Corned Beef French Dip Sandwiches

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These corned beef, sauerkraut, and provolone sandwiches dipped in flavorful au jus are a fun twist on French dip sandwiches.

Corned beef french dip sandwiches all ready to enjoy

Corned beef French dip sandwiches just in time for St. Patrick’s Day!

Or maybe I should call them Irish dip sandwiches?

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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 than the traditional corned beef, potatoes, and cabbage combo. And what better way to mix things up than with these sandwiches? They’re part French dip,  part Reuben, and completely delicious!

All the fixings for corned beef french dip sandwiches

Making corned beef french dip sandwiches

How to cook corned beef

I’ve previously only cooked corned beef in a slow cooker, usually starting it first thing in the morning and letting it go all day. But now thanks to my Instant Pot I can cook corned beef in just 90 minutes! Which is perfect for those of us that don’t always plan far enough ahead. I’ve included instructions below for both methods, so you can choose what works best for you.

Also, I should mention that these sandwiches are a great way to use up leftover corned beef!

Dipping corned beef french dip sandwiches in au jus

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Corned Beef French Dip Sandwiches

These corned beef, sauerkraut, and provolone sandwiches dipped in au jus are a fun twist on French dip sandwiches. I've included instructions for cooking the corned beef in either a slow cooker or pressure cooker.

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
  • 1/4 cup whole grain or Dijon mustard
  • 6 slices of provolone cheese
  • 2 cups sauerkraut

Directions:

To make corned beef in the slow cooker:

  1. Place brisket in a 5-6 quart slow cooker. Cover with beef broth. Add onion, garlic, and spices from seasoning packet.
  2. Cover with lid and cook on high for 4 hours or on low for 8 hours.

To make corned beef in a pressure cooker:

  1. Place brisket in a 5-6 quart slow cooker. Cover with beef broth. Add onion, garlic, and spices from seasoning packet.
  2. 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:

  1. Remove corned beef from pressure cooker or slow cooker. Thinly slice/shred, discarding any fat.
  2. Strain liquid and spoon off any fat from the top.
  3. 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.
  4. Toast under the broiler for a few minutes until golden brown, watching carefully so they don't burn.
  5. Put some corned beef, sauerkraut, and provolone cheese on the bottom buns and toast them under the broiler until cheese is melted.
  6. Place top buns over the bottoms and serve with the au jus liquid for dipping.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.