These sandwiches made with corned beef, sauerkraut, and provolone, dipped in rich au jus sauce are a delicious combination of flavors!
Corned beef “French dip” sandwiches just in time for St. Patrick’s Day! Or maybe I should call them Irish dip sandwiches?
I usually make a corned beef brisket every year for St. Patrick’s Day, mostly because it’s hard to ignore the huge display at the grocery store. But also because it’s so delicious! This year I wanted to do something different, and what better way to mix things up than with these corned beef sandwiches?
These are a little different than a classic deli corned beef sandwich like the Rueben, but it’s every bit as delicious! Maybe even more so? I hope you’ll give them a try.
Table of Contents
- What you’ll need for these sandwiches
- Cook corned beef in the slow cooker or instant pot
- Assemble these corned beef sandwiches
- Get the recipe
What you’ll need for these sandwiches
- Cooked corned beef— you can use leftover corned beef, or make it specifically for these sandwiches. If you’re not using leftovers, I’ve got cooking instructions below.
- Broth or juices from the corned beef
- Sliced provolone cheese
- Sauerkraut
- Hoagie sandwich buns— or whatever bread you’d like to use
- Whole grain mustard
- Butter
Cook corned beef in the slow cooker or instant pot
In the slow cooker: Add corned beef brisket to a slow cooker along with beef broth, onion, and garlic. Cook on low for 8 hours or on high for 4 hours, until fork tender.
In an instant pot/electric pressure cooker: Add corned beef brisket, beef broth, onion, and garlic to your instant pot and cook at high pressure for 90 minutes. Let pressure release naturally for 10 minutes, then manually release the rest of the pressure.
Assemble these corned beef sandwiches
- Make “au js” dipping sauce. This is simply the broth leftover from cooking the corned beef! Simply skim the fat off the top and strain out any solids. Pour the juices into individual cups or ramekins for dipping.
- Shred corned beef, if necessary.
- Toast buns. Slice buns in half and spread generously with butter, then add mustard to the bottom buns. Toast under the broiler just until bread starts to brown.
- Add corned beef, sauerkraut, and cheese. Layer them on the bottom buns and the return them to the broiler and let them toast until cheese is melted.
- Enjoy! Place the tops buns on top of the melty sandwiches, dip in the au jus, and enjoy.
Get the recipe
Corned Beef French Dip Sandwiches
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Ingredients
Corned beef:
- 3 lbs flat-cut corned beef brisket w/ seasoning packet
- 4 cups beef stock or broth
- 1 yellow onion , quartered
- 4 cloves of garlic , smashed
Sandwiches:
- 6 hoagie sandwich buns
- 6 tablespoons butter
- ¼ cup whole grain or Dijon mustard
- 6 slices of provolone cheese
- 2 cups sauerkraut
Instructions
To make corned beef in the slow cooker:
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Place brisket in a 5-6 quart slow cooker. Cover with beef broth. Add onion, garlic, and spices from seasoning packet.
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Cover with lid and cook on high for 4 hours or on low for 8 hours.
To make corned beef in a pressure cooker:
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Place brisket in a 5-6 quart pressure cooker. Cover with beef broth. Add onion, garlic, and spices from seasoning packet.
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Secure lid and make sure the valve release is sealed. Cook on high pressure for 90 minutes. When time is up, natural release for 10 minutes, then quick release to release the rest of the pressure.
To assemble the sandwiches:
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Remove corned beef from pressure cooker or slow cooker. Thinly slice/shred, discarding any fat.
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Strain liquid and spoon off any fat from the top.
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Slice hoagies in half and place on a sheet pan sliced side-up. Spread butter on all of the buns and mustard on the bottom buns only.
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Toast under the broiler for a few minutes until golden brown, watching carefully so they don’t burn.
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Put some corned beef, sauerkraut, and provolone cheese on the bottom buns and toast them under the broiler until cheese is melted.
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Place top buns over the bottoms and serve with the au jus liquid for dipping.