French Dip Roast Beef Skillet Sandwiches with Melted Provolone Tips, FAQ & printable recipe

Tips for success

To get the perfect au jus consistency, let it simmer uncovered for the full 15 minutes. This allows it to reduce slightly and concentrate in flavor.

If you prefer a thinner broth, you can add a splash of water or extra consommé. Taste and adjust the seasoning—a pinch of salt or a dash more Worcestershire can brighten the whole dish.

When toasting the rolls, place them cut-side up under the broiler and watch them closely. The goal is a light golden crispness that still has a bit of chew.

If you like extra-crispy bread, you can toast them for a few seconds longer, but be careful not to let them burn. For a more indulgent version, spread a little butter on the cut sides before toasting.

Variations

• Spicy French Dip: Add a pinch of red pepper flakes or a sliced jalapeño to the au jus while simmering. The heat will infuse the broth and give the sandwich a subtle kick.
• Mushroom Swiss: Sauté sliced mushrooms with the onions and use Swiss cheese instead of provolone. The earthy mushrooms pair beautifully with the beef and au jus.
• Garlic Butter Rolls: Mix softened butter with minced garlic and spread it on the cut sides of the rolls before toasting. This adds a fragrant, savory layer to the bread.
• Horseradish Cream: Serve with a dollop of horseradish cream on the side. Mix sour cream with prepared horseradish and a squeeze of lemon for a tangy contrast.

Storage and make-ahead

Fridge

Store leftover beef, onions, and au jus in an airtight container in the refrigerator for up to 3 days. Keep the bread separate to prevent sogginess.

Freezer

The au jus and beef can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.

Reheat

Reheat the beef and au jus in a saucepan over medium heat until hot and simmering.

Store leftover sandwiches and au jus separately in airtight containers in the refrigerator for up to 3 days. The bread will soften, so it’s best to reheat the beef and au jus and serve with fresh rolls if possible.

You can caramelize the onions and make the au jus up to 2 days ahead. Store them in the refrigerator, then reheat gently before assembling the sandwiches. The roast beef should be added just before serving to keep it tender.

Serving ideas

Serve these sandwiches hot, straight from the broiler, with the au jus on the side in small bowls or ramekins for dipping.

The contrast of the warm, crusty bread and the cool, savory broth is part of the experience. Add a simple green salad or a handful of crispy fries to round out the meal.

These sandwiches are perfect for a casual dinner or a game-day spread. Cut them in half to make them easier to handle, and provide plenty of napkins—things get deliciously messy.

For a more elegant presentation, you can garnish with fresh thyme sprigs or a sprinkle of flaky sea salt.

Frequently asked questions

Recipe card

French Dip Roast Beef Skillet Sandwiches with Melted Provolone

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 14 oz thinly shaved deli roast beef
• 4 hoagie or French rolls, split
• 8 slices provolone cheese
• 2 large onions, sliced thin
• 2 tbsp butter
• 2 cups beef consommé au jus
• 1 tbsp Worcestershire sauce
• 1 tsp thyme

Instructions

1. Melt the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized, about 10 minutes. They should be soft, golden brown, and sweet.
2. Pour the beef consommé au jus into the skillet with the onions. Stir in the Worcestershire sauce and thyme. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld and the liquid to reduce slightly.
3. Add the shaved roast beef to the simmering au jus. Let it warm through for about 30 seconds, using tongs to gently separate the slices so they soak up the savory liquid.
4. While the beef warms, split the hoagie or French rolls and place them cut-side up on a baking sheet. Toast under the broiler for 1–2 minutes until golden and crisp.
5. Using tongs, pile the warm roast beef onto the bottom halves of the toasted rolls. Top with the caramelized onions from the au jus, then place 2 slices of provolone cheese over each sandwich.
6. Place the assembled sandwiches under the broiler for about 3 minutes, until the provolone is molten and bubbling and the edges of the bread are crisp.
7. Transfer each sandwich to a plate. Pour the remaining au jus into small cups or bowls for dipping. Slice the sandwiches in half and serve hot, encouraging everyone to plunge each bite into the savory broth. Let it rest for 3 minutes before slicing.

Contains: gluten, milk, fish

Estimated nutrition per serving

Calories

560

Protein

28 g

Carbohydrates

40 g

Fat

28 g

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