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This easy French dip sandwich recipe is a weeknight-friendly take on a classic, made with deli roast beef and store-bought broth. What sets it apart are the extra layers of flavor from sautéed onions and mushrooms, a splash of Worcestershire for umami depth, and creamy Muenster cheese melted on toasted rolls.
We recommend using low-sodium ingredients whenever possible, both for the broth and the roast beef so you have better control over the final seasoning. The results are rich and satisfying without being overly salty.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
ROAST BEEF: Look for rare deli roast beef that’s sliced fresh from the center of the roast. Avoid the ends, which tend to be more heavily seasoned. If you can, choose a low-sodium version to let the flavor of the other ingredients shine.
MUENSTER CHEESE: Although Swiss is traditional for French dips, we prefer Muenster for its smooth melt and subtle tang. It complements the beef, onions, and mushrooms without overpowering their flavor.
ROLLS: Bakery-style torpedo or hoagie rolls work best. They soak up the jus nicely but still hold their structure. Standard soft sandwich rolls from the bread aisle of the marke can fall apart after dipping.
Prep Overview
How to Make Easy French Dip Sandwiches
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by sautéing onions and garlic in olive oil, then add mushrooms and a touch of Worcestershire sauce to build flavor. Once everything softens and caramelizes, stir in beef broth to create a simple, flavorful jus.
While that simmers, toast the rolls in the oven with Muenster cheese. Just before serving, add the roast beef to the hot broth to warm it through, then pile everything onto the rolls and serve with the jus on the side for dipping.
More Beef Sandwich Recipes
If you’re looking for more hearty sandwich ideas, try our Philly Cheesesteaks, filled with steak, peppers, onions, and creamy melted provolone. Our Ribeye Steak Sandwich dials up extra flavor with mushrooms, spinach, and tangy blue cheese. And our Roast Beef Panini is a fast favorite made with deli roast beef, fontina, roasted peppers, and blue cheese mayo.
Easy French Dip Sandwiches
Ingredients
- 1 pound rare deli roast beef, thinly sliced
- 1 tablespoon olive oil
- 1 medium sweet onion, thinly sliced
- 1 clove garlic, finely minced
- 8 ounces white mushrooms, sliced
- 1-1/2 teaspoons Worcestershire sauce
- 1-1/4 cups low-sodium beef broth
- Salt and freshly ground black pepper
- 8 thin slices Muenster cheese
- 4 hoagie or torpedo rolls, (6-inch )
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic. Sauté for 2 to 3 minutes, until the onion softens.
- Add the mushrooms, a pinch of salt, and a few grinds of black pepper. Cook, stirring often, until the mushrooms release their moisture and start to brown, about 5 to 6 minutes.
- Stir in the Worcestershire sauce and continue cooking for another 4 to 5 minutes, until the onions are lightly caramelized.
- While the vegetables cook, preheat the oven to 375°F. Slice the hoagie rolls lengthwise, spread them open, and arrange on a baking sheet. Line each with 2 slices of Muenster cheese.
- Bake for 5 minutes, or until the cheese is melted and the rolls are lightly toasted.
- Pour the beef broth into the skillet with the onion-mushroom mixture. Bring to a simmer and cook for 5 minutes.
- Using a slotted spoon, transfer the onions and mushrooms to a fine mesh strainer set over a bowl. Let them drain.
- Remove the pan from the heat. Using tongs, add the roast beef to the broth and stir gently to coat the slices with jus (see notes).
- Fill each toasted roll with a portion of the onion-mushroom mixture, then use tongs to add a portion of warmed roast beef on top.
- Divide the remaining broth among 4 small bowls and serve the sandwiches hot with jus for dipping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
