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+ servings
two long bread rolls filled with sliced toast beef and melted cheese with a dish of au jus on a platter

French Dip Sandwich

Julia Frey of Vikalinka
French Dip Sandwich is a restaurant classic but is very easy to make at home and a great way to repurpose roast beef leftovers.
Prep Time 10 minutes
Cook Time 5 minutes
Course lunch
Cuisine American
Servings 4
Calories 438 kcal

Ingredients
  

  • 4 long brioche rolls
  • 2 tbsp butter
  • 16 sliced roast beef
  • 120g/1 cup Comte cheese grated or any cheese you love

For the dip

  • 1 concentrated beef gravy pot by Knorr or 250ml/1 cup canned beef consomme
  • 250ml/1 cup water
  • 2 tbsp sherry or dry red wine optional
  • ¼ tsp black pepper

Instructions
 

  • In a small saucepan combine the concentrated beef gravy pot with water and bring to a boil, lower then heat and and pour the sherry if using, let it simmer for a couple of minutes, then season with pepper. Keep warm.
  • Set the oven in the broiler/grill mode. Cut the brioche rolls in half and spread the butter on the inside of the rolls. Arrange 4 slices of thinly sliced roast beef on each roll, the slices should overlap. Sprinkle with grated cheese and transfer to a baking sheet. Broil for 3-4 minutes or until the cheese has melted. Serve with the warm dip.

Notes

*If using leftover gravy from roast beef, simply dilute it with beef broth to serve as the dip for this sandwich.

Nutrition

Calories: 438kcalCarbohydrates: 22gProtein: 36gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 111mgSodium: 2327mgPotassium: 413mgFiber: 2gSugar: 3gVitamin A: 476IUVitamin C: 50mgCalcium: 606mgIron: 4mg
Keyword French Dip Sandwich
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