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French Dip Sandwiches

French Dip Sandwiches

This is my favorite sandwich – it’s not fancy but it’s perfect for me. My girlfriend made French dip sandwiches for us while camping this summer and they were so good I decided I would make them myself. I roasted my first roast beef recently and decided to make French dips with the leftover meat. You typically make the au jus from the drippings of the beef but my cut of meat was really lean and I didn’t get enough drippings. My friend Currié gave me her recipe for au jus and I tweaked it just a bit. It was the best French dip I have ever had. The reason you ask? It’s because of the caramelized onions. If you read my blog you know how much I LOVE caramelized onions. I use them as often as possible on as many things as possible. The combination of soft bread, tender meat, sweet onions, and slightly salty au jus just made this sandwich over the top. All I can say is… I LOVE THIS SANDWICH.

How to Make French Dip Sandwiches:

Au jus:

  • 1/2 tsp olive oil
  • 1 small shallot, sliced thinly
  • 1-2 cloves of garlic, minced
  • 3 -4 cups of beef broth
  • 3 tsp bouillon crystals
  • 1/2 tsp thyme
  • Sea salt and fresh cracked pepper to taste

Heat olive oil in a small pan then add shallot once it’s hot. Sauté for 1-2 minutes then add garlic. Cook for 60 seconds, stirring frequently. Add broth, bouillon crystals, thyme, salt, and pepper.

Cook for at least 15 minutes for flavors to combine. Taste and re-season if needed.


  • 2 tsp olive oil
  • 1 onion, sliced thick
  • Salt to taste
  • Roast beef, sliced as thinly as possible
  • Hoagie buns

Heat the olive oil in a skillet over medium heat. Once hot add the onions and sauté for 20 minutes or until golden brown and caramelized. Season with salt, remove from heat, and set aside.

Toast the buns under the broiler in your oven. Place the roast beef into the au jus then remove after 20 seconds. Let the juices drip back into the au jus pan then place on the hoagie. Add a spoonful of onions and top with the other bun. Serve with au jus. Enjoy!

French Dip Sandwiches


Click here for a printable version of this recipe




A big thank you to Natasha at Tastorama for the Brillante Weblog Premio-2008 Award. I love Tastorama because Natasha has great recipes and beautiful pictures. Be sure to check out her blog through the link above.


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  1. Ok, this is 100% going on my list of dinners this week. It’s been far too long since I’ve had a French Dip. Your pictures are great, so tempting!

  2. This looks to die for. It’s 10am and I’m already getting hungry just looking at it 🙂

    What I love about your cooking is that you also go for maximum flavor and as little butter as possible.

    Somehow it’s more satisfying to eat that way.

  3. The beef sandwich looks really great. I haven’t come across French Dip before b ut sounds really interesting to try – thank you!

  4. French Dip sandwiches always remind me of Fall. I love mine with the bread toasted extra crunchy to soak up all of the au jus. Your sandwich looks very good at 6:30 in the morning!

  5. Haha I love your last line. That’s pretty much all we needed to know 🙂 Oh, and caramelized onions? Yes, oh yes…

  6. I worked at a restaurant that served an awesome french dip. Had so many of them when I worked there that I haven’t had one in a few years. We are having these sometime this week…thanks for reminding me what I have been missing….

  7. French Dip!!! You won’t believe this, but when I read your roast beef post a few days ago, I thought about this very sandwich! When I was dating my husband, we would meet for lunch and I would always order a French Dip (hubbyman would always order a pattymelt). To this day, whenever I see a French Dip, I’m transported back to that special time. I love what you did with the onions, too.

  8. There’s nothing like a good French Dip. I choose to have mine without onions, but to each her own! Your pictures are great, as always; do you want to come take my pictures while the ravenous beasts are growling at me?

  9. au jus is fun to say and fun to use, and french dips are fabulous. this is the first time i’ve seen one on a food blog–terrific! 🙂

  10. Caramelized onions are the best! This sandwich looks so comforting. You’re inspiring me to grill one, maybe with some gruyere (kind of like french onion soup!). You’re getting all the credit! 😉

  11. This looks totally YUMMO! I am sitting here very hungry wondering what to have for dinner and this would really hit the spot.

  12. I absolutely adore reading all of your inventive and tasty recipes. Being a cook myself (my foodie blog isn’t up yet, LOL), I really appreciate the tips. I love seeing what different people create in their kitchens.

  13. Looks super yummy! Got a question… Any suggestions on where I can purchase bouillon crystals? Also, if I am unable to locate the crystals, may I substitute it with cubes?

    1. Hi Mea,

      I use Herb Ox Beef Granules and they work great. You can find them at any
      major grocery store and they are kept near the soups, stocks, and bullion
      cubes. Bouillon cubes would work fine too.