Mississippi French Dip Sandwiches

Name: Mississippi French Dip Sandwiches
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb chuck roast; salt, to taste; black pepper, to taste; 1 (1 oz) packet ranch seasoning mix; 1 (1 oz) packet au jus gravy mix; 1 (10.5 oz) can condensed French onion soup; 1/2 cup pepperoncini pepper juice; 1 cup sliced pepperoncini peppers; 8 oz mushrooms, sliced (optional); 1/4 cup unsalted butter; 6 hoagie buns, split; 2 tbsp unsalted butter, softened; 12 slices provolone cheese

Mississippi French Dip Sandwiches combine tender slow-cooked chuck roast seasoned with ranch and au jus, finished with tangy pepperoncini peppers and melted provolone on toasted hoagie buns. The result is a flavorful, saucy sandwich that merges classic French dip comfort with Mississippi-style heat and zest.

🌍American 🏷️French dip 🏷️Sandwich 🏷️Mississippi pot roast 🏷️Chuck roast Slow-cooker

🏷️

🏷️Comfort food

-0:00

dinnerin321onTikTok

Total

7h 15m

Servings

6

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

3 lb chuck roast
salt, to taste
black pepper, to taste
1 (1 oz) packet ranch seasoning mix
1 (1 oz) packet au jus gravy mix
1 (10.5 oz) can condensed French onion soup
1/2 cup pepperoncini pepper juice
1 cup sliced pepperoncini peppers
8 oz mushrooms, sliced (optional)optional
1/4 cup unsalted butter
6 hoagie buns, split
2 tbsp unsalted butter, softened
12 slices provolone cheese

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Instructions

1
Season the chuck roast generously with salt and pepper.
2
In a hot skillet, sear the roast on all sides until a brown crust forms. This step is optional but adds flavor.
3
In the basin of a slow cooker, add the ranch seasoning mix, au jus gravy mix, and the can of condensed French onion soup.
4
Pour in the pepperoncini juice and add the sliced pepperoncini peppers.
5
Place the seared roast into the slow cooker. Deglaze the searing pan with a little water and pour the flavorful drippings into the slow cooker.
6
If using, add the sliced mushrooms on top of the roast, followed by the pats of butter.
7
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender.
8
Once cooked, remove the roast from the slow cooker and shred it with two forks.
9
Return the shredded meat to the slow cooker and stir to combine with the juices.
10
Split the hoagie buns and spread softened butter on the inside surfaces.
11
Toast the buns, butter-side down, on a griddle or in a pan until golden brown.
12
Flip the buns and immediately top with slices of provolone cheese to melt.
13
Pile the shredded beef mixture onto the cheesy buns.
14
Serve immediately with a side of the au jus from the slow cooker for dipping.

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Tips & Notes

Pro tips

Toast the hoagie buns lightly before serving to prevent them from becoming soggy when dipped in the au jus mixture.
Let the chuck roast cool slightly before shredding; it will shred more cleanly and evenly than when piping hot.
Reserve the cooking liquid in a small bowl for dipping; the pepperoncini juice, au jus, and meat drippings create an intensely flavored broth.
If the sauce is too thin, simmer it uncovered on low heat for 15–20 minutes to reduce and concentrate flavor before serving.

Substitutions

Pepperoncini peppers + juice → banana peppers + juice (milder heat and tang)
French onion soup → beef broth mixed with 1 tablespoon Worcestershire sauce (lighter body, less sweetness)
Ranch seasoning mix → Italian seasoning (2 tsp) + garlic powder (1 tsp) + salt and pepper (more savory, less herbaceous)

Storage & make-ahead

Store shredded roast and sauce in an airtight container in the refrigerator for up to 4 days; reheat on the stovetop over low heat, stirring occasionally. Freeze cooked meat and sauce separately for up to 3 months.

Equipment

slow cooker · Dutch oven (if braising in oven)

Common Questions

Can I make Mississippi French Dip Sandwiches in the oven instead of a slow cooker?

Yes. Sear the chuck roast on all sides in an oven-safe Dutch oven, add the seasonings, au jus, soup, and pepperoncini juice, cover, and braise at 325°F for 3–3.5 hours until tender.

What cheese works best for these sandwiches?

Provolone is traditional and melts well, but you can substitute Swiss, mozzarella, or American cheese for similar results.

How do I store leftovers?

Keep shredded roast and sauce refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, then reassemble on fresh toasted buns.

Can I freeze these sandwiches?

Freeze the cooked shredded roast and sauce separately in freezer containers for up to 3 months. Thaw overnight in the refrigerator before reheating and assembling.