French Dip Sandwich

Name: French Dip Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 Crusty French roll; 1 cup Thinly shaved rare roast beef; 1.5 cups Provolone cheese; 2 cups Beef au jus (beef broth, red wine, thyme)

Roast beef on toasted hoagie with melted provolone and au jus.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 6
Level: Medium

Ingredients

6servings

Crusty French roll4
Thinly shaved rare roast beef1 cup
Provolone cheese1 ½ cups
Beef au jus (beef broth, red wine, thyme)2 cups

Instructions

1
Briefly submerge
Briefly submerge the shaved roast beef in the hot, simmering au jus to gently warm the proteins without overcooking them.
2
Toast bread
Pile the wet meat onto a toasted roll and drape with provolone.
3
Melt cheese
Melt quickly under a broiler.
4
Serve with au jus
Serve with a deep ramekin of the hot, lipid-rich au jus for continual dipping.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Our ingredient-by-ingredient calculation disagrees with this recipe’s recorded calorie figure, so one of the two is wrong. The nutrition panel stays empty until an editor re-tests the recipe.

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 2 of 3 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Broiler-safe baking dish

This step runs under direct top heat, which will craze glassware not rated for it.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.
Mandoline slicer — Very thin, even slices are hard to hit consistently with a knife.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.