French Dip Sandwiches

5 from 1 vote

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I love French Dip Sandwiches, but don’t love the time it takes to make the classic version. Enter my super speedy method! Roast Beef lunch meat and store bought Au Jus are jazzed up with a few extra ingredients to make this whole sandwich taste amazing and come together in about 15 minutes. It’s a killer dinner and so so delicious with Macaroni Salad or Potato Salad.

dipping french dip sandwich in au jus

French Dip Sandwiches in 15 Minutes

I know that title seems a little unbelievable, but it’s true! I’ve rigged the classic French Dip Sandwich and shaved down as much time as possible to create a fast but still delicious and flavorful sandwich you are going to love. With the help of your broiler and a few store bought ingredients, you will be enjoying these French Dips in no time. Makes amazing lunches or fast dinners.

Main Ingredients Needed

Here is the really short list of grocery items needed to make these French Dips at home!

  • Au Jus Gravy Mix– a powdered mix when whisked together with water creates a really tasty base for our Au Jus dip. This is the Au Jus Mix I used, but feel free to use the brand you prefer.
  • Roast Beef– thinly sliced lunch meat. I look for the roast beef that has the least amount of fat in the deli case. That’s just my preference, though. Use a brand you like.
  • Garlic + Bay Leaves– used to flavor the au jus so it tastes more homemade
  • Hoagie Rolls– I like toasting the exterior of these rolls just a touch before opening them up and toasting the insides. The toasting is completely optional, but I do find that it helps them hold up a little better.
  • Butter-used to butter the inside of the toasted rolls
hot roast beef in au jus in pan with tongs

How to Make French Dip Sandwiches

Again, this is a speedy recipe. No special equipment or tools needed. For increments and more specific directions, check the recipe card at the bottom of this post, right before the comments.

Step 1: Make the Au Jus + Warm the Beef

Whisk powdered Au Jus together with water in the bottom of a pot or deep skillet. Mine called for 3 cups of water, but double check yours to make sure that increment of water to powder is correct. You want to make it according to package directions.

Smash two cloves of garlic and add them to the au jus. Add the bay leaves. Transfer to stove and bring to boil. Reduce to simmer and add in the roast beef to warm. Keep meat warm over low heat.

Step 2: Toast and Butter Your Rolls

While au jus/meat is warming, toast your hoagie buns. I like to toast the bottoms of the rolls, and toast the insides. Watch your bread closely as you don’t want it to burn. The toasting is definitely optional but it helps keep your bread together when you add the juicy meat. Also optional, but feel free to spread butter on the exterior of the roll too. It miiiight be overkill, but man is it good.

Once the insides of the bread are toasted, spread 1/2 tablespoon of butter onto each half and rub with raw garlic clove. SO much flavor is added when you rub the bread with the garlic. Don’t skip this step! It makes such a difference.

Step 3: Assemble the French Dips

Divide the meat between each bottom half of the sandwich and add the provolone cheese, 1 slice per sandwich. (You can always add more if you like it cheesy.) Broil again briefly to melt the cheese; should take 30 seconds to 1 minute since the meat is already hot.

Add the top, cut in half and serve with hot au jus.

Favorite Sides for Hot Sandwiches

While the warm French Dip Sandwich is really filling and delicious on its own, here are a few tasty sides that would made this meal more complete:

dipping french dip sandwich in au jus

Love French Dip Sandwiches? Try these other Favorites:

Anyways, I hope you love love love this recipe as much as my family has come to love it! It’s a simple dinner that has made our dinner menu three weeks in a row. While I love spending the time on classic recipes from time to time, sometimes its nice to have a quick recipe in your back pocket for those busy nights. Enjoy, friends!

5 from 1 vote

French Dip Sandwiches

servings 4 sandwiches
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Ingredients

  • 1 Powdered Au Jus Mix
  • 3 cups water to make the au jus, check package directions
  • 3 cloves garlic divided
  • 2 bay leaves
  • 14 oz Roast Beef Lunch Meat
  • 4 Hoagie Buns/Rolls
  • 4 tablespoons butter
  • 4 slices provolone cheese

Instructions

  • Turn oven onto broil. Line a baking sheet with foil and set aside.
  • Whisk powdered Au Jus together with water in the bottom of a pot or deep skillet. (Mine called for 3 cups of water, but double check yours to make sure that increment of water to powder is correct. You want to make it according to package directions.) Smash two cloves of garlic and add them to the au jus. Add the bay leaves. Transfer to stove and bring to boil. Reduce to simmer and add in the roast beef to warm. Keep meat warm over low heat.
  • While au jus/meat is warming, toast your hoagie buns. I like to toast the bottoms of the rolls, and toast the insides. Watch your bread closely as you don't want it to burn. The toasting is definitely optional but it helps keep your bread together when you add the meat.
  • Once the insides of the bread are toasted, spread 1/2 tablespoon of butter onto each half and rub with raw garlic clove.
  • Divide the meat between each bottom half of the sandwich and add the provolone cheese, 1 slice per sandwich. (You can always add more if you like it cheesy.) Broil again to melt the cheese; should take 30 seconds to 1 minute since the meat is already hot.
  • Add the top, cut in half and serve with hot au jus.

Notes

To make this more Macro Friendly, simply reduce the butter by half OR omit it completely.

Nutrition

Calories: 487kcal | Carbohydrates: 37g | Protein: 34g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2124mg | Potassium: 407mg | Fiber: 2g | Sugar: 5g | Vitamin A: 521IU | Vitamin C: 46mg | Calcium: 557mg | Iron: 5mg
Course: Dinner, Lunch
Cuisine: American

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6 Responses
  1. Shari Lynn Murray

    Lauren – On step 4 you say “Once the bread is toasted spread a 1/2 tbsp on to each half”. A 1/2 tbsp of what? Thanks!

  2. Nicole

    5 stars
    Wow. So, this continues to be a huge hit with everyone that I have made it for. My super picky step daughter grabs seconds – it is that good. Just made 6 sandwiches for 3 people and nothing is left. This is such a great recipe – the flavors and the simplicity make it my new go-to when I don’t have a lot of time to cook. I followed this recipe almost exact – I just used Swiss cheese and used fresh sliced deli counter roast beef. Thanks again, Lauren!

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