Good French dip sandwich recipes are available on the Food Network and Chef Savvy websites. The beef for French dip sandwiches can be prepared on the stove or in a slow cooker.
To make stove-top French dip sandwiches, begin by making the broth. Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 chopped shallot. Sauté for two minutes, then add 1 tablespoon all-purpose flour. Whisk in 1 jigger dry sherry, if desired. Heat mixture to reduce liquid. Slowly whisk in 2 cans of beef consommé or beef broth. Bring broth to a boil, and simmer over low heat. To prepare the meat, season 1 1/2 pounds of sliced deli roast beef with salt, pepper or steak seasoning. Slice 4 torpedo rolls in half lengthwise. Dip sliced meat into broth, and place on rolls. Serve extra broth in small dishes for dipping.
To make slow-cooker French dip sandwiches, heat 1 tablespoon olive oil in large pot. Add 2 1/2 pound chuck roast, seasoned with salt and pepper. Brown the sides of the roast by searing meat over high heat. Move the roast to a slow cooker, and add 2 cups low-sodium beef broth, 1/2 of a quartered onion and a bay leaf. Cover, and cook on low for six to eight hours. When the meat is done cooking, remove it from the slow cooker, and shred using two forks. Strain onions from the broth remaining in the slow cooker, and serve in small dishes for dipping. Spread roast beef on the bottom half of a sandwich roll, and top with a slice of provolone. Place under broiler until cheese melts. Add top half of sandwich roll.