French Dip Sandwiches Recipe

Roast beef: Thinly sliced roast beef is the main filling and provides the hearty, savory flavor.

French rolls: These rolls hold the sandwich together and get warm and slightly crispy in the oven.

Beef broth: Used to make the au jus dipping sauce, it adds moisture and flavor.

Worcestershire sauce: A tangy, savory sauce that boosts the taste of the broth.

Garlic powder: Adds a mild garlic flavor without the texture of fresh garlic.

Onion powder: Gives a subtle onion taste that blends well in the broth.

Salt and pepper: Basic seasonings to bring out all the flavors.

One of the most important steps in making these French Dip Sandwiches is heating the roast beef in the au jus (that’s the flavorful beef broth mixture). Here’s how to do it so your sandwich turns out juicy and delicious:

1. Start by pouring the beef broth, Worcestershire sauce, garlic powder, and onion powder into a skillet. Turn the heat to medium so the liquid warms up slowly.
2. Season with a little salt and pepper, but don’t add too much at first—you can always add more later.
3. Once the liquid is warm, add the thinly sliced roast beef to the skillet. Stir gently to make sure all the slices get coated with the broth.
4. Let the beef simmer for about 5 minutes. This means it should be hot but not boiling hard. Simmering helps the meat soak up the flavors and stay tender.

Heating the roast beef this way makes the sandwich taste better because the meat stays juicy and picks up the tasty broth flavors. If you skip this step or just put cold meat on the roll, the sandwich can feel dry or bland.

When I first tried this, I didn’t simmer the beef long enough, and the meat was a little cold in the middle. Now I always make sure to give it those full 5 minutes, and it really makes a difference. Also, I like to keep the skillet on low heat while I warm the French rolls in the oven, so everything is ready at the same time and piping hot when I eat it.

Taking a little extra time to warm the beef in the broth is a simple trick that makes these sandwiches taste like they came from a deli!

• roast beef - Substitute with turkey breast: Turkey breast is a leaner option and can provide a different flavor profile while still being thinly sliced for the sandwich.

• french rolls - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can absorb the broth well, making them a good alternative.

• beef broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version of the sandwich, providing a different but still rich flavor.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it will add a slightly different taste.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with fresh onions: Fresh onions can add a more robust and natural onion flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, offering a different flavor profile.

• To store your French Dip Sandwiches, first ensure that the roast beef and au jus have cooled to room temperature.

• Wrap each French roll separately in aluminum foil or plastic wrap to maintain freshness.

• Place the wrapped French rolls in an airtight container or a resealable plastic bag to prevent them from drying out.

• Store the roast beef in an airtight container, ensuring it is submerged in the au jus to keep it moist.

• Refrigerate the French rolls and roast beef separately for up to 3 days.

• For freezing, wrap each French roll tightly in aluminum foil and place them in a resealable freezer bag.

• Pour the au jus into a freezer-safe container, leaving some space at the top for expansion, and seal it tightly.

• Place the roast beef in a separate freezer-safe container, ensuring it is covered with au jus to prevent freezer burn.

• Label each container with the date and contents to keep track of storage time.

• Freeze the French rolls, roast beef, and au jus for up to 3 months.

• To reheat, thaw the French rolls and roast beef in the refrigerator overnight.

• Preheat your oven to 350°F (175°C) and warm the French rolls for about 5 minutes until they are slightly crispy.

• Heat the roast beef and au jus in a skillet over medium heat until warmed through.

• Assemble your French Dip Sandwiches and serve with the reheated au jus for dipping.

• Preheat your oven to 350°F (175°C). Wrap each French roll in aluminum foil to prevent them from drying out. Place the wrapped rolls on a baking sheet and heat for about 10 minutes until warm and slightly crispy.

• While the rolls are heating, pour the leftover beef broth into a skillet and warm over medium heat. Add the leftover roast beef slices to the skillet and simmer for about 5 minutes until heated through.

• If you prefer using a microwave, place the roast beef slices in a microwave-safe dish and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking every 30 seconds to ensure the meat doesn’t dry out.

• For the French rolls, you can also use a toaster oven. Set it to 350°F (175°C) and heat the rolls for about 5 minutes until they are warm and slightly crispy.

• Once everything is heated, assemble the French dip sandwiches by filling the warm rolls with the reheated roast beef. Serve immediately with small bowls of the warm au jus for dipping.

• Oven: Used to preheat and bake the French rolls until they are warm and slightly crispy.

• Skillet: Used to heat the beef broth, Worcestershire sauce, garlic powder, and onion powder, and to simmer the sliced roast beef.

• Measuring spoons: Used to measure out the Worcestershire sauce, garlic powder, and onion powder accurately.

• Measuring cup: Used to measure the beef broth.

• Knife: Used to slice the roast beef thinly if it is not pre-sliced.

• Cutting board: Used as a surface for slicing the roast beef.

• Tongs: Used to handle the sliced roast beef while simmering and to place it into the French rolls.

• Baking sheet: Used to place the French rolls in the oven for warming.

• Small bowls: Used to serve the au jus for dipping the sandwiches.

Use pre-sliced roast beef: Save time by purchasing pre-sliced roast beef from the deli section instead of slicing it yourself.

Preheat the oven early: Start preheating your oven while you prepare the beef broth mixture to cut down on waiting time.

Use store-bought rolls: Opt for store-bought french rolls to avoid the time-consuming process of baking your own bread.

Simmer in advance: Prepare the beef broth mixture and simmer the roast beef ahead of time, then reheat when ready to serve.

Multi-task: While the beef simmers, place the rolls in the oven to warm, maximizing efficiency.