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This easy French Dip Sandwich piles warm, thinly sliced roast beef and melty provolone on a toasted hoagie roll, with a rich homemade au jus for dipping. It is my go to when the boys have a game night, because a tray of these comes together in about 20 minutes flat. If you love a hearty beef sandwich, you will also want our French dip sliders for a party sized version.
No slow roasting required, just deli roast beef and a quick stovetop jus that tastes like you simmered it all day.
French Dip Sandwich Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 20 minutes
- 🍽️ Serving: 4 sandwiches
- ⚡ Calories: 490kcal
- 🌶️ Flavor Profile: Savory, beefy, and rich with melty provolone and a deeply seasoned au jus
- ✋ Difficulty: Easy, on par with our baked ham and cheese sliders
Quick Answer
Cook sliced onions in butter, stir in flour, then whisk in water, beef consomme, au jus mix, and steak seasoning to make a quick jus. Warm thinly sliced deli roast beef in the jus, pile it on split hoagie rolls with provolone, and bake until the cheese melts. Serve each French dip sandwich hot with the warm jus for dipping.
Jump to:
- French Dip Sandwich Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make French Dip Sandwich
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- French Dip Sandwich FAQs
- Other Recommended Easy Sandwich Recipes
- Easy French Dip Sandwich Recipe
Why This Recipe Works
Click to see the technique science
- Deli roast beef saves hours. Thinly sliced deli roast beef warms in the jus in minutes, so you skip roasting a whole cut of beef.
- Beef consomme builds deep flavor. Canned beef consomme plus au jus mix gives the dipping broth a slow simmered, restaurant style richness fast.
- A flour roux thickens the jus just enough. Coating the onions in flour lightly thickens the jus so it clings to the beef without turning into gravy.
- Provolone melts into the beef. A quick bake melts the provolone right into the warm beef so every bite is gooey and cohesive.
- Toasting the rolls keeps them sturdy. A few minutes in the oven crisps the hoagie rolls so they hold up to dipping without falling apart.
Why You’ll Love This Recipe
- It is on the table in about 20 minutes using deli roast beef, so it is perfect for busy weeknights.
- The homemade au jus tastes slow simmered but comes together in one skillet, just like the gravy in our easy meatballs and gravy.
- It is a hearty, crowd pleasing sandwich that feels like a treat without much effort or cleanup.
Key Ingredients
A handful of simple ingredients make this French dip sandwich taste like a steakhouse classic. Here is what matters most.
- Deli roast beef: Ask for it shaved or very thinly sliced. Thin beef warms quickly and soaks up the jus.
- Beef consomme: Richer and more concentrated than broth, it is the backbone of a deeply savory au jus.
- Au jus gravy mix: A little packet does big flavor work, adding that classic French dip dipping broth taste.
- Provolone cheese: Mild and meltable, it is the traditional choice. Swiss or mozzarella also work well.
- Hoagie rolls: Sturdy rolls hold up to dipping. Toast them so they stay crisp, like the buns on our pulled pork sandwiches.
See recipe card for exact quantities.
Variations and Substitutions
Make this French dip your own with a few simple swaps.
- Cheesy upgrade: Swap provolone for Swiss, white cheddar, or mozzarella.
- Add peppers: Saute sliced bell peppers or mushrooms with the onions for a Philly style twist.
- Slow cooker version: Warm the beef and jus in a crockpot on low to keep it hot for a crowd.
- Make it spicy: Add a few pickled pepperoncini or a swipe of horseradish for a kick.
- Go mini: Turn it into a party tray with our French dip sliders on sweet rolls.
How to Make French Dip Sandwich
- In a large skillet over medium low heat, melt the butter and cook the thinly sliced onions until soft, about 5 minutes.
- Whisk together the water, beef consomme, au jus mix, and steak seasoning. Stir the flour into the onions, then slowly stream in the liquid while whisking. Simmer 1 minute until smooth.
- Add the thinly sliced roast beef to the skillet, separating the pieces, and warm it in the jus for about 2 minutes.
- Split the hoagie rolls lengthwise, set them on a sheet tray, and pile the warm roast beef evenly onto the bottom halves.
- Lay two slices of provolone over the beef on each roll.
- Bake at 375 degrees for about 5 minutes, until the cheese melts and the bread toasts. Close the sandwiches and serve hot with the warm jus for dipping.
Recipe Tips & Tricks
- Use the thinnest beef you can find. Shaved deli roast beef warms fast and soaks up the most jus.
- Whisk the liquid in slowly. Streaming it into the floured onions while whisking keeps the jus smooth and lump free.
- Do not boil the beef. Just warm it through for a couple minutes so it stays tender, not tough.
- Toast the rolls. A quick bake keeps the bread sturdy enough to dip without getting soggy.
- Serve the jus hot. Divide the warm dipping broth into little cups right before serving for the best experience.
- Drain a little if needed. If your beef releases extra liquid, the jus only gets richer, but skim any foam for a clean broth.
- Double the jus. Everyone always wants more for dipping, so make extra if you are feeding a crowd.
Serving Ideas and Suggestions
A French dip sandwich is a meal on its own, but it shines with a few classic sides. We always serve ours with crispy crinkle fries or potato chips and a few crunchy dill pickles to cut the richness. Do not forget a little cup of warm au jus for each person.
Round out game day or a casual dinner with more hearty favorites. Set out a tray of our ham and cheese sliders, a batch of buffalo chicken sandwiches, and some smothered beef burritos so there is something for everyone.
Leftover beef and jus keep well. Store them together in an airtight container in the fridge for up to 3 days, then reheat and rebuild the sandwiches fresh so the bread stays crisp. For another easy beef dinner, try our slow cooker cube steak next.
French Dip Sandwich FAQs
For a quick version, thinly sliced deli roast beef is ideal because it warms in minutes and soaks up the jus. If you want to roast your own, a thinly sliced ribeye or top round works beautifully too.
Au jus is a thin, savory beef dipping broth. This easy version combines water, beef consomme, an au jus seasoning packet, and steak seasoning, lightly thickened with a little flour cooked with the onions.
Yes. Make the beef and jus up to 3 days ahead and store them together in the fridge. Reheat gently on the stovetop, then assemble and bake the sandwiches fresh so the rolls stay crisp.
Provolone is the classic choice because it melts smoothly and has a mild flavor. Swiss, mozzarella, or white cheddar are all great alternatives if you prefer.
Toast the rolls in the oven before serving and keep the jus on the side for dipping rather than pouring it over the sandwich. This keeps the bread sturdy and crisp.
Absolutely. Add the beef, consomme, au jus mix, and seasonings to a slow cooker and warm on low for 2 to 3 hours. It is a great way to keep everything hot for a party or game day.
Hosting a crowd? Our French dip sliders turn this same beefy, cheesy flavor into an easy party tray.
Easy French Dip Sandwich Recipe
Ingredients
- 1 tablespoon unsalted butter
- ½ cup thinly sliced onion
- 2 cups water
- 10.5 ounce can beef consomme
- 1 tablespoon au jus gravy mix
- 1 teaspoon Montreal steak seasoning
- 1 tablespoon all-purpose flour
- 1 pound thinly sliced deli roast beef
- 4 hoagie rolls
- 8 slices provolone cheese
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium-low heat, melt the butter, add the onions, and cook, stirring occasionally, until softened, about 5 minutes.1 tablespoon unsalted butter, ½ cup thinly sliced onion
- While the onions cook, in a medium-sized bowl whisk together the water, consomme, au jus gravy mix, and steak seasoning, set aside.2 cups water, 10.5 ounce can beef consomme, 1 tablespoon au jus gravy mix, 1 teaspoon Montreal steak seasoning
- Once the onions are cooked, add the flour to the skillet and stir until coated in the fat and onions.1 tablespoon all-purpose flour
- Slowly stream in the liquid mixture, while whisking constantly, make sure there are no lumps. Bring to a simmer and simmer for 1 minute.
- Add the roast beef to the skillet, I like to separate each piece before placing it in the pan and just warm it for about 2 minutes.1 pound thinly sliced deli roast beef
- Cut the hoagie rolls in half length-wise and place them on a sheet tray.4 hoagie rolls
- Pile the meat evenly on the bread on one side.
- Add the cheese on top.8 slices provolone cheese
- Bake for about 5 minutes or until the cheese is melted and the bread is slightly toasted. Top with the other side of the rolls.
- Serve immediately with the remaining cooking liquid for dipping.
Notes
- Pre-toast the rolls to make them extra crusty if desired.
- Layer the cheese under the beef as well for extra gooeyness.
- Simmer the au jus on medium heat to develop deep flavors.
- Thinly slice the onions to caramelize them quickly and evenly.
- Warm the au jus before serving for the best dipping experience.
- Make sure not to overcook the beef, as it may dry out or become tough.
Nutrition
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