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

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

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.

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.

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

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.

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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!

French Dips with Homemade Au Jus

Lacey Baier

Make these delicious French Dips with Homemade Au Jus that will blow your mind. Instructions for homemade and pre-sliced deli roast beef.

4.50 from 10 votes

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Prep Time 15

Cook Time 10

Total Time 10

Course Dinner, Lunch

Cuisine American

Servings

Calories 712 kcal

Equipment

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

▢ 6 hoagie rolls here's my recipe
▢ 1-2 lbs cooked roast beef and reserved pan drippings in roasting pan here's my recipe
▢ 1 ½ cups beef stock plus more as needed
▢ 1 teaspoon low sodium soy sauce plus more as needed
▢ 2-4 tablespoon unsalted butter
▢ 6-8 thin slices provolone cheese

Instructions

Heat oven broiler to high.
Using drippings from roast beef pan, spoon out most of oil, if applicable. Place the roast beef 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.
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.
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.
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.

Video

Nutrition

Serving: 1 sandwichCalories: 712 kcalCarbohydrates: 581 gProtein: 41.7 gFat: 33.8 gSaturated Fat: 16.2 gCholesterol: 124.1 mgFiber: 3.6 gSugar: 0.8 gVitamin A: 500 IUCalcium: 240 mgIron: 5.8 mg

Keyword au jus, au jus recipe, french dip recipe

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Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂

Comments

4.50 from 10 votes (3 ratings without comment)

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Antonetta Allenson

March 29, 2021 at 11:09 am

Ikr!! These bookmarks are so cute

Lori Copeland

January 19, 2020 at 11:27 am

For those having an issue "finding the recipe", there is a button at the beginning of the recipe that says Jump to Recipe.

kayla

December 08, 2019 at 6:24 pm

Just made this recipe tonight for my husband who is very, umm, particular about "how things should be" and only enjoys something in its pure form... well, this recipe is a childhood favorite of his and i made it for him knowing how critical he would be of it and HE LOVED IT. he wouldn't stop raving about it. THANK YOU for this wonderful recipe that even my picky as hell husband approves of! 🙂

Jenny Shaw

September 15, 2019 at 5:06 pm

Made this recipe using philly cheesesteak meat that I bought in the "middle" freezer section at Walmart (across from the beef section). It comes uncooked, so you cook it yourself in a skillet to brown it and then I used your recipe to make the sauce that I then "re-cooked" the meat in. SO good!!!

Gingerkale Stew

August 19, 2019 at 11:36 pm

Where is the recipe I can't even find it through all this pointless nonsense

- Julie Moore
  
  August 23, 2019 at 5:30 pm
  
  You know, people put a lot of effort into creating these websites, developing and sharing these recipes. Their reward is allowing ads on their page, so they are pieced in throughout the page between the "pointless mess". It's like this on most private recipe sites. All you have to do is scroll until you find it. I found it in about 15 seconds. People need to quit being so rude. Try being a kind person. Maybe you won't be as miserable. Lacey, I'm going to try your recipe for making French dip foil packs at our camp out next weekend. I'll pre-make everything and put in foil and heat it up and melt the cheese over the fire. It sounds wonderful! And I had no problem finding the recipe, Guess I have a pretty high IQ. lol! Thanks for the recipe!
  
  - Lisa
    
    September 23, 2019 at 5:36 pm
    
    Well said! I am all for kindness! Gee whiz people!
Altazink

October 21, 2016 at 4:56 pm

I like using stewing meat and a beef bonefrom the butcher and throwing it in a couple cups of water and boiling the snot out of it till its well done and getting drippings/broth that way

Chandra Fuller

September 25, 2016 at 10:13 pm

I woke up this morning with an unusual craving for a French Dip and immediately started searching the web for a good recipe. I found so many slow cooker recipes and others that called for deli meat. Not what I was craving. Luckily, google led me to this recipe and it is absolutely delicious. I think the roast beef would even be a hit for Christmas. Thank you so much. ❤️❤️❤️

Andrea

May 01, 2016 at 6:55 pm

My husband and I made this a couple nights ago. I used your recipe for the roast and the french dip (though I made baguettes not hoagies) and it was absolutely delicious! The roast was so tender and flavourful. My husband says this french dip sandwich is the best thing he's ever eaten and I have to agree that it's definitely up there. Thank you for two great recipes. I'm sure it won't be long before I make it again.

- Lacey Baier
  
  May 18, 2016 at 10:11 pm
  
  OMG you just made my night - thank you so much for sharing how it went - I am sooo glad you enjoyed the recipe and it made it that high on your list 🙂
  
Renee Bailey

January 12, 2016 at 7:50 pm

Hi Lacey, I made your French Dips this evening for my husband and three college-age sons and to say they loved it would be an understatement. To quote one of my sons..."Dudes! I'm not gonna lie, this is awesome!". To which the others responded with nods of agreement and moans of approval. Finding a new recipe all my guys will give a thumbs up to is quite a prize--this one is definitely a keeper! I followed your recipe exactly except for using store bought rolls. Thank you Lacey for a recipe that's not only delicious but also easy to make. Kudos from the Bailey Clan! 🙂

- Lacey Baier
  
  January 15, 2016 at 8:58 pm
  
  Renee, your comment just made my night. 🙂 I love hearing this - there's no better compliment than "nods of agreement and moans of approval." Thanks for letting me know how it went 🙂
  
J Cohen

September 16, 2014 at 8:35 am

This is better than anything you can buy at a store!

- Lacey Baier
  
  September 16, 2014 at 3:04 pm
  
  Totally. Agree. 🙂
  
Mikki

November 13, 2011 at 4:45 am

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!! 🙂

- lacey - a sweet pea chef
  
  November 17, 2011 at 9:01 pm
  
  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!
  
Tupper

October 25, 2011 at 1:01 pm

Now that's what I'm talkin' about!!!!!

- lacey - a sweet pea chef
  
  October 31, 2011 at 10:14 am
  
  Right??!!?? 😉
  
jlem1125

October 25, 2011 at 11:06 am

Looks delicious! I'm gonna try it out t surprise my wife on our anniversary! Thanks for the recipe!

- lacey - a sweet pea chef
  
  October 31, 2011 at 10:14 am
  
  Yay! I hope you enjoy! Happy anniversary!!
  
Jennifer

October 24, 2011 at 7:59 am

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

- lacey - a sweet pea chef
  
  October 24, 2011 at 2:45 pm
  
  How exciting! Enjoy!