French Dip Roast Beef Skillet Sandwiches with Rich Onion Au Jus Tips, FAQ & printable recipe

Tips for success

To get the best texture, warm the roast beef in the au jus just before assembling, not earlier. This prevents it from drying out. When broiling, position the rack about 6 inches from the heat source for even browning.

If you prefer a softer roll, you can lightly toast the cut sides before adding the beef, but the broiler will crisp them anyway. For extra flavor, rub the rolls with a cut garlic clove before assembling.

For a more indulgent version, add a smear of horseradish sauce or Dijon mustard to the rolls before piling on the beef. If you have leftover au jus, save it for another use—it's great for deglazing pans or as a base for soups. The sandwiches are best enjoyed fresh, but you can keep the components separate and assemble just before serving. Always serve the au jus hot; it can be reheated in a small saucepan.

Variations

• Spicy Au Jus: Add a pinch of red pepper flakes or a dash of hot sauce to the au jus while simmering for a subtle kick. You can also use pepper jack cheese instead of provolone for extra heat.
• Mushroom Swiss: Sauté sliced mushrooms with the onions and use Swiss cheese instead of provolone. The earthy mushrooms complement the beef and add a hearty texture.
• Horseradish Cream: Mix 1/2 cup sour cream with 2 tablespoons prepared horseradish and a squeeze of lemon. Spread on the rolls before adding the beef for a tangy, creamy layer.
• Garlic Butter Rolls: Melt 2 tablespoons butter with 1 minced garlic clove and brush the cut sides of the rolls before broiling. This adds a savory, garlicky note to the bread.

Storage and make-ahead

Fridge

Store leftover sandwiches and au jus separately in airtight containers in the refrigerator for up to 2 days.

Freezer

Freeze the au jus in an airtight container for up to 3 months. Sandwiches are not recommended for freezing as the bread and cheese will become soggy.

Reheat

Reheat the sandwich in a 350°F (175°C) oven for 10 minutes, or until hot and cheese is melted. Reheat the au jus in a saucepan over medium heat until simmering.

Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. The au jus should be stored separately.

To reheat, place the sandwich on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, until heated through and the cheese is melted again. The au jus can be reheated in a saucepan over medium heat. If the bread becomes soggy, you can toast it briefly under the broiler.

The au jus can be made up to 2 days ahead and stored in the refrigerator. Reheat gently on the stovetop before using. You can also slice the onions and measure the other ingredients in advance. The roast beef should be kept refrigerated until ready to use.

The sandwiches are best assembled and broiled just before serving to maintain crispness. If you need to prepare ahead for a party, you can assemble the sandwiches (without broiling) and refrigerate for up to a few hours, then broil just before serving.

Serving ideas

Serve these French Dip sandwiches hot, with a generous bowl of the onion au jus for dipping. The broth should be steaming and seasoned well. Accompany with a crisp green salad or a pile of salty fries for a complete meal.

The sandwiches are hearty enough to stand alone, but the contrast of cold, crunchy vegetables or pickles can brighten the plate. For a casual gathering, set out the sandwiches on a platter and let everyone dip at their own pace.

For a more elegant presentation, slice the sandwiches in half diagonally and arrange on a wooden board. Serve the au jus in individual ramekins for a neat touch. You can also offer extra thyme or a sprinkle of flaky sea salt for those who want to enhance the flavor. The sandwiches are best enjoyed immediately, as the bread will lose its crispness over time. Provide plenty of napkins—this is a juicy, hands-on meal.

Frequently asked questions

Recipe card

French Dip Roast Beef Skillet Sandwiches with Rich Onion Au Jus

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 14 oz thinly shaved deli roast beef
• 4 hoagie or French rolls, split
• 8 slices provolone cheese
• 2 large onions, sliced
• 2 tbsp butter
• 2 cups beef consommé or rich beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp fresh thyme leaves

Instructions

1. Heat a large skillet over medium heat and add the butter. Once melted, add the sliced onions. Cook, stirring occasionally, until deeply caramelized and golden brown, about 10 minutes. The onions should be soft and sweet, with browned edges. This builds the flavor base for the au jus.
2. Pour the beef consommé, Worcestershire sauce, garlic powder, and fresh thyme into the skillet with the onions. Stir to combine and bring to a simmer. Let it bubble gently for 15 minutes to meld the flavors. The liquid will reduce slightly and become rich and savory.
3. Add the shaved roast beef directly into the simmering au jus. Use tongs to separate the slices and let them warm through for about 30 seconds, just until heated and coated with the savory liquid. Do not boil the beef, as it can become tough. Remove the beef with tongs, letting excess liquid drip back into the skillet.
4. Preheat the broiler. Place the split rolls on a baking sheet, cut side up. Pile the warm roast beef evenly onto the bottom halves of each roll. Top with the caramelized onions from the au jus. Lay 2 slices of provolone cheese over the onions on each sandwich, letting the cheese drape over the edges.
5. Place the baking sheet under the broiler. Broil for about 3 minutes, until the cheese is melted, bubbly, and golden in spots. Watch closely to prevent burning. The bread edges should become crisp and toasted. Remove from the broiler and let cool for a minute.
6. Carefully transfer each sandwich to a plate or a serving board. Slice diagonally with a sharp knife to show the melted cheese and tender beef. Pour the remaining onion au jus into small bowls for dipping. Serve hot, encouraging everyone to dunk each bite into the rich broth.

Contains: gluten, milk, fish

Estimated nutrition per serving

Calories

620

Protein

34 g

Carbohydrates

45 g

Fat

32 g

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