These easy French Dip Sandwiches are made with tender beef, caramelized onions, melted provolone cheese, and toasted rolls served with flavorful au jus for dipping. The beef cooks slowly in a savory broth until it becomes juicy and tender enough to slice or shred. Slow cooking chuck or rump roast is a popular method because it creates soft, flavorful beef that works well in a sandwich.celebratingsweets+1
What Are French Dip Sandwiches?
A classic beef sandwich
French Dip Sandwiches are hearty roast beef sandwiches served on crusty French rolls, baguettes, or hoagie buns. The sandwich is traditionally served with a light dipping sauce made from the flavorful juices left after cooking the beef.
Why this recipe is so delicious
The combination of tender beef, sweet onions, melted cheese, and savory au jus creates a comforting and satisfying meal. Toasting the rolls also gives them enough structure to hold the juicy filling without becoming too soft.
The best way to serve them
You can serve the beef sliced thinly or pulled into tender pieces. Add provolone or Swiss cheese for extra richness, then serve each sandwich with a small bowl of warm au jus for dipping.
Ingredients for French Dip Sandwiches
Beef roast
Use a chuck roast or rump roast for tender, flavorful results. Chuck roast contains enough marbling to stay moist during slow cooking, while rump roast is a slightly leaner option.celebratingsweets+1
Broth and seasonings
You will need low-sodium beef broth, Worcestershire sauce, garlic, black pepper, and a bay leaf. These ingredients create a rich cooking liquid that later becomes the au jus.
Onions and cheese
Yellow onions add sweetness and depth to the beef broth. Provolone is a classic choice because it melts smoothly, but you can also use Swiss, Monterey Jack, or Havarti.
Bread and optional toppings
Choose crusty French rolls, baguettes, or sturdy hoagie rolls. Optional toppings include horseradish sauce, Dijon mustard, sautéed mushrooms, or extra caramelized onions.
Ingredients
- 2½ to 3 pounds chuck roast or rump roast
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 large yellow onions, thinly sliced
- 3 garlic cloves, minced
- 3 cups low-sodium beef broth
- ¼ cup Worcestershire sauce
- 1 bay leaf
- 6 crusty French rolls or hoagie rolls
- 6 to 12 slices provolone cheese
- Butter, for toasting the rolls
- Fresh thyme or rosemary, optional
How to Cook the Tender Beef
Season and sear the roast
Pat the beef dry with paper towels, then season it with salt and black pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat and sear the roast on all sides until deeply browned.
Searing is optional, but it adds a rich, savory flavor to the finished French Dip Sandwiches. After browning the beef, transfer it to a slow cooker.
Cook the onions and garlic
Reduce the heat to medium and add the sliced onions to the same pan. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
Add the minced garlic and cook for another minute. Pour in a small amount of beef broth and scrape the browned bits from the bottom of the pan. These bits add extra flavor to the au jus.celebratingsweets
Slow-cook the beef
Add the onions, garlic, remaining beef broth, Worcestershire sauce, and bay leaf to the slow cooker. Place the seared beef into the liquid, cover, and cook until the roast is very tender.
Cook on low for 7 to 8 hours or on high for 4 to 5 hours, depending on the size and type of roast. The beef is ready when it can be easily pulled apart with a fork; if it is still firm, continue cooking until tender.spendwithpennies
Slice or shred the meat
Remove the cooked beef from the slow cooker and let it rest for about 15 minutes. Slice it thinly against the grain or shred it into large pieces using two forks.
Return the beef to some of the cooking juices to keep it warm and moist while you prepare the rolls and au jus.
How to Make the Au Jus Sauce
Strain the cooking liquid
Place a fine-mesh strainer over a large bowl or saucepan. Carefully pour the cooking liquid through the strainer to remove the onions, garlic, bay leaf, and any small pieces of meat.
The strained liquid is your au jus. Unlike gravy, au jus should remain relatively thin and pourable.celebratingsweets
Adjust the flavor
Taste the au jus and add more black pepper or Worcestershire sauce if needed. If it tastes too strong, dilute it with a little extra beef broth.
For a thicker texture, you can add a very small amount of cornstarch slurry, but avoid making it as thick as gravy. The sauce should be light enough for dipping.spendwithpennies
Keep the beef juicy
Pour a small amount of au jus over the sliced or shredded beef before assembling the sandwiches. This keeps the meat moist and adds even more flavor.
Keep the remaining au jus warm in a saucepan and serve it in individual bowls alongside the sandwiches.
Prepare the au jus in advance
You can prepare the beef and au jus a day ahead. Store the meat and dipping sauce separately in the refrigerator, then reheat both gently before assembling the sandwiches. Leftover cooked beef and au jus can generally be refrigerated for up to 3 days.celebratingsweets
How to Assemble and Serve French Dip Sandwiches
Toast the rolls
Preheat the oven to 375°F, or prepare your oven broiler. Slice the rolls lengthwise without cutting them completely in half.
Spread a little butter over the cut sides and toast them until lightly crisp. A sturdy, crusty roll works best because it holds up well when dipped in au jus.spendwithpennies
Add the beef and onions
Fill each toasted roll with warm sliced or shredded beef. Add some of the cooked onions on top for a sweet and savory flavor.
Avoid overfilling the rolls, as this can make the sandwiches difficult to eat. You can serve extra beef and onions on the side if needed.
Melt the cheese
Place slices of provolone cheese over the beef. Put the sandwiches on a baking sheet and broil for 1 to 2 minutes, watching carefully, until the cheese is melted and bubbling.
You can replace the provolone with Swiss, Monterey Jack, or Havarti, depending on your preference.
Serve with au jus
Serve the French Dip Sandwiches immediately with warm au jus in small dipping bowls. Dip each bite into the savory broth just before eating.
For a complete dinner, serve the sandwiches with French fries, potato wedges, onion rings, coleslaw, or a simple green salad.
French Dip Sandwiches
Ingredients
For the beef
- 2½ to 3 pounds chuck roast or rump roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large yellow onions thinly sliced
- 3 garlic cloves minced
- 3 cups low-sodium beef broth
- ¼ cup Worcestershire sauce
- 1 bay leaf
- 2 sprigs fresh thyme optional
- 1 sprig fresh rosemary optional
For the sandwiches
- 6 crusty French rolls or hoagie rolls
- 6 to 12 slices provolone cheese
- 2 tablespoons butter softened
Optional toppings
- Horseradish sauce
- Dijon mustard
- Extra caramelized onions
- Sautéed mushrooms
- Pickles for serving
Instructions
- Pat the beef roast dry with paper towels. Season all sides with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the beef for 2–3 minutes per side, until browned. Transfer the roast to a slow cooker.
- Add the sliced onions to the same skillet. Cook for 4–5 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds.
- Pour a small amount of the beef broth into the skillet and scrape up any browned pieces from the bottom of the pan.
- Add the onions, garlic, remaining beef broth, Worcestershire sauce, bay leaf, thyme, and rosemary to the slow cooker.
- Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is fork-tender. Similar French dip recipes use slow-cooked chuck or rump roast with beef broth, Worcestershire sauce, onions, and garlic to create tender beef and flavorful au jus.
- Carefully remove the beef from the slow cooker and let it rest for 10–15 minutes.
- Slice the beef thinly against the grain or shred it with two forks.
- Strain the cooking liquid through a fine-mesh strainer into a saucepan or heatproof bowl. Discard the bay leaf and herbs. Reserve the onions for the sandwiches. The strained cooking liquid becomes the au jus for dipping.
- Return the sliced or shredded beef to a small amount of the au jus to keep it warm and moist.
- Preheat the oven to 375°F. Slice the rolls lengthwise and spread the cut sides with softened butter.
- Place the rolls on a baking sheet and toast for 3–5 minutes, until lightly crisp.
- Fill each roll with the warm beef and cooked onions. Top with provolone cheese.
- Return the sandwiches to the oven and broil for 1–2 minutes, watching carefully, until the cheese melts.
- Warm the remaining au jus in a saucepan and pour it into small dipping bowls.
- Serve the French Dip Sandwiches immediately with warm au jus, horseradish sauce, or Dijon mustard.
Notes
- Use sturdy French rolls or hoagie buns so the bread does not fall apart when dipped.
- Chuck roast provides rich flavor, while rump roast is a slightly leaner option.
- Do not skip the resting time before slicing the beef; it helps keep the meat juicy.
- Store leftover beef and au jus separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the beef gently in the au jus before serving.
