
- Assemble the sandwiches by layering each toasted roll with a generous portion of shredded beef. Ladle some of the rich cooking liquid over the meat for added moisture and flavor.
- Strategically place a few pepperoncini on top of the beef and crown with the caramelized onions. Add two slices of provolone cheese to each sandwich.
- Return the assembled sandwiches to the broiler for an additional 1 minute, allowing the cheese to melt completely and become slightly bubbly.
- Plate the hot sandwiches immediately, accompanied by crispy potato chips. Provide extra cooking liquid in a small dish for dipping, enhancing the sandwich’s robust flavor profile.
Notes
- Slow cooking magically transforms tough chuck roast into tender, pull-apart beef that melts in your mouth.
- Tangy pepperoncini peppers inject mild heat and bright flavor without overwhelming the rich meat’s profile.
- Caramelized onions develop deep, sweet complexity that elevates the sandwich from ordinary to extraordinary.
- Broiled rolls create a crispy shield against sogginess while adding irresistible crunch to every delicious bite.
- Authentic au jus from the cooking liquid lets diners boost the sandwich’s robust beef flavor through dipping.
- Provolone cheese melts into a creamy blanket that binds ingredients and introduces subtle, smooth richness.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 490 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 80 mg