Beef dip sandwiches are a cousin of the classic French dip, which likely originated in early 20th‑century Los Angeles, where sliced roast beef met crusty bread and a side of savory jus. This slow cooker version leans into that same comforting, beefy character but uses ground beef and just four ingredients, making it weeknight‑friendly and budget‑conscious. Instead of fussing with a roast, we let seasoned ground beef simmer low and slow in a concentrated broth, creating a deeply flavored cooking liquid that doubles as the dipping jus. It’s the kind of set‑it‑and‑forget‑it recipe that works for game day spreads, casual potlucks, or a low‑effort dinner when you still want something that feels a little special.
Serve this championship beef dip piled onto lightly toasted hoagie rolls or split baguettes, with a small ramekin of the hot cooking juices on the side for dipping. A crisp, acidic side helps balance the richness, so think simple green salad with a sharp vinaigrette, vinegar‑based coleslaw, or even a tray of crunchy raw vegetables with a light dip. For something heartier, oven fries or potato wedges are a natural match, especially if you season them with a little garlic and paprika to echo the flavors in the beef. If you’re feeding a crowd for a game or party, set up a build‑your‑own sandwich bar with the beef kept warm in the slow cooker and bowls of pickles, sliced red onions, and pepperoncini so everyone can customize their plate.

4-Ingredient Slow Cooker Championship Beef Dip
Servings: 6 servings

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
Brown the beef: In a large skillet over medium-high heat, cook the ground beef, breaking it into small crumbles with a spoon, until it is no longer pink and just beginning to brown at the edges, 6–8 minutes. If there is excessive fat, drain off most of it, leaving a tablespoon or so for flavor.
Layer in the slow cooker: Transfer the browned ground beef to the slow cooker, spreading it out evenly. Sprinkle the dry au jus gravy mix over the top.
Add the soup: Pour the condensed French onion soup over the beef and au jus mix. There’s no need to dilute the soup with additional water; the slow cooker will create enough steam, and the concentrated base gives you a more flavorful dipping jus.
Cook low and slow: Cover and cook on LOW for 4–6 hours, or on HIGH for 2–3 hours, until the mixture is hot, bubbly, and the flavors have melded. Stir once or twice during cooking to break up any clumps and ensure the seasoning is evenly distributed.
Toast the rolls: About 10 minutes before serving, split the hoagie rolls and lightly toast them under the broiler or in a hot oven until just crisp around the edges. This helps them stand up to the juicy filling and dipping.
Assemble the sandwiches: Use a slotted spoon to mound the hot beef onto the toasted rolls, letting excess liquid drip back into the slow cooker. Ladle some of the cooking liquid into small bowls for dipping.
Serve: Serve the sandwiches immediately, with the warm jus on the side. Encourage diners to dip generously—the contrast between the crisp bread, savory beef, and hot broth is the whole point of a good beef dip.

Variations & Tips
To lean into a more traditional French dip profile, you can substitute one can of condensed French onion soup with condensed beef consommé for a slightly cleaner, more beef-forward jus. If you enjoy a bit of heat, stir in a few tablespoons of chopped pepperoncini or pickled jalapeños during the last hour of cooking; their acidity also brightens the richness of the beef. For a Midwestern comfort spin, top the hot beef with provolone or mozzarella on the rolls and briefly broil until melted for an easy, cheesy version. If sodium is a concern, look for reduced-sodium condensed soups and use only part of the au jus packet, then taste and adjust at the end. This mixture also reheats beautifully—cool the beef and jus together, refrigerate, and gently warm in a saucepan or back in the slow cooker with a splash of water or broth to loosen the sauce before serving again.