My Baked French Dips are super easy to make. Now, you could really go crazy and cook the beef yourself and make the Au Jus to go with it and even bake your own bread. But why go to all that trouble when this method is really just as good?
When I feel like I’m in the mood for these sandwiches I head to my local grocery store deli. I choose the most rare of the roast beef they have in the deli meat case and have them slice it for me, but not too thin. I prefer the rarer meat because I’m going to be baking the meat in the oven and I don’t want it to get too tough. While I’m there I also grab some rolls and some Provolone Cheese.
I recently made these sandwiches for the umpteenth time and thought I’d test out an update to the recipe by adding a little garlic butter and they were so over the top amazing that my whole family was disappointed I didn’t make extras. I also amped up our basic beef broth dipping sauce (au jus) with some extra flavor.
HOW TO MAKE THE BEST BAKED FRENCH DIP SANDWICH
Preheat broiler and place the oven rack at the top level.
Melt some butter and stir in a little garlic powder. Slice the rolls in half lengthwise and brush each side with the garlic butter.
Place the bottom halves of the rolls on a baking sheet. Top with a generous helping of roast beef and place under the broiler of your oven for several minutes or until meat is nice and hot.
Top the meat with slices of your favorite cheese (I like Provolone for these sandwiches), and add the empty halves of the bread to the baking sheet. Place back under the broiler for a few minutes or until cheese is mostly melted and bread is nice and toasty.
Place the tops back on the sandwiches and serve with a side of Au Jus for dipping. I use the term “Au Jus” loosely since I really just grab a can of Beef Consume or broth and heat it up. To update the au jus sauce this time though, I added some minced garlic and Worcestershire sauce to create more depth of flavor and it was so delicious!
What cut of beef is best for a French Dip Sandwich?
The best choice for a classic French Dip Sandwich is a tender cut like a chuck roast that tends to have a lot of fat marbled throughout. It’s slow cooked with lets the fat melt and gives the meat flavor.
Since we are making quick and easy version of the classic French Dip, we are using deli meat. My deli usually has two options – Angus Roast Beef and London Broil, which tends to be the more rare of the two and my go-to choice.
What kind of cheese is on a French Dip Sandwich?
A good quality, melty kind of cheese is best for a French Dip, like Mozzarella or Provolone. Swiss cheese or Muenster or even American are also good choices.
Preheat broiler and place the oven rack at the top level. Stir together melted butter and garlic powder.
Slice the rolls in half lengthwise and brush each side with the garlic butter.
Place bottom halves of the rolls on a baking sheet. Divide meat among the 4 rolls rolls and place under the broiler for 3-4 minutes until meat is nice and hot and bread is beginning to toast around the edges.
Meanwhile heat the beef broth in a small pot on the stove over medium heat. Bring to a simmer with the minced garlic and Worcestershire sauce for 10 minutes. Strain out the minced garlic if desired.
Top the meat with Provolone cheese slices. Place top halves of the rolls on the sheet, soft side up.
Place the sheet back under the broiler for a few minutes or until cheese is mostly melted and bread is nice and toasty.
Add the tops to the sandwiches and serve with a side of beef broth for dipping.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.