I remember a rainy Thursday when I needed a no-fuss dinner that still felt like a treat, so I pulled thin roast beef from the fridge, warmed a simple jus, and slid everything into a toasted roll to make a French Dip Sandwich that everyone ate standing at the counter while the kettle boiled.
Why You’ll Love It
This sandwich works because it is fast, forgiving, and deeply satisfying, perfect for weeknights when you want comfort without long prep, loved by hungry kids and busy adults alike, and easy to scale for a crowd.
Serves 4
Prep Time: 10 minutes |
Cook Time: 20 minutes |
Total Time: 30 minutes
Ingredients
- 4 crusty sandwich rolls or hoagie rolls
- 1 lb thinly sliced roast beef (about 450 g)
- 4 slices provolone or Swiss cheese
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 4 cups low sodium beef broth (about 1 L)
- 2 tbsp Worcestershire sauce
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp dried thyme or 1 tbsp fresh chopped
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, to thicken)
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat a large skillet over medium heat and add olive oil, add sliced onion with a pinch of salt, cook until soft and caramelized about 8 minutes, stir in minced garlic and thyme for 30 seconds.
- Push onions to the side and add butter, then add roast beef to warm and sear lightly for 1 to 2 minutes just to heat through, season with a little pepper, remove half the beef and set aside to keep warm.
- Pour beef broth into the skillet with onions, add Worcestershire sauce, bring to a simmer and let reduce for 6 to 8 minutes, taste for seasoning and add salt if needed.
- If you prefer a thicker au jus, stir the cornstarch slurry into the simmering broth and cook until slightly thickened about 1 minute, then remove from heat.
- Split rolls and toast cut sides in a clean skillet or under the broiler until golden, layer warmed roast beef and a slice of provolone on the bottom half of each roll, spoon a little hot jus over the beef to melt the cheese.
- Close sandwiches, garnish with parsley if using, serve hot with small bowls of au jus for dipping.
Tips & Tricks
- Slice the roast beef very thin to keep the sandwich tender and easy to bite.
- Warm the beef briefly in the skillet rather than long cooking to avoid drying it out.
- Taste the jus before serving and adjust salt; broths vary in sodium.
- Toasting the rolls adds texture and prevents sogginess from the jus.
- If you make extra jus, cool and refrigerate overnight so the fat rises and can be skimmed off if desired.
Serving Ideas
- Casual weeknight dinner with a simple green salad and pickles.
- Game day platter with oven fries for dipping too.
- Work lunch packed with au jus in a small leakproof container for dipping at the office.
- Party slider version using small rolls and toothpicks for easy grazing.
Frequently Asked Questions
Can I use deli roast beef instead of freshly cooked beef
Yes deli roast beef works well for speed, warm it briefly in the hot jus or skillet so it is hot without overcooking
How do I store leftover au jus
Cool it to room temperature, refrigerate in a sealed container for up to 3 days or freeze for up to 3 months, thaw and reheat gently
Can I make this gluten free
Use gluten free rolls and check that your beef broth and Worcestershire sauce are labeled gluten free to keep the sandwich safe
What cheese melts best for a French dip
Provolone and Swiss melt nicely and complement the beef without overpowering the jus
French Dip Sandwich
This sandwich works because it is fast, forgiving, and deeply satisfying, perfect for weeknights when you want comfort without long prep, loved by hungry kids and busy adults alike, and easy to scale for a crowd.
Ingredients
- 4 crusty sandwich rolls or hoagie rolls
- 1 lb thinly sliced roast beef (about 450 g)
- 4 slices provolone or Swiss cheese
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 4 cups low sodium beef broth (about 1 L)
- 2 tbsp Worcestershire sauce
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp dried thyme or 1 tbsp fresh chopped
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, to thicken)
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat a large skillet over medium heat and add olive oil, add sliced onion with a pinch of salt, cook until soft and caramelized about 8 minutes, stir in minced garlic and thyme for 30 seconds.
- Push onions to the side and add butter, then add roast beef to warm and sear lightly for 1 to 2 minutes just to heat through, season with a little pepper, remove half the beef and set aside to keep warm.
- Pour beef broth into the skillet with onions, add Worcestershire sauce, bring to a simmer and let reduce for 6 to 8 minutes, taste for seasoning and add salt if needed.
- If you prefer a thicker au jus, stir the cornstarch slurry into the simmering broth and cook until slightly thickened about 1 minute, then remove from heat.
- Split rolls and toast cut sides in a clean skillet or under the broiler until golden, layer warmed roast beef and a slice of provolone on the bottom half of each roll, spoon a little hot jus over the beef to melt the cheese.
- Close sandwiches, garnish with parsley if using, serve hot with small bowls of au jus for dipping.
Conclusion
This French dip sandwich is a reliable, low-fuss meal that rewards you for a little prep and a few smart moves, it fits busy evenings and relaxed weekends alike, and once you get the au jus right you will find small tweaks like different cheeses or horseradish make it feel new each time, so warm the broth, toast the rolls, and serve with confidence.
