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Spicy Mississippi French Dip Sandwiches

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These Spicy Mississippi French Dip Sandwiches are juicy, tender, and packed with bold, zesty flavor. Slow-cooked beef, melty smoked provolone, and a rich au jus for dipping. This is comfort food with a kick!

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About These Spicy Mississippi French Dip Sandwiches

Think classic French dip, but with a Mississippi twist.  Hot pepperoncinis bring the heat, ranch seasoning adds a savory punch, and the slow cooker does all the hard work. Finish with a quick homemade au jus and toasted baguette slathered with ranch. These sandwiches are messy, spicy, and downright irresistible.

Ingredients for Spicy Mississippi French Dip Sandwiches

To make these sammies, here’s what you’ll need:

For the Beef:

  • Top Round Roast (or chuck roast)

  • Ranch Seasoning

  • Beef Broth

  • whole Hot Pepperoncini Peppers

  • Hot Pepperoncini Juice (from jar)

  • Unsalted Butter

  • Tbsp Salt

  • Black Pepper

  • Minced Garlic

For the Au Jus:

  • Unsalted Butter

  • Red Wine

  • Beef Broth (from slow cooker after cooking)

  • Cornstarch + Cold Water (for a cornstarch slurry)

  • Worcestershire Sauce

  • Onion Powder

  • Garlic Powder

  • Salt

  • Black Pepper

  • Parsley Flakes

For Assembly:

  • Toasted Baguette (or your favorite sandwich roll)

  • Smoked Provolone Cheese Slices

  • Additional Hot Pepperoncini Peppers (optional)

  • Ranch Dressing

How to Make Spicy Mississippi French Dip Sandwiches

Follow these steps for spicy, melty, dunkable perfection:

Step 1. Slow Cook the Beef

  • Add the roast, ranch seasoning, beef broth, butter, salt, pepper, garlic, pepperoncini peppers, and pepperoncini juice to your slow cooker.

  • Mix everything together and cook on LOW for 8-10 hours or HIGH for 5-6 hours.

  • When it’s done, the beef should shred easily with a fork.

Step 2. Make the Au Jus

  • In a saucepan, melt butter, then add red wine, beef broth (scooped from the slow cooker), Worcestershire sauce, and all the seasonings.

  • Bring it to a boil, then reduce heat to a simmer.

  • Stir in the cornstarch slurry and cook for about 10 minutes until slightly thickened.

  • Ladle into small bowls for dipping.

Step 3. Assemble the Sandwiches

  • Toast your baguette or sandwich rolls open-face until lightly golden.

  • Spread ranch dressing on the inside of each bun.

  • Pile on the shredded beef, top with smoked provolone slices, and add extra pepperoncini peppers if you like extra heat.

Serve warm with the au jus on the side for dipping!

Spicy Mississippi French Dip Sandwiches FAQ

Can I use a different cut of beef?
 Yes! Chuck roast works great if you want something a little more marbled. Top round roast is leaner but still shreds beautifully.

 

How spicy are these?
 They’ve got a kick thanks to the pepperoncini, but it’s a mild, tangy heat. You can always add extra peppers if you want more spice.

 

What’s the best bread to use?
 Toasted baguette is classic, but hoagie rolls or ciabatta work well too. Anything sturdy enough to hold up to the au jus dipping.

 

Pro Tip

For extra melty sandwiches, pop your assembled French dips under the broiler for 1-2 minutes to get that cheese golden and bubbly before serving.

Storing Leftover Spicy Mississippi French Dip Sandwiches

Store the shredded beef and au jus separately in airtight containers in the fridge for up to 3 days. Reheat and assemble sandwiches fresh for best results.

 

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Spicy Mississippi French Dip Sandwiches

These Spicy Mississippi French Dip Sandwiches are juicy, tender, and packed with flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Servings: 6 sandwiches
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Meat Ingredients:
  • 2.5 pounds Top Round Roast you can use chuck roast, Top Round Roast is leaner and I prefer it
  • 2 Tablespoons Ranch Seasoning or 1oz ranch seasoning packet
  • 2 cups beef broth
  • 10 whole hot pepperoncini peppers
  • ½ cup hot pepperoncini juice juice from jar
  • 2 oz unsalted butter
  • ½ tbsp salt
  • ½ tbsp black pepper
  • 1 tbsp minced garlic
Au Jus:
  • 2 oz unsalted butter
  • ¼ cup red wine
  • 2 cups beef broth from slow cooker at the end of cooking
  • 2 tbsp cornstarch + 3 tbsp cold water make a cornstarch slurry by mixing together
  • ½ tbsp worcestershire sauce
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp parsley flakes
Assembly Ingredients:
  • Toasted Baguette or whatever kind of bread you prefer for your “bun”!
  • Smoked Provolone Cheese Slices
  • Additional hot pepperoncini peppers for topping if desired
  • 4-6 tbsp Ranch dressing

Equipment

  • Slow Cooker

Method
 

Slow Cooker Instructions:
  1. Add roast, ranch seasoning, beef broth, butter, salt, pepper, garlic, pepperoncini peppers, and pepperoncini juice to slow cooker and mix together. Cook on low for 8-10 hours, or on high for 5-6 hours. When it’s done, you’ll be able to easily shred the roast with a fork.
Au Jus Instructions:
  1. Add butter, red wine, beef broth (take from slow cooker once meat has finished cooking), worcestershire sauce, and seasonings to a saucepan and heat to a boil.
  2. Reduce heat to a simmer, mix in the cornstarch slurry, and continue cooking for about 10 minutes to thicken.
  3. Ladle into small bowls to serve with your sandwiches.
Sandwich Assembly:
  1. Toast your baguette or buns open face until lightly golden.
  2. Slather ranch spread on the inside of the bun, then add the cooked beef and sliced smoked provolone cheese, and additional pepperoncini peppers if desired.
  3. Serve hot alongside the au jus for dipping!

Check out some of my other recipes:

Pumpkin Pesto Pasta

Brown Sugar Chocolate Chip

Pumpkin Pie Marshmallows

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