Best 9 The French Dip Recipes

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**Discover the Enchanting World of French Dip Sandwiches: A Culinary Journey Through Classic and Creative Recipes**

Embark on a delectable adventure with the French dip sandwich, a timeless classic that has captured the hearts of food enthusiasts worldwide. This iconic sandwich, with its tender, slow-cooked beef nestled between crispy, toasted bread and bathed in a rich, flavorful au jus, is a true symphony of flavors. From the traditional French dip to its many inspired variations, each recipe promises a unique gustatory experience. Dive into the depths of this culinary masterpiece and prepare to tantalize your taste buds. From the classic roast beef French dip with its perfectly balanced flavors to the adventurous variations featuring exotic ingredients and innovative cooking techniques, this diverse collection of recipes has something for every palate. So, gather your ingredients, ignite your culinary passion, and embark on a journey to savor the delectable essence of the French dip sandwich.

Let's cook with our recipes!

EASY FRENCH DIP SANDWICHES



Easy French Dip Sandwiches image

A quick and easy sandwich that the whole family will love.

Provided by writergirl

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
  • Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
  • Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 40.5 g, Cholesterol 93.7 mg, Fat 22.6 g, Fiber 2 g, Protein 44.6 g, SaturatedFat 12.1 g, Sodium 2309.6 mg, Sugar 3.5 g

EASY BEEF FRENCH DIP WITH QUICK AU JUS



Easy Beef French Dip with Quick au Jus image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
6 tablespoons unsalted butter
8 ounces cremini mushrooms, thickly sliced
2 sprigs fresh thyme
2 cloves garlic, minced
4 sub rolls, hinged
1 quart beef broth, warmed
1 1/2 pounds very rare deli-shaved roast beef
Creamy horseradish sauce and giardiniera, for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
  • Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
  • To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
  • To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.

FRENCH DIP



French Dip image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 14

One 8-pound lip-on boneless rib eye roast
1 cup Worcestershire sauce
4 ounces Montreal steak seasoning
3/4 cup red wine
3 tablespoons beef base
1 cup large-diced onion
6 cloves garlic
6 sprigs fresh thyme
6 to 8 good-quality hoagie rolls
12 ounces horseradish
12 ounces sour cream
12 to 14 slices Swiss cheese
1 1/2 to 2 cups caramelized onions
Serving suggestion: hand-cut fries

Steps:

  • For the prime rib: Preheat the oven to 350 degrees F.
  • Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
  • Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
  • For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
  • For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
  • Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
  • Plate sandwiches with fries and cups of warm au jus for dipping.

FRENCH DIP RECIPE



French Dip Recipe image

Make a French Dip that is moist, flavorful and made with a boneless ribeye steak. Topped with sauteed onions and a delicious au jus for dipping.

Provided by Laura Manzano

Categories     Lunch     Dinner     Sandwich

Time 45m

Number Of Ingredients 20

For the Steak:
4 (1 pound) boneless ribeye steaks, ideally each 1 inch thick
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil, divided
8 (6-inch) baguette-style rolls or French bread, lightly toasted
For the Onions:
3 (6-8 ounce) thinly sliced onions
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 teaspoon granulated sugar
1 tablespoon chopped fresh thyme
For the Au Jus:
1/2 cup (one stick) unsalted butter
4 teaspoons flour
1/4 cup red wine
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
3 (10.5 ounce) cans condensed beef consommé
1/2 cup water

Steps:

  • Gather the ingredients.
  • Season ribeyes all over with salt and pepper.
  • In a large skillet , preferably cast-iron, heat the oil on medium-high. When the oil shimmers, add two steaks and sear until nicely browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining two steaks, adding an additional tablespoon of oil to the pan if necessary. Tent plate with foil to keep warm, and set steaks aside.
  • To residual beef fat, add sliced onions and season with salt and pepper. Cook, stirring frequently, until softened and golden brown, 10 to 12 minutes.
  • Add sugar and thyme and cook until onions are slightly darker and thyme is fragrant, about 2 minutes more. Transfer to a small bowl and set aside.
  • To the same skillet, add the butter and flour, whisking until butter has melted and flour has cooked slightly, about 2 minutes.
  • Add wine, Worcestershire sauce, and mustard, whisking until combined. While steadily whisking, gradually add the consommé and water. Bring mixture to a boil and immediately reduce heat to medium. Simmer, whisking frequently, until mixture has thickened slightly and become rich and glossy, 5 minutes.
  • Thinly slice rested steaks against the grain and add to the large skillet. Gently toss to coat in sauce, then divide equally among the rolls. Top each sandwich with onions and a few tablespoons of au jus.
  • Divide the remaining au jus between small bowls and serve next to the sandwich for dipping. Enjoy!

Nutrition Facts : Calories 675 kcal, Carbohydrate 33 g, Cholesterol 138 mg, Fiber 2 g, Protein 45 g, SaturatedFat 18 g, Sodium 1196 mg, Sugar 2 g, Fat 40 g, UnsaturatedFat 0 g

FRENCH DIP



French Dip image

Provided by Food Network

Categories     main-dish

Time 4h40m

Yield 10 servings

Number Of Ingredients 5

4 tablespoons garlic powder
4 tablespoons salt
4 tablespoons ground pepper
3 1/2 pounds beef roast
10 hoagie buns, for serving

Steps:

  • Preheat oven to 400 degrees F.
  • Put garlic powder, salt and pepper in a roaster pan. Place roast on top, then roll to coat the roast, sprinkling some on top. Roast, uncovered, for 1 hour.
  • Turn oven down to 350 degrees F.
  • Add 1 1/2 gallons water to pan and cover with foil.
  • Roast 3 hours. Let cool and thinly slice. Save liquid for au jus.
  • Slice hoagie buns open and toast them. Add 4 ounces meat to each bun bottom. Put the bun tops on. Pour 4 ounces au jus into each of 10 small bowls. Serve with sandwiches for dipping.

EASY SLOW COOKER FRENCH DIP



Easy Slow Cooker French Dip image

This makes a delicious French dip sandwich, perfect for the working mom! Nobody, not even teetotalers, have been able to detect the presence of beer in this recipe, but it adds a wonderful flavor! French fries make a great side dish, and they are good for dipping, too.

Provided by lonwolf32

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 7h10m

Yield 9

Number Of Ingredients 6

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

Steps:

  • Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
  • Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 19.6 g, Cholesterol 96 mg, Fat 18.1 g, Fiber 0.9 g, Protein 39.1 g, SaturatedFat 7 g, Sodium 661.1 mg, Sugar 1.4 g

FRENCH DIP



French Dip image

For a sandwich with more pizzazz than the traditional French dip, give this recipe a try. The seasonings give the broth a wonderful flavor, and the meat cooks up tender and juicy. This slow-cooked version will soon be a favorite at your house, too. -Margaret McNeil, Germantown, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h15m

Yield 8 servings.

Number Of Ingredients 9

1 beef chuck roast (3 pounds), trimmed
2 cups water
1/2 cup reduced-sodium soy sauce
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 to 4 whole peppercorns
8 French rolls, split

Steps:

  • Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.

Nutrition Facts : Calories 467 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1300mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.

THE FRENCH DIP



The French Dip image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 13

1 piece beef tri-tip
Salt and pepper
2 pieces foie gras, 1/2-inch thick
1 small baguette
Peach Mustard, recipe follows
1/2 cup to 1 cup baby arugula leaves
Shaved summer truffles, to taste
1 teaspoon truffle oil, or more to taste
2 pounds peeled and sliced white peaches
1/4 cup brown sugar
1 tablespoon rice wine vinegar
1 cup caramelized sliced onion, plus more to taste
1/2 cup Dijon mustard, plus more to taste

Steps:

  • Preheat a rotisserie, grill, or grill pan.
  • Season tri-tip with salt and pepper. Cook meat until medium-rare on rotisserie or grill, about 20 minutes depending on temperature of cooking medium. Meanwhile, heat a small saute pan over medium-high heat. Season foie gras with salt and pepper, and then sear in hot pan until desired degree of doneness. Slice baguette in half lengthwise and then toast bread, if desired. Spread Peach Mustard over bottom piece of bread. Slice tri-tip, as desired, and place on bottom half of baguette on top of mustard. Place foie gras on top of tri-tip and then add a dollop of Peach Mustard on top of foie gras.
  • In a bowl, mix arugula greens, shaved truffles, truffle oil, salt and pepper, to taste. Add to sandwich on top of foie gras. Spread Peach Mustard on top half of baguette, slice, and serve.
  • In a medium saucepan, cook peaches with brown sugar over medium heat until caramelized. Add rice wine vinegar and stir to combine. When ready to serve, stir in 1 cup caramelized onions, or more to taste. You can vary the amount of onions based on your preference.
  • For 1 serving, combine about 3 to 4 tablespoons of the peach-onion mixture with about 1 tablespoon Dijon in a small bowl. More or less mustard can be added, to taste. Spread on baguette.
  • Store extra Peach Mustard in an airtight container in the refrigerator.

FRENCH DIP SANDWICHES



French Dip Sandwiches image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consomme, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split

Steps:

  • In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
  • Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

Tips:

  • Use a good quality bread: A sturdy bread that can hold up to the dipping sauce is essential. A baguette or a French roll are both good choices.
  • Roast the beef slowly and low: This will help to ensure that the beef is tender and juicy. Roast the beef at 250 degrees Fahrenheit for 4-5 hours, or until the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
  • Use a flavorful dipping sauce: The dipping sauce is what really makes the French dip sandwich special. A classic French dip sauce is made with beef broth, red wine, and Worcestershire sauce. You can also add other ingredients to your sauce, such as herbs, spices, or vegetables.
  • Assemble the sandwich just before serving: This will help to prevent the bread from getting soggy. To assemble the sandwich, simply dip the bread in the sauce, then pile on the beef and cheese. You can also add other toppings, such as lettuce, tomato, or onion.

Conclusion:

The French dip sandwich is a classic comfort food that is perfect for any occasion. It is easy to make and can be customized to your own taste. With its tender beef, flavorful dipping sauce, and crusty bread, the French dip sandwich is sure to be a hit with everyone who tries it.

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