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Lightened Up French Dip Sandwiches

 

These Lightened Up French Dip Sandwiches will rock your world! The combination of the tender seasoned beef, caramelized onions, roasted red pepper, gooey provolone cheese, in a crusty baguette and served with a rich au jus makes these French Dip sandwiches insanely delicious!

Makes 6 French Dip Sandwiches

Each serving includes 2 oz. cooked beef, 1/2 slice of the thin provolone cheese, caramelized onions, roasted red peppers, chipotle mayo, and 2 oz. French baguette

What ingredients do I need to make these Lightened Up French Dip Sandwiches?

  • French baguette- I like to buy the 11.5 oz. French baguette from Trader Joe’s and cut it into six (2 oz.) slices. You could use ciabatta rolls. 
  • Onions- thinly sliced. 
  • Regular white sugar – used to caramelize the onions 
  • Lean rump or chuck roast, raw- I like to use a lean cup roast-it’s leaner and has less fat than a chuck roast. 
  • Kosher salt
  • Black pepper
  • Onion powder
  • Garlic powder
  • French onion soup- this is used for flavoring and for the au jus 
  • Beef broth 
  • Worcestershire Sauce
  • Roasted red peppers-I use the jarred from Trader Joes or Mezzetta Sweet Roasted Peppers
  • Sargento ultra thin provolone cheese
  • Kraft reduced fat chipotle mayo or chipotle ailoli – The chipotle ailoli or chipotle mayo takes these French Dip Sandwiches to the NEXT LEVEL OF DELICIOUNESS! I highly recommend adding it to the sandwiched if you like a little kick. If not, you can use light mayo as a substitute or omit it all together. 

 

How do I make these Lightened Up French Dip Sandwiches?

These can be made in an Instant Pot or Slow Cooker.

Here’s the step by step directions for the Instant Pot:

Season the roast with the salt, pepper, onion powder, and garlic powder. 

Pour beef broth into instant pot and then add the seasoned roast.

Add the French onion soup ( there will be onions from the soup) and Worcestershire sauce, on top of the roast.

Close the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. 

Do a natural release for 20 minutes, then a quick release.

Meanwhile, heat a skillet with non stick cooking spray over medium high heat.

Add onion slices and stir to coat the onions with the cooking spray.  

Spread the onions out evenly over the pan and let them cook while stirring occasionally.

After 8-10 minutes, sprinkle 1/2 tsp sugar over the onions, and a tiny bit of water. ( that way the onions don’t dry out) 

Continue cooking and stirring until the onions are a rich, browned color. Remove from heat. 

Once the beef is finished cooking-remove beef from Instant Pot and place onto a large plate.

Trim and discard fat and then using a knife slice or shred the beef.

Strain the liquid from the Instant Pot through a strainer into a bowl.

Pour the onion remainings from the strainer over the top of the trimmed beef and use the liquid for the au jus. 

Preheat oven to 400 degrees.

Cut the baguette into 6 even slices. Then cut horizontally to make sandwiches. 

Top the baguettes with caramelized onions, roasted red peppers

1/2 slice of cheese and 2 oz. beef. 

Bake for 2-3 minutes, and then broil (500 degrees) for 1-2 minutes until the baguette is golden brown.

Remove from oven.

Top each sandwich with 1 tsp chipotle mayo, if desired.

Close the sandwiches and serve warm with a small bowl of the au jus. 

 

Ingredients: 

Instant Pot Directions:

  • Season the roast with the salt, pepper, onion powder, and garlic powder. 
  • Pour beef broth into Instant Pot and then add the seasoned roast. Add the French onion soup and Worcestershire sauce, on top of the roast.
  • Close the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. 
  • Do a natural release for 20 minutes, then a quick release.
  • Meanwhile, heat a skillet with non stick cooking spray on medium high heat. Add onion slices and stir to coat the onions with the cooking spray.  Spread the onions out evenly over the pan and let cook, stirring occasionally. After 8-10 minutes, sprinkle 1/2 tsp sugar over the onions, and a tiny bit of water. (that way the onions don’t dry out) Continue cooking and stirring until the onions are a rich, browned color. Remove from heat and wait for the beef to finish cooking. 
  • Once the beef is finished cooking-remove beef from Instant Pot and place onto a large plate. Trim and discard fat and then using a knife slice or shred the beef.
  • Strain the liquid from the Instant Pot through a strainer into a bowl. Pour the onion remainings from the strainer over the top of the trimmed beef and use the liquid for the au jus. 
  • Preheat oven to 400 degrees.
  • Cut the baguette into 6 even slices. Then cut horizontally to make sandwiches. 
  • Top the baguettes with caramelized onions, roasted red peppers,  1/2 slice of cheese and  2 oz. beef. 
  • Bake for 2-3 minutes, and then broil (500 degrees) for 1-2 minutes until the baguette is golden brown. 
  • Remove from oven. Top each sandwich with 1 tsp chipotle mayo, if desired. Assemble the sandwiches by putting the top and bottom together then serve warm with a small bowl of the au jus sauce. 

Slow Cooker Directions:  

  • Season the roast with the salt, pepper, onion powder, and garlic powder.
  • Add the roast and onions to the crockpot, along with the broth, French Onion soup, and Worcestershire sauce. Cook on low for 6-8 hours or until meat is tender.
  • Meanwhile, heat a skillet with non stick cooking spray over medium high heat. Add onion slices and stir to coat the onions with the cooking spray.  Spread the onions out evenly over the pan and let them cook, stirring occasionally. After 8-10 minutes, sprinkle 1/2 tsp sugar over the onions, and a tiny bit of water. (that way the onions don’t dry out) Continue cooking and stirring until the onions are a rich, browned color. Remove from heat and wait for the beef to finish cooking. 
  • Once the beef is finished cooking-remove beef from Instant Pot and place onto a large plate. Trim and discard fat and then using a knife slice or shred the beef.
  • Strain the liquid from the Instant Pot through a strainer into a bowl. Discard the remainings in strainer and use the liquid for the au jus. 
  • Preheat oven to 400 degrees.
  • Cut the baguette into 6 even slices. Then cut horizontally to make sandwiches. 
  • Top one side of the baguettes with caramelized onions and roasted red peppers. Top the other side of the baguettes with the 1/2 slice of cheese and  2 oz. beef. Continue
  • Bake for 2-3 minutes and then broil (500 degrees) for 1-2 minutes until the baguette is golden brown. 
  • Remove from oven. Top each sandwich with 1 tsp chipotle mayo, if desired.
  • Close the sandwiches and serve warm with a small bowl of the au jus. 

 

Makes 6 French Dip Sandwiches

(Each serving includes 2 oz. cooked beef, 1/2 slice of the thin provolone cheese, caramelized onions, roasted red peppers, and 2 oz. French baguette)

GREEN/BLUE/PURPLE:

Author Notes:

  • Garnish with fresh parsley and sprinkle the top of the sandwiches with Kosher salt, if desired.
  • Wrap the leftover sandwiches in foil. Store in the fridge for up to a week. When ready to eat, place the the foil-wrapped sandwiches on the top oven rack and bake at 400 degrees for 7-10 minutes or until nice and crispy. 
Yield: 6

Lightened Up French Dip Sandwiches

Lightened Up French Dip Sandwiches

These Lightened Up French Dip Sandwiches will rock your world! The combination of the tender seasoned beef, caramelized onions, roasted red pepper, gooey provolone cheese, in a crusty baguette and served with a rich au jus makes these French Dip sandwiches insanely delicious! 

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 1 minute
Additional Time 8 hours
Total Time 8 hours 11 minutes

Ingredients

  • 1 French baguette- I buy the 11.5 oz. French baguette from Trader Joe's and cut it into six (2 oz.) slices. 
  • 2 small onions, thinly sliced
  • 1/2 tsp regular white sugar  
  • 2 lb. lean rump or chuck roast, raw
  • 1 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 (10 oz.) can of French onion soup
  • 2 cups beef broth 
  • 1/2 Tbsp Worcestershire Sauce
  • Roasted red peppers-I use the jarred from Trader Joes or Mezzetta Sweet Roasted Peppers
  • 3 slices of the Sargento ultra thin provolone cheese
  • 6 tsp of Kraft reduced fat chipotle mayo or chipotle ailoli

Instructions

    Instant Pot Directions:

    1. Season the roast with the salt, pepper, onion powder, and garlic powder. 
    2. Pour beef broth into instant pot and then add the seasoned roast. Add the French onion soup and Worcestershire sauce, on top of the roast.
    3. Close the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. 
    4. Do a natural release for 20 minutes, then a quick release.
    5. Meanwhile, heat a skillet with non stick cooking spray over medium high heat. Add onion slices and stir to coat the onions with the cooking spray.  Spread the onions out evenly over the pan and let them cook, stirring occasionally. After 8-10 minutes, sprinkle 1/2 tsp sugar over the onions, and a tiny bit of water. (that way the onions don't dry out) Continue cooking and stirring until the onions are a rich, browned color. Remove from heat. 
    6. Remove beef  from Instant Pot onto a large plate. Trim and discard fat and then using a knife slice or shred the beef.
    7. Strain the liquid from the Instant Pot through a strainer into a bowl. Pour the onion remainings from the strainer over the top of the trimmed beef and use the liquid for the au jus. 
    8. Preheat oven to 400 degrees.
    9. Cut the baguette into 6 even slices. Then cut horizontally to make sandwiches. 
    10. Top the baguettes with caramelized onions, roasted red peppers,  1/2 slice of cheese and  2 oz. beef. 
    11. Bake for 2-3 minutes, and then broil (500 degrees) for 1-2 minutes until the baguette is golden brown. 
    12. Remove from oven. Top each sandwich with 1 tsp chipotle mayo, if desired. Assemble the sandwiches by putting the top and bottom together then serve warm with a small bowl of the au jus sauce.

    13. Slow Cooker Directions:  

    1. Season the roast with the salt, pepper, onion powder, and garlic powder.
    2. Add the roast and onions to the crockpot, along with the broth, French Onion soup, and Worcestershire sauce. Cook on low for 6-8 hours or until meat is tender.
    3. Meanwhile, heat a skillet with non stick cooking spray  on medium high heat. Add onion slices and stir to coat the onions with the cooking spray.  Spread the onions out evenly over the pan and let cook, stirring occasionally. After 8-10 minutes, sprinkle 1/2 tsp sugar over the onions, and a tiny bit of water. ( that way the onions don't dry out) Continue cooking and scrape the bottom of the pan, until the onions are a rich, browned color. Remove from heat. 
    4. Remove meat from the crockpot. Trim and discard fat and then using a knife slice or shred the beef.
    5. Strain the liquid from the Instant Pot through a strainer into a bowl. Discard the remainings in strainer and use the liquid for the au jus. 
    6. Preheat oven to 400 degrees.
    7. Cut the baguette into 6 even slices. Then cut horizontally to make sandwiches. 
    8. Top one side of the baguettes with caramelized onions and roasted red peppers. Top the other side of the baguettes with the 1/2 slice of cheese and  2 oz. beef. Continue
    9. Bake for 2-3 minutes and then broil (500 degrees) for 1-2 minutes until the baguette is golden brown. 
    10. Remove from oven. Top each sandwich with 1 tsp chipotle mayo, if desired.
    11. Close the sandwiches and serve warm with a small bowl of the au jus. 


      Makes 6 French Dip Sandwiches

      (Each serving includes 2 oz. cooked beef, 1/2 slice of the thin provolone cheese, caramelized onions, roasted red peppers, and 2 oz. French baguette)

      GREEN/BLUE/PURPLE:

      7 Smartpoints per sandwich with or without the 1 tsp chipotle ailoli  using 2 oz. rump roast 
      7 Smartpoint per sandwich without the chipotle ailoli  or 8 smartpoints with the 1 tsp chipotle ailoli using 2 oz. chuck roast 

Notes

    • Wrap the leftover sandwiches in foil. Store in the fridge for up to a week. When ready to eat, place the the foil-wrapped sandwiches on the top oven rack and bake at 400 degrees for 7-10 minutes or until nice and crispy. 
    • Garnish with fresh parsley and sprinkle the top of the sandwiches with Kosher salt, if desired.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 360Total Fat: 14gSaturated Fat: 7gCholesterol: 50mgSodium: 525mgCarbohydrates: 33gNet Carbohydrates: 31gFiber: 2gSugar: 2gProtein: 20g

Renee

Saturday 27th of March 2021

These were so delicious! I decided to make in the crockpot. I was a big confused as to if the onions went in the crockpot or if you sauteed them separately or maybe both?? Either way I skipped the caramelized onions and added them to cook with the meat and they were perfect. I’ll be making this again soon.

Abbie

Tuesday 10th of August 2021

I am making this today with the crockpot and found myself also wondering exactly the process with the onions - it is unclear. I included them in the crockpot like the gal above me in the comments, so hopefully it works! Excited to try this because I have loved all your other recipes so far!

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