For a comforting sandwich night that everyone will love, make these Easy French Dip Sandwiches with roast beef deli meat, caramelized onions, gooey provolone, and au jus sauce for dipping. They are quick and easy to make and are sure to be a hit with the whole family.
The French dip sandwich is a beloved American classic featuring tender slices of roast beef on a crusty baguette, served with a side of beef jus for dipping. While delicious when fresh leftovers can sometimes lose their magic. But with the right reheating techniques, you can breathe new life into leftover roast beef and have perfect French dip sandwiches again and again.
In this comprehensive guide, I’ll walk you through everything you need to know to reheat roast beef and construct amazing French dips every time. From heating methods, to assembling tips, to flavor boosting tricks – let’s dive in!
Choosing the Right Roast Beef
The star of the show in a French dip sandwich is undeniably the roast beef. When selecting your beef, you’ll want to look for a few key characteristics
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Thinly sliced – This allows the beef to reheat quickly and absorb the jus Thick cuts take longer to heat through
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Rare to medium rare roast – More tender and pink meat reheats better than well-done.
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Good marbling – This interspersed fat keeps the meat juicy. Lean cuts can dry out.
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About 1/4 to 1/2 pound per sandwich – Purchase accordingly to allow for hearty sandwich portions.
Top round, bottom round, or eye of round are great affordable roast beef options. Of course, prime rib is the ultimate splurge!
Tips for Reheating Roast Beef
Now that you’ve got your hands on some beautiful roast beef, let’s focus on the reheating process. Here are some of my top strategies:
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Use the oven or toaster oven: The gentle, ambient heat helps roast beef retain moisture. Preheat to 300°F, wrap in foil and heat for 10-15 minutes.
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Reheat in the jus: Place your roast beef in a skillet or dish with some jus, broth or au jus sauce to infuse flavor while heating through.
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Don’t overdo the microwave: High heat can quickly dry out roast beef. Use the microwave sparingly in 30 second increments.
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Slice against the grain: This shortens the meat fibers for a more tender texture after reheating.
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Rest before slicing: Let roast beef sit 5-10 minutes after reheating so juices redistribute for juicy slices.
Take these tips into account when reheating your roast beef, and it will be tasting perfectly juicy and delicious in no time.
Mastering the Au Jus Dip
A proper au jus is what sets a great French dip apart. To craft this essential component:
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Use broth, not water: Beef broth provides deep, meaty flavor. You can also use a combo of broth and wine or dark beer.
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Simmer herbs and aromatics: Onions, garlic, thyme, rosemary and bay leaf bump up the flavor.
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Salt to taste: Season jus aggressively and dip a bit of beef to test. Better over than under salted.
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Splash in acid: A bit of red wine vinegar or lemon brightens the jus.
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Thicken if desired: For a more luxurious consistency, whisk in a roux or cornstarch slurry.
Having wonderfully beefy, well-seasoned jus ready for dipping makes all the difference in your French dip experience.
Picking the Perfect Bread for Dipping
With tender roast beef and a flavorful jus, all you need is the right bread to bring it all together into a cohesive sandwich. Look for:
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A French baguette: The quintessential choice with that crusty exterior and soft inside.
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Ciabatta or hoagie rolls: Sturdy enough to handle jus without getting soggy.
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Sliced from a whole loaf: Individual rolls can dry out faster. Fresh cut slices are best.
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Light toasting: Gives the bread some texture without drying it out too much before getting “dipped”.
And don’t forget, you’ll need a bread knife sharp enough to slice smoothly through crusty loaves and rolls. Serrated is your best bet.
Cheese, Please! Melty Additions
While traditional French dip sandwiches don’t contain cheese, many modern versions incorporate melty cheese for extra richness. Some delicious options include:
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Swiss: The traditional choice, with its smooth nutty flavor.
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Provolone: Another popular option; slices beautifully.
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Mozzarella: For an ooey gooey sandwich center.
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Cheddar or American: For more familiar cheese flavors.
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Blue cheese: Adds a bold, pungent kick.
Grate or slice your cheese of choice and place it over the reheated roast beef right before broiling or melting on the sandwich. The cheese will get perfectly hot and melty as the last touch before serving.
Bringing It All Together
Now it’s time to assemble your perfectly reheated French dip masterpiece. Follow these steps for sandwich success:
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Reheat roast beef in oven or with jus.
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Warm your au jus or beef jus on the stovetop or microwave.
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Lightly toast your sliced bread or roll either under broiler or in a hot skillet with butter.
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Pile the roast beef onto the bottom slice of bread and top with your melted cheese of choice.
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Place under broiler for 1-2 minutes until cheese melts.
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Remove, and top with the other slice of bread.
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Slice in half if needed, and dig in while dunking into the warm jus for flavor in every bite!
Troubleshooting Less Than Ideal Results
Reheating roast beef and assembling the perfect French dip involves some finesse. Here are some common issues and fixes:
Problem: Roast beef is dry and stringy
Solution: Don’t overcook. Use lower heat for less time. Slice against the grain.
Problem: Bread is mushy
Solution: Toast bread before assembling to crisp it up. Don’t over-dip.
Problem: Cheese isn’t melted
Solution: Make sure cheese is thoroughly melted under the broiler before serving.
Problem: Au jus is bland
Solution: Simmer with aromatics as noted earlier, and season aggressively with salt and pepper to taste.
With a few tweaks, you can always achieve that delicious French dip you’re craving!
Elevating Your French Dip Experience
Take your French dip sandwich to the next level with these easy add-ons:
- Caramelized onions for sweetness
- Horseradish or mustard for a kick
- Pickles or pickled onions for tang
- Creamy horseradish sauce schmeared on the bread
- Oozy mac and cheese as the dipper
The possibilities are truly endless when you’re working with such a flavorful and fun sandwich! Don’t be afraid to get creative.
So next time you have leftover roast beef, breathe new tasty life into it with the perfect French dip. With the hands-on guidance above for properly reheating the beef, crafting your dipping jus, and assembling each component into craveworthy sandwich form, you are guaranteed sandwich success! Now who’s hungry?
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Our family loves having sandwich night, and these easy French Dip Sandwiches with roast beef deli meat are no different! The crusty bread that melts in your mouth when you dip it in the gooey cheese has me hooked!
The kids pick out the onions of course, but love dunking them in the sauce!
These sandwiches are great if you like sandwiches like we do. They are Italian Beef Sandwiches with Giardiniera and Ciabatta Steak Sandwiches with Balsamic Onions!
- Onions – This recipe starts with caramelized onions. To caramelize onions, you just need to cook them slowly over low heat until the natural sugars come out and they turn golden brown. This means flavor! Caramelized onions are amazing; they give a short list of ingredients a French dip taste!
- Beef Stock—Beef stock changes the taste of the onions and roast beef and makes the au jus sauce that you can use to dip things in. If you want a stronger flavor, use stock instead of broth. As it cooks down, it will thicken and get stronger. Adding some Worcestershire sauce to your au jus makes it taste better!
- Roast Beef Deli Meat: There are many ways to make French dip sandwiches by cooking the beef in different ways. The easy way to make roast beef is to get a pound of it from the deli counter. This recipe can be used to make a quick dinner during the week.
- Hoagie Buns: You need a strong bun to hold up the wet sandwich filling and all the dunks! I like big hoagie buns that are toasty on the outside and soft in the middle so they can soak up a lot of au jus sauce.
- Provolone Cheese: Melty provolone works well here, but you could also use white cheddar or Swiss cheese. Put a lot of cheese on these sandwiches; they should be melty, gooey, and a little messy.
Step 1 – Caramelize the Onions. Warm up a big skillet over medium-low heat. Add the olive oil and sliced onions, and then add salt and pepper to taste.
To caramelize onions, you need to cook them slowly over medium-low heat so that the natural sugars can turn them a golden brown color. This takes about 20 to 25 minutes and packs major flavor!.
Just get the onions started and keep them stirring while you get all your other ingredients ready.
It tastes better if you let them caramelize for longer, so keep going! Set the heat to medium to medium low; you want to hear them sizzle but not burn.
Perfect, soft and golden brown!
Step 2 – Deglaze with the Liquid. When the onions turn a nice dark color, add the stock and Worcestershire sauce. Use a wooden spoon to scrape up all the flavor from the bottom of the pan. Let it simmer to reduce a bit.
Step 3 – Add the Roast Beef. Preheat your oven to high broil and slice open your hoagie buns on a large sheet pan.
Add your roast beef to the stock, separating each slice. Put the roast beef in for one minute. You only want it to soak up the liquid, not cook.
Step 4 – Assemble the Sandwiches. Put the beefy, dripping sandwiches on hoagie buns with lots of onions and cheese on top. Use tongs to do this.
I use 2 slices per sandwich cut in half. Broil until toasted and melty, about 3 minutes.
Step 5 – Finish the Au Jus Sauce. While the sandwiches broil, turn the heat up to medium and continue to reduce the au jus sauce.
Serve each person a little cup for dipping. Be sure to cut your sandwiches in half diagonally for easy dunking!.
I originally wrote this recipe using sliced roast beef from the deli. The recipe is quick, easy, and works great! But when I tried it with a cheap cut of grilled steak, WOW! That was also great! So that’s something you can try if you want to change things up!
- Use sirloin or any affordable steak that looks good. Use the same method to caramelize the onions. While the onions are cooking, season the steak with salt, pepper, and olive oil and grill it outside.
- About 4 to 5 minutes on each side is all it takes to cook it to medium rare. Set it aside on a cutting board to rest. Add it to the au jus just before putting the sandwiches together, sliced thin, so it doesn’t get too done. You have to take an extra step, but it’s really tasty, so try both!
- You can also use a cast iron skillet to cook your steak inside. I would pretty much do the whole process backwards if you use this method. First, sear the steak in a hot pan for four to five minutes on each side. Add the sliced onions to the pan around it after you flip it.
- Move the steak to a cutting board, turn down the heat, and keep cooking the onions until they turn caramelized. Then add the stock and simmer to reduce. The steak can then be cut up and put back into the sauce. The sandwiches can then be put together.
Store leftover sandwiches in an airtight container in the fridge for 1 to 2 days. You can reheat them in the oven or the microwave. Put the extra au jus in a jar or another container. You can heat it up on the stove or in the microwave.
What to Serve with French Dip Sandwiches
I love a good sandwich night! Make it a meal with these French dip sandwich sides!
Classic French Dip Recipe
Can you make French dip with rump roast?
French dip sandwiches can be made with rump roast. The beef should be cooked until tender and pulled into big chunks instead of cutting it. This ensures it will be perfect for French dips! Rump roast is commonly used in French dip recipes, and as long as it is braised in liquid and becomes extra tender, it will work well.
How do you cook a roast beef sandwich?
Place roast beef in broth and warm for 3 minutes. Arrange meat on hoagie rolls and top each roll with 2 slices of provolone. Bake sandwiches in the preheated oven until cheese melts, about 5 minutes. Serve sandwiches with small bowls of warm broth for dipping.
Can you use burger buns in French dip?
Heavy burger buns can be used in place of French rolls for a French dip sandwich. Most French dip recipes are made with chuck or rump roast. The beef cooks until tender and we find it easiest to pull the beef into big chunks instead of cutting it. As long as it is braised in liquid and extra tender, it will be perfect in French dips.
Can you cook French dip in a crock pot?
Yes, you can cook French dip in a crock pot. French dip in the crock pot makes 8 hearty servings. It’s a wonderful dinner for large families or meal prep for the week since it stores and reheats well. You can repurpose leftover roast beef for tons of different recipes. Nothing will go to waste!