French Dip Sandwiches

By Sarah Copeland

Published February 5, 2024

  • David Malosh for The New York Times. Food stylist: Simon Andrews.
Media 1 of 1
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(208)
Comments
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A classic French dip sandwich traditionally starts with high-heat roasting or slow-simmering a sirloin or ribeye loin in aromatics for several hours. For a quicker version that is no less delicious, use premium deli roast beef. A simple jus, or gravy, made of beef broth, soy sauce and Worcestershire seasoned with onions, garlic and thyme, is served alongside for dipping so you can enjoy this classic any day of the week. The jus can be made up to four days ahead; refrigerate in an airtight container and rewarm on a warm stove.

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Ingredients

Yield:4 servings

  • 2 tablespoons unsalted butter

  • 2 to 4 garlic cloves

  • 6 fresh thyme sprigs

  • 1 large carrot, halved

  • 4 cups beef broth

  • 1 tablespoon soy sauce

  • 2 teaspoons Worcestershire 

  • 1 scallion (optional), thinly sliced

  • Salt

  • 1 baguette (about 25 inches long)

  • 4 tablespoons unsalted butter, at room temperature

  • 4 tablespoons mayonnaise (optional)

  • 1 tablespoon prepared horseradish (optional) 

  • 1 pound shaved deli roast beef

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

48 grams carbs; 109 milligrams cholesterol; 641 calories; 10 grams monosaturated fat; 8 grams polyunsaturated fat; 14 grams saturated fat; 35 grams fat; 3 grams fiber; 2266 milligrams sodium; 35 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the butter in a small to medium pot over low heat; add the garlic and thyme, and allow the garlic to brown and flavor the butter, 2 to 3 minutes.

  2. Step 2

    Add the carrot and broth, and simmer over low until the broth is deeply flavored, 30 minutes. Keep warm until ready to serve. Remove from the heat and stir in the soy sauce and Worcestershire. Strain; discard the garlic, thyme and carrot, then add scallion, if desired. Season to taste with salt.

  3. Step 3

    While the broth simmers, heat the oven to 425 degrees (or use a toaster oven). Cut the baguette crosswise into four pieces. Split each piece in half lengthwise to make two sandwich halves. Pull a small bit of bread from the top of the baguette to make a well for the beef. Spread the baguette with soft butter and toast in the warm oven until the bread is lightly toasted and the butter is melted.

  4. Step 4

    Combine the mayonnaise and horseradish, if using. Spread over the bottom half of the toasted bread. Stuff the beef into the top of the bread and fold to make a sandwich.

  5. Step 5

    Serve warm, with the seasoned beef broth on the side for dipping.

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Ratings

5 out of 5
208 user ratings
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Comments

Nancy

@Mel, please don't feed garlic to your dog. Garlic and onions can be poisonous to them. Carrots, on the other hand, are doggy-yummy.

Joe Allen

This is a great sandwich with deli beef, so easy to make. And this recipe is just how I do it. Better Than Boullion is awesome for this, and a Bahn Mi baguette from the Vietnamese bakery or restaurant works great.

Mel

Delicious au jus! Stuck to the recipe, used 4 large garlic cloves (smashed)and the scallions. Adding thyme to au jus was new to me but will be using from now on. Used Trader Joe’s beef broth and their ciabatta loaf. Thinly sliced a left-over tri-tip roast and then plopped the meat into the hot au jus briefly to warm it up before making the sandwiches. My dogs appreciated the “discarded” garlic and carrots added to their dinner.

Melissa C

This did turn out really good! I want to make it again and tweak my beef stock usage. Grabbed Better than Bouillon this time, next time, I go for using my homemade beef stock. I had some to freeze so I didn't put the soy/worch in that batch. I'll wait till after the reheat on the leftovers.

J.T.

Mainly used this recipe for the homemade au jus - SO GOOD! Worked great with a venison back strap thinly sliced

J.T.

Try with broiled cheese at the end!

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