Recipe

Sweet & Spicy French Dip Recipe

Tender roast beef, toasted rolls, melty cheese, and a zesty weeknight shortcut au jus with a sweet heat kick. Cozy, zingy, and totally doable.

By Matt Campbell

•

4.8

A real photo of sweet and spicy French dip sandwiches on toasted hoagie rolls with melted provolone, served with small ramekins of dark au jus on a wooden table

Jump to Recipe

French dip is already a top-tier comfort meal: warm beef, a toasty roll, and that savory dunk that makes you shamelessly double dip at home. This version goes a little rogue in the best way. We keep the classic vibe, then add sweet, spicy, zesty energy with a quick au jus boost and a tangy peppery spread that wakes everything up.

It’s the kind of sandwich that feels restaurant-y, but you can absolutely pull it off on a Tuesday. We’re talking bright vinegar heat, a touch of brown sugar for roundness, and enough garlic to make the kitchen smell like you know what you’re doing.

A real photo of thinly sliced roast beef being warmed in a simmering pot of au jus with sliced onions

Why It Works

Big flavor, low drama: Using deli-sliced roast beef keeps it fast, while the simmered shortcut au jus makes it taste slow cooked.
Sweet heat that makes sense: A little brown sugar balances the salty beef and savory broth. Hot sauce and red pepper bring the zing.
Dunkable, not soggy: Toasted rolls plus a quick mayo spread create a barrier so you can dip with confidence.
Flexible build: Go mild, go spicy, add onions, add peppers, swap cheese. This recipe’s friendly like that.

Pairs Well With

Storage Tips

French dip is happiest when it’s freshly assembled, but leftovers are still very workable if you store things separately.

Store components separately

Au jus: Cool quickly, then refrigerate in an airtight container within 2 hours. Keeps up to 4 days.
Beef: Refrigerate up to 4 days. Keep a splash of au jus with it so it stays juicy.
Rolls: Keep at room temp for 1 to 2 days, or freeze for longer storage.
Spicy spread: Refrigerate up to 5 days.

Reheat without drying things out

Warm au jus to a gentle simmer.
Dip or briefly bathe the beef in the hot au jus for 20 to 40 seconds, just until warmed through.
Toast the roll again, then assemble.

Freezing: Au jus freezes well for up to 2 to 3 months. Beef can be frozen too, but it’s best when reheated in the au jus to bring it back to life.

Common Questions

What makes this French dip sweet and spicy?

We add brown sugar for a subtle sweetness, then bring heat with hot sauce and crushed red pepper. The zing comes from Worcestershire, plus a little vinegar in the au jus (and an optional splash in the spread if you want it extra bright).

Is this a classic au jus?

Not exactly. Classic French dip au jus is often made from beef drippings. This is a weeknight shortcut au jus built from broth and consommé, then boosted with onions, garlic, and bold seasonings. It still delivers that dunkable, beefy payoff.

What kind of beef should I use?

For the fastest weeknight win, use deli-sliced roast beef cut thin. If you’ve got leftover steak or roast, slice it very thin across the grain and warm it in the au jus.

Can I make this less spicy for kids?

Yep. Use 1 tablespoon hot sauce (or a mild one), skip the crushed red pepper, and serve the spicy spread on the side. You’ll still get a flavorful dip from the onions, garlic, and Worcestershire.

Do I have to use provolone?

Nope. Provolone melts beautifully, but Swiss is classic, and mozzarella is great if you want a milder melt. Pepper jack is also fun if you want to lean into the heat.

How do I keep the sandwich from getting soggy?

Toast the roll, and spread a thin layer of the mayo mixture on the bread before adding beef. Then dip as you eat, instead of pouring au jus into the sandwich.

Any tips on picking the right roll?

Go for something sturdy like hoagie rolls or French rolls with a bit of chew. Super soft rolls can collapse once you start dunking.

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 for the au jus and warming the beef
Sheet pan for toasting rolls
Tongs for warming beef in the broth
Small bowls or ramekins for dipping

The first time I tried to make French dip at home, I went full try-hard and treated it like a day-long project. It was delicious, but I remember thinking: I’d rather be eating this than babysitting it. This sweet and spicy version is my compromise with my own ambition. It still feels like something you’d order out, but it’s built for real life. Also, I learned the hard way that the best part isn’t the beef. It’s the dip. So I season the au jus like it’s the main character, because honestly, it is.

Sweet & Spicy French Dip Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 sandwiches

Ingredients

For the sweet and spicy au jus

2 tablespoons unsalted butter (or olive oil)
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
3 cups beef broth (low sodium if possible)
1 cup beef consommé (or use 1 more cup beef broth)
2 tablespoons Worcestershire sauce
1 to 2 tablespoons hot sauce (use 1 tablespoon for mild, 2 tablespoons for medium)
1 tablespoon brown sugar
1 teaspoon soy sauce (optional, for deeper savory)
1 teaspoon apple cider vinegar (or red wine vinegar)
1/2 teaspoon crushed red pepper flakes (optional)
Freshly ground black pepper, to taste
Salt, to taste

For the sandwiches

1 1/4 pounds thinly sliced roast beef (deli sliced works great)
4 hoagie rolls or French rolls, split
4 to 8 slices provolone (or Swiss)
2 tablespoons mayo
1 tablespoon prepared horseradish (optional but highly recommended)
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon apple cider vinegar (optional, for a brighter spread)
Pickled jalapeños or pepperoncini (optional, for extra zing)

Instructions

1) Build the au jus

In a medium saucepan over medium heat, melt the butter. Add the sliced onion with a pinch of salt and cook 8 to 10 minutes, stirring often, until soft with some golden edges.
Add garlic and cook 30 seconds, just until fragrant.
Pour in beef broth and consommé. Stir in Worcestershire, hot sauce, brown sugar, soy sauce (if using), vinegar, and red pepper flakes (if using).
Bring to a gentle simmer and cook 10 to 12 minutes to let the flavors come together. Season with black pepper and salt to taste. Adjust if you want: more hot sauce for heat, more brown sugar for balance, more Worcestershire for depth.

A real photo of a saucepan of dark au jus simmering with sliced onions and a spoon stirring

Yield: You’ll end up with about 4 cups au jus, depending on simmer time.

2) Mix the zesty spread

In a small bowl, stir together mayo, horseradish, Dijon, smoked paprika, and the optional vinegar if you’re using it. Taste and tweak. If you want it brighter, add a tiny splash more vinegar or a dab more Dijon.

3) Toast the rolls

Heat your broiler or a 425°F oven. Place split rolls cut-side up on a sheet pan and toast until lightly golden, 2 to 4 minutes. Watch closely.

4) Warm the beef in the dip

Turn the au jus to low so it stays hot but not aggressively boiling.
Add roast beef in small batches, using tongs to swish it in the broth for 20 to 40 seconds until warmed. Remove to a plate. Don’t overcook or it can get tough.

5) Assemble and melt

Spread the zesty mayo mixture on the toasted rolls.
Pile on warm beef and a scoop of the onions from the pot.
Add provolone slices.
Broil 30 to 90 seconds until the cheese is melted and bubbly. Keep an eye on it.
Serve each sandwich with a ramekin of hot au jus for dipping. Add pepperoncini or pickled jalapeños if you want extra punch.

A real photo of a French dip sandwich being dipped into a small bowl of au jus with melted cheese stretching

Nutrition information is estimated.

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