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Thinly sliced roast beef for a French dip sandwich, sliced against the grain
Jonas Mitchell

French Dip Sandwich

Tender roast beef piled into crusty French rolls with caramelized onions, optional provolone, and savory homemade au jus for dipping.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Rest Time 15 minutes
Total Time 2 hours 5 minutes
Servings: 4 sandwiches
Course: lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 to 2½ pounds beef top round or eye of round
  • 1 tbsp olive oil
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried thyme
Au Jus
  • 2 cups low-sodium beef broth
  • 1 cup beef drippings or additional beef broth
  • 1 small yellow onion, sliced
  • 2 garlic cloves minced
  • 1 tbsp Worcestershire sauce
  • ½ tsp dried thyme
  • ¼ tsp black pepper
  • salt to taste
Sandwiches:
  • 4 crusty French rolls
  • 1 large yellow onion, sliced
  • 1 tbsp butter
  • 4-8 slices provolone cheese, optional
  • Dijon mustard or horseradish, optional

Equipment

  • 1 large oven-safe skillet or Dutch oven
  • 1 meat thermometer
  • 1 sharp carving knife
  • 1 cutting board
  • 1 Fine mesh strainer, optional
  • 1 small skillet (for caramelizing onions)

Method
 

  1. Preheat the oven to 325°F.
  2. Pat the beef dry and rub it with olive oil, salt, pepper, garlic powder, onion powder, and thyme.
  3. Sear the roast in a hot oven-safe skillet until deeply browned on all sides.
  4. Transfer the skillet to the oven and roast until the beef reaches the recommended safe internal temperature (145°F)
  5. Remove the beef and let it rest for about 15 minutes.
  6. Add sliced onion and garlic to the skillet, then pour in beef broth and drippings.
  7. Scrape the browned bits from the pan and add Worcestershire sauce, thyme, and pepper.
  8. Simmer the au jus for 5–10 minutes and strain if desired.
  9. Slice the rested beef very thinly against the grain.
  10. Slowly caramelize the sandwich onions in butter until golden brown.
  11. Toast the French rolls lightly.
  12. Fill each roll with sliced beef, caramelized onions, and optional provolone.
  13. Serve immediately with hot au jus for dipping.

Notes

For the best texture, slice the beef as thinly as possible and keep the au jus hot when serving. Roast beef and au jus can be made ahead and refrigerated separately for up to 3–4 days.
Nutrition (per sandwich, estimated)
  • Calories: ~520
  • Protein: 38g
  • Carbohydrates: 42g
  • Fat: 22g
  • Fiber: 2g
  • Sodium: 980mg