My neighbor watched the Super Bowl at our house just for this dip. Can’t say I blame her.

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

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.