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Dinnertime can be the busiest time of the day for active families like mine. These easy french dip sandwiches takes very little time to prepare and will have your family raving about them!
I love serving sandwiches for dinner like my Crispy Dill Chicken Sandwich or Barbecue Chicken Biscuit Sandwiches. But when I want something truly simple and un-complicated, a Baked French Dip Sandwich is my go-to.
BAKED FRENCH DIP SANDWICHES
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
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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.
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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.
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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.
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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!
There you have it – easiest french dip sandwiches ever! Of course my favorite Easy Homemade French Fries are the perfect compliment to my all time favorite sandwich, but we also love these sandwiches with a side of Classic Macaroni Salad or Red, White and Blue Cheese Potato Salad.
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.
For more delicious sandwiches, try these:
- Shredded Chicken Parmesan Sandwich
- Blue Cheese BLT Sandwich with Lemon Dill Mayo
- Reuben Slider Sandwiches
- Monte Cristo Sliders
- BLT Dip with Crostini
Easy Baked French Dip Sandwiches
Ingredients
- 4 Hoagie Rolls or similar French style rolls
- 3 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 pound Deli Roast Beef rare
- 8 slices deli Provolone cheese
- 15 ounces Beef broth for dipping
- 1 clove garlic minced
- 1 tablespoon Worcestershire Sauce
Instructions
- 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.
Notes
Nutrition
For more quick and easy meals in under 20 minutes, you might enjoy:
Ten Minute Oven Baked Tostadas
Find all main course dishes HERE and all recipes from the site HERE.
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!!