French Dip Eye of Round Sandwiches

French Dip Eye of Round Sandwiches make the perfect weeknight meal or game day party food. Hearty, fast, and filling, these beef sandwiches really satisfy.

Servings: 8 sandwiches

Prep Time 20

Cook Time 15

Total Time 35

Save this Recipe

Get the recipe emailed to you + sign up for all our latest!

Ingredients

Caramelized Onions

▢ 3 large white or yellow onions thinly sliced
▢ 2 tablespoons unsalted butter
▢ 2 tablespoons olive oil
▢ 1/4 cup white wine
▢ 1 tablespoon dark brown sugar
▢ 1 tablespoon balsamic vinegar
▢ salt and pepper to taste
▢ beef broth as needed

Horseradish Sauce

▢ 1 cup sour cream
▢ 1 teaspoon Worcestershire sauce
▢ 1 tablespoon freshly grated horseradish

Au Jus

▢ 10 3/4 ounce can Campbell’s French Onion Soup
▢ 1 cup beef broth
▢ 1 tablespoon Worcestershire sauce

Sandwiches

▢ unsalted butter for toasting the buns
▢ 2 pounds 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

Instructions

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.
3 large white or yellow onions, 2 tablespoons unsalted butter, 2 tablespoons olive oil, 1/4 cup white wine, 1 tablespoon dark brown sugar, 1 tablespoon balsamic vinegar, 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.
beef broth

Make the Creamy Horseradish Sauce

In a small bowl, combine the sour cream, Worcestershire sauce and horseradish, stirring until smooth; reserve in the fridge.
1 cup sour cream, 1 teaspoon Worcestershire sauce, 1 tablespoon freshly grated horseradish

Make the Au Jus

In a medium 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.
10 3/4 ounce can Campbell’s French Onion Soup, 1 cup beef broth, 1 tablespoon Worcestershire sauce

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.
unsalted butter, 8 hard 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.
2 pounds thinly sliced cooked roast beef or cooked shredded roast beef, 8 slices provolone cheese
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.

Tried this recipe?Let us know how it was!