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This super easy recipe for French Dips uses deli roast beef to get the classic sandwich and dipping sauce on the table in 25 minutes flat, and my family actually prefers the taste and texture!

A small French dip sandwich made with deli roast beef and a quick homemade au jus.

When Cheaters Win

Although this French dip recipe feels a bit like cheating, because it relies on deli meat and is so simple compared to traditional versions that begin with a full side of chuck roast, it is honestly the version that my whole family prefers to eat. You’ll lightly season the roast beef and pile it high on the most crusty, tender rolls you can find, but the real star is the homemade au jus, which you can pull together on the stovetop in no time at all.

Only lightly adapted from a Rachael Ray recipe, a treasure discovered in one of the very first cookbooks I bought, these sandwiches are quick, easy, and yet super satisfying. My son and husband often request them for an everyday dinner, usually paired with generous helpings of roasted baby carrots. I also think French dips are an ideal fun finger food that blurs the line between meal and snack for football watching or casual gatherings.

Tray filled with small French Dip sandwiches made with deli roast beef, thinly-sliced cheese, and a quick homemade au jus.

Ingredient and Substitution Notes

Here’s a quick overview of the key ingredients. As always, find the full printable recipe with measurements below.

Overhead view of ingredients for simple French dips: deli roast beef, rolls, cheese, a shallot, steak seasoning, butter, beef broth, and sherry.
  • Deli Roast Beef: The shortcut worth taking, if you ask me!
  • For the Au Jus: Butter, one whole shallot, beef broth, all-purpose flour, and a smidge of dry sherry, vermouth, or white wine, which is a subtle thing but really does add a lovely element of extra flavor to this quick homemade sauce. You can substitute a gluten-free flour for the all-purpose, as its purpose is just to slightly thicken the sauce. Lately I have been using a beef bone broth–which I buy at Trader Joe’s, of course–for added nutrition and it works very well.
  • Montreal Steak seasoning blend: Freely swap in another steak seasoning blend that you like, or just a mix of kosher salt and black pepper. To mimic the flavor of Montreal seasoning, use a smidge of paprika and garlic powder in addition to salt and pepper, plus a pinch of cayenne if desired for heat. There’s more to the mix but this does the job.
  • To Assemble: Rolls and cheese, if desired.

Pro Tip

You’ll want some small ramekins for serving the au jus as a dipping sauce! These are fun and have a lot of other potential uses, from measuring ingredients, corralling nuts or olives on a cheeseboard, or serving individual desserts like these cute upside-down key lime pies.

How To Make Easy French Dips

Make the Au Jus. This is simple and really the only element you need to cook, per se. You’ll sauté a chopped shallot in melted butter, then whisk in, in order, a bit of flour, sherry or a substitute for extra tangy flavor, and beef or bone broth. Bring it all to a bubble and then let it simmer in the background to slightly concentrate and intensify the flavors.

Prep Rolls. Slice open your rolls and lightly toast them if desired. I find the timing works well if I start the rolls in a 250°F oven, then season and lightly warm the roast beef.

Warm Roast Beef. You want to lay out the beef across a large surface — I just use a microwave-safe plate — so each piece gets a bit of the steak seasoning blend. Then warm it slightly to take the refrigerator edge off. You can do this in the microwave for about one minute at 50% power, lay it across a sheet pan and place in the 250°F oven for a few minutes, or just dredge the beef right in the simmering sauce. (My kids strongly prefer their sauce separate and optional, which is why I don’t do this.)

Assemble. Now it’s just a matter of putting the sandwiches together, ladling the au jus into your ramekins or any small bowls, and digging in! You can plate these sandwiches as you would any other dinner, or it can be fun to add them all to a tray or platter and serve family-style, especially for football watching or if you’ve made them on small-ish rolls for a party.

Close up angled view of a small French dip sandwich with au jus for dipping in the background.

Storage and Rewarming

Extra roast beef can be kept in the fridge for up to a week, even if seasoned and warmed. If you are pregnant or extra concerned about food safety protocol for deli meats, the USDA has helpful guidelines worth reviewing.

Any leftover au jus can be stored in the fridge for up to a week, as well. It will separate when cold, so I recommend storing in a glass jar that is easy to either microwave or pour into a small saucepan to warm. As the sauce returns to a simmering temperature, you can easily whisk or stir it back together with a fork.

Hand dipping a small French dip sandwich into a quick homemade au jus.

More Easy Eats

Love simple sandwich meals? Crockpot BBQ chicken sandwiches are another favorite of mine and are suitable for all the same occasions as these tasty French dips.

Need more simple ideas for weeknight meals or game day? Caprese, pesto, or pepperoni pizza flatbreads are always fun, baked turkey Swiss rolls are tasty with honey mustard glaze, and my kids are always delighted to see these 3-ingredient slow cooker meatballs on the menu, either for a party appetizer or for dinner with egg noodles.

If you try this Easy French Dips recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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Easy French Dips

This super easy recipe uses deli roast beef to get the classic sandwich and dipping sauce on the table in 25 minutes flat, and my family actually prefers the taste and texture to chunkier cuts of meat.

Ingredients

  • 2 Tablespoons butter
  • 1 medium shallot finely chopped
  • 1 Tablespoon all-purpose flour
  • 2 Tablespoons dry white wine, dry sherry, or vermouth optional but recommended
  • 2 cups low-sodium beef broth or bone broth
  • 6 sandwich rolls
  • 1 and 1/2 pounds thinly-sliced deli roast beef
  • 1-2 Tablespoons Montreal Steak seasoning blend see note
  • Swiss or provolone cheese optional

Equipment

Instructions

  • Melt butter in a large skillet over medium heat. As soon as the butter melts, stir in the chopped shallots. Cook for about 3 minutes, until they begin to soften.
    2 Tablespoons butter, 1 medium shallot
  • Stir in the flour and cook for about 1 minute more, then whisk in the wine, sherry, or vermouth, if using. Let this liquid bubble off, then slowly pour in the beef broth, whisking as you go.
    1 Tablespoon all-purpose flour, 2 Tablespoons dry white wine, dry sherry, or vermouth, 2 cups low-sodium beef broth or bone broth
  • Once all of the broth is added, increase heat to medium-high to bring the mixture to a boil. Reduce heat back to medium-low, and let it simmer gently while you prep the rolls and roast beef. This is your au jus.
  • Split open and lightly toast the rolls, if desired, in a 250° F oven, or in a toaster oven.
    6 sandwich rolls
  • Spread the slices of roast beef across a large, microwave-safe plate. Sprinkle the steak seasoning blend generously on top, and warm on 50% power in the microwave for about 1 minute, just until lightly warmed. (If you prefer not to use the microwave, you can dredge the meat in the sauce on the skillet, or warm it lightly on a baking sheet in the oven at 250° F.)
    1 and 1/2 pounds thinly-sliced deli roast beef, 1-2 Tablespoons Montreal Steak seasoning blend
  • To assemble sandwiches, fill each roll generously with the seasoned roast beef and a slice of cheese, if desired. Pour the au jus into 4-6 small bowls or ramekins and serve as a dipping sauce along with the sandwiches. Enjoy warm!
    Swiss or provolone cheese

Notes

  • Montreal Steak Substitution: You can use another steak seasoning blend that you like, or just a mix of kosher salt and black pepper to season the roast beef. If you want to mimic the flavor of Montreal seasoning at home, two spices to use in addition to salt and pepper would be a smidge of paprika and of garlic powder – a pinch of cayenne if desired for heat. There’s more to the mix but this does the job.
  • Recipe: Lightly adapted from Rachael Ray.

Nutrition Estimate

Calories: 351 kcal, Carbohydrates: 32 g, Protein: 32 g, Fat: 10 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.2 g, Cholesterol: 75 mg, Sodium: 2194 mg, Potassium: 560 mg, Fiber: 2 g, Sugar: 1 g, Vitamin A: 134 IU, Vitamin C: 51 mg, Calcium: 381 mg, Iron: 5 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!