French Dip Sandwich
Thinly sliced roast beef on a crusty roll with a hot au jus for dunking—the classic French dip for lunch or dinner. Warm the beef in jus until steaming hot; start with roast beef cooked to at least 145°F.
🛒Ingredients
- 1 1/2 pounds thinly sliced roast beef (deli or leftover roast cooked to 145°F+)
- 4 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 crusty French rolls or baguette portions, split
- 8 slices provolone cheese (optional)
- 1 tablespoon butter for toasting rolls
- Kosher salt and black pepper to taste
🔧Kitchen Tools Needed
- Saucepan
- Tongs
- Baking sheet for toasting
📝Instructions
- 1
Simmer broth, Worcestershire, onion powder, and garlic powder 5 minutes; season to taste. Keep at a gentle simmer.
- 2
Add roast beef to the jus for 2–3 minutes until steaming hot throughout.
- 3
Butter and toast rolls. Pile hot beef into rolls; top with provolone and melt briefly under a broiler if using.
- 4
Ladle au jus into bowls for dipping. Serve immediately.
- 5
Refrigerate leftovers within 2 hours up to 3 days; reheat beef in jus to 165°F.
🥗Nutrition Information
⚡Calories per serving: 580
🏷️Recipe Tags
❓Frequently Asked Questions
Homemade roast?
Roast a beef eye round or sirloin to 145°F, rest, chill, and slice thin.
Cheese optional?
Traditional is often plain; provolone is a popular melt add-on.
Caramelized onions?
Add for a richer dip sandwich.
Slow cooker?
Hold broth and beef on Warm for parties; keep hot (above 140°F).
Food safety?
Heat beef until steaming; leftovers to 165°F; chill within 2 hours.
