French Dip Sandwich
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Everyone loves this French Dip Sandwich, also known as beef dip, made with tender deli roast beef and melted provolone cheese on a crusty French roll dipped in savory, homemade au jus. This is the perfect, deliciously messy sandwich to serve with clam chowder or French fries!
This sandwich is my kind of comfort food. It is simple enough to make any night of the week, and the leftovers taste just as delicious the next day!
If you love this sandwich as much as we do, check out these other recipes too; Roast Beef Pesto Sandwich, Instant Pot Barbecue Beef Sandwiches, and Instant Pot Italian Beef Sandwiches!
What you will need
- French Rolls or torpedo rolls – pretty much any roll that is crusty on the outside and tender on the inside will work. You want a roll that can stand up to dunking into the au jus without falling apart in your hands.
- Rare Angus Roast Beef from the deli section at the grocery store keeps this recipe quick and easy to prepare. You want the rarest beef they have so it does not overcook.
- Provolone Cheese is my favorite, but Gruyere and Swiss are also delicious choices. I used one slice per sandwich but two will give you better cheesy coverage, especially if your rolls are longer than mine.
- Butter and flour create the base for the homemade au jus sauce for dipping. It adds just a bit of thickness without turning it into gravy.
- The au jus is flavored with beef bone broth or beef stock, a garlic clove, red wine, soy sauce, and Worcestershire sauce. Savory and delicious without being complicated.
Be sure to check out the detailed printable recipe card below
How to make easy French Dip Sandwich recipe
Make the Au Jus
Melt butter over medium-high heat in a saucepan. Whisk in the flour until thoroughly combined and it creates a thin paste.
Pour in the red wine, whisk to combine and cook for 2 minutes stirring occasionally to keep from burning.
Pour in half of the beef broth and whisk to thoroughly combine. Add the remaining broth along with the soy sauce, smashed garlic, and Worcestershire sauce. Continue stirring and bring to a boil and cook until slightly thickened, about 5 minutes.
Reduce heat, remove the garlic clove and discard.
Assemble the sandwiches
Preheat broiler and place the rack at the top of the oven.
Place the split French rolls on a baking sheet and set aside.
Add the sliced beef to the au jus in the saucepan. Using tongs, move the beef slices around to coat and warm, not cook, the beef.
Place the baking sheet near the saucepan and use the tongs to place a generous helping of roast beef on the bottom roll.
Top with cheese slices and place under the broiler for a few minutes until the cheese is melty and the top roll is nice and toasty.
Place the top rolls on the sandwich and serve immediately with au jus on the side in small cups or ramekins.
I told you this is the easiest sandwich ever! Complete the meal with a side of Instant Pot Clam Chowder, Homemade French Fries, or Bacon Potato Salad.
Tools used to make this recipe
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Got leftovers?
Allow sandwich to cool completely, then place in an airtight container or zipper top storage bag. Store in the refrigerator for up to 3 days. Serve cold or reheat in an air fryer, or wrapped in foil in a 350°F oven until heated through.
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Enjoy!!
French Dip Sandwich
Ingredients
Au Jus
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- .25 cup red wine substitute beef broth if desired
- 2 cups beef bone broth I used Kettle & Fire – substitute beef stock
- 1 tablespoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1 clove fresh garlic smashed with the blade of a knife
- black pepper to taste
French Dip
- 4 French Rolls I used La Brea from the bakery section
- 1 pound rare, deli roast beef I used Angus Top Round
- 4 slices provolone cheese or Gruyere, use 8 slices for longer rolls
Instructions
For the Au Jus
- Melt butter over medium-high heat in a saucepan. Whisk in the flour until thoroughly combined and it creates a thin paste.
- Pour in the red wine, whisk to combine and cook for 2 minutes stirring occasionally to keep from burning.
- Pour in half of the beef broth and whisk to thoroughly combine. Add the remaining broth along with the soy sauce, smashed garlic, and Worcestershire sauce. Continue stirring and bring to a boil and cook until slightly thickened, about 5 minutes.
- Reduce temperature to low, remove the garlic clove and discard.
Assemble
- Preheat broiler and place the rack at the top of the oven.
- Place the French roll halves on a baking sheet and set aside.
- Add the sliced beef to the au jus in the saucepan. Using tongs, move the beef slices around to coat and warm, not cook, the beef.
- Place the baking sheet near the saucepan and use the tongs to place a generous helping of roast beef on the bottom roll.
- Top the beef with cheese slices and place under the broiler for a few minutes until the cheese is melty and the top roll is nice and toasty.
- Place the top rolls on the sandwich and serve immediately with au jus on the side in small cups or ramekins.
Notes
- Pretty much any roll that is crusty on the outside and tender on the inside will work. You want a roll that can stand up to dunking into the au jus without falling apart in your hands.
- You want the rarest beef they have so it does not overcook while in the au jus and broiling.
- Beef Bone Broth adds a more intense beef flavor to the au jus. Beef stock would be a good second choice. Regular beef broth will not add enough flavor.
- Leftovers – allow sandwich to cool completely, then place in an airtight container or zipper top storage bag. Store in the refrigerator for up to 3 days. Serve cold or reheat in an air fryer, or wrapped in foil in a 350°F oven until heated through.
