The French Dip Sandwich Melt is a perfect combination of tender roast beef, melted cheese, and a crispy toasted bun, all served with a side of rich, flavorful au jus for dipping. The sandwich offers a nice mix of gooey cheese and savory meat, making each bite super satisfying and cozy.
I love making this sandwich when I want something filling but simple to prepare. The best part for me is dipping the sandwich into the warm au jus, which adds extra juiciness and flavor that makes every mouthful taste special. Plus, the melted cheese on top adds a creamy touch that I just can’t resist.
One of my favorite ways to enjoy this is with a side of crispy fries or a light salad. It’s a great meal for sharing with friends or family, and it always feels like a little treat. Whenever I make the French Dip Sandwich Melt, it brings a casual comfort that’s perfect for a relaxed night at home.
Key Ingredients & Substitutions
Beef Roast: I like using chuck roast for its flavor and tenderness after slow cooking. Top round is leaner and works well too. If you want a faster option, try thinly sliced roast beef from the deli.
Onions: Yellow onions are my go-to for caramelizing because they become sweet and soft. You can use white or sweet onions if that’s what you have. Just make sure to cook them low and slow to get that rich flavor.
Cheese: Provolone is classic here. It melts nicely with a mild, creamy taste. If you prefer something sharper, Swiss or mozzarella are good options. Avoid cheeses that don’t melt well.
Sandwich Rolls: French bread or hoagie rolls with a crusty outside make the best melts. If you want a softer bite, try brioche buns, but lightly toast them so they don’t get soggy.
Au Jus: The beef broth combined with Worcestershire sauce and thyme creates a savory dip. If you can’t find Worcestershire, soy sauce with a pinch of sugar works as a substitute for that umami kick.
How Do You Get Perfectly Tender, Shreddable Beef Every Time?
The secret to tender beef is low and slow cooking. Here’s how I do it:
- After searing the beef for a nice crust, simmer it gently in broth and seasonings.
- Keep the heat low and cover the pot. This traps moisture and allows collagen in the meat to break down over 2–3 hours.
- Don’t rush it! Check meat after 2 hours for tenderness by shredding with forks.
- If it’s not tender enough, let it cook longer until it pulls apart easily.
- Save the cooking liquid to keep the meat moist and to use as flavorful au jus—warm it before serving.
Following these steps means you’ll get melt-in-your-mouth beef that pairs perfectly with the cheese and toasted bread.
Equipment You’ll Need
- Large skillet or Dutch oven – perfect for searing the beef and cooking everything low and slow in one pot.
- Sharp knife – makes slicing the roast and onion much easier and safer.
- Cutting board – protects your counters and gives you a steady surface to prep ingredients.
- Broiler-safe baking sheet or ovenproof skillet – for melting the cheese perfectly under the broiler.
- Tongs – great for flipping the roast and handling hot sandwich rolls without burning your fingers.
Flavor Variations & Add-Ins
- Try swapping provolone for Swiss or mozzarella for a milder or creamier cheese flavor that melts well.
- Add sautéed mushrooms with the onions for extra earthiness and a little texture contrast.
- Use thinly sliced turkey or chicken in place of beef for a lighter version with the same dipping sauce.
- Mix in a little horseradish sauce on the sandwich for a spicy kick that pairs nicely with the beef.
French Dip Sandwich Melt
Ingredients You’ll Need:
For the Beef and Au Jus:
- 1 lb beef chuck roast or top round roast
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
For the Sandwich:
- 4 sandwich rolls or French bread, sliced in half
- 8 slices provolone cheese (2 per sandwich)
- Butter, for toasting the bread
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and sear the beef and onions, then 2 to 3 hours for slow simmering the beef until tender. Toasting and assembling the sandwiches takes about 10 minutes. Total time: roughly 2.5 to 3.5 hours.
Step-by-Step Instructions:
1. Season and Sear the Beef:
First, sprinkle salt and pepper all over the beef roast. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side, until it has a nice crust. Take the roast out and set it aside.
2. Caramelize Onions and Make Au Jus:
In the same pan, add the sliced onion and cook over medium heat until soft and golden, about 8-10 minutes. Stir in the minced garlic and cook for another minute. Pour in beef broth, Worcestershire sauce, and sprinkle dried thyme. Scrape the bottom of the pan to mix in all the flavorful bits.
3. Simmer the Beef:
Put the beef back into the pan. Cover it and turn the heat to low. Let the beef simmer gently for 2 to 3 hours, or until it becomes very tender and easy to shred with forks.
4. Prepare the Sandwich Rolls:
Remove the beef and shred it with two forks. Keep the cooking liquid warm for dipping. Butter the cut sides of your sandwich rolls and toast them in a skillet or under the broiler until golden and crispy.
5. Assemble and Melt the Sandwich:
Divide shredded beef evenly on the bottom halves of the rolls. Top with caramelized onions and then lay two slices of provolone cheese over the beef. Place the sandwiches under the broiler for a few minutes until the cheese melts beautifully.
6. Serve and Enjoy!
Put the top half of the rolls on the sandwiches. Serve immediately with warm au jus on the side for dipping. You can sprinkle some fresh parsley on top if you like a touch of color and freshness.
Can I Use Frozen Beef Roast for This Recipe?
Yes, you can! Just make sure to fully thaw the beef roast in the refrigerator overnight before cooking. This helps it cook evenly and become tender during the simmering process.
How Should I Store Leftover French Dip Sandwiches?
Store any leftover beef and au jus in airtight containers in the fridge for up to 3 days. Reheat the beef gently in a pan with a splash of broth or au jus to keep it moist. Toast fresh bread before assembling the sandwich again.
Can I Substitute the Provolone Cheese?
Absolutely! Swiss or mozzarella cheeses are great alternatives that melt well. Avoid hard cheeses that won’t melt easily, as the gooey cheese is part of the sandwich’s charm.
Is There a Faster Way to Make the Au Jus?
If short on time, use high-quality store-bought beef broth and Worcestershire sauce heated with a little onion powder and garlic powder. It won’t have quite the depth of slow-simmered homemade jus but still tastes delicious for dipping.
