French Dip Sandwich

Name: French Dip Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb deli roast beef (or quick-seared sirloin, thinly sliced); 1 tbsp olive oil (if searing sirloin); ½ tsp garlic powder; ½ tsp onion powder; Salt and black pepper to taste; 2 cups low-sodium beef broth; ½ cup dry red wine (or additional beef broth); 1 tbsp Worcestershire sauce; 1 small onion, quartered; 2 cloves garlic, smashed; 1 sprig fresh thyme; 1 bay leaf; 4 hoagie rolls or French baguettes; 4 slices provolone cheese; 2 tbsp butter (for rolls)

Prep Time: 15 min Cook Time: 30 min Servings: 4 Easy

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Alex Chen

Ingredients

Roast Beef & Seasoning

1 lb deli roast beef (or quick-seared sirloin, thinly sliced)
1 tbsp olive oil (if searing sirloin)
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste

Au Jus

2 cups low-sodium beef broth
½ cup dry red wine (or additional beef broth)
1 tbsp Worcestershire sauce
1 small onion, quartered
2 cloves garlic, smashed
1 sprig fresh thyme
1 bay leaf

Sandwich Assembly

4 hoagie rolls or French baguettes
4 slices provolone cheese
2 tbsp butter (for rolls)

Instructions

If using sirloin, season with garlic powder, onion powder, salt, and pepper. Sear in olive oil over high heat for 2 minutes per side for medium-rare. Rest 5 minutes, then slice paper-thin against the grain.

Searing seasoned sirloin steak in cast iron skillet over high heat

Make the au jus: combine beef broth, red wine, Worcestershire sauce, onion, garlic, thyme, and bay leaf in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until flavors meld. Strain and keep warm.

Simmering beef broth red wine and aromatics for au jus in saucepan

Dip the sliced roast beef into the warm au jus for 30 seconds to heat through and infuse flavor. Remove with tongs, letting excess drip off.

Dipping sliced roast beef into warm au jus with tongs

Split the hoagie rolls and butter the cut sides. Toast in a skillet over medium heat until golden, about 2 minutes.

Toasting buttered hoagie rolls cut side down in skillet until golden

Layer the au jus-soaked beef onto the bottom of each roll. Top with a slice of provolone cheese.

Layering sliced roast beef and provolone cheese on toasted hoagie roll

Broil the open-faced sandwiches for 1-2 minutes until the cheese is melted and bubbly. Close the sandwiches and serve immediately with small bowls of au jus for dipping.

Finished French dip sandwiches with melted cheese served with bowls of au jus for dipping

Personal Tips

Don't skip the au jus simmer time. I've tried rushing it at 5 minutes and the flavor is flat — 15 minutes of simmering lets the aromatics fully infuse the broth. It's worth the wait.
Slice the beef as thin as you can. Thick slices don't absorb the au jus properly and make the sandwich hard to eat. If searing your own sirloin, let it rest 5 minutes before slicing — it retains more juices that way.
Toast the rolls, don't steam them. A buttered, toasted roll holds up to the au jus without turning to mush. I learned the hard way that untoasted bread disintegrates after one dip.
Red wine adds depth you can't get otherwise. The alcohol cooks off during simmering, leaving a rich, savory complexity. If you prefer not to use wine, substitute with more beef broth plus 1 tsp balsam vinegar for acidity.
Broil, don't bake, for the cheese. One to two minutes under the broiler gives you that perfect bubbly, slightly browned cheese. Baking takes longer and dries out the meat.

Nutrition (per serving)

480 kcal

Calories

34g

Protein

38g

Carbs

20g

Fat

Fiber

Nutrition (per serving): 1 sandwich | USDA FoodData Central, calculated estimates

Frequently Asked Questions

How do you make a french dip sandwich?

Make au jus by simmering beef broth with wine, aromatics, and Worcestershire sauce for 15 minutes. Dip thinly sliced roast beef into the warm au jus, pile it onto toasted hoagie rolls with provolone cheese, broil until the cheese melts, and serve with small bowls of au jus for dipping.

What cut of beef is best for a french dip sandwich?

For a quick recipe, high-quality deli roast beef works perfectly. For the best from-scratch result, sear a top sirloin or ribeye to medium-rare, rest it, then slice paper-thin against the grain. Chuck roast is traditional for slow cooker versions but requires 4-8 hours of cooking time.

How do you make au jus for a french dip sandwich?

Simmer beef broth with dry red wine, Worcestershire sauce, quartered onion, smashed garlic, fresh thyme, and a bay leaf for 15 minutes. Strain out the solids and keep the liquid warm. According to the USDA, the broth should reach a rolling boil before simmering to ensure food safety.

Can you make a french dip sandwich ahead of time?

Keep components separate — au jus can be refrigerated for up to 3 days and reheated on the stovetop. Store sliced beef separately from the rolls. Assemble and dip right before serving for the best texture, since dipped bread softens quickly.

What cheese is best for a french dip sandwich?

Provolone is the classic choice — it melts smoothly and has a mild flavor that doesn't compete with the beef and au jus. Swiss cheese and Gruyère are great alternatives. For extra richness, try a sharp cheddar.

Dietary Restrictions

Allergens

Dairy (butter, provolone cheese)Gluten (hoagie rolls)Soy (Worcestershire sauce)

Not Suitable For

Vegans
People with celiac disease or gluten intolerance
Lactose-intolerant (unless modified)

Modifications

Use gluten-free rolls for a gluten-free version. Replace provolone with dairy-free cheese and butter with olive oil for a dairy-free option. Use coconut aminos instead of Worcestershire sauce for a soy-free version.

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