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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.
