Pulled Ribeye French Dip Sandwich Recipe
Slow cooked and braised ribeye steak served on a toasted garlic hero roll with Swiss cheese and accompanied with natural au jus.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Slow Cook
Transfer the seared ribeye to a slow cooker. Add beef broth, sliced onion, minced garlic, and Worcestershire sauce. Cover and cook on low for 6-8 hours or until the meat is tender and easily shredded.
- 3
Shred the Meat
Once cooked, remove the ribeye from the slow cooker and let it rest for a few minutes. Shred the meat using two forks.
- 4
Prepare the Rolls
While the meat is resting, preheat the oven to 350°F (175°C). Slice the hero rolls in half and spread butter on the cut sides. Place them on a baking sheet and toast in the oven for about 5 minutes or until golden brown.
- 5
Assemble the Sandwich
Place a generous amount of shredded ribeye on the bottom half of each toasted roll. Top with Swiss cheese slices, then cover with the top half of the roll.
- 6
Serve
Serve the sandwiches with a small bowl of natural au jus from the slow cooker for dipping.
