This is one of those recipes that I’ll be revisiting over & over again. Frank raved about them while we were eating & is planning on having the leftovers for dinner again tonight. They tasted exactly like the French dip sandwiches you would order in a restaurant except that the meat comes out more shredded. I love it this way. Everything is done when you walk in the door from work & the juice that’s created is the perfect au jus for dipping.
Note on the points of this recipe: I calculated the points based on using kaiser rolls (dough removed, 3 oz each) & regular shredded mozzarella for the sandwiches. You can use whatever rolls & cheese you like, but it will change the total points.
The points for just the meat & au jus is 6 PP per serving.
Slow Cooker French Dip Sandwiches
Servings: 6 ★ Points Plus: 11 per sandwich
Ingredients for the meat:
- 2 lb flat iron steak (I bought two 1 lb steaks)
- 2 TB sugar
- 2 TB butter
- 3 cups fat free & low sodium beef broth
- 1 TB black pepper
- 1/4 cup cooking sherry
- 1/2 vidalia onion, sliced thin
- 4 cloves garlic, chopped
- 1 tsp kosher salt
Ingredients for the sandwiches
- 6 kaiser rolls, dough removed
- 12 oz shredded mozzarella (2 oz per sandwich)
- 6 TB butter substitute (I use Smart Balance)
- Garlic powder
- 1 garlic clove
- 3 oz cooked meat per sandwich
1) Add the butter to the bottom of the crock pot. Layer the onions & steak so that there are onions on the bottom & in between the steaks. Add the garlic, sugar, beef broth, sherry, pepper & salt.Toss everything around.
2) Cook on low for 8 hours.
3) Pre-heat oven to 350 degrees. Spread 1 TB of butter substitute on each kaiser roll. Rub garlic clove on one side of the roll & sprinkle garlic powder on the other. Toast for a few minutes in the oven.
4) Remove rolls from oven & top each with 3 oz cooked meat, some onions, & a spoonful of au jus. Top with mozzarella & broil on high until cheese is melted (2-3 minutes).
5) Serve each sandwich with a small bowl of au jus on the side for dipping.