There’s something wonderfully satisfying about a sandwich that demands your full attention, one that you can’t just eat on the go. The French Dip sandwich is exactly that. It’s a glorious, messy, and utterly delicious affair, centred around tender slices of beef piled high in a crusty roll, served with its own rich, savoury dipping sauce, or ‘jus’. After testing this recipe five times, I finally got it just right, balancing the depth of the jus with the simplicity of the sandwich itself. It’s not just a meal; it’s an experience.

The magic of this French Dip Sandwich recipe lies in the jus. We’re not just opening a packet here; we’re building layers of flavour from scratch with caramelised onions, garlic, a good quality beef stock, and a few secret ingredients that create a dipping sauce so good you’ll want to drink it with a spoon. The contrast between the crisp, toasted bread, the warm, savoury beef, and that deeply flavourful jus is what makes this dish so memorable. The original French dip sandwich has a debated history, but its status as a beloved classic is undisputed.

This recipe is ideal for a relaxed weekend lunch when you have a little time to let the sauce simmer and fill the kitchen with the most incredible aroma. It’s also a brilliant way to use up leftover roast beef from a Sunday dinner, transforming it into something new and exciting. It’s a hearty, comforting meal that always gets rave reviews whenever I make it for family or friends.

Recipe Overview

This recipe guides you through creating a deeply savoury jus from scratch, which becomes the heart and soul of the sandwich. I found during testing that letting the jus simmer for a full 20 minutes is key to concentrating the flavours beautifully. You’ll gently warm thin slices of roast beef in the jus before piling them into a toasted, crusty roll, ready for that all-important dip. The result is a substantial and hugely gratifying sandwich.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This French Dip Sandwich Recipe

• Genuine Flavour: The homemade jus is the star. It’s rich and beefy with a beautiful savoury depth from the Worcestershire sauce and a hint of sweetness from the slowly softened onions. It makes the whole dish taste authentic and luxurious.
• Ready in Under 40 Minutes: By using good quality, pre-cooked roast beef, this impressive meal comes together in about 35 minutes, making it achievable even on a busier day.
• Flexible Recipe: You can easily customise these sandwiches. Add a layer of caramelised onions, sautéed mushrooms, or melt a few slices of Gruyère or Provolone cheese over the beef for a gloriously gooey finish. It’s just as versatile as my popular Cheesy Tuna Melt Sandwich Recipe.
• Great for Casual Gatherings: This works wonderfully for a casual supper with friends or a special family lunch. It feels a bit more special than a standard sandwich but is wonderfully relaxed and informal to eat.
• Family Tested: This recipe always goes down a treat in my house. My husband, who’s usually picky, asked for seconds the first time I made this version! It’s one of those meals everyone seems to love.

French Dip Sandwich Recipe

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the jus, the quality of your beef stock is paramount as it forms the base of all that flavour. I often use Knorr Rich Beef Stock Pots as they provide a fantastic depth, but any high-quality liquid stock or even homemade will work wonders. Ensure your bread is sturdy enough to handle the dipping!

• 1 tbsp olive oil
• 1 large onion, finely sliced
• 2 cloves garlic, minced
• 1 tbsp plain flour
• 1 litre good quality beef stock
• 2 tbsp Worcestershire sauce
• 1 tbsp dark soy sauce
• 1 tsp dried thyme (or 2 fresh sprigs)
• 1 bay leaf
• 600g thinly sliced cooked roast beef
• 4 large, crusty sub rolls or demi-baguettes
• 2 tbsp unsalted butter, softened
• 8 slices Provolone or Gruyère cheese (optional)
• Salt and freshly ground black pepper, to taste

Elena’s Tip: Don’t be shy with the soy sauce. It might seem like an unusual addition, but it adds a wonderful umami richness that complements the beef stock and gives the jus an incredible depth of flavour that Worcestershire sauce alone can’t achieve.

How to Make This French Dip Sandwich Recipe

The process is straightforward. We’ll start by creating the flavourful jus, and while it simmers, we can prepare the bread. The final assembly comes together very quickly, so it’s best to have everything ready to go.

1. Sauté the Onion: Heat the olive oil in a medium saucepan or large, deep frying pan over a medium heat. Add the sliced onion and cook gently for 8-10 minutes, stirring occasionally, until it’s very soft, sweet, and lightly caramelised.
2. Add Aromatics: Add the minced garlic and cook for another minute until fragrant. Be careful not to let it burn.
3. Create the Base: Sprinkle the plain flour over the onions and stir continuously for one minute. This will cook out the raw flour taste and help to thicken the jus slightly.
4. Build the Jus: Gradually pour in the beef stock, whisking as you go to prevent any lumps from forming. Once all the stock is incorporated, add the Worcestershire sauce, soy sauce, thyme, and the bay leaf.
5. Simmer for Flavour: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for at least 20 minutes. This allows the flavours to meld and the sauce to reduce and concentrate. I find that this is the most important step for a truly rich jus.
6. Season and Strain: Taste the jus and season with salt and pepper as needed. For a smooth dipping sauce, you can strain the jus through a fine-mesh sieve, pressing on the onions to extract all the liquid. Discard the solids. If you prefer a more rustic texture, you can leave the onions in.
7. Warm the Beef: Return the jus to the pan and bring it back to a gentle simmer. Add the sliced roast beef to the jus and let it warm through for just 1-2 minutes. The goal is just to heat the beef, not to cook it further.
8. Prepare the Rolls: While the beef is warming, slice your rolls horizontally, but not all the way through. Spread the softened butter on the cut sides and place them under a hot grill for 1-2 minutes, or until golden and toasted.
9. Assemble the Sandwiches: Using tongs, lift the warm beef from the jus, allowing any excess to drip off, and pile it generously onto the bottom half of each toasted roll. If using cheese, lay two slices over the hot beef and pop back under the grill for a minute until the cheese is gloriously melty and bubbling.
10. Serve Immediately: Place the top on each sandwich, cut in half if you like, and serve immediately. Ladle the hot jus into individual small bowls for dipping.

Tips From My Kitchen

• Gentle Simmering: When making the jus, maintain a gentle, low simmer. Boiling it too aggressively can cause it to become cloudy and can make the flavour too intense or salty. Slow and steady is the key.
• Toast the Bread Properly: I learned that buttering and toasting the inside of the rolls is non-negotiable. It creates a slight barrier that prevents the bread from becoming soggy the moment you add the beef, and it adds a lovely buttery richness.
• Make-Ahead Jus: The jus is the most time-consuming part, and the good news is that its flavour actually improves overnight. You can make it up to 2 days in advance and store it in an airtight container in the fridge. Simply reheat it gently on the hob before warming the beef through.
• Storage: If you have leftovers, store the jus and the beef separately in the refrigerator for up to 3 days. Reheat the jus on the hob and briefly warm the beef in it before assembling a fresh sandwich.

Equipment You’ll Need

You don’t need any highly specialised equipment for this recipe, just a few kitchen essentials.

• Medium saucepan or deep frying pan
• Sharp knife and cutting board
• Whisk
• Tongs
• Fine-mesh sieve (optional)
• Baking tray for toasting the rolls

Common Mistakes to Avoid

• Using a Weak Stock: The jus is everything in a French Dip Sandwich. Using a watery or bland stock will result in a disappointing dipping sauce. Invest in a good quality one or use homemade if you have it. It makes all the difference.
• Overcooking the Beef: The sliced beef is already cooked. It only needs to be submerged in the hot jus for a minute or two to warm through. Leaving it to simmer for too long will make it tough and dry.
• Choosing the Wrong Bread: A soft, flimsy bread roll will disintegrate upon dipping. You need something with a firm, crusty exterior and a soft but substantial interior, like a ciabatta, baguette, or a good quality sub roll, that can hold up to the jus.

What to Serve With This French Dip Sandwich Recipe

While this sandwich is a magnificent meal on its own, a few simple sides can round it out beautifully. It’s a rich dish, so I like to pair it with something that offers a bit of crunch or freshness.

• Crispy Chips: Classic, crispy, salty potato chips or French fries are the ultimate partner. They are perfect for dipping into any leftover jus.
• Simple Green Salad: A simple salad of mixed leaves with a sharp vinaigrette dressing cuts through the richness of the beef and jus wonderfully.
• Wine or Beer: A medium-bodied red wine like a Merlot complements the beefy flavours. For beer lovers, a dark ale or a porter works beautifully.

Frequently Asked Questions

French Dip Sandwich Recipe

A classic American sandwich featuring thinly sliced roast beef on a toasted, crusty roll, served with a rich and savory homemade beef jus for dipping.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 540

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 large onion finely sliced
• 2 cloves garlic minced
• 1 tbsp plain flour
• 1 litre good quality beef stock
• 2 tbsp Worcestershire sauce
• 1 tbsp dark soy sauce
• 1 tsp dried thyme or 2 fresh sprigs
• 1 bay leaf
• 600 g thinly sliced cooked roast beef
• 4 large crusty sub rolls or demi-baguettes
• 2 tbsp unsalted butter softened
• 8 slices Provolone or Gruyère cheese optional
• Salt and freshly ground black pepper to taste

Method

 

1. Sauté the Onion: Heat the olive oil in a medium saucepan or large, deep frying pan over a medium heat. Add the sliced onion and cook gently for 8-10 minutes, stirring occasionally, until it's very soft, sweet, and lightly caramelised.
2. Add Aromatics: Add the minced garlic and cook for another minute until fragrant. Be careful not to let it burn.
3. Create the Base: Sprinkle the plain flour over the onions and stir continuously for one minute. This will cook out the raw flour taste and help to thicken the jus slightly.
4. Build the Jus: Gradually pour in the beef stock, whisking as you go to prevent any lumps from forming. Once all the stock is incorporated, add the Worcestershire sauce, soy sauce, thyme, and the bay leaf.
5. Simmer for Flavour: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for at least 20 minutes. This allows the flavours to meld and the sauce to reduce and concentrate. I find that this is the most important step for a truly rich jus.
6. Season and Strain: Taste the jus and season with salt and pepper as needed. For a smooth dipping sauce, you can strain the jus through a fine-mesh sieve, pressing on the onions to extract all the liquid. Discard the solids. If you prefer a more rustic texture, you can leave the onions in.
7. Warm the Beef: Return the jus to the pan and bring it back to a gentle simmer. Add the sliced roast beef to the jus and let it warm through for just 1-2 minutes. The goal is just to heat the beef, not to cook it further.
8. Prepare the Rolls: While the beef is warming, slice your rolls horizontally, but not all the way through. Spread the softened butter on the cut sides and place them under a hot grill for 1-2 minutes, or until golden and toasted.
9. Assemble the Sandwiches: Using tongs, lift the warm beef from the jus, allowing any excess to drip off, and pile it generously onto the bottom half of each toasted roll. If using cheese, lay two slices over the hot beef and pop back under the grill for a minute until the cheese is gloriously melty and bubbling.
10. Serve Immediately: Place the top on each sandwich, cut in half if you like, and serve immediately. Ladle the hot jus into individual small bowls for dipping.

Notes

For a richer flavor, make the jus a day ahead; the flavors will meld beautifully overnight. The cheese is optional but highly recommended for a gooey, melted finish.

I do hope you give this French Dip Sandwich recipe a go. It’s one of those truly satisfying meals that feels like a treat but is surprisingly straightforward to pull together. The aroma from the simmering jus alone is worth it! Let me know how you get on in the comments below – I love hearing about your kitchen creations. Enjoy!

– Elena