French Dip Sandwiches

By Sarah Copeland

Published Feb. 6, 2024

French Dip Sandwiches
David Malosh for The New York Times. Food stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(44)
Notes
Read community notes

A classic French dip sandwich traditionally starts with high-heat roasting or slow-simmering a sirloin or ribeye loin in aromatics for several hours. For a quicker version that is no less delicious, use premium deli roast beef. A simple jus, or gravy, made of beef broth, soy sauce and Worcestershire seasoned with onions, garlic and thyme, is served alongside for dipping so you can enjoy this classic any day of the week. The jus can be made up to four days ahead; refrigerate in an airtight container and rewarm on a warm stove.

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Ingredients

Yield:4 servings
  • 2tablespoons unsalted butter
  • 2 to 4garlic cloves
  • 6fresh thyme sprigs
  • 1large carrot, halved
  • 4cups beef broth
  • 1tablespoon soy sauce
  • 2teaspoons Worcestershire
  • 1scallion (optional), thinly sliced
  • Salt
  • 1baguette (about 25 inches long)
  • 4tablespoons unsalted butter, at room temperature
  • 4tablespoons mayonnaise (optional)
  • 1tablespoon prepared horseradish (optional)
  • 1pound shaved deli roast beef
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

641 calories; 35 grams fat; 14 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 35 grams protein; 2266 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the butter in a small to medium pot over low heat; add the garlic and thyme, and allow the garlic to brown and flavor the butter, 2 to 3 minutes.

  2. Step 2

    Add the carrot and broth, and simmer over low until the broth is deeply flavored, 30 minutes. Keep warm until ready to serve. Remove from the heat and stir in the soy sauce and Worcestershire. Strain; discard the garlic, thyme and carrot, then add scallion, if desired. Season to taste with salt.

  3. Step 3

    While the broth simmers, heat the oven to 425 degrees (or use a toaster oven). Cut the baguette crosswise into four pieces. Split each piece in half lengthwise to make two sandwich halves. Pull a small bit of bread from the top of the baguette to make a well for the beef. Spread the baguette with soft butter and toast in the warm oven until the bread is lightly toasted and the butter is melted.

  4. Step 4

    Combine the mayonnaise and horseradish, if using. Spread over the bottom half of the toasted bread. Stuff the beef into the top of the bread and fold to make a sandwich.

  5. Step 5

    Serve warm, with the seasoned beef broth on the side for dipping.

Ratings

5 out of 5
44 user ratings
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Private Notes

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Cooking Notes

Mel

Delicious au jus! Stuck to the recipe, used 4 large garlic cloves (smashed)and the scallions. Adding thyme to au jus was new to me but will be using from now on. Used Trader Joe’s beef broth and their ciabatta loaf. Thinly sliced a left-over tri-tip roast and then plopped the meat into the hot au jus briefly to warm it up before making the sandwiches. My dogs appreciated the “discarded” garlic and carrots added to their dinner.

Joe Allen

This is a great sandwich with deli beef, so easy to make. And this recipe is just how I do it. Better Than Boullion is awesome for this, and a Bahn Mi baguette from the Vietnamese bakery or restaurant works great.

Joanne

Quick, easy, delicious supper.

Douglas

I have been looking for a satisfying roast beef sandwich recipe and this is it.

Tristan

Am I missing the part where the roast beef becomes magically warm somehow? Residual heat from the baguette?

Nancy

@Mel, please don't feed garlic to your dog. Garlic and onions can be poisonous to them. Carrots, on the other hand, are doggy-yummy.

tip for next time

I made this without the carrot (didn’t have it) and it turned out delicious! Will make again!

SallyMac

I heated the beef up in the au jus before assembling the sandwich, so the beef was also hot. Delish!

Kelsi

So easy, so delicious! So little prep work and so few dishes to make one of the best and most flavorful sandwiches I’ve had in a long time. Wouldn’t change a thing!

Sarah Copeland

Hooray, I am so thrilled to read this!

Joe Allen

This is a great sandwich with deli beef, so easy to make. And this recipe is just how I do it. Better Than Boullion is awesome for this, and a Bahn Mi baguette from the Vietnamese bakery or restaurant works great.

Corey W

It was good, don’t get me wrong, but just a typical run of the mill french dip. The Jus was good.

Mel

Delicious au jus! Stuck to the recipe, used 4 large garlic cloves (smashed)and the scallions. Adding thyme to au jus was new to me but will be using from now on. Used Trader Joe’s beef broth and their ciabatta loaf. Thinly sliced a left-over tri-tip roast and then plopped the meat into the hot au jus briefly to warm it up before making the sandwiches. My dogs appreciated the “discarded” garlic and carrots added to their dinner.

Sarah Copeland

Leftover tri-tip is an excellent idea! You could do the same with leftover pot roast. And a ciabatta loaf, toasted with butter seeping into those holes, is hard to beat IMO.

Joanne

Quick, easy, delicious supper.

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