Best served warm and with plenty of jus to go with it, this easy French dip recipe is sure to make a French dip sandwich that rivals your favorite diner.

Who knew a sandwich could have such an extraordinary history – and be a point of real contention between three LA restaurants? Whatever theory you believe on how the classic French dip sandwich recipe came to be, there’s no denying this sandwich is indulgent, packed full of flavor, and perfect for the meat lovers in your life.

The best French dip sandwich should be all about comfort, bringing a little bit of spice, plenty of flavors, and a delicious, hearty au jus recipe for French dip delight. Whether you dip it once or twice, serve it with mustard or stick to the classic, this French dip sandwich recipe is going to give your tastebuds a meal they’ll never forget.

What Is a French Dip Sandwich

Despite its gallic name, the French dip Sandwich is an entirely American invention, taking its name from the type of bread used in it. Claimed to have been invented by at least two different Los Angeles restaurants, the beef dip sandwich is now a diner menu staple and consists of a French roll, filled with thinly sliced cuts of beef, and then served with traditional beef dripping or an “au jus” sauce.

Despite regional differences, every French dip sandwich recipe has the same outcome – a juicy, deliciously warm diner sandwich packed with deep, aromatic flavors.

What is a French Dip Sandwich Made Of

• Beef: More details are below about the best meat for French dip sandwiches but be sure to pick a cut that’s going to retain plenty of flavor and has lots of meat on the bone. 
• Beef stock: You can buy it already made from the grocery store, or you can make it yourself using leftover gristle and bones from other meals. Beef consomme or chicken stock is also a good alternative if you don’t have beef stock to hand. 
• Aromatics: I like to use onion and garlic.
• Herbs: Rosemary is my favorite, but you can also use thyme, oregano, sage, or any other herbs you prefer that blend well with the French dip sauce.
• Salt & pepper: Use to taste, depending on how salty the beef stock is. Adjust as needed.
• Olive oil: To sear the meat and lock in flavor.
• Soy sauce or Worcestershire sauce: Just a spoonful of one of these intense sauces can help give a greater depth of flavor to homemade French dip sandwiches. You don’t have to include it – but I recommend you do.
• For the sandwich – As is used in the best French dip sandwich recipes, baguette or French rolls (or hoagie rolls) should be used for the bread. But you can choose your favorite bread if you prefer.
• Optional add-ins: You can also add leafy greens – I like arugula (rocket), spinach, and watercress. And some slices of cheese, like Emmental or Gruyere (better known as Swiss Cheese).

What Cut of Meat Is Best for French Dip Sandwich

In French dip, roast beef is king, so it’s important to pick out the right cut of beef to get the best results. Rump roast or chuck roast are the best as they’re both very tender and soften up beautifully when cooked. I prefer the rump because it’s slightly softer, but you can pick whichever you prefer. 

How to Make a French Dip Sandwich

This classic French dip recipe takes a bit of time and effort – but it’s completely worth it. 

I like using my Instant Pot for beef dip sandwiches, but you can also use a different kind of pressure cooker or a slow cooker with a lid. Just remember it will take much longer in the slow cooker, so you’ll need to adjust your timings.

Prepare the Meat

Season the beef well, spreading salt and pepper on the surface. Directly in your pressure cooker, sauté the beef with the oil and pan-fry for a few minutes on either side. You want to just sear the beef, not cook it. 

As the meat is cooking, slice the onions and mince the garlic. Then, remove the beef from the pan.

Using the same oil from the beef, add the onions and sauté for 4-5 minutes. Then, add the garlic and sauté for 30-60 seconds so it doesn’t burn.

Pour in the beef stock, rosemary, and then the beef. Close the lid and pressure cook for 1 hour. Let the pressure come down naturally at the end. 

If you’re slow cooking: once you’ve added the beef, close the lid and cook on high for 4 hours or low for 8 hours.

Once ready, take the beef out and shred it. 

French Dip Sauce

To prepare an easy French dip, drain the liquid from the cooked beef and pour it into a small pot. Allow it to reduce for a few minutes over medium high heat. You can add a little bit of starch to thicken if you prefer. This will become the French dip part of the French dip sandwich recipe. 

Make the Sandwich

Spread your French rolls or baguette with butter, then toast under a broiler or on a roasting pan for a few minutes to make it crisp. Then, add the shredded meat and leafy greens (if wanted) to the bread. Cut in half and dip into the prepared sauce. Enjoy!

What to Serve with French Dip Sandwiches

I’ve got a few tricks for how to make French dip sandwiches taste even better – and it’s always with sides!

A French dip sandwich is usually served with a side of fries, diner-style. Try it with my home fries, oven fries, or my personal favorite, sweet potato fries.

Or, if you’re looking to add a few more veggies to your French dip sandwich recipe, try out my crispy baked eggplant fries – a healthier alternative to the traditional potato fry.

You can even add other diner staple sides, like coleslaw, crispy fried onions, pickles, or even a platter of your favorite roasted vegetables – I love this delicious Mediterranean selection.

If you have any leftover beef, refrigerate it in an airtight container along with some of the juice for up to 5 days. You can enjoy it cold (from the fridge) or reheat it in the microwave or on the stovetop. Alternatively, freeze the beef in a freezer-safe container or bag for up to 3 months.

More Delicious Sandwiches

• Philly Cheesesteak Sandwich
• Crispy Chicken Sandwich
• Juicy Homemade Reuben Sandwich
• Tuna Salad Sandwich
• Turkey Sandwich
• Egg Salad Sandwich

If you try this recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!