French Dip Sandwich

There’s a reason the French dip sandwich remains so popular more than 100 years after its invention: The combination of thinly sliced beef served au jus (with flavorful cooking liquid) is incredibly tasty and easy to make. This hot sandwich recipe takes the guesswork out of making the best French dip at home, from picking the best meat to cooking the flavorful dipping sauce. And because we let a slow cooker do most of the work, the simple prep means you can put it together on a weekday morning and have delicious sandwiches for dinner that night.

What is a French dip sandwich?

A French dip sandwich is an American invention. Two Los Angeles restaurants—Cole’s French Dip and Philippe the Original—claim to have created this flavorful sliced beef sandwich. According to Cole’s, it came about in 1908 when a worker dipped a beef sandwich in cooking juices to make the bread softer for a customer with sore gums. Philippe claims it took off in 1918 after someone accidentally dropped a sandwich in cooking juices. Both places still serve their version of the sandwich, and both are delicious.

There are two common ways to serve a French dip: “wet,” where the inside of the bread is pre-dipped in cooking juices (jus), or “dry,” in which the sandwich comes with the jus on the side. (At Philippe, a double dip with a good slathering of hot mustard is the stuff of dreams.)

A French dip is similar to a Philly cheesesteak in that both feature sliced beef. However, a French dip features sliced roast beef and a savory broth. A classic Philly cheesesteak is all about griddled sliced ribeye steak, and is usually topped with onions and melted cheese and served on a soft hoagie roll.

French Dip Sandwich Ingredients

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• Onions: White or yellow onions are the ideal types of onions for this recipe.
• Butter: Saute the onions in butter for the perfect flavor. Substitute olive oil if you prefer.
• Beef: The best cut of meat for this French dip sandwich recipe is a rump roast or bottom round roast. This lean cut gets super tender in a slow cooker.
• Cooking liquid: Water provides the base of the cooking broth. For additional flavor, you can substitute low-sodium beef broth or vegetable broth. You can even make your own homemade beef broth!
• Soy sauce: Soy sauce deepens the broth’s flavor and adds savory umami flavor. Use a low-sodium version to control the level of salt in this recipe.
• Onion soup mix: A packet of onion soup mix adds a rich flavor to the broth. You can use a store-bought brand or make your own onion soup mix.
• Browning sauce: As its name implies, browning sauce adds color to the jus. Look for it with the gravy mixes at the grocery store.
• Garlic: One minced garlic adds to the depth of flavor of the jus. In a pinch, you can substitute in 1/8 teaspoon of dried minced garlic.
• French rolls: Sturdy French rolls are perfect for dipping in jus. You can also use harder rolls like ciabatta or slightly softer rolls like hoagie buns. Avoid white hamburger buns or other super soft rolls; they won’t hold up to dipping.
• Swiss cheese: Melted cheese elevates these sandwiches to a new level. Use shredded or thinly sliced cheese. Provolone is a classic substitution.

Directions

Step 1: Saute the onions

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In a large skillet, saute the onions in butter until they’re soft and tender. Transfer them to a 5-quart slow cooker.

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Cut the roast in half and place it over the onions.

Step 2: Make the braising liquid

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In a large bowl, combine the water, soy sauce, soup mix, browning sauce (if desired) and garlic. Pour the mixture over the roast. Cover the slow cooker and cook on low until the meat is tender, seven to nine hours.

Step 3: Slice the beef

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Remove the roast with a slotted spoon and let it stand for 15 minutes. Thinly slice the meat across the grain.

Editor’s Tip: Let the meat rest so the juices redistribute evenly through the roast. When it’s time to slice, treat it like cutting a steak: Align the roast on the cutting board so the muscle fibers run left to right. Then, make up-and-down slices with a sharp knife.

Step 4: Build the sandwich

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Place a pile of meat on the roll bottoms and sprinkle it with Swiss cheese. Place the sandwich halves on an ungreased baking sheet and broil them 3 to 4 inches from the heat until the cheese melts, about one minute.

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Remove them from the oven and replace the tops. Skim the fat from the cooking juices, strain them and serve them as a dipping sauce if desired.

Editor’s Tip: While broiling a French dip with melty cheese isn’t like the original, it is very delicious. It’s OK to omit that step if you want a simple sandwich au jus. To make it more like an authentic Philippe French dip, dip both sides of the inside of the roll in the broth and then pile on the meat.

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French Dip Sandwich Variations

• Add vegetables: While not classic French dip-style, adding mushrooms to the broth or sauteed bell peppers to the sandwiches isn’t out of the question.
• Use a different cheese: Any good melting cheese works on this sandwich, including Monterey Jack, pepper jack or a mild cheddar. For a punchy flavor, use blue cheese crumbles.
• French dip sliders: For a party-ready version, serve the French dip sliders on smaller buns rather than French rolls.
• Instant Pot French dip: With Instant Pot French dip sandwiches, you can get your French dip sandwiches to the table faster.

How to Store French Dip Sandwiches

Store the sliced beef and jus in separate airtight containers in the refrigerator for the best results. Any leftover rolls should be stored, unsliced, at room temperature.

How long do French dip sandwiches last?

When the ingredients are stored separately, French dip sandwiches last up to four days in the refrigerator.

Can you freeze French dip beef and juices?

Absolutely! You can freeze the cooked beef and jus for up to three months. To freeze, place the sliced beef and jus in separate airtight freezer-safe containers. Thaw them in the refrigerator overnight before reheating them.

If you only have leftover jus, don’t let it go to waste! Pour the savory broth into an ice cube tray, freeze it, then place the cubes into a freezer-safe storage bag. You can freeze the jus for sandwiches au jus for up to six months.

How do you reheat beef for French dip sandwiches?

To reheat French beef dip sandwich leftovers, place the sliced beef in a skillet with a splash of jus, then cover the skillet and warm the beef over medium-low heat. You can also reheat the meat in the microwave. Sprinkle the beef with jus, and heat them for 20-second intervals until the beef is heated through.

French Dip Sandwich Tips

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How can you thicken the French dip sandwich cooking juices?

For a thicker jus, try a sauce-thickening trick like using a cornstarch slurry. Mix 1 tablespoon of cornstarch and 2 tablespoons of cold water until they’re smooth. Add the slurry to the hot jus and continue simmering until it reaches your desired thickness.

How do you slice beef for French dip sandwiches?

Slice the beef against the grain when making French dip sandwiches. Take a close look at the cooked beef; you should see several lines running parallel. To slice against the grain, make perpendicular cuts with the grain. Slicing against the grain cuts the muscle fibers into shorter pieces, which makes the meat easier to chew.

What can you serve with French dip sandwiches?

Common accompaniments with French dip sandwiches include hot peppers and condiments like spicy mustard. Serve French dip sandwiches with side dishes like french fries, a great potato salad, roasted vegetables or a simple green salad.