This easy French dip sandwich has all the deeply savory satisfaction of the classic without asking you to roast a whole piece of beef first. Thinly sliced deli roast beef, melted white cheddar, caramelized onions and garlicky horseradish cream are piled onto warm French rolls and served with a quick rosemary au jus.
Why You’ll Love This French Dip Sandwich
- Delivers French dip flavor without cooking a roast – Thinly sliced deli roast beef makes this a genuinely easy sandwich rather than an all-day project. It is an especially useful recipe when you want something warm and substantial without generating a sink full of dishes.
- Every layer brings something different – The roast beef is savory, the white cheddar is creamy, the onions are sweet and the horseradish sauce has just enough bite to keep the sandwich from feeling overly rich.
- The quick au jus makes it feel restaurant-worthy – Beef consommé and fresh rosemary create a warm, flavorful dip in only a few minutes. It is simple, but it transforms the sandwich from a hot roast beef sub into a proper French dip.
Ingredients for Easy French Dip Sandwich
Gather these ingredients and you’re well on your wat to making your new favorite sandwich. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Horseradish Cream Sauce – Horseradish cream adds cool richness and a sharp bite that cuts through the beef, cheese and caramelized onions. Use prepared horseradish cream sauce rather than plain prepared horseradish unless you adjust the amount and add a creamy base.
- Fresh Garlic – Grated garlic blends directly into the horseradish cream and adds a stronger, fresher flavor than garlic powder. One clove provides noticeable garlic, so readers who prefer a milder sauce can begin with half.
- Long French Rolls – French rolls have enough structure to hold the beef and cheese while still absorbing some au jus. Look for rolls with a lightly crisp exterior and a soft but sturdy interior. Hoagie rolls, sub rolls or sturdy brioche rolls can also work.
- Deli Roast Beef -Thinly sliced deli roast beef makes the recipe fast and keeps each bite tender. Medium-rare roast beef offers good flavor and moisture, but readers can choose their preferred level of doneness. Ask for the meat to be sliced thinly rather than shaved into tiny pieces.
- White Cheddar Cheese – White cheddar adds a creamy texture and sharper flavor than mild sandwich cheese. It melts over the toasted rolls and helps hold the beef and onions in place. Provolone, Swiss, Havarti or mozzarella can be substituted depending on the flavor you prefer.
- Caramelized Onions – Caramelized onions provide sweetness that balances the salty beef, sharp cheese and horseradish. They can be prepared in advance and reheated during assembly.
- Beef Consommé – Beef consommé is more concentrated and deeply flavored than standard beef broth, making it a convenient base for quick au jus without roast drippings. Because sodium levels vary, taste it before adding any extra salt.
- Fresh Rosemary – Rosemary adds a woodsy aroma that complements the beef. Simmer whole sprigs in the consommé, then remove them before serving so the au jus stays smooth.
- Freshly Ground Black Pepper – Black pepper adds gentle heat and reinforces the savory beef flavor. Stir it in after the rosemary has infused the broth.
How to Make a French Dip Sandwich
Just follow these simple steps to a hearty, delicious and easy sandwich that everyone will love.
- Make au jus. In a small saucepan, combine the consommé with fresh rosemary. Allow to simmer so the flavor develops. Remove the sprigs and test for taste. Stir in the freshly ground black pepper. remove from the heat and set aside until ready to serve.
- Make cream sauce. In a small bowl, stir the grated garlic into the horseradish cream sauce, set aside.
- Toast rolls with cheese in oven. Preheat the oven. Place the sliced French rolls , cut side up on a rimmed baking sheet. Toast lightly in the oven. Remove and evenly divide the white cheddar cheese to the rolls, return to the oven for a minute to melt.
- Assemble sandwiches. Slather the prepped horseradish sauce on the sides of the rolls without cheese. Divide the caramelized onions and deli roast beef.
- Serve hot with a side of au jus sauce.
Chef Tips
- Use thinly sliced roast beef – Thick deli slices can feel chewy and are harder to dip neatly. Thin slices fold into tender layers and warm quickly.
- Ask for the beef to be sliced fresh – Freshly sliced roast beef is generally easier to separate and pile onto the sandwich than a tightly compressed package.
- Warm the meat without boiling it – Dipping the roast beef briefly into the hot consommé warms it and adds moisture. Boiling or simmering it for too long can make it tough.
- Toast both cut sides of the rolls – A lightly toasted surface creates a barrier against the sauce and au jus, helping the sandwich stay intact longer.
- Do not over-reduce the consommé – Consommé is already concentrated. A hard or lengthy boil can make the dipping sauce excessively salty.
- Taste the horseradish cream – Prepared horseradish sauces vary dramatically in strength. Taste yours before adding extra horseradish or serving it heavily.
- Add the onions after warming the beef – This keeps the onions sweet and distinct rather than allowing them to disappear into the broth.
- Serve immediately – French dip sandwiches are at their best while the bread is crisp, the cheese is melted and the au jus is hot.
What to Serve with French Dip Sandwiches
You can serve these sandwiches with just about anything you’d like, but here are some of our favorites.
- French fries
- Potato wedges
- Onion rings
- Potato chips
- Coleslaw
- Dill pickles
Storage and Freezing
Storage: Store the roast beef, rolls, sauce, onions, cheese and au jus separately whenever possible. Refrigerate the beef and au jus promptly in airtight containers and use them within 3 to 4 days.
Reheating: Warm the au jus gently in a saucepan. Briefly dip the roast beef into the hot liquid or warm it in a covered skillet with a few spoonfuls of jus. Toast the roll and melt the cheese separately, then assemble the sandwich immediately before serving. Avoid microwaving the fully assembled sandwich for too long because the bread can become tough in some spots and soggy in others.
Freezing: The au jus and roast beef can be frozen separately, but assembled sandwiches do not freeze particularly well because the bread and creamy sauce can lose their intended textures.
FAQs
“Au jus” means “with juice” and refers to meat served with its cooking juices. In quick French dip recipes, a seasoned beef broth or consommé is often used when pan drippings are unavailable.
Dip the slices briefly in hot au jus or warm them gently in a covered skillet. Avoid boiling or cooking them for an extended time.
Provolone is common, but white cheddar, Swiss, Gruyère, Havarti and mozzarella also pair well with roast beef.
No. Consommé is generally clearer and more concentrated than ordinary broth. That intensity makes it useful for a quick dipping sauce, but it can also be saltier.
More Tasty Sandwich Recipes
Sandwiches aren’t just for lunch- these ones are good enough to be dinner too!
French Dip Sandwich Recipe
Ingredients
Hot Beef Sandwich
- 1/4 cup Horseradish Cream Sauce
- 1 garlic clove , grated
- 2 long French rolls , sliced lengthwise
- 1/2 pound deli roast beef , thinly cut
- 6 slices white cheddar cheese
- 1/2 cup caramelized onions
Au Jus Sauce:
- 8 ounces beef consomme
- 2 sprigs fresh rosemary
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a small saucepan, combine the 8 ounces beef consomme with 2 sprigs fresh rosemary . Allow to simmer for 5-10 minutes so the flavor develops. Remove the sprigs and test for taste. Stir in the 1/4 teaspoon freshly ground black pepper . remove from the heat and set aside until ready to serve.
- In a small bowl, stir the grated 1 garlic clove into 1/4 cup Horseradish Cream Sauce, set aside.
- Preheat the oven to 300°F. Place the sliced 2 long French rolls , cut side up on a rimmed baking sheet. Toast lightly in the oven. Remove and evenly divide the 6 slices white cheddar cheese to the rolls, return to the oven for a minute to melt.
- Slather the prepped horseradish sauce on the sides of the rolls without cheese. Divide the 1/2 cup caramelized onions and 1/2 pound deli roast beef.
- Serve hot with a side of au jus sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
Excellent recipe! The best sandwich that I have ever made! All of the ingredients and flavors blended beautifully! Thank you!!
Yay! We love to hear that and thank you for taking the time to come let us know!
I love this , the carmelized onions make it especially good. I added hungarian hot pepper rings to the onions for an extra kick.
that sounds super