French Dip Roast Beef Baguette with Rosemary Au Jus Tips, FAQ & printable recipe

Tips for success

To get the crispiest baguette, place it under the broiler cut-side up for the last minute of broiling, so the top gets golden and toasted.

If your baguette is very soft, you can also toast it in a toaster oven before assembling. For extra flavor, you can rub the cut sides with a garlic clove before broiling.

When making the au jus, you can add a splash of red wine or a teaspoon of Dijon mustard for extra depth, but this is optional.

The rosemary and thyme are classic, but you can experiment with other herbs like oregano or bay leaf. For a spicier kick, add a pinch of red pepper flakes to the au jus.

Variations

• Spicy Au Jus: Add a pinch of red pepper flakes or a sliced jalapeño to the au jus while it simmers for a subtle heat. You can also spread a thin layer of horseradish sauce on the baguette before assembling.
• Mushroom Version: Sauté 8 oz sliced mushrooms with the onions for an earthy, umami-rich addition. The mushrooms will absorb the butter and juices, adding extra depth to the sandwich.
• Turkey Dip: Swap the roast beef for thinly sliced roasted turkey breast. Use chicken or turkey stock for the au jus and add a sprig of sage instead of rosemary for a different flavor profile.
• Cheese Swap: Instead of provolone, try Swiss cheese or Gruyère for a nuttier, more complex flavor. You can also use mozzarella for a milder, stretchier melt.

Storage and make-ahead

Fridge

Keep leftover sandwiches and au jus in separate airtight containers in the refrigerator for up to 3 days.

Freezer

The au jus can be frozen in an airtight container for up to 3 months.

Reheat

To reheat leftover sandwiches, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes.

Store leftover sandwiches and au jus separately in airtight containers in the refrigerator for up to 3 days. The bread will soften, so reheat the sandwich in a toaster oven or under the broiler to crisp it up again. The au jus can be reheated on the stovetop or in the microwave.

The au jus can be made up to 2 days ahead and stored in the refrigerator. Reheat it gently on the stovetop before serving. The onions can also be caramelized in advance and refrigerated. To assemble, simply warm the beef in the reheated au jus and proceed with the recipe.

Serving ideas

Serve the French dip sandwiches hot, with small bowls of the warm au jus for dipping. The traditional way to eat this is to dip each bite into the jus, allowing the bread to soak up the savory broth.

For a heartier meal, serve with a side of crispy fries, a simple green salad, or some pickles to cut through the richness.

This sandwich is perfect for casual gatherings, game day, or a cozy weeknight dinner. It's meant to be eaten with your hands, so provide plenty of napkins.

For a more elegant presentation, you can serve the au jus in small ramekins and garnish with a sprig of fresh rosemary.

Frequently asked questions

Recipe card

French Dip Roast Beef Baguette with Rosemary Au Jus

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 1 lb thinly sliced rare deli roast beef
• 1 crusty French baguette, split in half lengthwise
• 4 slices provolone cheese
• 2 large onions, sliced
• 2 tbsp butter
• 2 cups rich beef stock
• 1 tbsp Worcestershire sauce
• 1 sprig fresh rosemary
• 1 sprig fresh thyme

Instructions

1. In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and deeply golden brown, about 10 minutes. This builds the sweet base for the sandwich.
2. Pour the beef stock into the skillet with the onions. Add the Worcestershire sauce, rosemary sprig, and thyme sprig. Bring to a simmer and let it cook for 15 minutes to meld the flavors.
3. Using tongs, submerge the roast beef slices directly into the simmering au jus for about 30 seconds, until just heated through. Remove and set aside on a plate.
4. Preheat the broiler. Place the baguette halves cut-side up on a baking sheet. Pile the warm roast beef evenly onto the bottom half, then top with the caramelized onions from the au jus. Lay the provolone slices over the top.
5. Place the assembled baguette under the broiler for about 3 minutes, until the cheese is melted and bubbling and the bread edges are toasted and crisp.
6. Remove the sandwich from the broiler. Using a sharp chef's knife, slice the baguette diagonally into individual portions. Serve hot with the remaining au jus on the side for dipping.

Contains: gluten, milk, fish

Estimated nutrition per serving

Calories

610

Protein

38 g

Carbohydrates

55 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.