These easy French Dip Sandwiches are perfect for weeknight dinners or this Sunday’s Super Bowl game! French rolls are stuffed with thinly sliced roast beef, topped with sautéed onions and provolone cheese. The quick au jus is the perfect thing to dunk these sandwiches in.
Quick and easy is the name of the game here.
I make dinner 4 to 5 nights a week, and that’s on a good week. Typically I meal plan on Sundays and always include easy dinners for those days where the thought of cooking dinner makes me want to cry.This recipe is one of those types of soul-saving recipes because a) my family, (with the exception of Haileigh but she’s at college so…) loves a good French dip and it’s quick and SO easy to pull together.
I’ve made French dips using homemade roast beef and also quality deli meat and both are delicious. I like Boar’s Head deli meat, incase you’re wondering (not sponsored). And I’ve decided that the easier, more time efficient method is the way to go. Which is exactly why these sandwiches are perfect for any day of the week. Sundays are perfect for French dips because football is on the TV and we’re usually busy getting ready for the week. Did I mention that you can get it made and on the table in well under an hour? You can.
Speaking of football… if you’re wondering what to make for Super Bowl Sunday, my vote obviously goes straight to these sammies. If you’re serving a small crowd you could double the recipe and/or cut the bread in half and serve them as French dip sliders with a bunch of different sides to go with it.
To Make These Easy French Dip Sandwiches You Will Need:
- 8″ French loaves
- olive oil spray
- yellow onion
- dried garlic flakes
- kosher salt
- Worcestershire sauce
- beef broth (low-sodium)
- low-sodium tamari or low-sodium soy sauce
- thinly sliced roast beef or London broil (deli or homemade)
- sliced sharp provolone
Preheat your oven to 400℉ (or 200℃).
Meanwhile, quickly slice the French loaves so they open like a book.
Place them on their own sheet of foil, this helps with clean up but it also helps hold the sandwiches in place. Then add a 1/2 slice of sharp provolone into the bottom each of roll.
Spray the bottom of a large pan with olive oil spray. Add in 1 thinly sliced yellow onion, 2 teaspoons granulated garlic and a pinch of kosher salt. Heat the pan on medium, stir and sauté until the onions are soft. About 8 to 10 minutes.
Once softened, add in 1 teaspoon Worcestershire sauce. Stir to combine and then, turn off the heat before transferring the onions to a small bowl.
In the same pan pour in 2 cups beef broth with 2 tablespoons low-sodium tamari.
The burner should be off.
Next, add 1-1/4 pounds of thinly sliced roast beef to the lukewarm broth. You don’t want the broth to be hot, just warm enough to warm up the roast beef so that when it goes into the sandwich and then bakes the oven it will come out warm. Non only wants cold meat in their French dip.
Use tongs to divide the beef among the rolls. Keep in mind, the au jus on the beef could make the bread soggy, so allow any excess broth to drip off and back into the pan before filling each roll.
Divide the sautéed onions among each sandwich.
Then lay 2 sharp provolone halves over top before baking in a preheated oven for 4 to 6 minutes, rotate the pan halfway to ensure even melting.
Lord. Have. Mercy.
Ladle the au jus into ramekins.
And perhaps, serve with French fries?
Easy French Dip Sandwiches
- 4 French rolls, sliced horizontally (but not all the way through)
- olive oil spray
- 1 medium yellow onion, halved and sliced thin
- 2 teaspoons garlic, dried and granulated
- kosher salt, to taste
- 1 teaspoon Worcestershire sauce
- 2 cups low-sodium beef broth
- 2 tablespoons low-sodium tamari, or sub with low-sodium soy sauce
- 1¼ pound roast beef, or London broil, thinly sliced
- 6 slices sharp provolone cheese, cut in half
- Slice the rolls, but not all the way through so they open like a book. Place them on small sheets of slightly crumpled foil. This helps with clean up but it also holds the sandwiches in place. Then add a 1/2 slice of sharp provolone into the bottom each of roll.
- Spray the bottom of a large pan with olive oil spray.
- Add in the onion, granulated garlic and a pinch of kosher salt. Heat the pan on medium, stir and sauté until the onions are soft. About 8 to 10 minutes.
- Once softened, stir in the worcestershire sauce and transfer to a small bowl. Turning off the heat under the pan.
- To the same skillet, pour in the broth, tamari and add the roast beef to the lukewarm broth. You don’t want the broth to be hot, just warm enough to warm up the roast beef.
- Use tongs to divide the beef among the rolls. Keep in mind, the au jus on the beef could make the bread soggy, so allow any excess broth to drip off and back into the pan before filling each roll.
- Keep the au jus warm under low heat.
- Divide the sautéed onions among the sandwiches and top each with 2 slices (halves) of the provelone. Bake in a preheated 400℉ (or 200℃) oven for 4 to 6 minutes, rotate the pan halfway to ensure even melting.
- Ladle 1/2 cup of au jus into ramekins or small bowls and serve with the sandwiches.
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