There’s something uniquely satisfying about a proper beef sandwich. I’m not talking about a few sad slices of meat between two pieces of limp bread. I mean a sandwich that’s an event in itself. This French Dip Sandwiches Recipe is precisely that. It’s a masterpiece of textures and deep, savoury flavours, featuring thinly sliced, tender roast beef piled high on a crusty baguette, topped with gloriously melty cheese, and served with a rich, steaming pot of its own cooking juices—the ‘jus’—for dipping. The entire experience is interactive, deeply comforting, and utterly delicious.

The story of the French Dip sandwich is a bit of a culinary legend, with origins in early 20th-century Los Angeles, not France as the name might suggest. But its appeal is universal. My version focuses on building an incredibly flavourful jus from scratch, which is the absolute soul of the dish. Friends always ask me for this recipe after trying it at dinner parties, and the secret is simply patience, letting the beef and aromatics simmer gently to create a liquid gold that elevates the sandwich from good to unforgettable. It’s the kind of meal that feels special enough for a Sunday lunch but is straightforward enough for a relaxed Saturday evening.

This recipe is for anyone who loves a hearty, flavour-packed meal. It works beautifully for a casual get-together with friends, a family dinner that needs a bit of a wow-factor, or just when you fancy treating yourself to the ultimate beef sandwich. The aroma that will fill your kitchen as the beef simmers is worth the effort alone. Let’s get cooking.

Recipe Overview

This French Dip Sandwiches Recipe guides you through creating succulent, slow-simmered beef and a deeply savoury dipping jus. The process involves searing a beef joint to lock in flavour, then gently cooking it in a broth with caramelised onions, garlic, and herbs. The final result is a sandwich that’s both structurally sound and wonderfully messy in the best possible way. I’ve tested this with various cuts, and I’ve found that using a joint like topside gives you tender slices that still hold their own against the rich jus.

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 4-6 people
• Difficulty: Medium

Why You’ll Love This French Dip Sandwiches Recipe

• Genuine Flavour: The taste is incredibly rich and layered. You get the deep, umami-packed beef flavour from the homemade jus, a mellow sweetness from the slow-cooked onions, and a subtle aromatic lift from thyme and bay leaves.
• Minimal Active Cooking: While the total time seems long, most of it is hands-off simmering. The active preparation comes together in about 20-25 minutes, leaving the hob to do the hard work.
• Flexible Recipe: This recipe is very forgiving. You can use Gruyère, Emmental, or even a sharp cheddar instead of Provolone. Feel free to add a handful of sliced mushrooms along with the onions for an extra earthy note.
• Great for Gatherings: It’s ideal when you have friends over to watch a film or a match. You can have the beef and jus simmering away, ready to assemble the sandwiches just before serving. It feels impressive with minimal last-minute fuss. For something a bit different but just as satisfying, you could also try my Beef Birria Tacos Recipe.
• Family Tested: Everyone in my house gets excited when they smell this cooking. It’s one of those recipes that always gets compliments and guarantees clean plates all around.

French Dip Sandwiches Recipe

⏱️ 20 min prep  •  🍳 165 min cook  •  👥 6 servings

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Ingredients You’ll Need

For the best results, start with quality ingredients. The beef is the star, so choose a good joint from your butcher if you can. For the beef stock, I often use Knorr Stock Pots as they provide a consistently rich base flavour that isn’t overly salty, allowing you to control the seasoning yourself.

• 1 kg beef joint (topside or silverside works well)
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 120 ml dry red wine (like a Merlot or Cabernet Sauvignon, optional but recommended)
• 1.5 litres rich beef stock
• 2 tbsp Worcestershire sauce
• 1 tbsp dark soy sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 4-6 crusty baguettes or ciabatta rolls, split horizontally
• 2 tbsp butter, softened
• 8-12 slices of Provolone cheese (or Gruyère)

Marcus’s Tip: Don’t be tempted to use a pre-cooked beef. The magic of this dish comes from the beef cooking in the liquid, flavouring the jus as it becomes tender. The process is essential to the final outcome.

How to Make French Dip Sandwiches

The process is all about building layers of flavour, starting with a good sear on the beef and finishing with a perfectly assembled, cheese-topped sandwich ready for dipping.

1. Sear the Beef: Pat the beef joint dry with kitchen paper and season it generously all over with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium-high heat. Carefully place the beef in the pot and sear for 3-4 minutes on each side, until a deep brown crust has formed. Remove the beef and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium. Add the sliced onions to the same pot, scraping up any browned bits from the bottom. Cook for 8-10 minutes, stirring occasionally, until the onions are soft and have started to caramelise. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze and Build the Jus: If using, pour in the red wine to deglaze the pot. Let it bubble away for 2-3 minutes, scraping the bottom of the pot with a wooden spoon to release all the flavourful residue. Pour in the beef stock, Worcestershire sauce, and soy sauce. Add the thyme sprigs and bay leaf.
4. Simmer the Beef: Return the seared beef joint to the pot. The liquid should come about halfway up the side of the meat. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 2 to 2.5 hours, or until the beef is very tender.
5. Rest and Slice: Carefully remove the beef from the pot and place it on a cutting board. Cover it loosely with foil and let it rest for at least 15 minutes. This is a crucial step for juicy meat. While it rests, strain the jus through a fine-mesh sieve into a clean saucepan, discarding the onions and herbs. Keep the jus warm over a low heat.
6. Slice the Beef: Once rested, use a sharp knife to slice the beef as thinly as you possibly can, cutting against the grain. I find that a long carving knife gives the best results here for uniform slices.
7. Prepare the Bread: Preheat your grill to a medium-high setting. Spread the softened butter on the cut sides of your baguettes and place them under the grill for 1-2 minutes, until lightly toasted and golden.
8. Assemble the Sandwiches: Pile the thinly sliced beef generously onto the bottom half of each baguette. Top with 2-3 slices of Provolone or Gruyère cheese.
9. Melt the Cheese: Place the open-faced sandwiches back under the grill for 2-3 minutes, just until the cheese is completely melted, bubbling, and starting to turn golden at the edges.
10. Serve Immediately: Place the top half of the baguette on, slice the sandwiches in half if desired, and serve immediately with a small bowl of the hot jus for dipping.

Tips From My Kitchen

• Temperature Control: Ensure the jus is kept at a very gentle simmer while the beef cooks. A vigorous boil can make the meat tough. You’re looking for just a few lazy bubbles breaking the surface.
• The Secret Step: I learned that giving the sliced beef a quick dip back into the warm jus for about 30 seconds before piling it onto the bread makes the sandwich even more flavourful and succulent. It also ensures the meat is perfectly hot when served.
• Make-Ahead: The beef and the jus can be prepared a day in advance. Let them cool completely, then store them separately in airtight containers in the refrigerator. To serve, gently reheat the jus on the hob and add the sliced beef to warm through before assembling.
• Storage: Leftover beef and jus should be stored separately in the fridge and will keep well for up to 3 days. The jus can also be frozen for up to 3 months.

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven
• Sharp carving knife and cutting board
• Fine-mesh sieve
• Tongs
• Wooden spoon or spatula
• Baking tray for toasting bread

Delicious Variations to Try

Once you’ve mastered the classic, feel free to experiment. This beef sandwich is a great canvas for a few tasty additions.

• Spicy Version: Add a teaspoon of red chilli flakes or a few pickled jalapeños on top of the cheese before melting for a pleasant kick of heat.
• Mushroom & Swiss: Sauté 200g of sliced chestnut mushrooms with the onions. Swap the Provolone for a nutty Swiss cheese like Emmental for a classic flavour combination.
• Pulled Lamb Dip: This method works wonderfully with a lamb shoulder. Simmer for 3-4 hours until the lamb is falling apart, then shred it with two forks and serve in the same way. It’s a fantastic alternative to the usual Smashed Burgers Recipe for a weekend treat.

What to Serve With French Dip Sandwiches

While this beef sandwich is a meal in itself, a few well-chosen sides can complete the experience.

• Crispy Fries or Wedges: The classic pairing. Their salty crunch is the perfect contrast to the soft, juicy sandwich. A great guide to getting them crispy can be found on Serious Eats, which has techniques you can adapt for fries.
• A Sharp, Simple Salad: A simple green salad with a sharp vinaigrette helps to cut through the richness of the beef and jus. Think rocket, lemon juice, and a drizzle of olive oil.
• Drink Pairing: A cold, crisp lager or a robust red wine like a Malbec pairs beautifully with the deep flavours of the beef.

Frequently Asked Questions

French Dip Sandwiches

Tender, thinly sliced beef is slow-cooked in a rich broth, piled high on toasted baguettes with melted Provolone cheese, and served with a savory au jus for dipping.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 985

Ingredients Method Notes

Ingredients

  

• 1 kg beef joint topside or silverside works well
• 2 tbsp olive oil
• 2 large onions thinly sliced
• 4 cloves garlic minced
• 120 ml dry red wine like a Merlot or Cabernet Sauvignon, optional but recommended
• 1.5 litres rich beef stock
• 2 tbsp Worcestershire sauce
• 1 tbsp dark soy sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 4-6 crusty baguettes or ciabatta rolls split horizontally
• 2 tbsp butter softened
• 8-12 slices of Provolone cheese or Gruyère

Method

 

1. Sear the Beef: Pat the beef joint dry with kitchen paper and season it generously all over with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium-high heat. Carefully place the beef in the pot and sear for 3-4 minutes on each side, until a deep brown crust has formed. Remove the beef and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium. Add the sliced onions to the same pot, scraping up any browned bits from the bottom. Cook for 8-10 minutes, stirring occasionally, until the onions are soft and have started to caramelise. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze and Build the Jus: If using, pour in the red wine to deglaze the pot. Let it bubble away for 2-3 minutes, scraping the bottom of the pot with a wooden spoon to release all the flavourful residue. Pour in the beef stock, Worcestershire sauce, and soy sauce. Add the thyme sprigs and bay leaf.
4. Simmer the Beef: Return the seared beef joint to the pot. The liquid should come about halfway up the side of the meat. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 2 to 2.5 hours, or until the beef is very tender.
5. Rest and Slice: Carefully remove the beef from the pot and place it on a cutting board. Cover it loosely with foil and let it rest for at least 15 minutes. This is a crucial step for juicy meat. While it rests, strain the jus through a fine-mesh sieve into a clean saucepan, discarding the onions and herbs. Keep the jus warm over a low heat.
6. Slice the Beef: Once rested, use a sharp knife to slice the beef as thinly as you possibly can, cutting against the grain. I find that a long carving knife gives the best results here for uniform slices.
7. Prepare the Bread: Preheat your grill to a medium-high setting. Spread the softened butter on the cut sides of your baguettes and place them under the grill for 1-2 minutes, until lightly toasted and golden.
8. Assemble the Sandwiches: Pile the thinly sliced beef generously onto the bottom half of each baguette. Top with 2-3 slices of Provolone or Gruyère cheese.
9. Melt the Cheese: Place the open-faced sandwiches back under the grill for 2-3 minutes, just until the cheese is completely melted, bubbling, and starting to turn golden at the edges.
10. Serve Immediately: Place the top half of the baguette on, slice the sandwiches in half if desired, and serve immediately with a small bowl of the hot jus for dipping.

Notes

For the thinnest slices, chill the cooked beef for 30-60 minutes before slicing against the grain. The au jus can be made ahead and stored in the fridge for up to 3 days.

I really hope you give this French Dip Sandwiches Recipe a try. It’s one of my all-time favourites for a reason, and it never fails to impress. It’s the kind of cooking that feels both rustic and a little bit luxurious at the same time. After a busy week, there’s nothing better than settling down to one of these magnificent sandwiches—and for dessert, why not follow it with a Giant Skillet Cookie? Let me know how you get on in the comments below. Happy cooking! – Marcus