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These Easy Baked French Dip Sandwiches are juicy, cheesy, and ready in just 15 minutes. Using deli roast beef and a quick broiler method, you get all the flavor of a classic French dip without spending hours in the kitchen. Garlic butter rolls and a savory au jus for dipping make these absolutely irresistible.
If you love easy sandwich dinners, try these Roast Beef Sliders or Italian Beef Sandwiches. Find more ideas in our sandwich recipes collection.
3 Things That Make or Break This Recipe
A few simple tips will help you nail these sandwiches every time.
- Choose rare or medium-rare deli roast beef. Leaner cuts like London Broil work great since the meat heats under the broiler. If you start with well-done meat, it can turn tough and dry.
- Use a good melting cheese. Provolone is classic, but Swiss, mozzarella, or muenster all work beautifully. You want something that gets gooey without turning greasy.
- Watch the broiler closely. Broilers run hot and vary widely between ovens. Position your rack about 6 inches from the heat and check every minute or two once the cheese goes on. Things can go from perfectly toasted to burnt quickly.
RECIPE WALK-THROUGH
How To Make Baked French Dip Sandwiches
See the recipe card below for full, detailed instructions
This recipe comes together fast, so have all your ingredients ready before you start. The whole process takes about 15 minutes from start to finish.
Step 1: Prep the Garlic Butter Rolls
Preheat your broiler and position the oven rack about 6 inches from the heat source.
Melt butter in a small bowl and stir in garlic powder until combined.
Slice the hoagie rolls in half lengthwise and brush both cut sides generously with the garlic butter.
Don’t skip the garlic butter. It’s the upgrade that took these sandwiches from good to “why didn’t I make extras” territory. This simple step adds so much flavor and helps the bread toast up beautifully.
Step 2: Layer the Meat and Broil
Place the bottom halves of the rolls on a baking sheet. Pile a generous amount of deli roast beef on each one, dividing it evenly among the four sandwiches.
Slide the sheet under the broiler for 3 to 4 minutes. You want the meat nice and hot and the edges of the bread just starting to turn golden.
For extra juicy meat, try dipping your deli slices briefly in the warm au jus before layering them on the rolls. This tip came from a reader and keeps the meat tender and flavorful.
Step 3: Make the Au Jus
While the sandwiches are under the broiler, heat the beef broth in a small pot over medium heat. Add the minced garlic and Worcestershire sauce, then let it simmer for about 10 minutes to develop flavor.
The Worcestershire adds depth and a subtle tang that makes this simple dipping sauce taste like it took way more effort. You can strain out the garlic pieces before serving if you prefer a smoother sauce.
For even richer flavor, use a can of Campbell’s French Onion Soup instead of beef broth. Don’t add water, just warm the soup as-is. It’s delicious!
Step 4: Add the Cheese and Toast
Remove the baking sheet from the oven and top each pile of meat with two slices of provolone cheese. Add the top halves of the rolls to the baking sheet, cut side up.
Return everything to the broiler for another 2 to 3 minutes, watching carefully. The cheese should be melted and bubbly, and the bread should be golden and toasted.
Place the toasted tops on the sandwiches and serve immediately with small bowls of warm au jus for dipping.
Choosing the Best Cheese
A French dip sandwich calls for a cheese that melts smoothly and complements the savory beef without overpowering it.
- Provolone is the classic choice and what I reach for most often. It’s mild, melts beautifully, and has just enough flavor to stand up to the meat and au jus.
- Swiss cheese works great too and adds a slightly nutty taste.
- Mozzarella is another excellent option if you want maximum meltiness with a milder flavor.
- Muenster or even American cheese will also work if that’s what you have on hand.
The key is choosing something that gets gooey and stretchy rather than oily or rubbery when heated.
Easy Variations
Once you have the basic method down, there are plenty of ways to customize these sandwiches.
- Add caramelized onions. Slowly cook sliced sweet onions in butter until golden and jammy, then pile them on with the beef. This takes extra time but makes the sandwiches feel a little more special.
- Try different dipping sauces. Beyond the classic au jus, you could serve these with French Onion Soup for dipping. The melty onions and rich broth are incredible with the beef and cheese.
- Switch up the bread. Hoagie rolls are traditional, but ciabatta or a crusty French baguette work well too. Just make sure whatever you choose can hold up to dipping without falling apart.
What to Serve With French Dip Sandwiches
These sandwiches are hearty enough to be a meal on their own, but a simple side rounds things out nicely.
Fries and onion rings are the classic pairing. Easy Homemade French Fries or crispy Beer Battered Onion Rings are perfect for dipping alongside your sandwich.
Cool, creamy salads balance the richness of the meat and cheese. Try Classic Macaroni Salad, Southern Potato Salad, or a simple Coleslaw.
Keep it simple with potato chips, a green salad, or pickles on the side.
Storage Tips
Storage and Leftovers
French Dip Sandwiches are best served fresh, right after assembling. The bread stays crispy and the cheese stays perfectly melted.
To store leftovers, keep the components separate if possible. Refrigerate leftover meat and au jus in separate airtight containers for up to 3 days. Reheat the meat in the warm au jus to keep it tender, then assemble fresh sandwiches with new rolls.
Assembled sandwiches can be refrigerated for a day, but the bread will soften. Reheat in a 350°F oven for about 10 minutes to help crisp things back up.
Freezing is not recommended for these sandwiches. Deli meat and assembled sandwiches don’t freeze well and the texture suffers.
Make-ahead tip: You can prep the garlic butter and slice the rolls ahead of time. Store the butter in the fridge and bring to room temperature before using. When you’re ready to eat, assembly takes just minutes.
Frequently Asked Questions
What kind of cheese goes on a French Dip?
Provolone is the most popular choice for French dip sandwiches because it melts smoothly and has a mild, slightly sharp flavor that pairs well with beef. Swiss, mozzarella, and Muenster are also great options. The best choice is any cheese that melts well without becoming oily.
What cut of beef is best for French Dip?
For a traditional slow-cooked French dip, chuck roast is ideal because the fat melts during cooking and keeps the meat tender. For this quick version using deli meat, look for rare or medium-rare roast beef. London Broil or Angus roast beef from the deli counter work great. Ask them to slice it on the thicker side so it doesn’t dry out under the broiler.
What’s the secret to a flavorful French Dip?
Two things make a big difference: garlic butter on the rolls and an enhanced au jus. Brushing the bread with garlic butter before toasting adds flavor, and simmering the beef broth with Worcestershire sauce and fresh garlic gives the dipping sauce more depth. These small upgrades take the sandwich from basic to restaurant-quality.
More Easy Sandwiches
- Italian Beef Sandwiches
- Philly Cheesesteak Sliders
- Reuben Slider Sandwiches
- Oven Grilled Cheese Sandwiches
- Monte Cristo Sliders
- Crispy Dill Chicken Sandwich
Easy Baked French Dip Sandwiches
Ingredients
For the Sandwiches:
- 4 hoagie rolls or French-style rolls
- 3 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 pound deli roast beef rare or medium-rare
- 8 slices provolone cheese
For the Au Jus:
- 15 ounces beef broth
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the broiler and position the oven rack about 6 inches from the heat source. Stir together the melted butter and garlic powder in a small bowl.
- Slice the hoagie rolls in half lengthwise. Brush the cut sides of each roll generously with the garlic butter.
- Place the bottom halves of the rolls on a baking sheet. Divide the roast beef evenly among the four rolls, piling it generously on each.
- Place under the broiler for 3 to 4 minutes, until the meat is heated through and the bread edges are just starting to toast.
- Meanwhile, heat the beef broth in a small pot over medium heat. Add the minced garlic and Worcestershire sauce. Simmer for about 10 minutes. Strain out the garlic if desired.
- Remove the baking sheet from the oven. Top each sandwich with 2 slices of provolone cheese. Add the top halves of the rolls to the baking sheet, cut side up.
- Return to the broiler for 2 to 3 minutes, watching carefully, until the cheese is melted and bubbly and the bread is golden and toasted.
- Place the tops on the sandwiches. Serve immediately with small bowls of warm au jus for dipping.
Notes
- Choosing deli meat: Ask for rare or medium-rare roast beef at the deli counter. London Broil or Angus roast beef work well. Request thicker slices so the meat doesn’t dry out under the broiler.
- Best cheeses: Provolone is classic, but Swiss, mozzarella, or Muenster all melt beautifully and work great.
- Watch the broiler: Broilers vary widely. Position the rack about 6 inches from the heat and check frequently once the cheese goes on.
- For extra juicy meat: Dip the deli slices briefly in warm au jus before layering on the rolls.
- Au jus variation: Use Campbell’s French Onion Soup instead of beef broth for richer, more complex flavor. Warm it without adding water.
- Storage: Keep components separate if possible. Refrigerate meat and au jus in separate containers for up to 3 days. Reheat meat in warm au jus and assemble fresh.
- Make-ahead: Prep the garlic butter and slice rolls ahead of time. Assembly takes just minutes.
- Freezing: Not recommended. Deli meat sandwiches don’t freeze well.
- Scaling up: This recipe doubles or triples easily for feeding a crowd. Great for game day!
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Simple easy quick. Missing the temperature at which you bake the sandwiches 🙁
Actually it’s not. You use the broiler, not a baking temperature.
Very quick and easy. We used left over meat from a tomahawk ribeye. Sliced it up very thin, topped with Swiss cheese. Delish!
Yum! Awesome feedback David! Thanks for stopping by.
This recipe was so delicious and easy for a weeknight quick fix and whole family lovEd it so will definitely be making it again. Definite keeper
Nice! So happy that you and your family loved this recipe Carole!
How many grams of cholesterol and sodium?
Hi Mickie, You can input the ingredients into the My Fitness Pal app or on their website to get nutritional information. We are working on adding that to the site but have to work up each recipe individually.
Thank you very much
You’re welcome!
When I make these, I caramelize a large sweet onion in a frying pan and add it to the sandwich before putting in the oven. I personally like pickled banana peppers and deli mustard on mine as well, and put that on before melting the cheese. Au jus is easy, just buy the packets of au jus in the store and add a little beef base to it as it heats along with the water.
If I wanted to put other things on the sandwich like green peppers, tomatoes, mushrooms, possibly some leafy greens (spinach), when should I put them on the sandwhich?
Those would all need to be cooked, possibly separately, unless you wanted them raw. I might saute them separately in a skillet on the stove first.
Hi everyone I just wanted to share a short cut for heating your beef……..I don’t mean to change the recipe because I feel it just disrespectful to the person that shared it! But a great way to heat the meat quick is to dip it in the warm au jus for about 5 to 10 seconds and it makes the meat moist. We use to do this at a steakhouse I worked at..I hope this helps with this great recipe ☺
You HAVE to try making these with Campbells French Onion Soup cans! Do not add water. Just warm up the soup and dip your sandwich into it. That’s what we do and its absolutely delicious! I even dip my roast beef into the soup before baking on the sandwiches.
love to see all your recipes they all look so good!!