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Shredded Tri-tip French Dip Sandwiches

We use 1/3 of our Slow Cooker/Crockpot Shredded Tri-tip for this recipe.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: French Dip Sandwich
Servings: 4 people


  • This recipe uses 1/3 of our Slow Cooker/Crockpot Shredded Tri-tip meat.
  • 4-8 Hoggie Rolls, split-top rolls or other rolls you prefer
  • 1 Package of sliced Provolone Cheese
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 Shallot, thinly sliced
  • 1/2 pkg Lipton Onion Soup Mix
  • 1 shot Red Wine
  • 1/4 tsp Montreal Steak Seasoning, Grill Mates
  • 2 cups Reserved juice from making Tri-tip about 2 cups Alternative: 2-14 oz cans of beef broth
  • 1/4 tsp pepper
  • 1 tbls Vegetable oil


  • Making the French Dip Sauce
  • In a medium-sized saute pan add vegetable oil and heat.
  • Add in the sliced scallion stirring to coat with oil and saute. This will not take very long. All that's needed is to soften the scallion slices.
  • Move sauteed scallions to the outer edge of the saute pan, add in the butter and heat.
  • Once butter is heated sprinkle in flour. Using a whisk stir and cook flour until it is golden brown.
  • Once the flour is browned continue whisking while you slowly add in the reserved meat juice from your slow cooker/crock-pot meat. This is usually about two cups of juice. Alternative: slowly pour in two cans of beef broth.
  • Stir in 1/2 package of Lipton onion soup mix.
  • Pour in a shot of good red wine.
  • Allow to simmer and thicken. About 10 minutes.
  • Heating Rolls
  • Slice or open the rolls and place them onto a baking tray. Top with Provolone Cheese and heat using your oven's broiler setting. You only want to heat the rolls and soften the cheese.
  • When the French Dip sauce is ready, ladle into small round bowls, place a bowl onto each dinner plate, add cheese topped heated rolls to a plate, top with shredded tri-tip, and serve and enjoy!


This is one of the three recipes we use after making our Slowcooker/crockpot shredded tri-tip.