French Dips with Homemade Au Jus

This post was last updated on January 16, 2015 to include new images and a recipe video.

French Dips With Homemade Au Jus

The first time Dustin and I sat down for dinner with these french dips with homemade au jus, we knew they were something special.

French Dips With Homemade Au Jus - IngredientsFrench Dips With Homemade Au Jus - Hoagie Roll

I used my Hoagie Roll and Roast Beef recipes for the sandwich and made a homemade au jus from the roast beef pan drippings.

To add a special touch to the French Dips, I add a little butter to the sliced hoagie rolls and toast them under the broiler until golden brown. This gives the french dip a little crispiness and extra tasty, buttery flavor. Hard to go wrong there, if you ask me.

French Dips With Homemade Au Jus - Roast BeefFrench Dips With Homemade Au Jus - Pan Drippings

I know some people like to dunk the bottom of the hoagie roll into the Au Jus before serving, but I really hate mushy bread so I wait to dunk them until after plating and in a small cup of au jus as needed.

French Dips With Homemade Au Jus

This recipe definitely makes the list for my diner. Some day.

French Dips With Homemade Au JusFrench Dips With Homemade Au Jus

If you don’t want to make your own roast beef, you can buy pre-sliced deli meat at your grocery store.  The au jus won’t have quite as much flavor because there will be no pan drippings, but it will still be flavorful because you’ll briefly cook the roast beef in it prior to topping the sandwich.  Dustin and I used to make our sandwiches like this all the time before I learned how to make a tasty homemade roast beef.

French Dips With Homemade Au Jus

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5.0 from 1 reviews
French Dips with Homemade Au Jus
Cook time
Total time
Make these delicious French Dips with Homemade Au Jus that will blow your mind. Instructions for homemade and pre-sliced deli roast beef.
Recipe type: Easy
Serves: 6
  • 6-8 hoagie rolls (here's my recipe)
  • 1-2 lbs. cooked roast beef and reserved pan drippings in roasting pan (here's my recipe)
  • 1½ cups beef stock, plus more as needed
  • 1 tsp. low sodium soy sauce, plus more as needed
  • 2-4 tbsp. unsalted butter
  • 6-8 thin slices provolone cheese
  1. Heat oven broiler to high.
  2. Using drippings from roast beef pan, spoon out most of oil, if applicable. Place roasting pan over medium high heat on stove top. Add beef stock and soy sauce to pan and, using a wooden (or non-abrasive) spoon, scrape off browned bits from the pan. Bring to a simmer and cook until reduced by half, about 8-10 minutes. If sauce is too salty, add more beef broth. If not salty enough, add more soy sauce, as needed, until it reaches desired flavor.
  3. Slice hoagie rolls in half, lengthwise. Spread a thin layer of butter over each half (top and bottom) of roll. Place rolls, butter side up, on a baking sheet lined with aluminum foil. Place bread under the broiler and broil until butter is melted and bread starts to turn golden brown. Careful not to let bread burn. Once golden brown, remove from oven. Take the "tops" off the baking sheet and set aside. Leave the "bottoms" on the baking sheet for later. Keep broiler on.
  4. Slice roast beef into very, very thin slices. Place slices in hot Au Jus on the stove and cook for 1 minute. Using tongs or a fork, carefully remove roast beef slices and layer on each "bottom" half of the sandwich with desired amount. Top each with a slice of provolone cheese and replace under the broiler until cheese is melted, about 1-2 minutes.
  5. Remove from broiler and place the "top" half on each sandwich. Slice each french dip in half and serve alongside a small cup of Au Jus (and a dab of horseradish, if desired) for dipping.
Disclaimer: This post contains affiliate links for the kitchen item(s) I use :)


  1. Mikki says

    Hi, new follower of your blog. this recipe looks great. but i just wanted to let you know that you should perhaps change the title as ‘homemade au jus’ does not make sense in french. It should be ‘homemade jus’ as jus really just means sauce. Or ‘au jus’ without the ‘homemade’ as this means ‘with sauce’. (you don’t have to post this comment and please dont take it as a criticism). Im looking forward to trying out this recipe!! :)

    • says

      Hi Mikki! Welcome to my blog. Thank you for sharing your knowledge of french with me. Even though you are absolutely correct about my mis-written recipe title, I think I am going to leave it this way as I worry most (non-french-speaking) people wouldn’t know what I meant if I just put “Homemade Jus.” I don’t take any offense to you sharing! :). I hope to see you around!

  2. Jennifer says

    I’ve already put it on my menu for the weekend and I cannot wait to try it! Looks like another amazing recipe! Thanks! ~ Jennifer

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