Classic Roast Beef French Dip Sandwich

Growing up, French dip sandwiches were something I only had at restaurants. I always thought they required some kind of special chef magic to get that perfectly cooked roast beef and rich au jus. My mom never made them at home – she stuck to basic ham and cheese sandwiches for our family dinners.

But here’s the thing about French dip sandwiches – they’re actually pretty simple to make in your own kitchen. You don’t need fancy equipment or hard-to-find ingredients. Just a nice cut of beef, some basic seasonings, and a bit of patience while it roasts. The results? A sandwich that’s just as good as the ones from your favorite diner.

What Kind of Roast Beef Should I Use?

For French dip sandwiches, deli-sliced roast beef is a convenient and tasty choice that saves you tons of prep time. Ask for the roast beef to be sliced thin to medium thickness at your deli counter – this helps it warm up quickly and stays tender when you’re heating it in the au jus. Regular roast beef works great, but if you want to fancy things up a bit, you could go for top round or London broil style roast beef. Just make sure to avoid anything labeled “rare” since you’ll be warming it in the broth anyway. When you’re at the deli counter, request about 4-5 slices per sandwich so you can build a nice, hearty stack.

Options for Substitutions

This sandwich recipe is pretty adaptable and you’ve got some wiggle room with the ingredients:

• Beef consommé: Can’t find beef consommé? Regular beef broth works fine – just use low-sodium versions and maybe add a beef bouillon cube for extra flavor. In a real pinch, you could even use chicken broth with a splash of Worcestershire sauce.
• Swiss or provolone cheese: These cheeses work best because they melt nicely, but you could try mozzarella or even white cheddar. Just avoid hard cheeses that don’t melt well.
• White bakery sub rolls: While crusty French rolls are traditional, you can use hoagie rolls or even sturdy ciabatta. Just make sure whatever bread you choose is fresh and can hold up to dipping without falling apart.
• Deli roast beef: Pre-sliced deli meat is super convenient, but you can also use leftover homemade roast beef, sliced thin. Just warm it up in the au jus before assembling.
• Garlic powder: Out of garlic powder? Use a little extra fresh minced garlic, or even onion powder can work in a pinch.
• Thyme: Fresh thyme works great (use 3/4 teaspoon), or you could swap in Italian seasoning or even a pinch of oregano.

Watch Out for These Mistakes While Cooking

The biggest mistake when making French dip sandwiches is overheating the deli roast beef, which can quickly turn your tender meat into tough, chewy strips – instead, warm it gently in the au jus just until heated through. Another common error is using rolls that are too soft, which can become mushy when dipped; choose sturdy French or Italian sub rolls that have a crusty exterior to hold up against the warm au jus. The au jus sauce itself needs careful attention – rushing the process or not properly thickening it with flour can result in a thin, flavorless broth, so make sure to cook the flour with butter for at least a minute to remove the raw taste and develop a rich flavor base. For the best experience, toast your rolls lightly and brush them with melted butter and garlic powder before adding the meat and cheese – this creates a protective barrier that helps prevent the bread from getting too soggy too quickly.

What to Serve With French Dip Sandwiches?

French dip sandwiches are so good on their own, but adding a few sides can make the meal even better! A simple pile of crispy french fries or potato chips works perfectly since you’ll want something crunchy to balance out that soft, dippable sandwich. If you’re feeling like something lighter, a basic coleslaw or dill pickle spears add a nice tangy crunch that cuts through the richness of the beef and cheese. For a warm side dish that feels a bit more special, try some sautéed mushrooms – they go great with the beefy flavors and can even be added right to your sandwich if you want!

Storage Instructions

Keep Fresh: If you have leftover assembled sandwiches, wrap them individually in aluminum foil and pop them in the fridge for up to 2 days. For best results, I recommend storing the au jus separately in an airtight container – it’ll stay good in the fridge for up to 4 days.

Make Ahead: You can prepare the au jus sauce up to 2 days ahead and keep it in the fridge. When you’re ready to serve, just warm it up on the stove while you assemble your sandwiches. This is super handy when you’re planning to feed a crowd!

Warm Up: To enjoy leftover sandwiches, warm them up in the oven at 350°F while still wrapped in foil for about 10-15 minutes. Heat the au jus separately in a small saucepan over medium heat until it’s nice and hot. The bread will stay crispy this way, and the cheese will get perfectly melty again!

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 70-80 g
• Fat: 90-100 g
• Carbohydrates: 120-130 g

Ingredients

For the au jus:

• 1 tbsp minced garlic (freshly minced for best flavor)
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup yellow onion (finely chopped, about 1/4-inch pieces)
• 1 tbsp all-purpose flour
• 10 fl oz beef consomme
• 1/4 tsp dried thyme

For the sandwiches:

• garlic powder
• 3 tbsp unsalted butter (I like Kerrygold unsalted butter for this)
• 1 lb sliced deli roast beef
• 4 slices Swiss cheese
• 4 white bakery sub rolls

Step 1: Prepare the Buns

Preheat the oven to high broil and position the rack in the center.

Slice the buns in half and place them on a sheet pan.

Spread softened butter on the insides of the rolls and sprinkle with garlic powder for added flavor.

Broil the buns for 30–60 seconds until they are lightly toasted.

Once toasted, remove the top buns and set them aside, leaving the bottom buns on the sheet pan for assembly later.

Step 2: Make the Onion and Garlic Sauté

In a large skillet over medium heat, add olive oil and 1 tablespoon of butter.

Once the butter is melted, add the onions and garlic to the skillet.

Sauté the mixture for 5–7 minutes until the onions are golden, reducing the heat if necessary to prevent burning.

This step will create a flavorful base for your au jus sauce.

Step 3: Create the Au Jus Sauce

Sprinkle in some flour to the sautéed onions and garlic, cooking and stirring constantly for 1 minute to form a roux.

Gradually pour in the beef consommé while continuously whisking to avoid lumps.

Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer.

Mix in a bit of thyme for a fragrant touch, and remove the sauce from the heat once thickened slightly.

Step 4: Assemble the Sandwiches

Add the deli roast beef to the au jus sauce in the skillet, stirring to ensure the beef is well-coated with the flavorful liquid.

Using a pair of tongs, pull the beef portions from the sauce and place them onto the toasted bottom buns on the sheet pan.

This ensures the beef is juicy and flavorful.

Step 5: Melt the Cheese

Cut the cheese slices in half and place them over the meat on the bottom buns.

Return the sheet pan to the oven and broil for 1–3 minutes, or until the cheese is melted and bubbly.

Carefully remove from the oven and finish the sandwich by placing the top buns over the melted cheese.

Step 6: Serve with Dipping Sauce

Pour the remaining au jus sauce into small bowls to serve alongside the hot sandwiches.

This aromatic sauce is perfect for dipping the sandwiches into, enhancing their rich, savory flavor.

Enjoy your delicious sandwich creation!