Here’s a warm, savory classic: the french dip. Thinly sliced roast beef piled into a toasted French roll, melted cheese and a steaming bowl of au jus for dipping make this sandwich irresistibly comforting. Whether made from leftover roast or a quick stovetop braise, the balance of tender meat, crusty bread and rich jus delivers a satisfying meal any day of the week.
Ingredients
– 1 1/2 lb thinly sliced roast beef (deli-style or home-roasted)
– 4 crusty French rolls or baguette sections
– 4 slices provolone or Swiss cheese
– 2 tbsp unsalted butter, softened
– 1 medium onion, thinly sliced (optional)
– 2 cups beef broth (low-sodium)
– 1 cup beef stock or drippings
– 1/4 cup dry red wine (optional)
– 1 tsp Worcestershire sauce
– 1 garlic clove, smashed
– 1 bay leaf
– Salt and freshly ground black pepper to taste
– Fresh parsley for garnish (optional)
Servings and Cooking Time
Servings: 4 sandwiches
Preparation time: 10 minutes (if using pre-sliced beef) — 20–30 minutes if warming and caramelizing onions
Cooking time: 15–25 minutes to prepare au jus and assemble sandwiches
Nutritional Value
The following nutritional info is approximate and is for one serving (1 sandwich) based on the recipe above:
– Serving size: 1 sandwich
– Calories: ~650 kcal
– Protein: ~38 g
– Fat: ~32 g
– Saturated fat: ~12 g
– Carbohydrates: ~48 g
– Fiber: ~2 g
– Sodium: ~950 mg
This nutrition list is calculated per one person (one sandwich) and will vary with bread and beef choices.
Step-by-Step Cooking Process
– Warm a medium saucepan over medium heat and add beef broth, beef stock, garlic and bay leaf.
– Stir in Worcestershire sauce and red wine (if using); bring to a gentle simmer.
– Season the au jus with salt and pepper; simmer 10–12 minutes to concentrate flavor, then keep warm and strain if desired.
– Meanwhile, split rolls and butter cut sides lightly.
– Optional: In a skillet, sauté thinly sliced onion in a little butter until soft and caramelized, 8–10 minutes.
– Warm sliced roast beef briefly in a skillet or in the simmering au jus for 30–60 seconds to heat through.
– Toast buttered roll interiors in a hot skillet until lightly golden.
– Pile warmed roast beef onto the bottom halves of the rolls.
– Top beef with caramelized onions (if using) and a slice of provolone or Swiss; cover with the roll top and press gently to melt the cheese.
– Serve each sandwich immediately with a bowl of hot au jus for dipping; garnish au jus with chopped parsley if desired.
Alternative Ingredients
You can swap provolone for Swiss, cheddar or fontina for different melt and flavor profiles. Use leftover pot roast, thinly sliced sirloin, or deli roast beef. For a vegetarian twist, use sautéed mushrooms and seitan with vegetable broth for a meatless “au jus.”
Serving and Pairings
Serve french dip sandwiches with classic sides: hand-cut fries, potato chips, a crisp green salad or coleslaw. Pickles, roasted vegetables or a small cup of French onion soup complement the savory beef. For drinks, pair with a light beer, cola or a medium-bodied red wine.
Storage and Reheating
Store leftover components separately: keep beef and au jus in airtight containers in the refrigerator for up to 3 days; rolls at room temperature in a bread bag. Reheat beef gently in warmed au jus on the stove. The au jus freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Cooking Mistakes
– Overheating beef until dry — warm briefly in au jus instead.
– Using soggy or very soft rolls — choose sturdy crusty rolls to hold juices.
– Undersalting the au jus — taste as you reduce.
– Skipping the strain — solids can make au jus cloudy and gritty.
– Overcaramelizing onions to the point of bitterness.
– Adding too much wine without reducing — can overpower the broth.
Helpful Tips
– Use high-quality roast beef or thinly slice your own from a chilled roast.
– Keep au jus warm in a small slow cooker for serving.
– Toast rolls cut-side down for a barrier against sogginess.
– If using deli beef, briefly dip in hot jus to heat without overcooking.
– Make extra au jus — it’s great for gravy or to freeze.
FAQs
What is a french dip sandwich?
A french dip is a sandwich of thinly sliced roast beef on a French roll served with a hot bowl of seasoned beef au jus for dipping. Despite its name, it’s an American invention, prized for its tender meat and flavorful dipping broth.
Can I make au jus from boxed beef stock?
Yes — use high-quality beef broth or stock and enrich it with a splash of red wine, Worcestershire, and reduced aromatics. Simmer to concentrate flavor, and finish with a bit of butter for sheen if desired.
Is the french dip originally from France?
No — the french dip was created in the United States in the early 20th century. The “french” in the name refers to the French roll used, not to French culinary origins.
How can I make a healthier version?
Choose lean roast beef, lower-sodium broth, whole-grain or smaller rolls, and reduce cheese. Serve with a side salad instead of fries to lower calories and boost fiber.
Can I prepare this ahead for a crowd?
Yes — make au jus and keep warm in a slow cooker; warm sliced beef in batches in the jus and toast rolls just before serving for best texture. Assemble sandwiches to order for freshness.
What cheese works best for melting on a french dip?
Provolone and Swiss are classic choices for their mild flavor and good melt. Fontina or mild cheddar also melt well and add character depending on preference.
How do I prevent the roll from getting soggy?
Lightly toast the cut side of the roll and butter it; the thin toasted layer helps repel excess moisture and keeps the sandwich pleasantly textured.
Conclusion
The french dip is a simple, satisfying sandwich built on tender roast beef, melty cheese and a flavorful au jus for dipping. With a few easy steps you can make a restaurant-quality sandwich at home — perfect for weeknight dinners, casual gatherings, or a comforting solo meal.
French Dip
Ingredients
- 1 1/2 lb thinly sliced roast beef deli-style or home-roasted
- 4 crusty French rolls or baguette sections
- 4 slices provolone or Swiss cheese
- 2 tbsp unsalted butter softened
- 1 medium onion thinly sliced (optional)
- 2 cups beef broth low-sodium
- 1 cup beef stock or drippings
- 1/4 cup dry red wine optional
- 1 tsp Worcestershire sauce
- 1 garlic clove smashed
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish optional
Instructions
- Warm a medium saucepan over medium heat and add beef broth, beef stock, garlic and bay leaf.
- Stir in Worcestershire sauce and red wine (if using); bring to a gentle simmer.
- Season the au jus with salt and pepper; simmer 10–12 minutes to concentrate flavor, then keep warm and strain if desired.
- Split rolls and butter cut sides lightly.
- Optional: In a skillet, sauté thinly sliced onion in a little butter until soft and caramelized, 8–10 minutes.
- Warm sliced roast beef briefly in a skillet or by dipping in the simmering au jus for 30–60 seconds to heat through.
- Toast buttered roll interiors in a hot skillet until lightly golden.
- Pile warmed roast beef onto the bottom halves of the rolls.
- Top beef with caramelized onions (if using) and a slice of provolone or Swiss; cover with the roll top and press gently to melt the cheese.
- Serve each sandwich immediately with a bowl of hot au jus for dipping; garnish au jus with chopped parsley if desired.
Nutrition
