After a long week, I usually just want something tasty that doesn’t take long to cook. At times like these, the French dip recipe comes to the rescue every time. It’s basically hot roast beef, melted cheese, and a delicious dipping juice — All on toasted bread and it feels like a fancy dinner, but you can make it super quickly. This recipe is perfect for anyone looking for an easy, fun-centered dinner idea.
Ingredients
Yields: 4 Sandwiches
- 1 lb deli roast beef, sliced thin (Ask for rare if they have it)
- 4 Hoagie rolls or French baguettes
- 8 Slices provolone cheese
- 2 cups beef broth (Get the good stuff)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce (My secret for deep flavor)
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 2 tablespoons butter, softened
- 1/2 teaspoon garlic powder
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Step-by-Step Instructions
Step 1: Preheat the oven to 400°F (200°C). Then open up the rolls without cutting them all the way through, and mix the softened butter with garlic powder and spread it inside the bread. Put it in the oven for 3 to 5 minutes until it turns golden.
Step 2: While toasting the bread, grab a small pot and mix the beef broth with Worcestershire sauce, soy sauce, onion powder, and thyme to make the sauce. Then let it simmer over medium heat for about 5 minutes so the flavors blend together.
Step 3: Turn the heat down to very low. Put the roasted beef slices directly into the broth, but only for about 30 seconds to a minute (Tip: The goal is just to warm the meat, not to cook it again, because it will get tough)
Step 4: Use tongs to grab the beef and place it on the toast, then put provolone cheese on top. Return it to the oven uncovered for a minute or two until the cheese melts and gets bubbly. Serve it hot with a small bowl of juice on the side.
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Why you’ll love this recipe
I think you’re really going to love this French Dip recipe because it’s like restaurant food but made right in your own kitchen in about 20 minutes, making it perfect for nights when you want something cozy and simple. The dipping sauce makes everything extra juicy and delicious. I usually have it with some salty chips or a salad if I’m trying to be a bit healthy. It’s a great alternative to slow-cooked meat sandwiches because it’s much faster but just as rich in flavor — Let me know if you try it! Did you change the type of cheese? Drop a comment below, I had love to hear what you think.
French Dip Recipe
Get ready for the ultimate comfort meal! This French sandwich recipe features juicy roast beef and melted cheese on garlic toast with a rich, delicious dipping sauce — It’s restaurant-quality dinner you can make in just 20 minutes!
Ingredients
- 1 lb deli roast beef, sliced thin (Ask for rare if they have it)
- 4 Hoagie rolls or French baguettes
- 8 Slices provolone cheese
- 2 cups beef broth (Get the good stuff)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce (My secret for deep flavor)
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 2 tablespoons butter, softened
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C). Then open up the rolls without cutting them all the way through, and mix the softened butter with garlic powder and spread it inside the bread. Put it in the oven for 3 to 5 minutes until it turns golden.
- While toasting the bread, grab a small pot and mix the beef broth with Worcestershire sauce, soy sauce, onion powder, and thyme to make the sauce. Then let it simmer over medium heat for about 5 minutes so the flavors blend together.
- Turn the heat down to very low. Put the roasted beef slices directly into the broth, but only for about 30 seconds to a minute (Tip: The goal is just to warm the meat, not to cook it again, because it will get tough)
- Use tongs to grab the beef and place it on the toast, then put provolone cheese on top. Return it to the oven uncovered for a minute or two until the cheese melts and gets bubbly. then serve it hot with a small bowl of juice on the side.
Notes
- Ask your deli counter for "rare" roast beef; dipping it in the hot broth will finish it to a perfect medium-rare without it getting chewy.
- Storage: Keep leftover meat and broth in separate airtight containers in the fridge for up to 3 days.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 480Total Fat 20gSaturated Fat 8gUnsaturated Fat 11gSugar 16g
Just a heads up—the calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.