Easy French Dip Sandwiches (with Roast Beef)
Quick, easy, and super flavorful French Dip sandwiches complete with savory jus – what could be better?! Slices of deli roast beef are soaked in a rich jus, then served on buttery toasted rolls topped with melty provolone. Ready to eat in as little as 15 minutes!
What Makes This Recipe So Good
- Buttery bread. Savory roast beef. Melty provolone. The most incredible, flavorful jus. That’s all you need to make incredible, easy, and cheap French dip sandwiches, just like you might get at the local sub shop!
- No need to cook up an entire roast just to have a tasty sandwich. This recipe uses sliced roast beef right from the deli counter. Already cooked and ready to go! You can use any brand of deli meat you like. Boar’s Head is a great option, but store brands like Private Selection might be priced a little better.
- Soaking the roast beef in the warm jus adds a delicious flavor and a lot of moisture – believe me when I tell you it really makes a difference! The melted provolone on top of the soaked deli meat locks in all those flavors and juices, too, making these maybe the best French dip sandwiches you’ll ever try at home.
Chef’s Tips
- Make sure to set a timer so you don’t bake the hoagie rolls too long! You want them just warm and toasty. If you overdo it, they’ll be dry and crisp. Not even the best jus can undo that!
- If you’re not in the mood for (or can’t find) hoagie rolls, you can use garlic bread, baguettes, French rolls… even hot dog buns will work in a pinch! The results will be a little different and they’re typically much smaller, but hey! We’re nothing if not flexible.
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Easy French Dip Sandwiches (with Roast Beef) Recipe
A quick and easy French Dip sandwich made with deli roast beef, hoagies, and the absolute best jus ever.
- oven
- butter knife
- large baking sheet
- large plate
- paper towels
- tongs
- serving plates
- 4 hoagie rolls (halved lengthwise)
- 4 tablespoons butter (at room temperature)
- jus (made from packet or this recipe)
- 1 pound thinly-sliced deli roast beef
- 8 slices provolone
Preheat oven to 350° Fahrenheit.
Make [wprm-ingredient text=”jus” uid=”2″] according to instructions on packet or in recipe.
While jus simmers, divide [wprm-ingredient text=”4 tablespoons butter” uid=”1″] between cut sides of [wprm-ingredient text=”4 hoagie rolls” uid=”0″], spreading butter evenly across bread. Place rolls cut-side down on baking sheet.
Place baking sheet in preheated oven and toast rolls 5 minutes or until golden.
While rolls toast, place [wprm-ingredient text=”1 pound thinly-sliced deli roast beef” uid=”3″] in jus, submerging deli slices completely. Let roast beef rest in jus 2 to 3 minutes or until warmed.
Line large plate with 2 to 3 layers paper towels. Remove slices of roast beef from jus and place deli meat on paper towels, allowing excess jus to drain.
Once hoagie rolls are warm and golden, carefully remove baking sheet from oven. Transfer top rolls to serving plates. Flip bottom rolls over, cut-side facing up.
Arrange slices of roast beef evenly on top of bottom rolls.
Cover roast beef evenly with 2 slices provolone per sandwich ([wprm-ingredient text=”8 slices provolone” uid=”4″] total).
Return baking sheet to oven. Bake sandwiches approximately 5 minutes or until cheese has melted as desired.
Once cheese has melted, carefully remove baking sheet from oven. Place each roll top cut-side down on top of melted cheese. Serve immediately with jus for dipping.
