This one shows the basic French Dip sandwich preparation. The beef is coated in coarsely ground black pepper and roasted, then sliced. The dipping sauce is prepared separately with beef drippings, beef broth, water, salt, and pepper. The meat is tucked inside split-open French rolls, and the sandwiches are served with au jus on the side. 

The following recipe gives instructions on preparing a French Dip sandwich by cooking the meat in a crockpot, a preparation method that saves time since you do not have to slave over the hot stove. The meat is seasoned with salt, pepper, and garlic powder and cooked with onions, beef broth, French onion soup, and Worcestershire sauce. The shredded meat is tucked inside French rolls together with provolone cheese, and the sandwiches are served with filtered cooking liquid or au jus. 

The main advantage of this recipe is that it can be prepared in under 30 minutes due to the fact that store-bought slices of roast beef are used. The one thing that needs to be cooked is the dipping sauce, which is rich with flavors of sherry, consomme, and shallot. The meat is shortly dipped into the juice and tucked into split-open torpedo rolls. The recipe is courtesy of Rachael Ray, a cook and author who hosts her own TV shows and appears in her TV show 30 Minute Meals.