Cowboy Beef Dip

If you are looking for a fun and new way to serve up a chuck roast – you have come to the right place! The delicious flavors of Tex-Mex meshed with a the concept of the classic French dip sandwich are going to make you so very hungry! This Cowboy Beef Dip sandwich was a total success in my house and I am sure it will be in yours too!

For this recipe you will need a slow cooker large enough for your roast to not touch the sides. At least a 6qt size will most likely suffice. When I put the beef ingredients into the crock – I put the roast in first and then spread the rest over the top of the roast, so that the flavors would seep down into the meat while its slow cooking. You really want to get the onion into very small pieces as best you can. You want them to almost melt into the meat, along with the garlic.

This recipe does have some serious kick but it is not overpowering. You really get the flavors of the jalapenos in the slow cooked meat and the nacho cheese. If you need to tone it down at all, I would suggest adding something like sour cream to the sandwich. But I do not recommend omitting the jalapenos as it would complete change the flavor profile of the dish.

These sandwiches are very filling and hearty – so you may not need a side dish. But if you do, I would suggest a fry of some sort – as they will be so super yum dipped in the nacho cheese too! It was also be great with my Beer Battered Onion Rings. If you wanted to make sure you get your veggies in there I would suggest some roasted broccoli and/or cauliflower – which would also be great with the nacho cheese dip!

Now Let’s Get Cookin’!

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Cowboy Beef Dip

A slow cooked beef roast with jalapenos, served on a roll with a side of nacho cheese for dipping!

Course Main Course, Sandwich

Cuisine American

Keyword beef, cheese, jalapeno, nacho cheese, sandwich, slow cooked beef, slow cooker, spicy

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Slow Cooker Time 8 hours hours

Servings 6

Equipment

• 1 Slow Cooker at least 6 qt

Ingredients

• 3 lb Chuck Roast
• 1 4oz can Diced Jalapenos
• 4 Garlic cloves minced
• ½ Medium White Onion minced
• 6 Sandwich Rolls like bolillo
• 12 slices Cheddar Cheese

For the Nacho Cheese Sauce

• 4 tbsp butter
• 3 Garlic Cloves minced
• ½ Medium White Onion minced
• 3 tbsp Flour
• 1 tsp Cumin
• 1½ cup Heavy Cream
• 1 4oz can Diced Jalapenos
• 2 cups Monterey Jack Cheese shredded
• 1 cup Broth vegetable or chicken
• 2 cup Cheddar Cheese sliced

Instructions

• Add beef, jalapenos, onions and garlic to slow cooker. Secure lid and cook on low for 12 hours or high for 6 hours.
• Remove lid from slow cooker. Remove bones (if any) and use tongs to shred meat. Recover with lid and keep warm until ready to serve.
• In a sauce pan over medium heat, add butter, garlic and onion. Once butter is melted add flour and let cook for 3 minutes. Whisk in heavy cream and cumin. Cook for 3 minutes, then add jalapenos and Monterey Jack cheese. Stir until fully melted then add in broth and cheddar cheese. Continue to stir until all is incorporated. Reduce heat to medium-low and keep warm will you prepare the sandwiches.
• For each sandwich – cut roll in half and place 2 slices of cheese on the bottom half. Load up with beef and place top of roll on, pressing down slightly to help hold together (you can also use a toothpick if you like). Cut sandwich in half and serve with a small dish of nacho cheese for dipping.