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Easy French Dip Sandwiches l SimplyScratch.com #beef #frenchdip #sandwich #quick #easy #gameday #partyfood

Easy French Dip Sandwiches

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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.
Course Mains & Entrees
Cuisine American
Keyword beef, easy, French dip, game day, party food, quick, sandwich
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 sandwiches
Calories 347
Author Laurie McNamara


  • 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
  • 1-1/4 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° 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.


Serving: 1sandwich | Calories: 347kcal | Carbohydrates: 41g | Protein: 21g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 1207mg | Potassium: 463mg | Fiber: 2g | Sugar: 10g | Vitamin A: 255IU | Vitamin C: 16mg | Calcium: 317mg | Iron: 12mg