Name: Foil Pack French Dip Sandwiches Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 8 tablespoons unsalted butter (1/2 cup, softened to room temperature); 1 tablespoon au jus gravy mix (from 1 package); 1 teaspoon Worcestershire sauce; 3/4 teaspoon dried minced garlic; 1/2 teaspoon onion powder; 1 long/large baguette (or 2 smaller baguettes); 1 pound deli roast beef (ask for rare for best results); 12 slices provolone cheese (1 pre-sliced package, halved for individual slices); Remaining au jus gravy mix (from 1 package); 2 cups cold water

Ingredients

8 tablespoons unsalted butter (1/2 cup, softened to room temperature)

1 package au jus gravy mix (divided)

1 teaspoon Worcestershire sauce

3/4 teaspoon dried minced garlic

1/2 teaspoon onion powder

1 long/large baguette (or 2 smaller ones)

1 pound deli roast beef (ask for rare, since it will be cooked)

12 slices provolone cheese (1 pre-sliced package)

Instructions

Step 1: Preheat a grill to medium-high heat (400°F) or the oven to 400°F.

Step 2: In a bowl, combine the softened butter, 1 tablespoon of the au jus gravy mix, Worcestershire sauce, dried minced garlic, and onion powder. Stir until fully mixed and set aside.

Step 3: Cut the baguette into sections about 6 to 10 inches long. Make an odd number of thin slices (approximately 1/2 inch wide) into each piece, cutting about 3/4 of the way through to keep the sandwich intact.

Step 4: Divide the butter mixture into two equal parts. Spread one part inside each slice of bread, reserving the other half for later.

Step 5: Cut the provolone slices in half. Place one half slice of cheese and one slice of roast beef between every two “slices” of bread within each section, creating individual pull-apart sandwiches.

Step 6: Spread the remaining butter mixture over the tops and sides of the sandwich sections using a pastry brush.

Step 7: Wrap each baguette section completely in foil, ensuring no bread is exposed.

Step 8: Place the wrapped sandwiches in the preheated oven for 10 minutes or on the grill for 6–9 minutes, turning frequently. Cook until the bread is toasty and the cheese has melted. Thicker baguettes may require more time.

Step 9: While the sandwiches cook, prepare the au jus. In a small saucepan, whisk the remaining au jus mix with 2 cups cold water. Bring to a boil, then reduce to a simmer until slightly thickened. This can also be done on a grill side burner or campfire.

Step 10: Carefully remove the foil packs and let steam escape. Pull apart the sandwiches and serve immediately with the warm au jus sauce for dipping.

Tips & Variations

For extra flavor, add sliced caramelized onions or sautéed mushrooms inside the sandwiches before wrapping.

Use a crusty sourdough baguette for a tangier bite.

If you prefer, swap the provolone for mozzarella or Swiss cheese.

Make ahead by assembling and wrapping sandwiches, storing them refrigerated until ready to cook.

FAQs

Can I use other types of beef for these sandwiches?

Yes, you can use thinly sliced roast beef or leftover cooked beef, but deli-style roast beef sliced rare works best for tenderness and flavor after reheating.

Is it necessary to cook the sandwiches wrapped in foil?

Wrapping in foil helps melt the cheese evenly and toast the bread without drying it out. It also keeps the sandwiches warm and juicy, making foil wrapping highly recommended.