Recipe

Light French Dip Sandwich Recipe

Fluffy rolls, tender beef, and a savory au jus-style dipping broth you will absolutely sip from the cup. Classic French dip vibes, just not heavy.

By Matt Campbell

•

4.8

A warm French dip sandwich on a fluffy roll filled with thin sliced beef and melted provolone, served with a small bowl of au jus on a wooden table

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Some sandwiches are basically a nap in bread form. Delicious, sure, but then you need a blanket and a full reset. This Light French Dip is my answer to that problem: all the cozy, beefy, dunkable goodness of the classic, but with a cleaner, brighter feel and a roll that stays fluffy and moist instead of turning into a soggy situation.

We’re keeping it weeknight-friendly with deli thin sliced roast beef (or leftover roast if you have it), a quick homemade au jus-style dipping broth that tastes like it took hours, and a couple small tricks that make the whole thing feel restaurant-level without the drama.

A small saucepan of au jus being poured into a ramekin beside a sliced French dip sandwich

Why It Works

Big flavor, lighter finish: A savory au jus-style dipping broth built from broth, aromatics, and Worcestershire gives you that steakhouse depth without heavy gravy vibes.
Fluffy and moist bread: A quick toast plus a thin swipe of mayo creates a barrier so the roll stays tender, not soaked.
Fast beef, still juicy: We warm the beef gently in the dipping broth so it stays soft instead of drying out.
Dunk-ready: You get a legit dipping cup that tastes good enough to sip, because yes, that is allowed.

Pairs Well With

Simple Oven Fries
Crisp edges, minimal effort, perfect for dipping between dips.
Easy Caesar Salad
Bright, crunchy, and a nice reset next to the warm sandwich.
Roasted Broccoli with Lemon
Quick sheet pan veg that keeps the meal feeling light.
Creamy Coleslaw
Cool and crunchy, especially great if you add a little pickle brine.

Storage Tips

If you want the sandwich to taste great the next day, store the components separately. French dip is a wonderful chaos sandwich, but it does not love sitting assembled.

Food safety note: Refrigerate promptly (within 2 hours) and keep your fridge at 40°F/4°C or below.
Au jus-style dipping broth: Cool, then refrigerate in a sealed container for up to 4 days. Reheat until steaming hot. If you see a thin layer of fat on top after chilling, skim it off.
Beef: Refrigerate up to 3 days. Best move is to rewarm it in hot dipping broth for 30 to 60 seconds.
Rolls: Keep at room temp for 1 to 2 days, or freeze up to 2 months. Toast from thawed for best texture.
Reheat and assemble: Warm dipping broth, dip the beef to heat, toast the roll, then build. For best texture, avoid microwaving assembled sandwiches.

Common Questions

What makes this French dip “light”?

We’re using a broth-forward au jus-style dipping broth instead of a thick gravy, leaner roast beef, and just enough cheese to be satisfying without turning the whole thing into a cheese blanket.

Is this “real” au jus?

Traditional au jus is the natural pan juices from roasting meat. This version is a quick au jus-style dipping broth made with broth and aromatics. It scratches the same itch and it is weeknight-friendly.

Can I use leftover roast or steak instead of deli roast beef?

Absolutely. Thinly slice it across the grain, then warm it gently in the dipping broth. Leftover meat can be drier, so the quick dunk is your friend.

How do I keep the sandwich from getting soggy?

Toast the cut sides of the roll and add a thin swipe of mayo or softened butter before filling. Also, serve the dipping broth on the side instead of pouring it into the sandwich.

What bread is best for a fluffy, moist French dip?

Soft hoagie rolls, brioche-style sub rolls, or potato rolls work great. Avoid super crusty baguettes for this version since they can feel dry and sharp when you bite.

Can I make the dipping broth ahead?

Yes. The flavors meld overnight in the fridge. Reheat, taste again, then adjust with a splash of Worcestershire or a pinch of salt if needed. If any fat rises and firms up on top, just skim it off for an even lighter cup.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan
Whisk
Fine-mesh strainer (optional, for extra-smooth dipping broth)
Skillet or toaster oven for warming rolls
Small bowls or ramekins for dipping
Tongs for dunking and warming the beef

I love a French dip, but the classic version can feel like you just ate a whole roast and a loaf of bread at the same time. The first time I tried to “lighten it up,” I went too far and basically made beef tea with a sad sandwich on the side. Lesson learned: light does not mean bland. Now I build the dipping broth with onion and garlic, a little Worcestershire for that steakhouse deep savory note, and just enough soy to deepen the color and savoriness. The result is the kind of dunking cup that makes you pause mid-bite, look at it, and consider drinking it like it is normal. It is normal.

Light French Dip Sandwich Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 sandwiches

Ingredients

For the au jus-style dipping broth

2 teaspoons olive oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
2 cups low-sodium beef broth
1 cup low-sodium chicken broth (keeps it lighter and less rich)
1 tablespoon Worcestershire sauce
1 teaspoon low-sodium soy sauce (optional, for deeper savoriness)
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 small bay leaf
Salt, to taste (add at the end)
1 teaspoon fresh lemon juice or 1 teaspoon red wine vinegar (optional, for brightness)

Yield note: Makes about 3 cups, enough for 4 dipping cups (plus a little extra for warming the beef).

For the sandwiches

4 soft hoagie rolls or brioche sub rolls, split
1 tablespoon mayonnaise or softened butter (for toasting the rolls)
12 to 16 ounces thinly sliced roast beef (deli style works great, about 3 to 4 ounces per sandwich)
4 slices provolone (or Swiss)
1 to 2 teaspoons prepared horseradish (optional)
2 tablespoons chopped parsley (optional, for a fresh finish)

Optional add-ins: Thin sliced sautéed mushrooms, caramelized onions, or a few pepperoncini for tang.

Sodium note: Even with low-sodium broth, deli roast beef plus Worcestershire (and soy) can add up. Hold the salt until the end, and if it tastes too intense, dilute with a splash of water or unsalted broth.

Instructions

Start the dipping broth. In a medium saucepan over medium heat, warm the olive oil. Add the sliced onion and cook 5 to 7 minutes until softened and lightly golden. Add the garlic and cook 30 seconds, stirring so it does not brown hard.
Build the broth. Add beef broth, chicken broth, Worcestershire, soy sauce (if using), onion powder, black pepper, and the bay leaf. Bring to a gentle simmer, then reduce heat and simmer 8 to 10 minutes.
Taste and brighten. Taste and adjust. If it tastes a little flat, add lemon juice or vinegar a few drops at a time until it pops. Add salt only if it needs it. Remove the bay leaf. For a smoother dip, strain out the onions and garlic, or leave them in for a more rustic feel.
Toast the rolls for fluffy and moist results. Heat a skillet over medium or set your toaster oven to 375°F. Lightly spread mayo or softened butter on the cut sides of the rolls. Toast cut-side down until just golden, 1 to 2 minutes in a skillet or 3 to 5 minutes in the toaster oven.
Warm the beef gently. Keep the dipping broth hot but not aggressively boiling. Using tongs, dip portions of roast beef into the broth for 20 to 40 seconds, just until warmed through. Do this in batches so the beef stays tender.
Melt the cheese. Pile the warm beef onto each toasted roll. Top with provolone. If you want extra melt, place the assembled open-faced sandwiches under the broiler for 30 to 60 seconds. Watch closely.
Finish and serve. Add horseradish if using and a sprinkle of parsley. Ladle hot dipping broth into small bowls and serve immediately for dipping.

Pro tip: The best French dip is a rhythm. Bite, dip, bite, dip. Do not pre-soak the whole sandwich unless you are trying to speedrun soggy bread.

A hand dipping a French dip sandwich into a small bowl of au jus

Nutrition information is estimated.

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