Spicy Mississippi French Dip Sandwiches

These Spicy Mississippi French Dip Sandwiches are juicy, tender, and packed with flavor.

Print Recipe

Prep Time 20

Cook Time 5

Servings: 6 sandwiches

Course: Main Course

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:

Slow Cooker Instructions:

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:

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.
Reduce heat to a simmer, mix in the cornstarch slurry, and continue cooking for about 10 minutes to thicken.
Ladle into small bowls to serve with your sandwiches.

Sandwich Assembly:

Toast your baguette or buns open face until lightly golden.
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.
Serve hot alongside the au jus for dipping!