Instead of fussing with a roast, seasoned ground beef simmers low and slow in a
concentrated broth, creating a deeply flavored cooking liquid that doubles as the
dipping jus. It’s a true set-it-and-forget-it recipe—perfect for game days, casual
potlucks, or low-effort dinners that still feel special.

Serve the beef piled onto lightly toasted hoagie rolls or baguettes, with small bowls
of the hot cooking juices on the side for dipping. Balance the richness with a crisp
green salad, vinegar-based coleslaw, or crunchy raw vegetables. Oven fries or potato
wedges also make a hearty, crowd-pleasing side.

Ingredients

• 2 pounds ground beef (80–90% lean)
• 2 (10.5-ounce) cans condensed French onion soup
• 1 (1-ounce) packet dry au jus gravy mix
• 6–8 hoagie rolls or small sub rolls, split

Directions

1. Brown the beef:
   In a large skillet over medium-high heat, cook the ground beef, breaking it into
   small crumbles, until no longer pink and lightly browned at the edges (6–8 minutes).
   Drain excess fat, leaving about 1 tablespoon for flavor.
2. Layer in the slow cooker:
   Transfer the browned beef to the slow cooker and spread it evenly. Sprinkle the dry
   au jus gravy mix over the top.
3. Add the soup:
   Pour the condensed French onion soup over the beef. Do not dilute—the concentrated
   soup creates a richer dipping jus.
4. Cook low and slow:
   Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, stirring once or twice to
   break up clumps and distribute seasoning evenly.
5. Toast the rolls:
   About 10 minutes before serving, split and lightly toast the hoagie rolls until just
   crisp around the edges.
6. Assemble the sandwiches:
   Use a slotted spoon to pile the beef onto the toasted rolls, letting excess liquid
   drip back into the slow cooker. Ladle the cooking liquid into small bowls for dipping.
7. Serve:
   Serve immediately with warm jus on the side. Encourage generous dipping for the full
   beef dip experience.

Variations & Tips

• For a more traditional French dip flavor, replace one can of French onion soup with
  condensed beef consommé.
• Add heat and acidity by stirring in chopped pepperoncini or pickled jalapeños during
  the last hour of cooking.
• For a cheesy version, top the beef with provolone or mozzarella and broil until melted.
• To reduce sodium, use low-sodium soup and only part of the au jus packet, adjusting
  seasoning at the end.
• This dish reheats well—store beef and jus together and gently warm with a splash of
  broth if needed.