Have ya been searching the internet for the best French dip sandwich recipe? Well, here it is. French Dip Beef Sandwiches make the perfect weeknight meal or an easy sub sandwich for game day parties. Hearty, fast, and filling, these beef sandwiches really satisfy.
French Dip Beef Sandwiches Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We? 🙂
French Dip sandwiches come by many names – French Dip Au Jus, French Dip Sliders, French Dip Biscuits, French Dip Subs….the list goes on and on. And be thankful that it does!
When you gobble down a delicious French dip sandwich, topped with caramelized onions and creamy horseradish sauce, it should be a food experience you won’t soon forget.
French Dip Beef Sandwiches Made from Eye of Round Roast
We choose to make our French Dip Beef Sandwiches using very thinly sliced eye of round roast.
Eye of round roast is very economical to purchase, usually easy to find at the grocer, and because there is no bone in this whole-muscle beef, you can use every single inch of it!
Eye of round roast makes the very best slicing roast, providing it’s not overcooked. When overcooked, eye of round roast is tough and chewy, not what we want for making French Dip Au Jus, that’s for sure.
Providing you cook the eye of round roast to just a medium-rare internal temperature, you will have the most delicious slices of roast beef you’ve ever eaten in your life….perfect for making French Dip Sandwiches.
What to Love About This Recipe –
- The combination of flavors is amazing – rich beef, tangy horseradish sauce, and sweet, caramelized onions….pure heaven.
- This recipe make a great evening meal for your family, but is also a hit with guests.
What Ingredients Do You Need to Make Roast Beef French Dip Subs?
- Thinly sliced, medium-rare roast beef
- Hard rolls or baguette loaves
- Swiss cheese
- Caramelized onions (recipe included)
- Creamy horseradish sauce (recipe included)
- Beef au jus, for dipping
Recipe Tips and Tricks for Making French Dip Sandwiches with Au Jus –
- If you prefer, you can also make French dip sliders and sandwiches using shredded beef instead of sliced beef as in this recipe.
A good roast for making shredded beef is a chuck roast. Cook this roast until it’s very fork tender; when the beef cools, shred it apart using two forks or your fingers.
- Sometimes if my thinly sliced roast beef is fairly wide (say overlapping the buns), I go ahead and use my kitchen shears to cut each one into smaller pieces to make the French dip sandwiches easier to eat.
How to Make Roast Beef French Dip Sandwiches
1. In a skillet over medium heat, make the caramelized onions, cooking low and slow, stirring occasionally. When the onions have cooked down and are caramelized and thick, remove the skillet from the heat and reserve.
2. Meanwhile, place the sour cream, Worcestershire sauce, and horseradish into a small bowl, stirring until smooth; reserve in the fridge
3. Cut the sliders buns or rolls into half; place the bottom halves into the bottom of a greased 9 x 13 pan.
4. Make the au jus by combining the soup, broth, and Worcestershire sauce in a large skillet; bring to a simmer, then reduce the heat to low and reserve.
5. Cut the rolls in half horizontally, placing them onto a rimmed baking sheet. Place the slices of provolone onto 8 halves, then top the remaining 8 halves with roast beef, piling it up in little bundles. Bake, uncovered, for 10 minutes in a preheated 350 degree oven.
6. Remove the sandwiches from the oven, piling on caramelized onions and creamy horseradish, then topping with the buns with cheese.
7. Serve the French dip sandwiches with warm au jus on the side for dipping.
More Favorite Recipes to Try –
- How to Cook a Perfect Medium-Rare Eye of Round Roast
- How to Make Tender and Juicy Smoked Beef Tri Tip
- Fool-Proof Medium-Rare Prime Rib
- Instant Pot Swiss Steak
- How to Cook Braised Beef Short Ribs
Printable French Dip Beef Sandwiches Recipe
French Dip Beef Sandwiches
- 3 large onions thinly sliced
- 2 Tbs. unsalted butter
- 1/4 cup white wine
- 1 Tbs. dark brown sugar
- 1 Tbs. balsamic vinegar
- salt and pepper to taste
- broth as needed
- 1 cup sour cream
- 1 tsp. Worcestershire sauce
- 1 Tbs. freshly grated horseradish
- 10 3/4 oz. can Campbell’s French Onion Soup
- 1 cup beef broth
- 1 Tbs. Worcestershire sauce
- unsalted butter for toasting the buns
- 2 lbs. thinly sliced cooked roast beef or cooked shredded roast beef may substitute sliced roast beef from the deli
- 8 hard rolls may substitute 2 baguettes
- 8 slices provolone cheese
Make the Caramelized Onions
- In a large skillet over medium heat, add the butter and the olive oil. When the butter is melted, add the sliced onions, cooking until they have softened a bit, stirring often. Add the wine, brown sugar, balsamic vinegar, stirring to combine; season to taste with salt and pepper. Cover the skillet with foil or a lid, reduce the heat to medium-low; cook the onions, stirring occasionally, adding a bit of broth as needed, until the onions are completely caramelized and cooked down; reserve.
Make the Creamy Horseradish Sauce
- In a small bowl, combine the sour cream, Worcestershire sauce and horseradish, stirring until smooth; reserve in the fridge.
Make the Au Jus
- In a large skillet, add the French onion soup, broth, and Worcestershire; bring to a simmer over medium heat, then reduce the heat to low, keeping the au jus warm.
Make the Sandwiches
- Preheat the oven to 350 degrees F. Slice the rolls in half horizontally; spread each half with butter, then place them onto a rimmed baking sheet. Bake the rolls for 10 minutes, or until lightly golden brown. *If you are using baguettes to make these sandwiches, slice each baguette into quarters, slicing each one in half horizontally; butter and bake as instructed for rolls.
- Place the provolone cheese onto 8 rolls, then pile sliced roast beef onto the 8 rolls next to each bun with cheese; bake for 10 minutes to let the cheese melt and the roast beef heat throughout.
- Remove the French dip sandwiches from the oven; top the beef with caramelized onions and creamy horseradish sauce, as desired, then add the bun with the melted cheese on top to make a sandwich; repeat with the remaining sandwiches. Serve at once with warm au just on the side, for dipping.
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