Easy French Dip Sandwiches

A French dip sandwich being dipped in au jus sauce.

4.86 from 7 votes

These Easy French Dip Sandwiches are the perfect family dinner, melty, drippy and deliciously messy! They are quick to make using roast beef deli meat, along with caramelized onions, gooey provolone, and au jus sauce for dipping! A comforting sandwich night everyone will love!

Prep Time5

Cook Time30

Total Time35

Course: Dinner

Cuisine: American

Servings:

Calories: 562kcal

Author: Meryl Downing

Ingredients

2 Tablespoons olive oil
2 onions sliced
¼ teaspoon kosher salt
6 grinds fresh black pepper
1 quart beef stock
1 teaspoon Worcestershire sauce
4 hoagie buns
8 slices provolone cheese
1 pound roast beef deli meat thinly sliced

Instructions

Preheat a large skillet over medium to medium low heat with olive oil. Add the sliced onions, season with salt and pepper, and allow to caramelize. Stir often, about 20 to 25 minutes until they are soft and golden brown in color.
When the onions are caramelized, add the stock and Worcestershire and continue to cook.
Set oven broiler to high. Slice hoagie buns open and lay them on a sheet pan.
Add the sliced roast beef (separate each slice) to the onions and stock. You only need to put them in for a minute to absorb the liquid, you aren't actually cooking them.
Assemble the sandwiches by evenly distributing the drippy roast beef and onions on the 4 buns with tongs. Top each sandwich with 2 slices of provolone cheese cut in half.
Broil until cheese is melted and hoagies are toasted, about 3 minutes. Meanwhile turn up the heat to medium high to reduce the beef stock further, this will be your au jus dipping sauce.
Cut sandwiches diagonally to allow for easy dipping! Serve everyone their own little cup of au jus sauce.

Notes

You may get more or less sandwiches, depending on the size of your hoagie buns.
The longer you let the onions caramelize, the deeper the flavor! Really let them get dark golden brown.
Make sure to add the roast beef into the stock just for a minute or two. You want the beef to absorb the liquid but not actually cook. This can make your roast beef tough!
Keep an eye on your broiling sandwiches, the buns can burn fast!

Nutrition