Easy Baked French Dip Sandwiches
These Easy Baked French Dip Sandwiches are juicy, cheesy, and ready in just 15 minutes. Deli roast beef on garlic butter rolls with melted provolone and a savory au jus for dipping. Perfect for busy weeknights!
Servings: 4 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
Calories: 464kcal | Carbohydrates: 22g | Protein: 39g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 2720mg | Potassium: 519mg | Fiber: 1g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 52mg | Calcium: 655mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
